SZECHUAN CHICKEN

SZECHUAN CHICKEN

INGREDIENTS

CHICKEN BREASTS-500 G

EGG WHITES-2
CORN FLOUR-2 TABLESPOONS

CARROTS-4; CUT INTO THIN STRIPS
RED CAPSICUM-1/2; SLICED
GREEN CAPSICUM-1/2 SLICED
GREEN ONIONS-3; CHOPPED

VEGETABLE OIL

FOR SAUCE

SHAO XING RICE WINE /DRY SHERRY / COOKING WINE- 2 TABLESPOONS
WORCESTERSHIRE SAUCE- 1 TEASPOON
TABASCO SAUCE-2 TEASPOONS
SOYA SAUCE-1 TEASPOON

CAYENNE PEPPER- 1/4 TEASPOON
BROWN SUGAR- 2 TABLESPOON

CRUSHED DRIED  RED CHILLIES-  1/2 TEASPOON

SESAME OIL- 2 TABLESPOONS
GINGER- 1 TABLESPOON; MINCED

PREPARATION

CUT THE CHICKEN BREAST INTO THIN STRIPS

COMBINE THE SAUCE INGREDIENTS IN A BOWL AND KEEP ASIDE

WHISK THE CORN FLOUR WITH EGG WHITES
MARINATE THE CHICKEN WITH THIS CORNFLOUR-EGG MIXTURE 
ADD SALT

HEAT 1 CUP OIL
FRY THE CHICKEN PIECES UNTIL THEY TURN WHITE

HEAT  A WOK OR KADAI 
ADD 1 TABLESPOON OIL

ADD CARROTS.FRY FOR A MINUTE

ADD PEPPER AND CAPSICUMS

MAKE A WELL IN THE MIDDLE OF THE WOK AND ADD THE SAUCE.
LET IT GETS HEATED IN THAT WAY FOR A MINUTE

NOW MIX THE SAUCE WITH THE VEGETABLES

ADD THE FRIED CHICKEN
FRY FOR 1-2 MINUTES

ADD THE GREEN ONIONS

NOW SERVE WITH THIS RICE