Schezwan Chicken

Recipe by
Total Time:
60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Easy

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

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 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

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

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