Indo Chinese Chicken Sizzler made on Tawa

Sizzler- My favorite dish. I can eat a sizzler at any point of time. So this particular post is dedicated to meeee!! in Mumbai we have many places where we get a good sizzler but the best according to me is from Yoko's. I always wanted to try this at home but couldn't as we do not have a sizzling plate & i thought it is impossible to make it at home. Until once I came a across a website where this lady had assembled all the ingredients on a pan. I decided to try it at home and guys it was a super hit. My hubby loved it. In fact one of my v. good friend ( Vita ) tried the same way with jumbo prawns & they too were super.Vegetarians can make the same with Paneer.You can always improvise the ingredients as per your likes or dislikes.

Marination 
boneless chicken - 400gm
schezwan sauce - 2 to 3 tbs ( I used ready made Chings sauce )
ginger garlic paste -1/2 tsp
vinegar - 1 tbs
salt  to taste
Marinate all the above minimum 1 to 2 hr in refrigerator

For frying the chicken
1 Cup Corn flour + Wheat flour ( mix both the flours & keep aside without adding water )

Hot garlic sauce
oil - 2 tbs
garlic finely chopped - 2 tbs
schezwan sauce - 2 tbs
tomato blanched & made to a paste - 2 medium size
red chilli sauce - 1 tbs ( you can add more or less as per ur spice intake )
vinegar - 1/2 tbs
sugar - 1/2 tsp
salt & pepper as per taste
warm water - just to get a saucy texture.

Veggies
mixed veggies - 1 cup slightly blanched - I used carrot, french beans, cauliflower florets & sliced mushrooms
Onions - 1medium size - diced
Capsicum - 1 medium size - diced

Cooked rice or Noodles or pasta of you choice - 1 Cup
French Fries - handful

Other ingredients
Butter
Soya sauce - 1 tbs
cabbage leaves - 4 large slightly blanched
salt to taste
Chapati or dosa pan (If you have a sizzling plate then that is gr8  but if you don't then we can make it on a pan as well )

Method 
Remove the chicken out & let it come to the room temperature.
take out 3 to 4 tbs of the corn & wheat flour mix, add water to & make a thin paste of dipping consistency. Keep the remaining flour for dusting the chicken. Heat oil in kadai first dust the chicken in the dry mix then dip in the thin paste and deep fry the chicken.

Prepare the sauce
Heat oil in a cooking vessel, add garlic after few seconds add the schezwan sauce, red chilli sauce, vinegar stir for a while immediately add the tomato paste, sugar , salt & pepper to taste. After 2 to 3 min add water as required a saucy consistency. After 5 min switch off the gas. Add the above fried pieces of chicken to the sauce.
By this time start heating the pan or sizzling plate on medium flame.


Prepare the Veggies
Heat a little butter or oil in a kadhai  keep the flame high add diced onions, capsicum, add the 1/2 tbs of soya sauce stir for a few seconds and add the remaining veggies add salt pepper and stir for a 2 to 3 min on high flame switch off the gas.

Prepare the rice
Heat butter or oil in a kadhai add the cooked rice or noodles or paste add the remaining soya sauce and salt pepper after 3 to 4 min switch off the gas.

Assembling
By now the pan must be quiet hot if not wait for some time it should be really hot. You should be really quick for the next steps if you want the real sizzling effect.
Place the cabbage leaves on the tawa or sizzling plate. leave some butter underneath them. place the chicken along with the sauce again leave some butter from the sides. place rice, veggies & french fries if sauce is extra just put on the ingredients leave some more butter. By now you will already get the sizzling effect.If you want you can grate some cheese just for garnishing.
Enjoy the Sizzler.

I know the whole procedure seems very tiring but trust me once you get it on the plate its HEAVEN. I hope you will like it.