Chicken Schezwan Manchurian Dry Spice Up Your Palate:
Take a culinary journey with the hot notes of Chicken Schezwan Manchurian Dry, a fusion between the Indo-Chinese cuisine and spicy Chinese, which demonstrates a brilliant harmony of spicy, sweet, and sour flavors. These succulent pieces of chicken thrown in hot Schezwan sauce make for a captivating flavor and texture combination that will have you coming back for more.
Instruction:
How to make Chicken Schezwan Manchurian Dry:
Course: Chinese, Non-Vegetarian Stater, Stater4
servings20
minutes30
minutes150
kcalNow, let me take you on a foodie adventure, and we’ll discover how to prepare Chicken Schezwan Manchurian Dry. Let us try making this tasty dish with the following steps. Enjoy a tasty cooking experience.
Ingredients
For the Chicken:
250g boneless chicken breasts, 1-inch cubes
1 tbsp Schezwan sauce
¼ tsp black pepper powder
1 tbsp ginger-garlic paste
1 egg
Salt to taste
2 tbsp cornstarch
2 tbsp refined flour (maida)
For the Sauce:
– 2 tbsp oil
1 tbsp chopped garlic
½ tbsp chopped spring onion greens + extra for garnish
1 tbsp tomato ketchup
2 tsp soy sauce
2 tbsp cornflour slurry
1 small green capsicum, diced
1 small yellow capsicum, diced
1 small red capsicum, diced
Directions
- Step 1: Marinate the Chicken:
In a bowl, combine the chicken pieces, pepper powder, ginger-garlic paste, egg, salt, cornflour, and refined flour. Mix thoroughly to coat the chicken evenly. Set aside for at least 10-15 minutes to allow the marinade to penetrate the chicken, enhancing its flavor. - Step 2: Deep-fry the Chicken:
Heat sufficient oil in a deep fryer or kadai in high temperature.
Add the marinated chicken pieces to the hot oil, stir-frying in batches until golden brown and cooked through.
Remove excess oil from the fried chicken by draining on absorbent paper. - Step 3: Prepare the Schezwan Sauce:
Heat 2 tablespoons of oil in a non-stick wok or saucepan.
Add chopped garlic; stir-fry until fragrant and aromatic.
Add the spring onion greens, the tomato ketchup, the soy sauce, the Schezwan sauce and ½ cup of water. Stir all together.
Simmer the mixture, stirring to amalgamate the flavors, for 2-3 minutes. - Step 4: Thicken the Sauce:
2 tablespoons of cornflour and ¼ cup of water are mixed in a small bowl.
Add the cornflour slurry gradually to the simmering sauce, stirring constantly to avoid lumps.
Cook for 1-2 minutes, stirring constantly, until the sauce thickens to the desired consistency. - Step 5: Combine the Chicken and Sauce:
Add the fried chicken and bell peppers to the thickened sauce.
Stir gently to coat chicken and peppers all over with sauce.
Cook 2-3 additional minutes to allow chicken and vegetables to absorb flavors. - Step 6: Garnish and Serve:
Transfer the Chicken Schezwan Manchurian Dry to a plate or platter.
Add chopped-up spring onions for freshness and a touch of color.
Serve immediately while hot, and enjoy the bountiful flavors.
Tips:
- Add fresh green chilies instead of chili flakes to enhance flavor.
- Adjust chili flakes according to your spice preference.
- For a thicker sauce, add cornstarch slurry gradually until the desired consistency is achieved.