Courses

Breakfast/Brunch

Starters

Soups

Salads

Sandwiches

Pizza/Pasta

Main Dishes

Side Dishes

Desserts

Condiments

Rubs/Marinades

 

Ethnic Dishes

Indian

Mexican/Latin

Asian

Italian

 

Beverages

Cocktails

Drinks for a Crowd

Non-alcoholic

Szechwan Garlic Chicken

Ingredients:

2 diced boneless chicken breasts
Marinade: 1 T. vinegar, 1 t. soy sauce, ½ t. chili paste, 1 pinch salt, 1 pinch ajinomoto
Batter: 2 eggs, 3 T. flour, 2 T. cornstarch slurry, 2 pinches baking powder, salt to taste, oil
Garlic sauce: 2-3 T. oil, 4 dried red chilies, 2 T. chopped garlic, 1/3 cup tomato puree, 2 T. tomato sauce, 1 t. soy sauce, 1 ½ cup water/chicken stock, 1 T. cornstarch, ½ t. ajinomoto, salt to taste

Method:

  1. Marinate chicken for 4-6 hrs. Mix batter.
  2. Heat oil on medium; dip chicken in batter, then fry until golden brown.
  3. To make sauce, heat oil and sauté chilies and garlic. Add tomato puree, tomato sauce, chili paste, soy sauce, water.
  4. Bring to boil ,then add salt and ajinomoto. Add cornstarch slurry to thicken.
  5. Add chicken pieces into sauce and simmer .