Updated: May 15
A popular Indian-Chinese appetiser: fresh, hot, mildly sweet, crispy, juicy chicken… Schezwan chicken ticks all the boxes for not just a quick and easy appetiser but also a meal by itself when served with steamed rice.
This is a simple no-fuss recipe of Schezwan chicken using readily available ingredients and can be prepared literally within 15-20 minutes. The Schezwan sauce already has most of the ingredients that you would add to the recipe: Chinese five spice powder, vinegar, chillies… so that’s a lot of work reduced at cooking time!
Though the restaurant version of Schezwan chicken calls for the addition of cornflour slurry at the end to make a thick sauce, I prefer to not use cornflour slurry to finish my recipe of Schezwan chicken, as I like the chicken pieces to be crisp till the last bite.
You could substitute chicken for meat of your choice and adjust the cooking time accordingly. This recipe works well with paneer, tofu, soy chunks or just loads of veggies too, in which case your cooking time is still 15 minutes!
Prep: 10 minutes
Cooking: 10-12 minutes
Ingredients to make Schezwan Chicken
400 gms chicken, cut in to bite size pieces, preferably boneless
1 tbsp red chilli powder
Salt to taste
4 tbsp cornflour or rice flour
Cooking oil for frying
2 onions, medium size - diced and layers separated
2 capsicums, medium size – diced
2 tsp soy sauce
2 tbsp schezwan sauce
1 tsp sesame seeds (garnish)
Method of making Schezwan Chicken
Marinate the chicken with salt and red chilli powder for 30 minutes or a few hours, if possible.
Whisk the egg and keep in a bowl. Keep rice flour / cornflour ready in a separate bowl, season with salt and red chilli powder.
When ready to fry, drain any excess water and dip the chicken pieces in egg. Then coat the chicken pieces with cornflour / rice flour.
* Rice flour adds a nice crunch to the fried chicken. Highly recommended!
All the cooking for this recipe of Schezwan Chicken is done on high heat.
Heat enough cooking oil in a pan to shallow fry the chicken pieces for 5-6 minutes or until cooked. Avoid overcooking the chicken or pressing it down while frying, as that will cook out all of its juices, giving you dry and not-so-juicy chicken. Drain and keep aside.
Carefully remove the cooking oil from the pan, leaving about 1 tbsp. Add diced onions and capsicum and stir fry for a minute. Add soy sauce, stir well and cook for less than a minute.
Finally, add fried chicken and schezwan sauce – give it a good mix and cook for another minute. Check seasoning and adjust to taste.
The onions and capsicum should be firm and the fried chicken still crisp, so avoid over cooking Schezwan Chicken in the sauces.
Note: we do not need to add salt to the diced onions and capsicum as there is enough salt in the sauces.
Do take a look at the other small plates / appetisers and quick meals recipes
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