Indo-Chinese · Recipes

Schezwan Chicken


Chicken – 1 lb cut into 1 inch peices   (thigh or breast meat)

Cornstarch – 2tsps + 2 tsps in 1/4 cup of water for the slurry

All purpose flour – 2 tsps  

Egg – 1

Schezwan sauce – 3-4 tsps

Oil – 2 TBSPS

Garlic – 1 tsp

Ginger – 1 tsp

Green chilli – 1-2 chopped ( optional-If you need it to be spicy) 

Spring onion – 2

Green bell pepper (capcicum) – 1 cut into 1 inch peices

Onion – 1/2 medium sized cut into chunks peeled into layers

Pepper powder – 1/2 th tsp divided

Soya sauce – 2 tsps 

Salt to taste


  • In a bowl, crack an egg into the chicken & add cornstarch(2 tsps), all purpose flour, pepper (1/4 th tsp) & salt.
  • Mix it thoroughly & set aside for 30 minutes.
  • In a wok or a wide open pan, fry the chicken in batches.
  •  Add ginger, garlic into the pan & cook for a minute. 
  • Add the prepared schezwan sauce and cook for another minute.
  • Add pepper (1/4 th tsp), soya sauce, green chilli, white part of the spring onion into the pan.
  • Cook for another minute & add the cornstarch slurry. 
  • Let the mixture come to a boil and add the fried chicken.
  • Add in the green bell pepper & onion.
  • Let it cook for 2-3 minutes & garnish with spring onion.

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