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.