Schezwan Chicken Gravy
Crispy fried chicken tossed in a fiery, tangy, and savory Schezwan sauce. This popular Indo-Chinese gravy dish is packed with bold flavors and pairs perfectly with fried rice or noodles for a complete meal.
For 4 servings
Marinate the Chicken
- In a mixing bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, maida, 3 tbsp cornflour, the beaten egg, and 1/2 tsp salt.
- Mix thoroughly until each piece of chicken is evenly coated in the batter.
- Set aside to marinate for at least 15-20 minutes.
Fry the Chicken
- Heat vegetable oil for deep frying in a wok or deep pan over medium-high heat to about 175°C (350°F).
- Carefully slide the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
- Using a slotted spoon, remove the fried chicken and drain on a wire rack to maintain maximum crispiness.
Sauté Aromatics and Vegetables
- Carefully discard the excess frying oil, leaving about 2 tbsp of sesame oil in the wok (or use a clean wok). Heat over high flame.
- Once the oil is smoking hot, add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
- Add the cubed onion, capsicum, and spring onion whites. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
Create the Schezwan Sauce Base
- Reduce the heat to medium. Add the Schezwan sauce, remaining 1 tbsp soy sauce, red chili sauce, rice vinegar, sugar, and remaining 1/2 tsp salt.
- Stir well to combine and cook for 1 minute, allowing the sauces to meld.
- Pour in the water or chicken stock, increase the heat, and bring the mixture to a rolling boil.
Thicken the Gravy
- In a small bowl, whisk the remaining 2 tbsp of cornflour with 1/4 cup of cold water until a smooth, lump-free slurry is formed.
- While continuously stirring the boiling gravy, slowly pour in the cornflour slurry.
- Continue to stir and cook for 1-2 minutes as the gravy thickens to a glossy, coating consistency.
Combine and Serve
- Turn off the heat. Add the crispy fried chicken pieces to the thickened gravy.
- Gently toss everything together until the chicken is well-coated with the sauce.
- Garnish with freshly chopped spring onion greens.
- Serve immediately with steamed rice, fried rice, or hakka noodles to enjoy the chicken while it's still crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For exceptionally crispy chicken, double-fry it. First, fry until light golden, remove and rest for 5 minutes, then fry again in hotter oil until deep golden brown.
- 2Prepare all your chopped vegetables and sauces before you start cooking (mise en place). Stir-frying is a very fast process.
- 3For a richer, more savory gravy, use chicken stock instead of water.
- 4Adjust the amount of Schezwan sauce and red chili sauce to match your preferred spice level.
- 5To maintain the chicken's crispiness, add it to the gravy just moments before serving.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes, tofu, or gobi (cauliflower florets). Lightly coat and fry them before adding to the gravy.
SeafoodSeafood
Use 400g of shelled and deveined prawns. Marinate for only 10 minutes and fry for 2-3 minutes until just cooked.
HealthierHealthier
Instead of deep-frying, pan-fry the marinated chicken in a little oil until golden and cooked, or cook it in an air fryer at 200°C (400°F) for 12-15 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Chicken provides high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Boosts Metabolism
The capsaicin from the green chilies and chili sauces can provide a temporary boost to your metabolism and may aid in fat burning.
Flavorful Aromatics
Ginger and garlic are not just for flavor; they are known for their anti-inflammatory and antioxidant properties, which can support the immune system.
Frequently asked questions
Schezwan Chicken is a delicious indulgence but is generally not considered a health food. It is high in sodium from sauces and fat from deep-frying. To make it healthier, you can pan-fry or air-fry the chicken and use low-sodium soy sauce.