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

Yield:
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Preparation:
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Cooking:

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.