I began blogging way back in 2012 when I was engaged to the man I’m married to. And the sole reason for this venture was learning how to at least make a perfect tea! I don’t claim to make a good one now, because the taste varies every single time. Blooper, I know!
Other than helping Dad in the kitchen once in a blue moon, I hardly had any idea on how ‘this stuff’ actually worked. So while I was meddling with the idea of shifting to a new hostel or apartment where if I have to eat, I ought to cook, I watched this fabulous movie ‘Julie and Julia’. Now there needs little or no explanation regarding this Oscar nominated movie where Julie Powell played by Amy Adams challenged herself to make all the 524 recipes from Julia Child’s cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences naming The Julie/Julia Project.
And that did the trick! I moved to a new place, got amazing roommates and yes, began cooking and jotting down my rather successful experiences. Yes, I was amazed at how much I enjoyed cooking and how delicious each recipe turned out. From having to call Mom and Dad every now and then asking silly doubts, to literally crying the first time I used a pressure cooker I took baby steps. I remember speaking to Dad over phone like a scared little puppy, tears streaming down my eyes when the pressure cooker was about to blow the first whistle. Oh, the first whistle of my life! I thought it would blast.
A typical arranged marriage, it had its fair share of flaws. We hardly talked! Funny though, since our courtship period was for about eight freaking months. So, I had to hear it from my sister-in-law that he is a fuss-free foodie but loves non-vegetarian food. I remember happily jumping and kicking my heels up in the air because I am a hard core non-vegetarian. As a matter of fact, Dad was at the verge of marrying me off to a butcher!!
Well, this recipe was prepared back then and was loved by my roommates that I had cooked it at least a dozen times in my stay there of ten months. I had with so much enthusiasm put up this recipe on the blog. The blog still remains a secret as I haven’t disclosed it to my husband of three years.
For Schezwan sauce:
2 tbsp oil
20 cloves of garlic finely chopped
1 inch piece ginger finely chopped
3 tbsp red chilli paste
1/2 tsp white pepper powder
Salt to taste
1/4 tsp soya sauce
2 tsp chilli sauce
1/2 tsp sugar
1 tsp vinegar
1.Heat oil in a non stick pan.
2. Stirin garlic and ginger.
3. Add the red chilli paste and sauté the oil separates. Add in salt and pepper and mix.
4. Add in soya sauce and chilly sauce. and few tablespoons of water till you get that perfect sauce like consistency.
5. Add sugar n vinegar.
For the marination of Chicken Lollipop:
3 tbsp cornflour
1 tsp red chili powder
2 tbsp ginger garlic paste
1/2 tsp garam masala
1 tsp coriander powder
Juice of 1/2 a lime
3 green chilies, finely chopped
1 tsp soya sauce
Salt to taste
1. In a bowl, whisk together all the ingredients.
2. Add the lollipops and coat well.
3. Heat oil in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time.
4. Fry for 3-4 mins turning the pieces occasionally.
5. Keep this aside
Chef Says: Prepare the sauce first and then add the fried chicken pieces. This would help in retaining the crunchiness.
This is a popular dish with kids. You may or may not mix the fried chicken lollipops with the sauce while serving them. They would scream in delight, “Aunty, It’s Fantastico!!”
Recipe courtesy for Schezwan Sauce: sanjeevkapoorkhazana