Friday, August 2, 2013

Spicy Pepper Chicken

The shop with large glass jars suddenly stopped me. It took few long moments to realise that the colourful jars are actually spice jars. And it is a spice shop. I became really happy and entered into the shop without thinking anything. I bought some szechuan pepper there. I didn't have any clue, what I am going to do with that! But I loved it's flavour.
However, I went through many recipes and decided to make a spicy chicken preparation. Didn't follow any particular recipe for it. Just followed my instinct and it worked.


Ingredients for "Spicy pepper chicken":
  1. Boneless chicken cubes 1 and 1/2 cups (cut into small pieces... washed and pat dried)
  2. Red onion 1 large (cut into cubes)
  3. Capsicum red or green 1 large (cut into cubes)
  4. Spring onion 1 or 2 sprig (finely chopped)
  5. Dry red chillies 8-10 (whole chillies)
  6. Dark soy sauce 1 tea spoon
  7. Chinese rice wine vinegar 1 tea spoon
  8. Vegetable oil 
  9. Corn flour 1tea spoon
  10. Salt to taste
  11. Black pepper powder 1/4 tea spoon
Ingredients for "szechuan sauce":
  1. Long red non-spicy chilli 3-4 (deseeded)
  2. Hot red or green chilli according to taste (I used 3 thai chillies)
  3. Garlic 3-4 cloves (finely chopped)
  4. Ginger 1/2 inch piece (finely chopped)
  5. Ajinomoto 1/2 tea spoon
  6. Szechuan pepper 1 and 1/2 table spoon (roughly ground)
  7. Dark soy sauce 1 tea spoon
  8. Tomato ketchup 2 table spoon
  9. Chilli sauce 1 table spoon
  10. Chinese rice wine vinegar 1 tea spoon
  11. Sesame oil 3 tea spoon

How to prepare "Spicy pepper chicken":
  • Marinate chicken cubes for 30 minutes with 1 tea spoon soy sauce, 1 tea spoon rice wine vinegar, pinch of salt and black pepper powder.
  • Now make the sauce. Add chillies (except capsicum)  in a blender and blend to a smooth paste. Add chopped garlic, ginger, 1 tea spoon soy sauce, 1 tea spoon rice wine vinegar, 1 table spoon chilli sauce, 2 table spoon tomato ketchup, szechuan pepper and ajinomoto  and a a pinch of sugar to the chilli paste. Mix it well and keep it aside.
  • Back to chicken. Add corn flour to chicken. 
  • Heat refined oil in a pan till it's smoking. Add chicken pieces and fry over high heat until crispy . Strain and keep aside. Discard the oil.
  • Now heat 2 tea spoon sesame oil. Fry dry red chillies. Strain and keep separately. Add onion cubes. Give it few nice stirs. Add capsicum cubes now. Stir and fry for a minute. Add chicken pieces to it. Mix well. 
  • Heat 1 tea spoon sesame oil in a separate pan. Add the sauce to it. Bring it to shimmer. Now add chicken and onion mixture to it. Toss over high flame. Add chopped spring onion. Toss again.
  • Lastly mix with fried dry chillies. Serve it hot with hakka noodles or plain steamed rice .
  • I served with veg and egg hakka noodles.

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6 comments:

  1. If I may ask, is there any Hindi / Bengali name for schezwan pepper that I may ask for at a local bazaar ?

    ReplyDelete
    Replies
    1. Kumkum , In Konkani it is known as "tephal" or "tirphal" and in Nepali it is known as "timur" or "timbur". Not much sure about Hindi name. But you might find with the Nepali name :)

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  3. Preparation time: 10 minutes Total cooking time: 10 minutes Serves 4 Ingredients for the hot and sweet peppered chicken recipe: - 1 tablespoon oil - 2 chicken breast fillets, cut into strips - 2 1/2 teaspoons seasoned peppercorns - 1 onion, cut into wedges - 1 red capsicum, cut into thin strips - 2 tablespoons oyster sauce - 1 teaspoon soy sauce - 1 teaspoon sugar Directions for the hot and sweet peppered chicken recipe: sourkitchencom

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  4. Spicy orange chicken is one of my favorite Chinese takeouts. This is a light version full of flavor, but not full of sugar. Making your favorite Chinese takeout at home insures quality ingredients. There is less fat and sugar, and you can eat more without feeling guilty. Carbohydrate

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