Jun 24, 2015

Schezwan Baked Chicken Recipe

I love schezwan cooking..People who love spicy foods can never hate those dishes. I am one of the spice freak. I go for anything that is spicy. Now you get how i love my spicy foods. So i dont want to tell you how much i love this cooking..

Hope you will give this a try and let me know how it turns out for you

Preparation Time : 15 mins
Brining Time : 6 hours to overnight
Cooking Time : 1 hour
Makes : 10 to 12 drumsticks


For Brining Chicken:
Chicken Drumsticks - 10 to 12
Salt - 1/4 cup
Sugar - 1/4 cup
Water to cover the chicken

For Schezwan Sauce: (Makes 1 cup sauce)Dry Red Chillies -30
Garlic - 20 cloves crushed
Ginger - 4 tblspn grated
Tomato ketchup - 3 tblspn
Soya Sauce - 1 tblspn
Salt to taste
Black Pepper Powder - 1 tsp (if you have schezwan pepper use them)
Sugar - 2 tsp
Oil - 1/4 cup


For Brining Chicken:
Take chicken in a bowl, cover it completely with water, add salt and sugar to it. Mix well. Cover it tightly with some plastic wrap and chill this in fridge overnight. Nextday remove it a hour before cooking from fridge and use.

For Sauce:Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off.

Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.

By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding.

Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.

Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.

Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well.

Simmer this sauce for 5 to 8 mins.

Now the sauce is done. Cool this and store in a clean air tight container refrigerated.

For Schezwan Roast Chicken:

Preheat oven to 220 degree C.

Drain chicken from their brine. Take chicken and make slashes in them, now pat them completely dry.

Now arrange them in a oiled foil lined baking tray. Brush it completely with schezwan sauce. 

Bake them for 15 mins. Now this seal the juices in the chicken.

Now reduce the oven temp to 150 to 160 degree C.

Now take it out, brush the chicken with sauce. Bake for 15 more mins.

Now take it out, brush the chicken with sauce. Bake for 15 more mins. remove the tray from oven.

Now increase the oven to 250 degree C on grill mode.

Brush a final layer of sauce and grill it for 1 min. This creates a beautiful caramelized texture over it.

Remove it from oven and serve.

Start by brining the chicken, this makes it so juicy

cover the chicken with water

add salt to it

now add in sugar

mix that well

cover it tightly with plastic wrap

put this in fridge for 6 hours or overnight

Now lets make schezwan sauce, you need lots of chillies

cut them open and remove all seeds

Add them to 1 cup of water and boil it for 5 mins

drain them
Add them to blender

Use the drained water to make a paste out of it

Now take all your ingredients

Heat oil in a sauce pan

Add in crushed garlic

Add in grated ginger

Saute them

Cook till they turn golden

Add the pureed chilli paste

Mix well

Add tomato ketchup

some soy sauce

mix well

Add in salt, pepper and sugar

Mix well and simmer

Sauce done..

Cool down and store them in clean bottles

Now take the chicken from fridge

wipe them dry and place them in a oiled foil lined baking tray

brush the with sauce

i made some slashes on the chicken as well

Now i baked the at quite a high heat for 10 mins, this seals
 the juices from the chicken

now brush more sauce over it

Reduce the temp of oven and bake for 15 mins

this is how it looks after 15 mins

brush some more sauce over it and bake for another 15 mins

Now brush some more sauce and give a quick 1 min grill

Now it is all beautiful and caramelized



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  2. Hi Aarthi. The Chicken looks great.
    But the sauce you brushed looks brown and smooth, unlike schezwan sauce..Why is that?

  3. @The Happy Soulit was schezwan sauce, but the lighting was not that good when i took that picture, so it is looking like that

  4. hello, Yummy recipie.. i tried it out exactly.. but the sauce ran out on the chiken while baking it .. why is that,,,what had gone wrong? the sauce dint stick to the chiken.. then i had to add corn starch. it was bit okay,,but dint turn out like how it turned out for you.

  5. Hi Aarthi..if we brine the chicken should we reduce the salt level in the masala that we use? Will it make the chicken extra salty?

  6. Hi AARTI,
    Can we barbeque this chicken?


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