Schewan Chicken with Bell Pepper

Schewan Chicken with Bell Pepper

Ingredients

• 200 grams boneless chicken
• Salt n pepper to taste
• 1 tbsp ginger and garlic paste
• 2 tbsp soya sauce
• ¼ tsp sesame oil
• 1 tsp red chili powder
• ½ tsp crushed red chili
• ½ tsp brown sugar
• 1 tsp white vinegar
• ½ cup tomato puree
• 2 tbsp tomato ketchup
• 2 tbsp corn flour
• ½ cup plain flour
• ½ bell pepper
• ¼ cup sliced spring onion
• ¼ cup sliced cilantro
• 1 tbsp oil
• ½ liter oil for frying

Method

1. Marinate 200 grams chicken cubes with ½ tsp ginger and garlic paste, 1 tsp soya sauce and salt n pepper to taste. In a wok, add 1 tbsp oil and heat on high flame. 
2. Add a tbsp of ginger garlic paste and stir briefly. Then add ½ cup tomato puree, 2 tbsp tomato ketchup, 1 tsp red chili powder, ½ tsp red chili flakes, 1 tsp white vinegar and salt n pepper to taste. Stir continuously for a couple of minutes and allow cooking in the mean time. 
3. Now add ½ sliced bell pepper, ¼ cup sliced spring onion and ¼ cup sliced cilantro. Mix briefly and keep aside. Put another wok on medium flame and add oil for frying. Mix ½ cup plain flour and 2 tbsp corn flour and coat marinated chicken in the flour mixture. 
4. When oil is hot enough for frying, fry coated chicken cubes until golden brown. Add fried chicken to the sauce and sprinkle chopped spring onion and cilantro on top. 
5. Serve Schewan Chicken with Bell Pepper with stir fried noodles or steamed rice.