Hot & Sweet Shanghai Chicken
Crispy fried chicken tossed in a glossy sweet-spicy sauce with colorful vegetables, creating the perfect balance of heat and sweetness in every bite.
Equipment
Ingredients
Chicken Marination
chicken breast (cubed)
500 g
ginger-garlic paste (paste)
15 g
soy sauce
15 ml
Schezwan sauce
15 ml
salt
3 g
cornflour
15 g
maida
15 g
egg
1 piece
Sauce
red chilli sauce
15 ml
ketchup
15 ml
Schezwan sauce
15 ml
soy sauce
15 ml
honey
15 ml
MSG
2 g
Vegetables
onion (sliced)
1 piece
red bell pepper (sliced)
1 piece
green bell pepper (sliced)
1 piece
baby corn (boiled)
100 g
Garnish
spring onion (chopped)
2 piece
sesame seeds
5 g
Instructions
Marinate the chicken
Combine chicken cubes with ginger-garlic paste, soy sauce, Schezwan sauce, salt, cornflour, maida, and egg. Mix thoroughly to coat evenly.
Fry the chicken
Heat oil in a wok or pan and fry marinated chicken until golden and crispy. Alternatively, use air fryer method.
Prepare the sauce
Mix red chilli sauce, ketchup, Schezwan sauce, soy sauce, honey, and MSG in a bowl until well combined.
Cook the sauce
Heat the sauce mixture in a wok until it becomes glossy and slightly thickened.
Add vegetables
Add sliced onion, red and green bell peppers, and boiled baby corn to the sauce. Toss on high heat.
Combine chicken and sauce
Add crispy fried chicken to the vegetables and sauce. Toss everything to coat the chicken evenly.
Garnish and serve
Garnish with chopped spring onion and sesame seeds. Serve hot immediately.
Original recipe
Storage
Best consumed fresh for optimal crispiness. Sauce may thicken when stored.
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