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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
Fry the Chicken
Sauté Aromatics and Vegetables
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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 511.24 calories per serving with 33.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Create the Schezwan Sauce Base
Thicken the Gravy
Combine and Serve
Replace the chicken with 400g of paneer cubes, tofu, or gobi (cauliflower florets). Lightly coat and fry them before adding to the gravy.
Use 400g of shelled and deveined prawns. Marinate for only 10 minutes and fry for 2-3 minutes until just cooked.
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.
Chicken provides high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The capsaicin from the green chilies and chili sauces can provide a temporary boost to your metabolism and may aid in fat burning.
Ginger and garlic are not just for flavor; they are known for their anti-inflammatory and antioxidant properties, which can support the immune system.
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.
A typical serving of Schezwan Chicken Gravy contains approximately 450-550 calories, depending on the amount of oil absorbed and the specific sauces used. This estimate includes the chicken, batter, and gravy.
To reduce the heat, decrease the amount of Schezwan sauce and red chili sauce. You can add 1-2 teaspoons of tomato ketchup to balance the flavors with a hint of sweetness and tang.
Yes, you can omit the egg from the marinade. The cornflour and maida will still create a crispy coating. The batter might be slightly less rich, but the result will still be delicious.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat or in a microwave. Please note that the chicken will lose its crispiness upon refrigeration and reheating.
This recipe goes great with these complete meals
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A vibrant Indo-Chinese stir-fry with perfectly cooked rice noodles and crisp, colorful vegetables tossed in a savory and tangy sauce. This popular street-food classic is quick to make and bursting with flavor, perfect for a weeknight dinner.
Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with bell peppers and onions. This Indo-Chinese favorite is a crowd-pleaser, perfect as an appetizer or a main course with fried rice.
