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schehwan chicken gravy final
coriander chef's

Schezwan, chicken

Schezwan chicken which is the popular Indo-Chinese dish with gravy. Pairs with rice and roti
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese, Indian
Calories: 384
Ingredients Method Notes

Ingredients
  

  • Chicken — ½ kg
  • Oil -to fry
For marination
  • Ginger and garlic paste — 1 tsp
  • Chili paste — 1 tsp
  • Soya Sauce — 2 tbsp
  • Corn flour — 2 tbsp
  • Egg — 1
  • Salt — to taste
for Sauce
  • Chilli oil or ordinary oil — 3 tbsp
  • Sesame — ½ tsp
  • Chopped ginger — 1 tsp
  • Chopped garlic — 1 tsp
  • Dry red Chilli — 4 cut into 2 nos
  • Chicken stock — ½ cup
  • Tomato Sauce — 1/3 cup
  • Soya Sauce — 1 tbsp
  • Chili Sauce — 1 tsp
  • Vinegar — 1 tsp
  • Sugar — 1 tsp
  • Black Pepper — 1/2 tsp
  • Salt as needed(see notes)
  • cornflour with water — ¾ tbsp + ¼ cup
  • Spring onion — ¼ cup garnish

Method
 

  1. In a mixing bowl combine all the ingredients under for the "Marinade" and rub on the chicken pieces and set aside for 30 minutes.
  2. Heat oil in a frying pan and deep fry the chicken pieces till golden brown and cooked. Drain and set aside.
  3. Heat 3 tbsp of chilli oil (or) ordinary oil. Add ginger, garlic, red chillies, sesame seeds & spring onion and stir fry on high flame for 1 minute.
  4. Add the remaining ingredients except corn flour, bring to boil and add chicken. Cook covered on a low flame for 4 min and then add corn flour mixed with water and stir so that sauce becomes thick.
  5. Garnish with spring onion.

Notes

  • Green or Red chilly sauce - both works.
  • Sauce: Whisk water & Corn flour together to a smooth slurry - no clumps
  • Vinegar - Rice vinegar, apple cider vinegar or distilled vinegar.
  • Pairs wonderfully with Fried rice, Jeera Pulao or Naan.
  • Go easy on the salt. As bottled sauces have high sodium content.