Szechuan Chicken Gravy
Crispy fried chicken pieces tossed in a fiery, tangy, and savory Szechuan-style gravy. This popular Indo-Chinese dish is packed with bold flavors from garlic, chili, and soy sauce, making it a perfect partner for fried rice or noodles.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken cubes, 1 tbsp soy sauce, ginger-garlic paste, black pepper powder, 0.5 tsp salt, 2 tbsp cornstarch, all-purpose flour, and the beaten egg.
- c.Mix thoroughly until each piece of chicken is well-coated.
- d.Set aside to marinate for at least 20 minutes.
- 2
Step 2
- a.Fry the Chicken
- b.Heat 0.5 cup of oil in a wok or deep pan over medium-high heat. The oil is ready when a small piece of batter sizzles immediately.
- c.Carefully add the marinated chicken pieces to the hot oil in a single layer, avoiding overcrowding. Fry in batches if necessary.
- d.Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
- e.Remove the fried chicken with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
- 3
Step 3
- a.Prepare the Sauce Mixture
- b.In a small bowl, whisk together the remaining 1 tbsp soy sauce, Szechuan sauce, red chili sauce, white vinegar, tomato ketchup, sugar, and the remaining 0.25 tsp salt.
- c.Set this sauce mixture aside. This step ensures the sauces don't burn in the hot wok.
- 4
Step 4
- a.Stir-fry Aromatics and Vegetables
- b.Carefully discard the used frying oil, leaving about 2 tbsp in the wok, or use 2 tbsp of fresh sesame oil. Heat the wok over high heat.
- c.Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
- d.Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes until they are tender yet still crisp.
- 5
Step 5
- a.Create and Thicken the Gravy
- b.Pour the prepared sauce mixture into the wok and stir well for 30 seconds.
- c.Add the chicken stock and bring the mixture to a rolling boil.
- d.In a separate small bowl, make a slurry by mixing 1.5 tbsp of cornstarch with 3 tbsp of water until smooth.
- e.Lower the heat to a simmer and slowly pour the cornstarch slurry into the gravy while stirring continuously to prevent lumps. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
- 6
Step 6
- a.Combine and Serve
- b.Add the crispy fried chicken pieces to the thickened gravy.
- c.Gently toss everything together for about 1 minute until the chicken is evenly coated with the sauce.
- d.Garnish with freshly chopped spring onion greens.
- e.Serve immediately to enjoy the chicken while it's still crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, double-fry it. Fry once until light golden, remove and let it cool for 5 minutes, then fry again in hot oil for 1-2 minutes until deep golden brown.
- 2Do not overcook the bell peppers and onions. They should retain a slight crunch to provide a contrasting texture to the gravy.
- 3Prepare all your chopped vegetables and sauces before you start cooking. Stir-frying is a quick process and requires everything to be ready.
- 4Adjust the Szechuan sauce and red chili sauce to control the spice level according to your preference.
- 5Using chicken stock instead of water will result in a richer and more flavorful gravy.
- 6Add the fried chicken to the gravy just before serving to maintain its crispiness.
Adapt it for your goals.
Vegetarian/Vegan
Substitute chicken with 400g of paneer, firm tofu, or mushrooms. For a vegan version, use tofu and ensure your Szechuan sauce is vegan. Skip the egg in the marinade.
Seafood VersionSeafood Version
Use 400g of prawns or boneless fish fillets (like basa). Reduce the frying time as seafood cooks much faster.
Dry Szechuan ChickenDry Szechuan Chicken
For a dry or semi-dry appetizer, reduce the chicken stock to 1/4 cup and omit the cornstarch slurry. Toss the fried chicken in the concentrated sauce until well-coated.
Add NutsAdd Nuts
For extra texture and flavor, add a handful of roasted peanuts or cashews to the dish along with the chicken at the final step.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Metabolism Boost from Capsaicin
The various chilies used in the sauces contain capsaicin, a compound known for its potential to provide a temporary boost to metabolism. It also possesses anti-inflammatory properties.
Source of Allicin
The generous use of fresh garlic provides allicin, a powerful compound known for its immune-boosting, antibacterial, and potential cardiovascular benefits.
Frequently asked questions
One serving of Szechuan Chicken Gravy contains approximately 450-550 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.