Szechuan Chicken

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Szechuan chicken is a popular spicy entrée at chinese restaurants. Can be made in fish or prawns as well.
  • PREP TIME: 20 minutes
  • COOK TIME: 45 minutes
  • SERVINGS: 8 persons
Szechuan Chicken


  • 1 kg chicken boneless chunks
  • Greens of spring onions, chopped
  • 12 to 15 whole dry kashmiri red chillies, soaked in warm water
  • 2 tablespoon chopped garlic
  • 6 tablespoon white vinegar
  • 2 teaspoon sugar
  • 2 tablespoon sesame oil
  • 1 teaspoon salt


  • 1. To make the sauce, drain out all the water from the chillies and discard it.
  • 2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
  • 3. Heat the oil and pour over the chilli-garlic paste. Mix well.
  • 4. Add in the chicken and let cook till done.
  • 5. Sprinkle chopped greens of spring onions and serve with rice.


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