Ingredients
- K&N’s Chicken Tempura - 10-12 pieces
- Oil - 1 tbsp
- Garlic - 1 tbsp; chopped
- Onion - ½ cup; chopped
- Red chilli paste - 1 cup
- Ketchup - ½ cup
- Brown sugar - 1 tbsp
- Soy sauce - 2 tbsp
- Green bell pepper - 1 cup; diced
- Red bell pepper - 1 cup; diced
- Mozzarella cheese - 1 cup; shredded
- Jalapeno slices - as required
- Oregano - as required
- Red chilli flakes - for garnishing
- Parsley - for garnishing; chopped
Method
In a skillet, heat oil, add garlic and sauté for a minute. Add onion and cook until translucent.
Add red chilli paste and simmer over low flame for a minute. Add ketchup, brown sugar, soy sauce and cook for 1-2 minutes. Add green bell pepper and red bell pepper; cook for another minute.
Fry K&N’s Chicken Tempura as per instructions on pack.
Add Chicken Tempura to Schezwan sauce and mix until fully coated.
Add a layer of mozzarella cheese on it.
Garnish with jalapenos, oregano, red chilli flakes and parsley.
Schezwan Tempura Skillet is ready to serve.
Red Chilli Paste:
Ingredients
- Water - 1½ cup
- Kashmiri dry red chillies - 4
Method
In a pan, boil water and add dry red chillies. Boil until water quantity reduces to half and chillies soften. Blend to a smooth paste. Set aside.