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

1. In a skillet, heat oil, add garlic and sauté for a minute. Add onion and cook until translucent.

2. 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.

3. Fry K&N’s Chicken Tempura as per instructions on pack.

4. Add Chicken Tempura to Schezwan sauce and mix until fully coated.

5. Add a layer of mozzarella cheese on it.

6. Garnish with jalapenos, oregano, red chilli flakes and parsley.

7. 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.

This content is produced in paid partnership with K&N’s.

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