How to make Crispy Fried Schezwan Chicken - Boneless chicken breast pieces marinated with Schezwan chutney and batter fried.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Oil (ऑइल)
Cuisine : Fusion
Course : Snacks and Starters
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Crispy Fried Schezwan Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Crispy Fried Schezwan Chicken checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Tandoori Crabs, Pepper Chicken, Gluten Free Peanut Butter Mug Cake, Chana Chur Garam Nachos.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Crispy Fried Schezwan Chicken Recipe
Boneless chicken breast 1
Oil to deep fry
Schezwan chutney 4 tsps + 1
Cornflour/ corn starch 1 cup
Refined flour (maida) 1 cup
Corn meal (makai ka atta) 1 cup
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Halve the chicken breast and beat each half with the back of the knife to flatten them slightly. Place them on a plate.
Step 3
Put 1 tsp Schezwan chutney on each breast piece and rub it in well. Turn them over and again rub in 1 tsp Schezwan chutney on each breast piece.
Step 4
Put cornsrtarch in a mixing bowl, add sufficient water and whisk to a thick batter.
Step 5
Spread refined flour in a plate, place the chicken pieces over it and lightly roll them.
Step 6
Spread cornmeal on another plate.
Step 7
Dip one chicken piece in the cornstarch batter, shake off excess and gently slide it into hot oil and deep fry till crisp. Dip the other piece in the cornstarch batter, roll in cornmeal and slide it into the hot oil and deep fry till crisp.
Step 8
Drain on absorbent paper and dab them with another piece of absorbent paper.
Step 9
Cut each chicken half into three pieces and arrange them on a serving plate. Place the remaining Schezwan chutney in a teaspoon across the chicken pieces and serve hot immediately.
