Schezwan Chicken Recipe – Restaurant-Style

Schezwan chicken recipe

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 

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Schezwan Chicken Recipe | Restaurant-Style Schezwan Chicken Recipe
 
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Szechuan Chicken is a very popular restaurant-style Indo-Chinese appetizer recipe. It consists of crispy fried chicken tossed with bell peppers in hot schezwan sauce.
Author:
Recipe type: Appetizer
Cuisine: Indo-Chinese
Serves: 4
Ingredients
To Brine the Chicken (Optional but highly recommended)
  • Chicken – 400 grams
  • Water – 1 cup
  • Sugar – 1 tsp
  • Salt – 1 tsp
  • Vinegar – ½ tsp
To Make Batter for the Chicken
  • Plain flour/Maida – ⅔ cup
  • Cornstarch – ⅓ cup
  • Baking soda – ⅛ tsp
  • Water - ⅔
  • Black pepper – 1 tsp
  • Ginger garlic paste – 1 tbsp
Oil – for deep frying
    To Prepare the Sauce
    • 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
    Instructions
    1. Combine sugar, salt, vinegar, and water in a bowl to make chicken brine. Mix well.
    2. Add the chicken and give it a stir. Refrigerate the chicken for 1.5 hours.
    3. Drain the chicken and discard the brine.
    4. 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.
    5. Add the cornstarch and plain flour and mix well.
    6. The thick batter should coat the chicken well.
    7. 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.
    8. Let the chicken rest for 20 minutes.
    9. Fry the chicken for the second time batch by batch on medium-high heat for 3-4 minutes until crispy and golden brown.
    10. 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.
    11. Add minced ginger and garlic. Do not fry the garlic to golden. Just stir-fry for a few seconds.
    12. Toss in the mixed bell peppers and onions and stir-fry for a minute.
    13. Pour in the ½ cup cornstarch slurry. Bring it to a boil.
    14. Add salt, sugar, and MSG to balance the taste.
    15. Add the vinegar, light soy sauce, and schezwan sauce. Mix well. Let the sauce reduce to half.
    16. Turn off the flame and let the sauce stand for 3-4 minutes.
    17. Add the fried chicken and spring onion greens and give it a toss.
    18. Schezwan chicken is ready. Garnish with some more spring onions. Serve immediately. Enjoy!

    restaurant-style schezwan chicken recipe with step by step pictures below


    Step 1

    To make schezwan chicken, start off by gathering the ingredients needed to fry the chicken. Brining the chicken is optional but highly recommended.

    Preparation for szechuan chicken


    Step 2

    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.

    brine for chicken- vinegar, sugar, salt and water


    Step 3

    Add 400 grams bite-sized pieces of chicken and give it a stir. Refrigerate the chicken for 1.5 hours.

    Chicken in brine


    Step 4

    Drain the chicken & discard the brine.

    making schezwan chicken restaurant style


    Step 5

    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.

    Brined chicken mixed with ginger, garlic, black pepper and baking soda


    Step 6

    Add 1/3 cup cornstarch and 2/3 cup plain flour and mix well.

    Add cornstarch and wheat flour


    Step 7

    The thick batter should coat the chicken well.

    chicken pieces properly coated in thick batter


    Step 8

    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.

    frying batter-covered chicken pieces


    Step 9

    Let the chicken rest for 20 minutes.

    let the chicken rest for 20 minutes


    Step 10

    Fry the chicken for the second time batch by batch on medium-high heat for 3-4 minutes until crispy and golden brown.

    chicken fried second time


    Step 11

    While the chicken was brining, I did the preparation for the sauce.

    preparation for sauce


    Step 12

    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.

    preparing the schezwan chicken sauce 1


    Step 13

    Add 1 tsp minced ginger and 1 tbsp garlic. Do not fry the garlic to golden. Just stir-fry for a few seconds.

    preparing the schezwan chicken sauce 2


    Step 14

    Toss in 1 cup mixed bell peppers and 1 medium onion cut in layers. Stir-fry for a minute.

    adding in bell peppers and onion


    Step 15

    Mix 1/2 cup water with 1 tsp cornstarch to make a slurry. Pour in the cornstarch slurry. Bring it to a boil.

    schezuan chicken sauce preparation


    Step 16

    Add salt to taste, 1/2 tsp sugar, and 1/2 tsp MSG to balance the taste.

    Add sugar, salt and MSG


    Step 17

    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.

    Adding vinegar, soy sauce, red chili sauce


    Step 18

    Add the fried chicken and 2 tbsp spring onion greens and give it a toss.

    adding chicken pieces to sauce


    Step 19

    Szechuan chicken recipe is ready. Garnish with some more spring onions. Serve immediately. Enjoy!

    Schezwan chicken recipe is ready

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    19 Comments

  • Reply
    kalpana singh
    April 15, 2017 at 8:04 am

    Wow.. nic recipe

  • Reply
    Lalita Dahiya
    June 8, 2017 at 12:37 pm

    Hey monica…schezwan chicken looks yummy..but does brining really help?

    • Reply
      Monica
      June 9, 2017 at 12:47 pm

      Hello Lalita. Yes, brining works wonders. Try it once and you will know the difference. 🙂

  • Reply
    Arindam Chatterjee
    June 29, 2017 at 2:34 pm

    wow! schezwan chicken looking yummy… khub bhalo!

    • Reply
      Monica
      July 1, 2017 at 4:56 pm

      Dhonnobad! 🙂

  • Reply
    Kewal Sharma
    July 3, 2017 at 5:50 pm

    delicious n mouthwatering

    • Reply
      Monica
      July 5, 2017 at 12:50 pm

      Thank you, Kewal

  • Reply
    Monica
    July 27, 2017 at 7:52 pm

    Thank you.

  • Reply
    Radha Thakur
    August 29, 2017 at 10:19 am

    thanks for the detailed recipes, it enables people like me to understand and remake it.

  • Reply
    Rajji Singh
    August 31, 2017 at 6:22 am

    very nice recipe..

  • Reply
    Arnab Guha
    August 31, 2017 at 8:43 am

    spectacular

  • Reply
    Mahesh G
    January 7, 2018 at 4:50 pm

    b’ful n testy

  • Reply
    Anisha Barot
    March 25, 2018 at 3:18 pm

    yummy recipe..tasty..wow

  • Reply
    minal rohra
    May 23, 2018 at 4:16 pm

    hot and lipsmacking recipe. aweosme!

  • Reply
    reva
    July 6, 2018 at 5:45 pm

    schezwan chicken looks so juicy and yummy

  • Reply
    Darren
    August 26, 2018 at 5:56 pm

    Hi
    If you deep fry the chicken before making the dish how long will it last and how do you store?
    Thank you.

    • Reply
      Monica
      August 28, 2018 at 2:42 am

      Hi Darren.
      I do not store the deep fried chicken and I do not recommend it. I start preparing the sauce once the chicken is fried.
      But if at all you want to, vacuum pack the chicken n freeze it. Can’t really say how long it will stay good.

  • Reply
    Richard Payne
    July 17, 2019 at 4:42 am

    I am sucker for takeaway recipes and this one looks so fantastic. Having lived all my life in the US, I had no idea there was a thing called Indo-Chinese. Thanks for this detailed post about the cuisine and this lipsmacking recipe. It does look a bit lengthy but I am itching to try it. Cheers!

    • Reply
      Monica
      July 28, 2019 at 6:04 am

      Thanks Richard. Do try it and share your experience. 🙂

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