hi friends, if you want to eat anything special, let's start our  Schzewan Fried Chicken.

Shjewan Fried Chicken Recipe- Shjewan Chicken is one of my favorite non-veg starters. If we have Veg Fried Rice and Shzewan Chicken on the weekend menu, I believe we don't need other specialties as it is a complete meal.

TIPS:
Can boned chicken be used?
• This recipe is usually made with boneless chicken, but you can also use bone-in. I use boneless because boneless means frying the chicken deep red.

• Boneless chicken pieces should be large or they will become small and not very tasty after frying. How to keep chicken juicy?

• Before coating the chicken, soak it for 30 minutes in water with 2 teaspoons of salt until very tender. And a chicken absorbs the flavors of the sauce very well.

Get a chicken that weighs 1.5 kg or less. Or it stretches like rubber.

Why does coating occur?
• The coating should be hard. Or as soon as we put it in the oil it crumbles and the chicken is not very crisp.

• We can use rice flour for coating instead of cornflour or all-purpose flour. The rice flour keeps the chicken crispy, but the sauces may not penetrate.

How do I get a taste of the restaurant?
• Always toss Chinese food on high flame to get a smoky flavor. That way you get a restaurant-like taste. And you should check the salt and spices by tasting them at each stage.

Some tips for the best Shzewan Fried Chicken:
• As flavors vary, adjust the Shzewan sauce to your liking. But Shzewan Fried Chicken should be spicy, not less.

• The Shjevan Fried Chicken recipe must include star anise powder.

• Simmer until the sauces thicken, then add the chicken and toss on high flame for a crisp taste and well-absorbed flavors.

• Do not toss the chicken until the sauces are completely dry. Remove the chicken from the heat while there is still some sauce left or the chicken will harden as it cools.

INGREDIENTS
For Coating The Chicken
300 gms Boneless Chicken
Salt
2 tsp whisked egg
2 tsp all-purpose flour
2 tsp Cornflour
1 tbsp Water
Oil to fry
For Tossing The Chicken
3 tsp oil
4 Red Chillies
4 Chopped Garlic Cloves
1 tbsp Grated Ginger
2.5 tbsp Schzewan Sauce
1/2 tsp Aromatic powder
1/2 tsp White Pepper Powder
3/4 tsp Pepper Powder
1/8 tsp Sugar
Salt
3/4 tsp Star Anise Powder
3/4 tsp Dark Soya Sauce
1/3 cup water
2 tbsps Spring Onions Chopped

Instructions

Coat boneless chicken well with salt, egg, cornflour and all-purpose flour. If necessary, add a little water.
Fry the chicken in hot oil until crisp and golden brown.
Heat oil in a pan and add grated red chillies, garlic and ginger and fry on high flame.
After frying the garlic, add the Shzewan sauce, spice powder and the rest of the sauce and toss on high flame.
When sauces are fried, add water and boil until reduced by half.
Add the chicken pieces to the sauce and toss on high flame. With some sauce left in the pan, add the grated spring onions and remove from the flame.