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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Juicy, crispy chicken pieces tossed with crunchy peppers and coated in a glossy, spicy Schezwan sauce. Perfect for a quick weeknight dinner or hosting friends, this dish tastes just like your favorite takeout but is made with simple ingredients right in your kitchen. The chicken stays tender, the veggies remain bright and crunchy, and the sauce is lip-smackingly good. Serve it hot with fried rice, noodles, or steamed rice for a guaranteed crowd-pleaser.
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Season the chicken pieces evenly with salt, black pepper, and ginger-garlic paste.
Mix cornflour with water to make a smooth batter to coat the chicken pieces.
Heat oil in a pan. Dip the seasoned chicken pieces into the batter, then fry them until golden brown, crispy, and cooked through. Remove and set aside.
Heat oil in a wok or large frying pan over high heat.
Add chopped garlic and stir for 30 seconds until fragrant.
Toss in cubed onion, capsicum, and sliced green chilli. Stir-fry quickly on high heat for 1-2 minutes until bright and crunchy.
Remove the veggies from the pan and set aside with the fried chicken.
Turn the heat down to medium. Add Schezwan sauce, black pepper, salt, and soy sauce to the pan.
Pour in water or chicken stock and bring the mixture to a gentle simmer.
Mix cornflour and water to make a slurry, then pour it into the simmering sauce. Stir continuously for about a minute until the sauce thickens and looks glossy.
Add the fried chicken and sautéed vegetables back into the wok. Toss everything together in the sauce for 1-2 minutes until evenly coated.
Serve Schezwan chicken bites piping hot with fried rice, noodles, or steamed rice.
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Thighs stay the juiciest. If using breast meat, watch the timer so it doesn't dry out.
Want extra sauce for your rice or noodles? Increase the water or stock to 1 cup and adjust your slurry.
Can I make this less spicy?
Yes, skip the bullet green chilli and adjust the amount of Schezwan sauce to your preference.
Can I use chicken breast instead of thighs?
Yes, but make sure not to overcook the chicken breast to prevent it from drying out.
How do I make this dish saucier?
Increase the water or chicken stock to 1 cup and adjust the slurry to 2 tsp cornflour mixed with 2 tbsp water.
Can I prepare this ahead of time?
You can fry the chicken and chop the veggies ahead of time, but stir-fry and combine everything just before serving for the best texture.
What can I serve this with?
Serve it with fried rice, noodles, or steamed rice for a complete meal.
