Hot & Sweet Shanghai Chicken
Crispy fried chicken tossed in a glossy sweet-spicy sauce with colorful vegetables - a perfect balance of heat and sweetness in every bite.
Equipment
Ingredients
Chicken Marination
chicken cubes (cubed)
500 g
ginger-garlic paste
1 tbsp
soy sauce
1 tbsp
Schezwan sauce
1 tbsp
salt
1 tsp
cornflour
2 tbsp
maida
2 tbsp
egg
1 piece
Sauce
red chilli sauce
1 tbsp
ketchup
1 tbsp
Schezwan sauce
1 tbsp
soy sauce
1 tbsp
honey
1 tbsp
MSG (Ajinomoto)
0.5 tsp
red food colour
1 drop
Vegetables
onion (sliced)
1 piece
red capsicum (sliced)
1 piece
green capsicum (sliced)
1 piece
baby corn (boiled)
100 g
Garnish
spring onion (chopped)
2 tbsp
sesame seeds
1 tbsp
Instructions
Marinate the chicken
Combine chicken cubes with ginger-garlic paste, soy sauce, Schezwan sauce, salt, cornflour, maida, and egg in a bowl.
Fry the chicken
Fry marinated chicken until golden and crispy, or use air fryer option.
Prepare the sauce
Mix red chilli sauce, ketchup, Schezwan sauce, soy sauce, honey, MSG, and optional red food colour in a bowl.
Cook the sauce
Cook the mixed sauce in a pan until it becomes glossy.
Stir-fry vegetables
Add sliced onion, red and green capsicum, and boiled baby corn to the pan and toss on high heat.
Combine chicken with sauce
Add the crispy fried chicken to the vegetables and toss to coat everything nicely in the sauce.
Garnish and serve
Garnish with chopped spring onion and sesame seeds. Serve hot.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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