• 

• 

Chicken Szechuan sauce

Boneless Chicken        500 grams (Julienne)

Oil                                  4 tablespoon or ¼ cup

Garlic                             1 tablespoon or 3 cloves (crushed)

Red chilies whole        3 to 4

Onion                            1 medium (Julienne)

 Carrots                         1 medium (Julienne)

Capsicum                      1 large (Julienne)

Tomatoes                      1 large (Julienne)

Oyster sauce                 3 tablespoons

Soya sauce                     2 tablespoons

Ketchup                          3 tablespoons

Chili garlic sauce          5 tablespoons

Chili paste                      ½ teaspoon

Water or stock              2 cups or as needed

Black pepper                 ½ teaspoon

Salt                                  as needed

Sugar                               1 teaspoon

Chicken powder or Chicken cube          1 teaspoon or 1 cube

Corn flour solution         3 tablespoons + ½ cup water

Heat oil, add chopped garlic and chicken, cook till chicken gets tender and dry.

Now add all the spices and water.

When sauce become starts to boil add vegetables.

Cook for 2 minutes and thicken it with corn flour

Garnish it with spring onions (green part)

NOTE: Chicken Szechuan sauce is very spicy and hot, not like other gravies.

Please use Szechuan chilies if you find some.

In this recipe I didn’t deep fry the chicken with coating. For more amazing texture and taste you can deep fry them with following method:

Boneless chicken        500 grams (julienne)

Corn flour                     ¼ cup

Al purpose flour           ¼ cup

Egg                                 1 or 2

Black pepper               ¼ teaspoon

Salt                                ¼ teaspoon

Mix all the ingredients and let it rest for 10 minutes.

Deep fry each piece until tender and golden.

For chili sauce recipe: