Jun 24, 2015

Schezwan Baked Chicken Recipe



I love schezwan cooking..People who love spicy foods can never hate those dishes. I am one of the spice freak. I go for anything that is spicy. Now you get how i love my spicy foods. So i dont want to tell you how much i love this cooking..


Hope you will give this a try and let me know how it turns out for you


Preparation Time : 15 mins
Brining Time : 6 hours to overnight
Cooking Time : 1 hour
Makes : 10 to 12 drumsticks

Ingredients:

For Brining Chicken:
Chicken Drumsticks - 10 to 12
Salt - 1/4 cup
Sugar - 1/4 cup
Water to cover the chicken

For Schezwan Sauce: (Makes 1 cup sauce)Dry Red Chillies -30
Garlic - 20 cloves crushed
Ginger - 4 tblspn grated
Tomato ketchup - 3 tblspn
Soya Sauce - 1 tblspn
Salt to taste
Black Pepper Powder - 1 tsp (if you have schezwan pepper use them)
Sugar - 2 tsp
Oil - 1/4 cup

Method:

For Brining Chicken:
Take chicken in a bowl, cover it completely with water, add salt and sugar to it. Mix well. Cover it tightly with some plastic wrap and chill this in fridge overnight. Nextday remove it a hour before cooking from fridge and use.

For Sauce:Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off.

Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.

By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding.

Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.

Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.

Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well.

Simmer this sauce for 5 to 8 mins.

Now the sauce is done. Cool this and store in a clean air tight container refrigerated.

For Schezwan Roast Chicken:

Preheat oven to 220 degree C.

Drain chicken from their brine. Take chicken and make slashes in them, now pat them completely dry.

Now arrange them in a oiled foil lined baking tray. Brush it completely with schezwan sauce. 

Bake them for 15 mins. Now this seal the juices in the chicken.

Now reduce the oven temp to 150 to 160 degree C.

Now take it out, brush the chicken with sauce. Bake for 15 more mins.

Now take it out, brush the chicken with sauce. Bake for 15 more mins. remove the tray from oven.

Now increase the oven to 250 degree C on grill mode.

Brush a final layer of sauce and grill it for 1 min. This creates a beautiful caramelized texture over it.

Remove it from oven and serve.

Pictorial:
Start by brining the chicken, this makes it so juicy

cover the chicken with water


add salt to it


now add in sugar

mix that well


cover it tightly with plastic wrap


put this in fridge for 6 hours or overnight


Now lets make schezwan sauce, you need lots of chillies


cut them open and remove all seeds


Add them to 1 cup of water and boil it for 5 mins


drain them
Add them to blender


Use the drained water to make a paste out of it


Now take all your ingredients


Heat oil in a sauce pan


Add in crushed garlic


Add in grated ginger


Saute them


Cook till they turn golden


Add the pureed chilli paste


Mix well


Add tomato ketchup


some soy sauce


mix well


Add in salt, pepper and sugar


Mix well and simmer


Sauce done..


Cool down and store them in clean bottles

Now take the chicken from fridge

wipe them dry and place them in a oiled foil lined baking tray


brush the with sauce

i made some slashes on the chicken as well

Now i baked the at quite a high heat for 10 mins, this seals
 the juices from the chicken


now brush more sauce over it


Reduce the temp of oven and bake for 15 mins


this is how it looks after 15 mins


brush some more sauce over it and bake for another 15 mins


Now brush some more sauce and give a quick 1 min grill


Now it is all beautiful and caramelized


Serve

10 comments:

  1. Pls do visit my blog

    http://krunchykitchen.blogspot.in/

    ReplyDelete
  2. Hi Aarthi. The Chicken looks great.
    But the sauce you brushed looks brown and smooth, unlike schezwan sauce..Why is that?

    ReplyDelete
  3. @The Happy Soulit was schezwan sauce, but the lighting was not that good when i took that picture, so it is looking like that

    ReplyDelete
  4. hello, Yummy recipie.. i tried it out exactly.. but the sauce ran out on the chiken while baking it .. why is that,,,what had gone wrong? the sauce dint stick to the chiken.. then i had to add corn starch. it was bit okay,,but dint turn out like how it turned out for you.

    ReplyDelete
  5. Hi Aarthi..if we brine the chicken should we reduce the salt level in the masala that we use? Will it make the chicken extra salty?

    ReplyDelete
  6. Hi AARTI,
    Can we barbeque this chicken?

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

LinkWithin

Related Posts Plugin for WordPress, Blogger...