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Schezwan Chicken

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Schezwan Chicken is a Chinese dish for anyone with a spicy platter. Made with a number of spices and vegetables, this dish encapsulates aroma and taste all in one for a delicious meal. The rich color is achieved with a unique mix of pastes that add to the overall spiciness of the dish. You can pair the gravy with simple boiled rice, jasmine rice or vegetable fried rice for a wholesome experience.

  • Medium
  • 4 person(s)
  • 1 Hour
  • 4 Likes
 

Ingredients

    • Chicken½ kg
    • SaltTo taste
    • Vinegar2 tbsp
    • Cornflour2 tsp
    • Soy Sauce2 tbsp
    • Black Pepper1 tbsp
    • Egg1
    • Oil½ cup
    • Egg1
    • Capsicum, chopped2
    • Carrots, chopped2
    • Cabbage, chopped½
    • Rice, soaked and boiled½ kg
    • SaltTo taste
    • Black Pepper1 tbsp
    • Soy Sauce2 tbsp
    • Green Onion, chopped1
    • Oil½ cup
    • Ginger garlic paste2 tbsp
    • Capsicum1, cubed
    • Green chili3-4, chopped
    • Red whole chili8-10
    • Ketchup1 cup
    • Chili paste2 tbsp
    • Saltto taste
    • Black Pepper2 tsp
    • Vinegar1 tbsp
    • Soy Sauce2 tbsp
    • Sugar2 tbsp
    • Chicken broth2 cups
    • Corn flour mixture2-3 tbsp

Preparation

  • Add boneless chicken in a bowl. Add salt, vinegar, cornflour, soy sauce, black pepper, egg and mix well.
  • Let the chicken marinate for one hour.
  • For rice: add oil in a wok.
  • Now add the beaten egg and fry.
  • Add capsicum, carrots, and cabbage and mix well.
  • Add boiled rice and mix again.
  • Now add salt, black pepper, and soy sauce.
  • Mix them well and add spring onions on top.
  • For gravy: add oil in a pan with ginger garlic paste and fry.
  • Add the marinated chicken and fry it for two minutes.
  • Add capsicum, green chili, red chili, and mix well.
  • Now add ketchup and mix again.
  • Add chili paste, salt, black pepper, vinegar, soy sauce, and sugar and cook for a minute.
  • Add chicken broth and let it simmer for ten minutes.
  • Finally, add the cornflour mixture and cook for 10 minutes on low heat.
  • Enjoy! Garnish with spring onions.
 
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