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Schezwan Chicken Recipe

Schezwan Chicken is a popular Chinese Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Chinese Recipe
Technique :
Braise Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes

A popular dish at Chinese restaurants in India, Szechuan-style chicken is full of spice and is usually served over white rice.


  • 1 chicken, medium size
  • Oil for deep frying
  • For the Marinade:
  • 1 tsp. Ginger paste
  • 1 tsp. Garlic paste
  • 1 tsp. chilli paste
  • 2 tbsp. soya sauce
  • 2 tbsp. cornflour
  • 1 Egg
  • Salt to taste
  • 1 tsp. chilli sauce
  • For the Sauce:
  • 1 tbsp. Vinegar
  • 3 tbsp. spicy chili oil or ordinary oil
  • 1 tsp. Sugar
  • 1 tsp. finely chopped Ginger
  • ½ tsp. black pepper
  • 1 tbsp. finely chopped Garlic
  • Pinch of Ajinomoto
  • 2 dry red chilies, cut into 4 pieces each
  • Salt to taste
  • 1/2 tsp. sesame seeds (optional)
  • 3/4 tbsp. & ¼ cup cornflour mixed with water
  • 1/4 cup slanting pieces of Spring onion
  • For the Garnish:
  • 1/2 cup Chicken stock
  • 4 long thin Spring onions
  • 1/3 cup Tomato sauce
  • 4 long thin Spring onion tops
  • 1 tbsp. soya sauce
  • How to Make Schezwan Chicken:

    1. Cut the chicken, retaining the bone, into small serving sized pieces.
    2. Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
    3. Heat oil in a frying pan and deep fry the chicken pieces, a few at a time, till golden brown and cooked.
    4. Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
    5. Add the ginger, garlic, red chillies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.
    6. Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
    7. Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
    8. Garnish with the spring onion and spring onion tops.


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