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Spicy Schezwan Chicken Manchurian
80% authentic · Indo-Chinese
A fiery twist on the classic, this version incorporates the bold flavors of Schezwan sauce, adding a distinct spicy and numbing profile to the popular Manchurian dish.
Ingredients
- Chicken thighs, boneless, skinless500g
- Cornstarch1/2 cup
- Egg1
- Ginger, minced1 tbsp
- Garlic, minced1 tbsp
- Dried red chilies, soaked and pureed2 tbsp
- Schezwan sauce1/4 cup
- Soy sauce2 tbsp
- Chili garlic sauce1 tbsp
- Rice vinegar1 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil, for fryingas needed
- Water1/4 cup
- Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)for thickening
- Red chilies, sliced (for garnish)1
- Cilantro, chopped (for garnish)2 tbsp
Steps
- 1
Cut chicken thighs into bite-sized pieces. Marinate with egg, salt, pepper, and 1/4 cup cornstarch. Mix well.
- 2
Deep fry the chicken pieces until golden brown and crispy. Drain and set aside.
- 3
Heat 2 tbsp oil in a wok. Add minced ginger, garlic, and pureed dried red chilies. Sauté until fragrant.
- 4
Add Schezwan sauce, soy sauce, chili garlic sauce, rice vinegar, sugar, and 1/4 cup water. Stir well.
- 5
Bring the sauce to a boil, then thicken with cornstarch slurry. Cook for 1-2 minutes.
- 6
Add the fried chicken pieces to the sauce and toss to coat.
- 7
Garnish with sliced red chilies and chopped cilantro. Serve hot.
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