Ingredients

• 1 chicken, medium size
• Oil for deep frying
• For the Marinade:
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1 tsp. chilli paste
• 2 tbsp. soya sauce
• 2 tbsp. cornflour
• 1 egg
• Salt to taste
• 1 tsp. chilli sauce
• For the Sauce:
• 1 tbsp. vinegar
• 3 tbsp. spicy chili oil or ordinary oil
• 1 tsp. sugar
• 1 tsp. finely chopped ginger
• ½ tsp. black pepper
• 1 tbsp. finely chopped garlic
• Pinch of Ajinomoto
• 2 dry red chilies, cut into 4 pieces each
• Salt to taste
• 1/2 tsp. sesame seeds (optional)
• 3/4 tbsp. & ¼ cup cornflour mixed with water
• 1/4 cup slanting pieces of spring onion
• For the Garnish:
• 1/2 cup chicken stock
• 4 long thin spring onions
• 1/3 cup tomato sauce
• 4 long thin spring onion tops
• 1 tbsp. soya sauce

How to Make Schezwan Chicken

• Cut the chicken, retaining the bone, into small serving sized pieces.
• Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
• Heat oil in a frying pan and deep fry the chicken pieces, a few at a time, till golden brown and cooked.
• Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
• Add the ginger, garlic, red chillies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.
• Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
• Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
• Garnish with the spring onion and spring onion tops.