If you love bold, spicy flavours, this Schezwan chicken recipe will surely hit the right spot. A firebrand from Indo-Chinese cuisine, which had reached other destinations in the world, with its characteristic heat and rich, tangy sauce, this dish had already filled a niche in the culinary world. With such flavours from tender chicken, vibrant spices, and the characteristic Schezwan sauce, this is the dish for spice enthusiasts. This recipe of Schezwan chicken starts marinating pieces of chicken in a mixture of soy sauce, ginger, garlic, and chilli paste to let the meat soak up the intense flavours. Then, after marination, it is stir-fried golden brown so that all its juices will be locked inside and give out a nice crispy texture. This Schezwan chicken recipe is best when using the Schezwan sauce. All are made from dried red chillies, garlic, soy sauce, vinegar, and a touch of sugar, serving the perfect balance of heat, tang, and a hint of sweetness. Saut ed onions, bell peppers, and green chillies add to the crunchy texture and flavour generally contributing to this dish. Once done and tossed with the sauce, the chicken is spicy, saucy, and very delightful over steamed rice or noodles. Garnish with spring onions and enjoy a fresh, crisp finish. This recipe of Schezwan chicken is ideal for dinner parties or even a weeknight meal, an easy way to bring the bold, fiery taste of Indo-Chinese cuisine to your table. Try it out and enjoy the irresistible kick of Schezwan flavours!

• 300 gms chicken
• 30 red chillies
• 1/4 cup garlic
• 4 tbsp ginger
• 1/4 cup tomato ketchup
• 2 tsp red chilli flakes
• 3 tsp salt
• 2 tsp black pepper powder
• 3 tbsp sugar
• 1/4 cup oil
• 1/4 cup vinegar
• 4 tbsp cornflour
• 3 tbsp coriander leaves
• 1 tbsp soy sauce
• Schezwan sauce

• First of all, you need a few dry red chillies and take off their tops so that you can get rid of the seeds in them.
• That way, this process will reduce the spice of the chillies but retain much flavour.
• Then put the chillies in a saucepan and add 1 cup of water to it.
• That water needs to boil for a while, then lower the heat, allowing the water to keep simmering for nearly 5 minutes.
• This will make the chillies soft to be blended without lumps.
• Once this is done, drain the chillies leaving the water, which you will need in grinding.
• Drain the water of the chillies and place them in the blender.
• Slowly add the remaining water while grinding; after a good mixing, the chilli paste should resemble the consistency of a thick pourable paste.
• Allow the paste to be left behind, and it shall be used later. The chilli paste is where your Schezwan sauce would be built; packed with flavour and some bite.
• Add a couple of tablespoons of oil in a saucepan over medium heat.
• Add some minced garlic and ginger; fry them for two minutes till they are fragrant.
• Do not let them burn because this might result in a bitter taste in your sauce.
• Once the scents of garlic and ginger are emitted into the pan, add the prepared chilli paste.
• Stir well to marry all flavours. Now, add a few prepared ingredients mixed: one tablespoon of ketchup, a tablespoon of soy sauce, salt according to taste, a teaspoon of sugar to dissipate some fire, and at last, a pinch of black pepper.
• Mix everything perfectly so that all ingredients would blend.
• Let it simmer on low flame for approximately 10 to 12 minutes.
• It will slowly cook the flavours so well, which you want. While it is cooking, it begins to seperate from its oils, and you will see oil floating on top of the sauce, letting you know when it's ready.
• Let it cool, and then store it in the refrigerator in a clean, airtight container until you want to use it.
• As you let the sauce cool, prepare your chicken. You will require 500 gms of boneless chicken pieces.
• Place the chicken in a bowl and add all of your marination ingredients.
• These can include soy sauce, ginger-garlic paste mixed with a dash of salt, and many other ingredients.
• Mix everything so that the chicken absorbs everything correctly. Let the chicken marinate for about 5 minutes.
• This is what makes the flavours well-spread and tender in the meat.
• Heat oil in a deep frying pan over medium-high heat. When oil is hot, place the marinated chicken pieces in it cautiously.
• Fry them for 5 to 7 minutes or until golden brown and cook well. Watch them so that you don't burn them.
• Transfer the fried chicken onto paper towels to drain off excess oil.
• Pour in the prepared Schezwan sauce along with a little water to thin it down in a wok or large frying pan.
• Mix well and let it heat up. When the sauce is hot, add in the fried chicken pieces and toss them well to coat with the sauce.
• Cook for another minute until heated through and well coated.
• Add the chopped coriander leaves at last and mix well.
• Serve this delicious Schezwan Chicken hot with fried rice or noodles.
• A perfect combination of spice, flavour, and texture in this recipe of Schezwan Chicken has made it a family favourite among many.
• Homemade Schezwan sauce gives the dish a sheen that's really to impress the family and friends.
• So, come along and have a culinary adventure with this Indo-Chinese classic!