Szechuan style chilli chicken

By Chef Shashi Sanamvenkata
Serves 4 portions

10oz Chicken breast & thigh skinless boneless 1”x 1” diced
1 whole egg
3tbsp vegetable oil
Salt & pepper to taste

2tbsp Tomato Ketchup
1tbsp Sauce, Dark Soy
1tbsp Sauce, Light Soy
1tbsp Strawberry jam
1tbsp Worcestershire Sauce
1/4tsp Red Food Colour
1/4tsp Tabasco sauce
1tsp white vinegar
1/2cup Chicken broth

5each Chili, Dried Red Arbol cut 1 inch pieces and remove seeds
1tbsp Ginger, Fresh, Thinly sliced small pieces
1tsp Garlic, Fresh, Chopped
2tbsp Starch, Corn
4 ea. Green onions cut into 1 inch pieces

Marinate chicken pieces with 1 TBSP corn starch, 1/2 TBSP vegetable oil, pinch of salt and white pepper. Heat non-stick pan on high heat, add 2 TBSP vegetable oil, add prepared chicken, sauté till almost cooked. Strain on paper towel or on strainer, Mix all sauce ingredients in a bowl and set aside. Return pan to heat, sauté chilies till fragrance add ginger and garlic, sauté, add prepared sauce bring it to boil, when it is reduced to half return chicken to pan. Add few drops of corn starch slurry to coat the sauce to chicken pieces. Add green onions, sauté and remove from pan, serve with steamed jasmine rice.