Take dry chillies and cut the top open. Remove the seeds out of it. 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 10 to 12 minutes on very low heat. Cook until oil separates on top.

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

Take chicken in a bowl and add all the marination ingredients. Give a a mix and let it sit for 5 mins.

Heat oil for frying and deep fry the chicken for 5 to 7 mins till golden and completely cooked. Drain on a paper towel.

Now heat a wok or frying pan. Add in schezwan sauce and water. Mix that well and let it heat up.Once it is heated add in the fried chicken pieces and toss well in the sauce to coat the chicken. Once the chicken is coated and completely heated, add in the coriander leaves and mix well. Serve with fried rice..