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Chicken Schezwan Manchurian Dry Spice Up Your Palate:

Take a culinary journey with the hot notes of Chicken Schezwan Manchurian Dry, a fusion between the Indo-Chinese cuisine and spicy Chinese, which demonstrates a brilliant harmony of spicy, sweet, and sour flavors. These succulent pieces of chicken thrown in hot Schezwan sauce make for a captivating flavor and texture combination that will have you coming back for more.


How to make Chicken Schezwan Manchurian Dry:

Recipe by payalCourse: Chinese, Non-Vegetarian Stater, Stater


Prep time


Cooking time





Now, let me take you on a foodie adventure, and we’ll discover how to prepare Chicken Schezwan Manchurian Dry. Let us try making this tasty dish with the following steps. Enjoy a tasty cooking experience.


  • For the Chicken:

  • 250g boneless chicken breasts, 1-inch cubes

  • 1 tbsp Schezwan sauce

  • ¼ tsp black pepper powder

  • 1 tbsp ginger-garlic paste

  • 1 egg

  • Salt to taste

  • 2 tbsp cornstarch

  • 2 tbsp refined flour (maida)

  • For the Sauce:

  • – 2 tbsp oil

  • 1 tbsp chopped garlic

  • ½ tbsp chopped spring onion greens + extra for garnish

  • 1 tbsp tomato ketchup

  • 2 tsp soy sauce

  • 2 tbsp cornflour slurry

  • 1 small green capsicum, diced

  • 1 small yellow capsicum, diced

  • 1 small red capsicum, diced


  • Step 1: Marinate the Chicken:
    In a bowl, combine the chicken pieces, pepper powder, ginger-garlic paste, egg, salt, cornflour, and refined flour. Mix thoroughly to coat the chicken evenly. Set aside for at least 10-15 minutes to allow the marinade to penetrate the chicken, enhancing its flavor.
  • Step 2: Deep-fry the Chicken:
    Heat sufficient oil in a deep fryer or kadai in high temperature.
    Add the marinated chicken pieces to the hot oil, stir-frying in batches until golden brown and cooked through.
    Remove excess oil from the fried chicken by draining on absorbent paper.
  • Step 3: Prepare the Schezwan Sauce:
    Heat 2 tablespoons of oil in a non-stick wok or saucepan.
    Add chopped garlic; stir-fry until fragrant and aromatic.
    Add the spring onion greens, the tomato ketchup, the soy sauce, the Schezwan sauce and ½ cup of water. Stir all together.
    Simmer the mixture, stirring to amalgamate the flavors, for 2-3 minutes.
  • Step 4: Thicken the Sauce:
    2 tablespoons of cornflour and ¼ cup of water are mixed in a small bowl.
    Add the cornflour slurry gradually to the simmering sauce, stirring constantly to avoid lumps.
    Cook for 1-2 minutes, stirring constantly, until the sauce thickens to the desired consistency.
  • Step 5: Combine the Chicken and Sauce:
    Add the fried chicken and bell peppers to the thickened sauce.
    Stir gently to coat chicken and peppers all over with sauce.
    Cook 2-3 additional minutes to allow chicken and vegetables to absorb flavors.
  • Step 6: Garnish and Serve:
    Transfer the Chicken Schezwan Manchurian Dry to a plate or platter.
    Add chopped-up spring onions for freshness and a touch of color.
    Serve immediately while hot, and enjoy the bountiful flavors.


  • Add fresh green chilies instead of chili flakes to enhance flavor.
  • Adjust chili flakes according to your spice preference.
  • For a thicker sauce, add cornstarch slurry gradually until the desired consistency is achieved.

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