Chicken Schezwan Recipe, Chicken Schezwan Sauce| Mumbai Streetfood

Chicken Schezwan is a famous Mumbai Streetfood served with triple schezwan, fried rice or as a side dish. You could club hakka noodles or fried rice with chicken schezwan.  This dish tastes spicy, tangy, hot and goes great as a side dish.

The best part of this chicken schezwan recipe is you could make it from medium to thick consistency. The chicken used for this recipe is boneless and has to be chopped into smaller chunks. You could make the same dish with veggies and that would be veg schezwan sauce / gravy.

Mu hubby loves chinese food specially triple schezwan rice. I had made this specially for him soon would post the recipe for schezwan fried rice. He could eat this for five days so much he is fond of chinese food. I am sure there are people like him who love chicken with chinese food 😉

My vegetarian readers could use paneer, tofu, veggies instead of chicken. I had made a vegetarian version for me as I don’t eat chicken nor red meat. However I do make chicken for hubby and family even the vegetarian schezwan tastes yum. The only challenge for this dish is to chop veggies otherwise the process is quite simple. Nowadays you also get chopped veggies in the super-malls so buy them if you are in a hurry or shortage of time.

In-fact this dish is loved by kids. You could pack some hakka noodles with this sauce for their lunch boxes and they would eat them lovingly. Even fussy adults should like this dish. As it is Indians have some fascination and crave for chinese food. Chinese food is usually stir fried and lot of veggies are used so it’s great for health and also suit’s Indian taste-buds.

Let’s make step by step Chicken Schezwan Recipe:

1. Firstly wash the boneless chicken pieces. Rub some salt and tomato sauce if using.

2. Add all the ingredients for marination except oil and schezwan sauce. Combine all nicely keep them covered or in a ziplock bag. Allow to rest fro 10-15 mins. Now remove the excess water and use them as a stock later for your dish.

3. Now add the schezwan sauce mix all nicely. Allow to rest for 2-3 mins. The marinated chicken shouldn’t have too much moisture.

4. Spread some corn flour and rice flour on a wide dish /plate. Place oil in a deep pan on high heat. Toss the marinated chicken pieces on the flour, coat from all sides.

5. Deep fry or shallow fry until evenly cooked and browned from all sides. Place the fried chicken on absorbent napkins to absorb excess oil.

6. Take another heavy bottomed wok / vessel add oil. Fry the cashews or peanuts and remove them.

7. In the same oil add garlic and ginger. Saute until the raw smell diminishes.

8. Time to add all the finely chopped veggies except the greens of spring onion. Toss and saute them on high heat. It’s important to fry them on high heat as this would help the veggies in becoming crunchy and cook evenly. If you aren’t able to handle the heat then reduce the heat.

9. Now add the schezwan sauce, fried chicken, roasted cashews or peanuts, vinegar, tomato sauce if using, chili-garlic sauce if using, water and sugar. Simmer for 2-3 mins.

10. Lastly add sichuan pepper, black pepper, greens of spring onion, corn flour dissolved in water or chicken stock, soy sauce and salt. Simmer until gravy thickens or add water if thin consistency required.

11. Serve the schezwan chicken hot with triple schezwan chicken, fried rice, noodles or soup.

If you looking for more chinese recipes then do check veg manchurian, veg fried rice, chicken crispy chinese, chicken chinese fried rice , chilli paneer, mushroom chili fry.

Chicken Schezwan Recipe below:

4.5 from 2 reviews

Chicken Schezwan Recipe, Chicken Schezwan Sauce| Mumbai Streetfood

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Chicken Schezwan Recipe which is a famous Mumbai Streetfood served with triple schezwan, fried rice or as a side dish.

Author: Maria@flavorsofmumbai.com

Recipe type: Main

RecipeCuisine: Indo- Chines

Serves: 5-6

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For Marination:

• 250 gmss boneless chicken (chopped into small chunks)
• 1.5 tbsp soy sauce
• 1 tbsp vinegar ( I used brown coconut vinegar)
• 1 tbsp sugar ( I used organic sugar)
• ½ cup schezwan sauce
• 1 tbsp tomato-chili sauce (optional)
• ½ cup corn flour + 2 tbsp rice flour
• 2 cups of oil for deep frying
• 1 tbsp sichuan pepper powder (optional)
• 1 tbsp black pepper powder
• salt as required

For Schezwan Sauce / Gravy:

• 2 tbsp peanut oil or any vegetable oil
• ¼ th cup fried cashew or peanuts ( you could use either of them) optional
• ¼th cup chopped garlic
• ¼th cup chopped shallots
• ¼th cup chopped or grated ginger
• ¼th cup chopped carrot
• ¼th cup chopped french bean (optional)
• ½ cup chopped cabbage or grated
• ¼th cup chopped capsicum
• ¼th cup chopped mushroom (optional)
• ½ cup chopped greens of spring onion
• ½ cup schezwan sauce or as required
• 1 tbsp soy sauce
• 1 tbsp chili-garlic sauce (optional)
• 1 tbs tomato sauce (optional)
• 1 cup water / stock or as required
• 1.5 t/s sugar
• 1 tbsp vinegar
• 1 tbsp sichuan pepper powder (optional)
• 1 tbsp black pepper powder
• 1 tbsp cornflour mixed with 2 tbsp water
• salt as required

How to make the recipe?

1. Firstly wash the boneless chicken pieces. Rub some salt and tomato sauce if using.
2. Add all the ingredients for marination except oil and schezwan sauce. Combine all nicely keep them covered or in a ziplock bag. Allow to rest fro 10-15 mins. Now remove the excess water and use them as a stock later for your dish.
3. Now add the schezwan sauce mix all nicely. Allow to rest for 2-3 mins. The marinated chicken shouldn't have too much moisture.
4. Spread some corn flour and rice flour on a wide dish /plate. Place oil in a deep pan on high heat. Toss the marinated chicken pieces on the flour, coat from all sides.
5. Deep fry or shallow fry until evenly cooked and browned from all sides. Place the fried chicken on absorbent napkins to absorb excess oil.
6. Take another heavy bottomed wok / vessel add oil. Fry the cashews or peanuts and remove them.
7. In the same oil add garlic and ginger. Saute until the raw smell diminishes.
8. Time to add all the finely chopped veggies except the greens of spring onion. Toss and saute them on high heat. It's important to fry them on high heat as this would help the veggies in becoming crunchy and cook evenly. If you aren't able to handle the heat then reduce the heat.
9. Now add the schezwan sauce, fried chicken, roasted cashews or peanuts, vinegar, tomato sauce if using, chili-garlic sauce if using, water and sugar. Simmer for 2-3 mins
10. Lastly add sichuan pepper, black pepper, greens of spring onion, corn flour dissolved in water or chicken stock, soy sauce and salt. Simmer until gravy thickens or add water if thin consistency required.
11. Serve the schezwan chicken hot with triple schezwan chicken, fried rice, noodles or soup.

Notes

1. Alter the spices as per your preference. If you prefer less spice then add less of schezwan sauce.
2. You could use any oil for this recipe.
3. Add soy sauce always towards the end of the dish as it helps in giving a nice punch and flavor to the dish.
4. Similar fashion you could fry paneer, mushroom or tofu.
5. If you don't have sichuan pepper just skip it use pepper instead.

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