Craving something spicy, bold, and bursting with Indo-Chinese flavour? Schezwan Chicken is just what you need! This fiery favourite is a must-try for spice lovers who enjoy the kick of garlic, red chillies, and Schezwan sauce all tossed together with crispy chicken. Popular in restaurants and Indian street-style Chinese stalls alike, Schezwan Chicken is a desi adaptation of Sichuan flavours, cooked the way we love it—hot, garlicky, and full of masala. Whether you’re making it dry as a starter or in gravy form to go with fried rice or noodles, this dish is always a hit.
In this post, we’ll walk you through a step-by-step recipe, useful pro cooking tips, fun variations, and serving ideas so you can make restaurant-style Schezwan Chicken at home using regular Indian ingredients.
What Is Schezwan Chicken?
Schezwan Chicken is a spicy, flavourful Indo-Chinese dish made with crispy fried or stir-fried chicken tossed in a bold and fiery Schezwan sauce. This sauce, made with dry red chillies, garlic, vinegar, soy sauce, and a touch of sugar, gives the dish its signature red colour and hot, tangy flavour.
Unlike traditional Chinese chicken dishes, the Indian version of Schezwan Chicken is spicier, more garlicky, and loaded with masala—just the way we like it! You’ll often find it served in two popular styles:
- Dry Schezwan Chicken – A crispy, semi-dry version that works perfectly as a party starter or evening snack.
- Gravy Schezwan Chicken – A saucy version that goes beautifully with fried rice, noodles, or even steamed rice.
This dish is a staple in Indian Chinese restaurants, roadside Chinese vans, and takeaway menus across the country. Loved for its intense flavour and satisfying heat, Schezwan Chicken is a go-to for foodies who enjoy bold and spicy Indo-Chinese food.
Why You’ll Love This Recipe
If you’re someone who enjoys bold flavours and spicy food with a Desi-Chinese twist, this Schezwan Chicken recipe will hit the spot every single time. Here’s why you’ll want to make it again and again:
- Packed with Spicy, Tangy, and Garlicky Flavour : The star of the show is the Schezwan sauce—spicy, aromatic, and full of flavour. It brings heat, depth, and that irresistible Indo-Chinese punch.
- Perfect as a Starter or Main Dish : Make it dry for a party starter or go for the gravy version with fried rice or noodles. It’s versatile enough for both casual meals and special occasions.
- Crispy Outside, Juicy Inside : The chicken is coated, fried, and tossed just right, giving you a crispy texture on the outside while staying tender inside.
- Easy to Make with Indian Ingredients : No need for fancy sauces or ingredients—you can make this dish with basic Indian pantry staples or store-bought Schezwan chutney.
- Customisable to Your Spice Level : Whether you like it extra spicy or mildly hot, you can easily adjust the heat by increasing or reducing the Schezwan sauce and chillies.
Ingredients Required
To make delicious Schezwan Chicken at home, you’ll need a mix of everyday ingredients and a few Indo-Chinese staples. You can prepare it dry or with gravy using the same base ingredients.
For Marinating the Chicken
- 500 grams boneless chicken (preferably thigh, cut into strips or cubes)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons cornflour
- 1 tablespoon maida (all-purpose flour)
- 1 egg (optional – makes it crispier)
For the Schezwan Sauce
- 1½ to 2 tablespoons Schezwan sauce (adjust as per spice preference)
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 2 green chillies (slit or chopped)
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- ½ teaspoon sugar (optional – balances the heat)
- 2–3 tablespoons water or chicken stock (if making gravy)
For Garnish (Optional but Recommended)
- Chopped spring onion greens
- Toasted sesame seeds (optional)
- Fresh coriander leaves
Step-by-Step Instructions to Make Schezwan Chicken
Follow these easy steps to cook restaurant-style Schezwan Chicken at home. Whether you make it dry or with gravy, this method ensures crispy chicken and bold Indo-Chinese flavour.
Marinate the Chicken
In a mixing bowl, add:
- Boneless chicken pieces
- Ginger-garlic paste
- Soy sauce
- Salt and pepper
- Cornflour + maida
- Egg (optional)
Mix well until the chicken is coated evenly. Let it marinate for 15–20 minutes. This helps to tenderise and flavour the chicken.
Fry the Chicken
Heat oil in a deep pan or kadai. Once the oil is hot, fry the marinated chicken in small batches on medium-high flame until golden and crispy.
Drain on tissue paper.
Prepare the Schezwan Sauce
In a wok or wide pan, heat 1 tablespoon oil. Add:
- Chopped garlic
- Slit green chillies
Sauté for a few seconds until aromatic. Then add:
- Schezwan sauce
- Soy sauce
- Vinegar
- A pinch of sugar (optional)
Toss the Chicken in the Sauce
Add the fried chicken pieces into the sauce. Toss well until all pieces are nicely coated.
