Spicy Szechuan Tomato Chicken

Recipe by
Total Time:
1 hour
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 800 gm - boneless chicken/chicken breasts
  • 5 tbsp - corn flour
  • 4 - medium onions
  • 7 pods - garlic
  • 2 inches - ginger
  • 1 cube - chicken stock
  • 1 tbsp - chilli flakes
  • 1 tbsp - crushed black pepper
  • 4 tbsp - tomato ketchup
  • 4 tbsp - dark soy sauce
  • 2 tbsp - tomato puree
  • 1-2 tbsp - sugar
  • 2 - green chillies
  • 1/2 cup - chopped coriander leaves
  • oil for frying
  • salt to taste

How to Make Spicy Szechuan Tomato Chicken

  • Cut the chicken in strips and season with salt and a tbsp of cracked pepper.
  • Slice the onions and chop the garlic, ginger and green chillies.
  • Mix a tbsp of corn flour in a cup of water ensuring there are no lumps.
  • Crumble and add the stock cube.
  • Add a tbsp of sugar, ketchup and soy sauce, mix well and set aside.
  • Add three tbsp of water and 4 tbsp of sifted corn flour to the chicken and toss or mix to coat chicken with the corn flour.
  • Deep-fry the chicken until golden brown and set aside.
  • Stir fry the onion in 3 tbsps of oil on high heat for 1 minute.
  • Add the garlic and stir fry for another minute.
  • Add the ginger and chilli flakes and stir fry for 30 seconds.
  • Add the tomato puree and reduce the heat to medium. Fry for 1 minute.
  • Add the corn flour sauce mix, bring it to boil and thicken the sauce.
  • Add salt to taste. Keep in mind that soy sauce and ketchup are already seasoned.
  • At this stage, taste the sauce to ensure the seasoning is right and that it is not too sharp or sour.
  • If it is sour, add some more sugar to get rid of the sharpness or sourness (not to make the sauce sweet).
  • Turn off the heat and cool for 5 mins. Now add the chopped green chillies, coriander leaves and fried chicken in the sauce and stir to coat the chicken.
  • Serve with fried rice or noodles.

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