Schezwan Chicken

Marination
1 tsp ginger paste
1 tsp garlic paste
1 tsp chilli paste
2 tbsp Soya sauce
2 tbsp Cornflour
1 Egg
Salt to taste

Cooking
1/2 cup refine oil
1 tsp ginger finely chopped
1 tbsp garlic, finely chopped
1 capsicum cubed
3 large onion cubed
1/2 cup spring onions, cut into 1" long strips
2 red chilies
1 tsp chilli powder
½ cup tomato sauce/puree
1 tbsp Soya sauce
1 tbsp chilli sauce
2 tsp schezwan sauce (available in supermarkets)
1 cup chicken stock
½ tsp sugar
½ tsp black pepper
1 tbsp corn flour mixed with ¼ cup water
Salt to taste

Method
Mix all the ingredients for marination and marinate the chicken pieces in the mixture for at least for 30 minutes.
Heat the oil in a deep frying pan, fry till the chicken pieces turn to a golden colour. Drain and keep aside.
Heat oil in the pan, add red chilli, chopped ginger and garlic, spring onion, onion, capsicum, saute for 5 mins.
Next add tomato sauce , chilli powder, soya sauce, chilli sauces, schezwan sauce, sugar and pepper powder, mix well together. Stir fry till the oil separates.
Now add the fried chicken pieces to this gravy, chicken stock, simmer and cook covered for about 7 minutes.
Mix cornflour with a little water and make a smooth paste without lumps.
Add the paste to the boiling gravy, stir continuously till the gravy gets thicker. Stir well.
Serve hot with Noodles or Fried Rice.