Spicy Schezwan Chicken and Noodles: Restaurant-Style Indo-Chinese Recipe
2 hours
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About Spicy Schezwan Chicken and Noodles: Restaurant-Style Indo-Chinese Recipe
Craving authentic Indo-Chinese takeout? This Spicy Schezwan Chicken and Noodles recipe delivers the fiery flavors and restaurant-quality taste you love, all made from the comfort of your own kitchen. Prepare for a flavor explosion with homemade Schezwan sauce, featuring the rich spice of Kashmiri chilies, aromatic ginger, and pungent garlic.This recipe expertly combines tender, crispy chicken with perfectly cooked noodles in a vibrant, savory sauce. The perfect balance of heat and umami will have you reaching for seconds. It's a crowd-pleasing dish ideal for a quick weeknight dinner or a fun weekend meal.Get ready to impress your friends and family with this easy-to-follow recipe that captures the essence of your favorite Indo-Chinese restaurant experience.
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Schezwan Sauce
- 20 Kashmiri Chilies soak in hot water for 30 minutes before grinding., dry, red
- 3 tbsp Refined Oil vegetable oil, or other cooking oil may be substituted., sesame oil
- 10 clove Garlic minced
- 1 tbsp Ginger minced
- 1/2 tsp Soy Sauce
- 1 tbsp Vinegar white
- 1 tbsp Tomato Puree
- 1.5 tsp Salt adjust to taste
For the Noodles
- 2 cup Noodles boiled according to package directions
- 1 Onion sliced
- 1/2 cup Carrot chopped
- 1/2 cup Beans chopped, green
- 4 tbsp Bell Peppers chopped
- 2 tbsp Spring Onions chopped, for garnish
- 4 tbsp Schezwan Sauce
- 1 tsp Sugar
- 1.5 tsp Salt adjust to taste
- 1 tsp Garlic minced
- 1 tsp Chili minced, green, optional
- 2 tbsp Refined Oil
For the Chilly Chicken
- 200 gm Chicken cut into bite-sized pieces, boneless
- 1 tsp Garlic Paste
- 1/2 tsp Ginger Paste
- 1 Egg white
- 2 tbsp Corn Flour
- 3 tbsp All-Purpose Flour
- 2 tsp Soy Sauce
- 1.5 tsp Salt adjust to taste
- 2 tbsp Refined Oil for frying
For the Chilly Chicken Tempering
- 1 tbsp Refined Oil
- 2 tsp Garlic minced
- 2 tbsp Chili sliced, green, soaked in vinegar for 10 minutes
- 1 tbsp Soy Sauce
- 1/2 tsp Msg ajinomoto, optional
- 1 tbsp Corn Flour
- 1.5 tsp Salt adjust to taste
Instructions
Make the Schezwan Sauce
- Soak the chilies in hot water for 30 minutes. Grind to a smooth or slightly coarse paste.
- Heat oil in a pan. Add minced ginger and garlic, sauté until fragrant.
- Add tomato puree, soy sauce, vinegar, and salt. Stir in the chili paste. Add a little water and simmer for 5 minutes. Cool until the oil separates.
Prepare the Noodles
- Heat oil in a wok. Add minced garlic, ginger, and green chilies (if using). Sauté until fragrant.
- Add sliced onion and sauté for a few minutes.
- Add chopped carrots, green beans, and bell peppers. Cook for a few minutes.
- Stir in the Schezwan sauce, salt, and sugar.
- Add the boiled noodles and toss to combine.
Marinate and Fry the Chicken
- Cut chicken into bite-sized pieces.
- In a bowl, whisk together egg white, garlic paste, ginger paste, corn flour, all-purpose flour, soy sauce, and salt.
- Add the chicken to the marinade and let it sit for 30 minutes.
- Heat oil in a pan or wok. Deep fry the marinated chicken until golden brown and cooked through. Set aside.
Make the Chilly Chicken Sauce
- Heat oil in a wok. Add minced garlic and sliced green chilies (soaked in vinegar). Sauté until fragrant.
- Add soy sauce, MSG (if using), and salt. Stir over high heat.
- Whisk together corn flour with a little water to form a slurry. Add the slurry to the wok and cook, stirring constantly, until the sauce thickens and boils.
- Add the fried chicken to the sauce. Toss to coat evenly.
- Serve the chilly chicken over the Schezwan noodles. Garnish with chopped spring onions.
Recipe Notes
Expert Tips for the Best Schezwan Chicken and Noodles
- For a deeper flavor, toast the dry red chilies in a pan before soaking and grinding.
- Adjust the amount of green chilies to control the level of spiciness according to your preference.
- Don't overcrowd the pan when frying the chicken; fry in batches to ensure even browning and cooking.
- For extra texture, add some toasted sesame seeds to the noodles before serving.
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Recipe Nutrition
Calories: 1027kcalCarbohydrates: 31gProtein: 7gFat: 99gPolyunsaturated Fat: 29.7gMonounsaturated Fat: 59.4gSodium: 6840mgFiber: 3gSugar: 8g
Sreemoyee Bhattacharjee
Articles: 103
5 Comments
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I’m excited to try this recipe!
This is a fantastic recipe! Thanks for sharing.
This is exactly what I was looking for!
This looks delightful! Thanks for the recipe.
This looks so appetizing! Thank you.