Szechuan Chicken Gravy

Name: Szechuan Chicken Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g chicken breast (boneless, cut into bite-sized cubes); 3 tbsp corn flour (for coating chicken); 2 cup oil for deep frying (for frying chicken, drain well); 8 pcs dried red chili (stalks removed, broken into pieces); 8 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 1 pcs onion (medium, diced into large cubes); 1 pcs bell pepper (medium, diced into large cubes); 2 tbsp soy sauce; 2 tbsp tomato ketchup; 1 tbsp white vinegar; 1 tbsp red chili sauce (preferably sriracha or sambal oelek); 0.5 tsp sugar; 1 pinch salt (for marination); 1 pinch black pepper (freshly ground for marinade); 0.5 cup water (for sauce); 2 tbsp spring onion (greens only, finely chopped, for garnish)

RATING

4.5/5(135)

TASTE SCORE

9/10

Juicy chicken tossed in a fiery, aromatic Szechuan sauce with bell peppers and onions. This Indian-style version balances heat from dried red chilies and Szechuan pepper with tangy soy and tomato notes. Perfect with fried rice or hakka noodles for a restaurant-style meal at home.

PREP

20m

COOK

20m

SERVES

1 KATORI

356 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Marinate the chicken.
In a bowl, combine chicken cubes with a pinch of salt, a pinch of black pepper, and 3 tbsp corn flour. Mix well so each piece is evenly coated. Set aside for 15 minutes.
fry · ~10 min
Fry the chicken pieces.
1.Heat 2 cups of oil in a wok over high heat until it shimmers (350°F/175°C).
2.Carefully drop the coated chicken pieces into the hot oil in batches.
3.Fry for 3-4 minutes until golden and crisp.
4.Remove with a slotted spoon and drain on paper towels.
TIPDo not overcrowd the wok; fry in small batches to keep the chicken crispy.
saute · ~3 min
Stir-fry the aromatics and vegetables.
1.In a clean wok, heat 2 tbsp oil over high heat until smoking.
2.Add broken dried red chilies and stir for 20 seconds until fragrant.
3.Add chopped garlic and ginger; sauté for 30 seconds.
4.Add cubed onion and bell pepper; toss on high heat for 2 minutes.
TIPKeep the vegetables crunchy. High heat and quick tossing is key for that signature texture.
simmer · ~2 min
Build the Szechuan sauce.
1.Reduce heat to medium. Add soy sauce, tomato ketchup, white vinegar, red chili sauce, and sugar to the wok.
2.Stir well to combine and let it bubble for 30 seconds.
3.Add 0.5 cup water and bring to a simmer.
4.Season with a pinch of salt and a pinch of black pepper.
TIPTaste the sauce at this stage and balance the tangy, spicy, and sweet notes.
mix · ~2 min
Thicken the sauce and combine with chicken.
1.Pour in the corn flour slurry (1 tbsp corn flour + 2 tbsp water) while stirring continuously.
2.Simmer for 1 minute until the sauce thickens and turns glossy.
3.Add the fried chicken pieces to the wok.
4.Toss vigorously on high heat for 1 minute until each piece is well coated.
TIPOnce the chicken is added, do not simmer for too long or it will lose its crispiness.
garnish · ~1 min
Garnish with spring onion greens and serve hot.
Transfer to a serving bowl and sprinkle generously with chopped spring onion greens. Serve immediately with fried rice or noodles.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Double-fry the chicken for extra crunch: fry once at 350°F, rest 5 minutes, then fry again for 90 seconds.
2
Use a wok over the highest heat for stir-frying vegetables to keep them crunchy and charred.
3
Slit dried red chilies open before frying to release maximum heat and aroma.
4
Add the cornflour slurry slowly while stirring to avoid lumps and control the sauce thickness.
5
Toss the fried chicken with sauce just before serving to maintain its crispy coating.
6
Make ahead: fry the chicken and prep the sauce separately, then reheat and combine right before serving.

RECIPE VARIATIONS