Schzewan Fried Chicken | How to make Schzewan Fried Chicken Recipe | Szechuan Chicken
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Schzewan Fried Chicken | How to make Schzewan Fried Chicken Recipe- Schzewan chicken is one of the non-veg starters that I like. If we have Veg Fried Rice and Schzewan chicken on the weekend menu, we don’t need any other specials since it constitutes a full meal, I believe.
You might think that Fried chicken takes a lot of time to cook, but Schzewan Fried chicken is pretty simple. Just fry the chicken to golden brown color and toss it with the sauces Tada, and the Schzewan Fried chicken is ready.
Chicken fry is a commonly made food, but it is essential that chicken after frying, should be crunchy on the outside and juicy inside. The flavours of sauces should seep inside into the chicken and that is what makes for a perfect Fried chicken.
The process of making Schzewan Fried chicken just like the way it's made in a restaurant is quite simple, but there are some essential steps to be followed to get it perfect. Check the below tips before you start cooking.
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Tips
Can we use boned chicken?
• This recipe is usually made with boneless chicken, but you could use one with bones too. I use boneless because bones mean frying chicken to deep red.
• Boneless chicken pieces should be big, or they become tiny after frying and are not too tasty. How to keep the chicken juicy?
• Before the chicken is coated, soak it in water for 30 minutes with 2 tsp salt to make it very soft. And a chicken will absorb the flavours of the sauces well.
Take a 1.5 kilo or less weight chicken. Or it will stretch like rubber.
Why does the coating come off?
• The coating has to be tight. Or it crumbles off as soon as we put it in the oil and the chicken is not too crisp.
• We can use rice flour for coating instead of cornflour or all-purpose flour. Rice flour keeps the chicken crisp, but then the sauces may not percolate inside.
How can I get the taste of a restaurant?
• Chinese food should always be tossed on a high flame to get the smoky flavour. That is how you get the restaurant-like taste. And you should check salt and spices by tasting at every stage.
Some tips for best Schzewan Fried Chicken:
• Since tastes vary, modify the Schzewan sauce as you like. But Schzewan Fried Chicken should be spicy, no less.
• A must in the Schzewan Fried Chicken recipe is the Star Anise powder.
• Boil the sauces until they are thick and then put the chicken and toss it on high flame for the crisp taste and nicely absorbed flavours.
• Do not toss the chicken until the sauces are completely dry. The chicken should be taken off the flame while there is still some sauce or the chicken gets harder as it cools.
Schzewan Fried Chicken | How to make Schzewan Fried Chicken Recipe | Szechuan Chicken - Recipe Video
Schzewan Fried Chicken | How to make Schzewan Fried Chicken Recipe | Szechuan Chicken
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 4
Ingredients
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For Coating The Chicken
- 300 gms Boneless Chicken
- Salt
- 2 tsp whisked egg
- 2 tsp All-purpose flour
- 2 tsp Cornflour
- 1 tbsp Water
- Oil to fry
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For Tossing The Chicken
- 3 tsp oil
- 4 Red Chillies
- 4 Chopped Garlic Cloves
- 1 tbsp Grated Ginger
- 2.5 tbsp Schzewan Sauce
- 1/2 tsp Aromatic powder
- 1/2 tsp White Pepper Powder
- 3/4 tsp Pepper Powder
- 1/8 tsp Sugar
- Salt
- 3/4 tsp Star Anise Powder
- 3/4 tsp Dark Soya Sauce
- 1/3 cup Water
- 2 tbsps Spring Onions Chopped
Instructions
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Boneless chicken should be coated well with salt, egg, cornflour, and all-purpose flour. Add some water, if needed.
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Fry the chicken in hot oil until crisp and golden brown.
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Heat oil in a saucepan and add red chillies, garlic, and ginger grate and fry on a high flame.
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After garlic is fried, add Schzewan sauce, aromatic powder, and the rest of the sauces and toss on a high flame.
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When the sauces are getting fried, add water and boil until it reduced to half.
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Add the chicken pieces to the sauce and toss on a high flame. While there is still some sauce left in the pan, add the grated spring onions and take it off the fire.
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