Chicken in schezwan & black pepper sauce
Drooling… isn’t it… For me it is, Chinese and schezwan are my favorites… just love what the cuisine has to offer. I like them for the sourness, hot and sweetish elements in the cuisine.. Its an ultimate mood pepper.
fresh, distinctive flavours and easy to make..
Chinese food has many bifurcations, one being sichuan.
Sichuan, is dominated by a spicy fiery taste, usually from the sichuan red peppers.
This dish is a lovely burst of spicy flavors, it has the heat from the fresh red chillies, and a strong tinge of black pepper, neutralized by a dash of honey, perfect to go with fried rice or vegetable hakka noodles.
Just loosen up, its easy and fast to put it together… you will definitely love and enjoy making this one and even more enjoy the flavors that this super easy dish has to offer.
Warning it has high spicy flavors, you can balance it with honey and ketchup.
Chicken in schezwan & black pepper sauce
Drooling… isn’t it… For me it is, Chinese and schezwan are my favorites… just love what the cuisine has to offer. I like them for the sourness, hot and sweetish elements in the cuisine.. Its an ultimate mood pepper.
fresh, distinctive flavours and easy to make..
Chinese food has many bifurcations, one being sichuan.
Sichuan, is dominated by a spicy fiery taste, usually from the sichuan red peppers.
This dish is a lovely burst of spicy flavors, it has the heat from the fresh red chillies, and a strong tinge of black pepper, neutralized by a dash of honey, perfect to go with fried rice or vegetable hakka noodles.
Just loosen up, its easy and fast to put it together… you will definitely love and enjoy making this one and even more enjoy the flavors that this super easy dish has to offer.
Warning it has high spicy flavors, you can balance it with honey and ketchup.
Cooking Instructions
- 1
Wash the chicken, pat dry. Rub & mix salt, pepper, flour & corn starch to the chicken.
- 2
Heat oIl in a pan, shallow fry the chicken on high flame, stirring & flipping continuosly*, until cooked. Keep aside
- 3
Heat oil on a high flame in a wok or any deep pan, add Szechwan paste and soy sauce, once it splutters, add onions and fry for a minute. add ginger and fry for a minute.
- 4
Then add the honey pepper paste, fry for a minute.
- 5
Now add the tomato ketchup, salt & mix well.
- 6
The final stage & a very important step is mix cornflour with chicken stock. Add this to the prepared chicken.
- 7
Garnish with spring onion greesn, black pepper and cut red chillies before serving. Serve hot with Fried Rice or Noodles.
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