schezwan chicken recipe | how to make restaurant style schezwan chicken recipe
Given its zingy flavors and astonishing variety, Indo-Chinese food holds a very special place for most Indian food-lovers. It’s the perfect mix of oriental tastes and the characteristic Indian piquancy. Taking about the diversity, Indo-Chinese recipes can be made with chicken, meat, or just vegetables. So the cuisine is a savior for the vegetarians while there is no compromise on the taste.
The different kinds of sauces play an important role in lending the lip-smacking notes. Soy, chili-garlic, teriyaki, schezwan, oyster, fish sauce etc. are very popular sauces that are used to impart flavor to the food. I prefer to make as many sauces as possible at home. If you have different kinds of vinegar and cooking wines at hand, you can mix them with sauces to make delightful combinations. I am sharing with you the secret to prepare the best ever schezwan chicken recipe (सचेज़वान चिकन रेसिपी) at home.
Szechuan Chicken is one of my favorite chicken recipes. This one is the dry version that is had as an appetizer. The schezwan sauce is homemade and packs all the necessary hints that you need for this recipe. It’s tangy, hot and very flavorful. However, you would still need a tiny bit of light soy sauce and vinegar for this recipe to enhance the overall flavor profile of this dish.
Chicken breast recipes are tricky to cook. That’s because they are not as juicy as chicken thighs. To make the chicken juicy, I brined them for a sometime before frying it. The osmosis makes the chicken absorb water and hold it even after being cooked. I used mixed boneless pieces. By the time the chicken is brining, you can do the other preparations for schezwan chicken recipe. The stir-frying part is really easy and takes no more than 10 minutes.
The next time you are trying to think of chicken ideas, do give this one a try. Let’s see how you can make restaurant-style schezwan chicken recipe at home.
Here are more chicken recipes from my collection.
how to make restaurant-style dry schezwan chicken
- Chicken – 400 grams
- Water – 1 cup
- Sugar – 1 tsp
- Salt – 1 tsp
- Vinegar – ½ tsp
- Plain flour/Maida – ⅔ cup
- Cornstarch – ⅓ cup
- Baking soda – ⅛ tsp
- Water - ⅔
- Black pepper – 1 tsp
- Ginger garlic paste – 1 tbsp
- Oil – 3tbsp
- Dried red chilies - 3
- Spring onions whites – ¼ cup + some for garnish
- Spring onion greens – 2 tbsp
- Garlic – 1 tbsp, minced
- Ginger –1 tsp, minced
- Onion – 1 medium quartered and layers removed
- Mixed bell peppers – 1 cup
- Cornstarch slurry – ½ cup water mixed with 1 tsp of cornstarch
- Schezwan Sauce – 4 tbsp
- Light Soy Sauce – 1 tbsp
- Vinegar – 1 tbsp
- Sugar – ½ tsp
- Salt – to taste
- MSG/ Ajinomoto – ½ tsp
- Combine sugar, salt, vinegar, and water in a bowl to make chicken brine. Mix well.
- Add the chicken and give it a stir. Refrigerate the chicken for 1.5 hours.
- Drain the chicken and discard the brine.
- To make the batter for the chicken, add fresh water, ginger-garlic paste, black pepper, and baking soda to the drained chicken. Give it a quick stir.
- Add the cornstarch and plain flour and mix well.
- The thick batter should coat the chicken well.
- Heat oil in a skillet. Fry the chicken in batches. Drop in the chicken pieces with a fork in hot oil and fry on medium-high heat for 3-4 minutes until they are lightly golden. The chicken would be half cooked.
- Let the chicken rest for 20 minutes.
- Fry the chicken for the second time batch by batch on medium-high heat for 3-4 minutes until crispy and golden brown.
- To prepare the sauce, heat oil in a skillet or wok on a very high flame. Add the dried red chilies and sauté for a few seconds. Then add spring onion whites and stir fry.
- Add minced ginger and garlic. Do not fry the garlic to golden. Just stir-fry for a few seconds.
- Toss in the mixed bell peppers and onions and stir-fry for a minute.
- Pour in the ½ cup cornstarch slurry. Bring it to a boil.
- Add salt, sugar, and MSG to balance the taste.
- Add the vinegar, light soy sauce, and schezwan sauce. Mix well. Let the sauce reduce to half.
- Turn off the flame and let the sauce stand for 3-4 minutes.
- Add the fried chicken and spring onion greens and give it a toss.
- Schezwan chicken is ready. Garnish with some more spring onions. Serve immediately. Enjoy!
restaurant-style schezwan chicken recipe with step by step pictures below
To make schezwan chicken, start off by gathering the ingredients needed to fry the chicken. Brining the chicken is optional but highly recommended.
Combine 1 tsp sugar, 1 tsp salt, 1/2 tsp vinegar, and 1 cup of water in a bowl. Mix well. The chicken brine is ready.
Add 400 grams bite-sized pieces of chicken and give it a stir. Refrigerate the chicken for 1.5 hours.
Drain the chicken & discard the brine.
Add 2/3 cups of fresh water, 1 tbsp ginger-garlic paste, 1 tsp black pepper, and 1/8 tsp baking soda. Give it a quick stir.
Add 1/3 cup cornstarch and 2/3 cup plain flour and mix well.
The thick batter should coat the chicken well.
Heat oil in a skillet. Fry the chicken in batches. Drop in the chicken pieces with a fork in hot oil and fry on medium-high heat for 3-4 minutes till they are lightly golden. The chicken would be half cooked.
Let the chicken rest for 20 minutes.
Fry the chicken for the second time batch by batch on medium-high heat for 3-4 minutes until crispy and golden brown.
While the chicken was brining, I did the preparation for the sauce.
Heat 3 tbsp oil in a skillet or wok on a very high flame. Add the 3 dried red chilies and sauté for a few seconds. Then add 1/4 cup spring onion whites and stir fry.
Add 1 tsp minced ginger and 1 tbsp garlic. Do not fry the garlic to golden. Just stir-fry for a few seconds.
Toss in 1 cup mixed bell peppers and 1 medium onion cut in layers. Stir-fry for a minute.
Mix 1/2 cup water with 1 tsp cornstarch to make a slurry. Pour in the cornstarch slurry. Bring it to a boil.
Add salt to taste, 1/2 tsp sugar, and 1/2 tsp MSG to balance the taste.
Add 1 tbsp vinegar, 1 tbsp light soy sauce and 4 tbsp schezwan sauce. Mix well.Let the sauce reduce to half. Turn off the flame and let the sauce stand for 3-4 minutes.
Add the fried chicken and 2 tbsp spring onion greens and give it a toss.
Szechuan chicken recipe is ready. Garnish with some more spring onions. Serve immediately. Enjoy!