- For dry version: Cook on high heat for 1–2 minutes until the sauce sticks to the chicken.
- For gravy version: Add 2–3 tablespoons water or chicken stock, mix well, and simmer for a minute. Add cornflour slurry if needed to thicken.
Garnish and Serve Hot
Switch off the flame. Garnish with:
- Spring onion greens
- Sesame seeds or coriander leaves (optional)
Pro Cooking Tips for Perfect Schezwan Chicken
Want your Schezwan Chicken to taste just like it does in restaurants—or even better? Follow these expert tips to get that spicy, crispy, and flavour-packed result every time:
- Use Boneless Chicken Thighs for Juiciness : Thigh pieces stay softer and juicier after frying, compared to breast meat which can become dry.
- Don’t Skip the Marination : A good 15–20 minutes of marination allows the chicken to absorb flavours and helps it crisp up properly during frying.
- Fry in Batches for Maximum Crispiness : Avoid overcrowding the pan. Fry in small batches to maintain oil temperature and get evenly crisped chicken.
- Adjust Spice as Per Taste : Schezwan sauce can be very spicy. If you’re serving kids or prefer mild heat, reduce the amount or mix with a little tomato ketchup for balance.
- Don’t Skimp on Garlic : Garlic is key to that signature Indo-Chinese flavour. Use freshly chopped garlic for the best taste and aroma.
- Cook the Sauce on High Flame : High heat brings out the smoky wok flavour, thickens the sauce quickly, and prevents the dish from turning soggy.
- Garnish for Freshness & Crunch : Spring onion greens not only add freshness but also give that classic Chinese restaurant touch to your presentation.
Variations You Can Try
The beauty of Schezwan Chicken is its versatility! You can enjoy it in different forms depending on your mood, spice tolerance, or dietary preferences. Here are some popular and creative variations to try:
Dry Schezwan Chicken
Perfect as a party starter or evening snack, this version uses little to no extra water in the sauce. The chicken stays crispy and is coated with a thick, spicy layer of Schezwan sauce.
Schezwan Chicken Gravy
Add a bit of water or stock and a touch of cornflour slurry to the sauce to create a semi-thick gravy. Ideal to serve with fried rice or noodles for a full Indo-Chinese meal.
Veg Schezwan Style
Swap out chicken for paneer, tofu, mushrooms, or baby corn for a tasty vegetarian twist. Great for meatless days or family members who prefer veg options.
Schezwan Chicken Balls
Use minced chicken, season and shape into small balls, fry them, and toss in Schezwan sauce. This version is perfect for parties, buffets, or even kids’ tiffin boxes.
Schezwan Chicken Frankie / Wrap
Wrap dry Schezwan Chicken in a rumali roti or paratha with some onions and mayo to make a delicious street-style Frankie or roll.
Healthier Version (Air-Fried or Baked)
Looking to reduce oil? Air fry or bake the marinated chicken instead of deep-frying. Still crispy, still flavourful—just healthier.
Serving Suggestions
Schezwan Chicken is bold, spicy, and super versatile—perfect to serve as a snack, starter, or full meal. Whether you make it dry or with gravy, here are some delicious ways to enjoy it:
As a Party Starter or Appetiser
Serve dry Schezwan Chicken hot and crispy as a crowd-pleasing starter or evening snack. Pair with:
- Schezwan chutney
- Spicy mayo
- Garlic dip or a dash of lemon juice
Great for get-togethers, house parties, or weekend indulgence!
With Fried Rice or Noodles
The gravy version makes a tasty main course. Pair it with:
- Veg or egg fried rice
- Hakka noodles
- Schezwan rice
- Steamed jasmine or basmati rice
This combo makes a full-fledged Indo-Chinese meal.
In Rolls or Wraps
Turn the dry version into a Schezwan Chicken Frankie by wrapping it in a paratha or roti with onions, lettuce, and a spicy sauce. Great for tiffins or quick lunches!
Fusion Plate or Sizzler Style
Serve on a hot sizzler plate with sautéed veggies, rice, and fries for a fun, restaurant-style experience.
With a Side Salad
Balance the heat with a fresh cucumber or cabbage salad on the side. A drizzle of lemon or vinegar helps cut through the spice.
Conclusion
If you’re a fan of bold, spicy, and Indo-Chinese flavours, Schezwan Chicken is a dish that never disappoints. With its crispy fried chicken pieces coated in a fiery garlic-chilli sauce, it delivers the perfect mix of heat, flavour, and crunch in every bite.
Whether you serve it dry as a party starter or with gravy for a full meal, this recipe is easy to customise, quick to make, and guaranteed to please your family and guests. The best part? You can prepare it right at home using simple Indian kitchen ingredients—no fancy sauces required!
So the next time you’re craving something spicy and satisfying, skip the restaurant and make your own Schezwan Chicken at home. Don’t forget to pair it with your favourite noodles or fried rice for the ultimate Indo-Chinese experience.