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.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
534cal
44gprotein
26gcarbs
27g
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes)
1 tbsp Ginger Garlic Paste
2 tbsp Soy Sauce (Divided use)
0.5 tsp Black Pepper Powder
3 tbsp Maida (For marinade)
5 tbsp Cornflour (3 tbsp for marinade, 2 tbsp for slurry)
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
Protein-packed Schezwan chicken and egg fried rice – an aromatic, energy-giving dinner!
This indo_chinese dish is perfect for dinner. With 1396.79 calories and 63.290000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Sesame Oil (For gravy)
8 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes)
1 pcs Green Capsicum (Medium, cut into 1-inch cubes)
0.25 cup Spring Onion Whites (Chopped)
4 tbsp Schezwan Sauce (Adjust to spice preference)
1 tbsp Red Chili Sauce
1 tsp Rice Vinegar
0.5 tsp Sugar
1.5 cup Water (Or chicken stock for richer flavor)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
863cal
20gprotein
157gcarbs
15gfat
Ingredients
4 cup Basmati Rice (cooked and chilled, preferably day-old)
3 pcs Egg (large)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
5 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (small, finely diced (any color))
0.25 cup Spring Onion Whites (chopped)
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Red Chilli Sauce (or sriracha)
1 tsp White Vinegar (or rice vinegar)
0.5 tsp Black Pepper Powder (freshly ground)
1 tsp Salt (adjust to taste, as soy sauce is salty)
Instructions
1
Prep Vegetables and Eggs
Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
