Indo-Chinese Szechuan Chicken

Szechuan Chicken Table
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Ratings (23)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
647 Calories
37g Fat
26g Carbs
50g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 647
% Daily Value*
Total Fat 37g 48%
Saturated Fat 9g 45%
Cholesterol 174mg 58%
Sodium 828mg 36%
Total Carbohydrate 26g 10%
Dietary Fiber 4g 13%
Protein 50g
Calcium 111mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Indo-Chinese or Chindian food is a product of the huge Chinese community that lives in India. The delicious flavors of their food have been taken and adapted to the Indian palate.

This easy recipe uses previously prepared Indo-Chinese Szechuan sauce that can be made ahead and stored in your refrigerator for future use. Szechuan chicken can also be served as an appetizer, simply omit the gravy if you prefer. As ​the main course, serve this tasty dish with fried rice or noodles.

Ingredients

  • 2 pounds/1 kilogram chicken (skinless, boneless breast or thigh cut into 1 1/2-inch cubes)
  • 1 egg
  • 5 tablespoons flour (all-purpose)
  • 3 tablespoons corn flour
  • Salt to taste
  • 1 teaspoon black pepper (freshly ground)
  • 4 inches cooking oil (for deep frying chicken, you use a deep fryer)
  • 3 tablespoons vegetable oil (or canola/sunflower cooking oil)
  • 3 spring onions (chopped coarsely, bulb and leaves)
  • 1 cup Indo-Chinese Szechuan sauce
  • 1 large bell pepper (green, with seeds removed and chopped into 1-inch squares)
  • 2 cups stock (chicken)

Steps to Make It

  1. Start to heat the cooking oil for deep frying. The temperature should ideally be between 180 to 190 C / 356 to 374 F.

  2. While the oil is heating, put the chicken into a large mixing bowl and add the egg, flour, corn flour, salt to taste and pepper to it. Mix well until the other ingredients form a thick paste that coats the chicken well. If the paste is not thick enough, sprinkle a little more corn flour and mix well.

  3. Once the oil is hot, gently add a few battered chicken pieces at a time and fry until crisp and golden in color. Drain well and remove from the oil. Keep aside on paper towels for later use.

  4. In another pan or wok, heat on high, add the 3 tablespoons vegetable/canola/sunflower cooking oil. When the oil is smoky hot, add the spring onions (reserve a little to garnish the dish later). Sauté for a minute.

  5. Add the Indo-Chinese Szechuan sauce and chicken stock. Mix well. Cook for 2 minutes.

  6. Omit this step if you want the dish to be a dry one or would like to serve it as an appetizer: Mix 1 tablespoon of corn flour with 1/2 cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Pour into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.

  7. Now add the previously fried chicken pieces to this gravy. Stir well to coat all the chicken with the gravy. Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.