Name: Shezwan Chicken Shots recipe by Sayan Majumder at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 3
Ingredients: 1kg boneless chicken breast cubed; 1 bowl water; salt to taste; 6-8 DRIED RED CHILLIES; 1 teasp SICHUAN PEPPER; oil for deep frying; 1tbsp oil for gravy; 1tbsp chopped garlic; 1tbsp lime juice; 1 egg beaten; 1/2 cup cornflour; 1/2 cup maida; 3tbsp tomato ketchup; 1tbsp cornflour mixed with 4tbsp water; 1/2 cup chopped onion leaves; 1 green capsicum cubed; roasted seasme for garnishing; 1 onion chopped; 1 teasp vinigar; 1tbsp ginger garlic paste; 1tbsp soya sauce

Ingredients Serving: 3

1kg boneless chicken breast cubed
1 bowl water
salt to taste
6-8 DRIED RED CHILLIES
1 teasp SICHUAN PEPPER
oil for deep frying
1tbsp oil for gravy
1tbsp chopped garlic
1tbsp lime juice
1 egg beaten
1/2 cup cornflour
1/2 cup maida
3tbsp tomato ketchup
1tbsp cornflour mixed with 4tbsp water
1/2 cup chopped onion leaves
1 green capsicum cubed
roasted seasme for garnishing
1 onion chopped
1 teasp vinigar
1tbsp ginger garlic paste
1tbsp soya sauce

Instructions

Keep the chicken pieces in a bowl of water with salt and keep in refrigerator for minimum 2 hours.
Dry the chicken pieces with cloth and marinate with lime juice,1 tbsp ginger garlic paste and keep aside for 15 minutes.
Heat up oil in a kadhai.
Mix the egg,cornflour,maida with chicken pieces.Add a little water if needed.
Arrange chicken pieces and capsicum on wooden skewers.
Deep fry the chicken pieces with skewers in kadhai.
In a wok heat up 1 tbsp oil.
Fry the onion until translucent.
Add 2 dried RED CHILLIES and chopped garlic.Saute well.
Now add tomato ketchup.Cook well.
Make a fine paste with 4-6 soaked dried red chillies.
Add this paste into wok.Mix well.
Add SICHUAN PEPPER and onion leaves.Toss well.
Add soya sauce and vinigar.
Pour 1/2 cup water.Cook well.
Now pour the slurry of cornflour and water.
Arrange the skewers in shot glasses.
Pour thicken gravy from top.
Garnish with roasted seasme.
Serve hot.

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