Black Pepper Powder - 1 tspif you have schezwan pepper use them
Sugar - 2 tsp
Oil - ¼ cup
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.