Schezwan Chicken Recipe | Restaurant Style Chicken | Classic Kitchen Recipes

schezwan sauce

🥗Healthier: homemade chili paste

💰Cheaper: hot sauce

Homemade chili paste can reduce sodium and preservatives.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Frozen vegetables can be more cost-effective and last longer.

Start by cutting a whole chicken into strips.

Marinate the chicken with 1/2 teaspoon black pepper powder, 1 tablespoon chicken powder, and 2 tablespoons salt.

Add 1 egg to the chicken and mix everything well.

Let the chicken marinate for 10 minutes.

Heat 1 cup of oil in a pan for frying the chicken.

Fry the chicken strips in the oil until they are lightly crispy, but not too golden.

Remove some oil from the pan, leaving about 1/2 cup for the recipe.

Add 1/2 tablespoon crushed red chili to the pan and sauté on low heat to avoid burning.

Add 3-4 whole dried red chilies and sauté until fragrant.

Add the marinated chicken to the pan and stir-fry it with the spices.

Add vegetables: 1 small carrot, sliced lengthwise, the white part of green onions, and 1 small bell pepper, cut lengthwise.

Sauté the vegetables until they are slightly crunchy, but not overcooked.

Add 1 cup of ketchup to the chicken and vegetables, and mix well.

Add 1 teaspoon sugar and 1 teaspoon white pepper powder to the mixture.

Add 2 tablespoons of soy sauce and mix everything thoroughly.

Pour in 1 cup of chicken stock and mix well, ensuring not to add extra salt due to the stock.

Let it cook until it thickens, then turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens