How to Cook Schezwan Chicken at Home

With tender chicken, fresh veggies, and Sichuan peppercorns, Szechuan Chicken is an authentic Chinese dish. It is the perfect weeknight dinner because it can be prepared in under 30 minutes! Szechuan Chicken sometimes referred to as Sichuan chicken, Mala Chicken, or Laziji, is a deliciously flavored stir-fried chicken meal that is distinguished by the use of Szechuan peppercorns and a generous amount of dried red chillies. It is typically served dry rather than saucy.

It is a meal with a Chongqing (in Southwest China) origin and is incredibly well-known. The number of dried chiles in the meal tends to be significantly greater than the amount of chicken because the chicken is frequently deep-fried. The takeout Szechuan chicken dish has a sweet and spiciness to it. Typically, it is prepared with a combination of sweet soy sauce, hot peppercorns, and some minced ginger and garlic, which gives it a somewhat numbing flavor.

Sichuan, a region in China, is the origin of Szechuan chicken, which is known for being quite spicy. Strong flavors are frequently used in Szechuan cuisine, particularly the distinctive and numbing Szechuan peppercorns. Black peppercorns can be substituted in this recipe if white peppercorns are unavailable, but they won't have quite the same flavor. If you're sensitive to heat, feel free to omit any of the chiles since they contain most of the heat.

Schezwan chicken contains Sichuan peppercorns and is hotter than General Tso's chicken. The batter on the chicken in General Tso's is thicker, and it is deep-fried rather than pan-fried.


  • 150 grams of medium-sized, boneless chicken chunks
  • 2 teaspoons oil
  • 3 quartered spring onion bulbs with their layers separated
  • Salt to taste
  • 1 teaspoon soya sauce
  • 3 tablespoons chicken stock
  • 1 teaspoon corn flour
  • Sliced spring onion greens as a garnish
  • Schezwan sauce
  • 2 tablespoon Red chili paste
  • 2 tablespoons Oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped celery
  • Salt to taste
  • 1/2 teaspoon Sugar
  • 1 teaspoon Vinegar
  • 1/2 teaspoon Black pepper powder
  • 1 tablespoon Tomato ketchup

How to Cook Schezwan Chicken at Home Step by Step

Oil should be heated in a non-stick pan for schezwan sauce. Mix in the garlic, ginger, and celery before cooking until just starting to brown.
When the oil separates and the mixture thickens, add the red chili paste and stir.
Mix thoroughly after adding sugar and salt. Blend in the vinegar and black pepper powder. After thoroughly incorporating tomato ketchup, remove the pan from heat.
Another nonstick wok with oil is heated, spring onions are added, and the heat is turned to high for 1 minute.
Mix in the chicken cubes. Salt to taste, then stir and add 2 tbsp of the prepared schezwan sauce. Mix thoroughly after adding soy sauce.
Mix thoroughly after adding chicken stock and cook the chicken until it is fully done.
Add 1 tablespoon of water and corn flour, stir well, and heat until the mixture slightly thickens.
Add spring onion greens and thoroughly combine. Serve hot after transferring to a serving dish.

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