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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
Marinate the Chicken
Fry the Chicken
Prepare the Sauce Mixture
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 436.27 calories per serving with 43.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir-fry Aromatics and Vegetables
Create and Thicken the Gravy
Combine and Serve
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.
Use 400g of prawns or boneless fish fillets (like basa). Reduce the frying time as seafood cooks much faster.
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.
For extra texture and flavor, add a handful of roasted peanuts or cashews to the dish along with the chicken at the final step.
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.
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.
The generous use of fresh garlic provides allicin, a powerful compound known for its immune-boosting, antibacterial, and potential cardiovascular benefits.
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.
This dish is a flavorful indulgence rather than a daily health food. It is typically high in sodium and fat due to the sauces and deep-frying. To make a healthier version, you can pan-sear or air-fry the chicken and use low-sodium soy sauce.
Absolutely! You can easily make a vegetarian version by replacing the chicken with 400g of paneer, firm tofu, gobi (cauliflower), or mixed vegetables like mushrooms and baby corn. Simply coat and fry them as you would the chicken.
To reduce the heat, decrease the amount of Szechuan sauce and red chili sauce by half. You can also omit the green chilies or remove their seeds before adding them to the wok.
Szechuan Chicken Gravy pairs perfectly with steamed jasmine rice, vegetable fried rice, or hakka noodles. The neutral base of rice or noodles helps to balance the bold, spicy flavors of the gravy.