In a wok, add oil, chopped garlic, shallots and whole red chilies. Saute at medium flame till they turn golden brown.
Add in boneless chicken and toss it around for 2 mins.
Add in the schezwan sauce, salt, sugar, oyster sauce, vinegar, ketchup and hoisin sauce. Saute for 3 to 4 mins or until the chicken loses its pink color.
Add in the bell peppers and saute for another 2 mins.
Pour in a cup of water mixed with corn flour.
Let the chicken simmer for another 5 mins or until the the gravy thickens.
Sprinkle sesame seeds and serve with fried rice or chow mein noodles.
Notes
Recipe for Schezwan Sauce
1 cup of whole dried red chilies
1 whole garlic pod, peeled and all the cloves finely chopped
2 tbsp oil
1/4 cup water
1 tbsp brown sugar
1 tsp salt
1 tbsp vinegar
2 tbsp ketchup
Soak whole red chilies in boiling hot water. Let it sit till the water comes down to room temperature.
Grind the red chilies in food process to make a paste.
In a pan, add oil and chopped garlic at medium flame.
When the garlic turns golden brown, add the chili paste and water.
Add all the other ingredients and let it cook for 2 to 3 mins.