SCHEZWAN CHICKEN & FRIED RICE

 Schezwan chicken is the very famous restaurant style chicken appetizers.Schezwan style chicken is full of spice,served with Schezwan Fried Rice.I am sharing here from Indo_Chinese cuisine made with home made schezwan sauce.Hope you will like it.

• Boneless Chicken 500 gm

BATTER FOR CHICKEN

• Multipurpose flour(maida) 1/2 cup
• Corn flour 1/3 cup
• Ginger garlic paste 1 tablespoon
• Black pepper powder 1 teaspoon
• Salt to taste
• Oil for frying

FOR GRAVY

• Onion/spring onion white(cut in square) 2 medium
• Mixed bell peppers 1 cup(cut in square)
• Ginger garlic 2 tablespoon (chopped)
• Schezwan sauce 5/6 tablespoon
• Soya sauce 2 tablespoon(light soya)
• Sugar 1 teaspoon
• Salt to taste
• Oil 2 tablespoon

METHOD  :

• In a bowl take chicken pieces,maida,ginger garlic paste,corn flour,black pepper,salt and water and mix well.
• Keep in the refrigerator for 1/2 an hour .
• Now fry the chicken in batches till golden brown.Keep aside.
• Now heat the oil in a pan add onion and saute for 2 to 3 minutes.
• Add ginger garlic and saute for 2 minutes.
• Then add bell peppers and immedaetely add corn flour slurry and bring it to boil.
• When boiling starts slow the heat add soya sauce,sugar,salt,Schezwan sauce and cook for 2 to 3 minutes.
• Now add fried chicken pieces and mix well,cook for 3 to 4 minutes.Garnish with spring onion.

NOTE : Add water accordingly if you like dry or Gravy.

SCHEZWAN FRIED RICE  :

INGREDIENTS ;

• Mixed vegetables (onion,carrot, french beans,capsicum, cabbage,spring onion)2 cups
• Hard cooked rice 2 cups
• Garlic ginger 2 tablespoon
• Schezwan sauce 4 tablespoon
• Black pepper powder 1 teaspoon
• Soya sauce 1 teaspoon
• Vinegar 1 tablespoon
• Salt to taste
• Olive oil 2 tablespoon
• Spring onion 1 tablespoon

METHOD   :

• Heat the oil in a pan,add chopped garlic and ginger,saute for 2 minutes.
• Add all the vegetables and stir fry on high heat till vegetables cooked
• Then add schezwan sauce,rice ,salt ,vinegar and pepper powder,mix well.Cover and cook for 3/4 minutes

Serve hot and garnish with spring onion.