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    Home

    Schezwan Baked Chicken Recipe

    June 24, 2015 By Aarthi 10 Comments

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    Schezwan Baked Chicken with Step by Step Pictures. Spicy baked chicken topped with schezwan sauce and baked till golden and caramelized.

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    TABLE OF CONTENTS
    1. Ingredients for Schezwan Baked Chicken
    2. How to Make Schezwan Chicken
    3. Schezwan Roast Chicken Recipe
    4. Schezwan Baked Chicken Step by Step

    Schezwan Baked Chicken

    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 don't want to tell you how much i love this cooking..

    Ingredients for Schezwan Baked Chicken

    • For Brining Chicken:
    • Chicken Drumsticks - 10 to 12
    • Salt - ¼ cup
    • Sugar - ¼ 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 - ¼ cup

    Similar Recipes,
    Schezwan Chicken
    Schezwan Vegetable Fried Rice
    Spicy Schezwan Noodles
    Schezwan Sauce
    Schezwan Potatoes
    Spicy Schezwan Veg Dosa
    Schezwan Masala Dosa

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    How to Make Schezwan Chicken

    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.
     
    Hope you will give this a try and let me know how it turns out for you.
     
     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Schezwan Roast Chicken Recipe

    Schezwan Baked Chicken with Step by Step Pictures. Spicy baked chicken topped with schezwan sauce and baked till golden and caramelized.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Appetizer
    Cuisine Chinese, Indian
    Servings 4 servings

    Ingredients
      

    • For Brining Chicken:
    • Chicken Drumsticks - 10 to 12
    • Salt - ¼ cup
    • Sugar - ¼ cup
    • Water to cover the chicken
    • For Schezwan Sauce: Makes 1 cup sauce
    • Garlic - 20 cloves crushed
    • Dry Red Chillies -30
    • 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 - ¼ cup

    Instructions
     

    • 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.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Schezwan Baked Chicken Step by Step

     
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    Start by brining the chicken, this makes it so juicy
     
     
     
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    cover the chicken with water

     

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    add salt to it

     

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    now add in sugar
     
     
     
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    mix that well
     
     
     
     
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    cover it tightly with plastic wrap

     

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    put this in fridge for 6 hours or overnight
     
     
     
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    Now lets make schezwan sauce, you need lots of chillies  

     

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    cut them open and remove all seeds

     

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

     

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    drain them

     

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    Add them to blender

     

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    Use the drained water to make a paste out of it

     

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    Now take all your ingredients

     

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    Heat oil in a sauce pan

     

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    Add in crushed garlic

     

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    Add in grated ginger

     

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    Saute them

     

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    Cook till they turn golden

     

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    Add the pureed chilli paste

     

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    Mix well

     

     

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    Add tomato ketchup

     

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    some soy sauce

     

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    mix well

     

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    Add in salt, pepper and sugar

     

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    Mix well and simmer

     

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    Sauce done..

     

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    Cool down and store them in clean bottles

     

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    Now take the chicken from fridge
     
     
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    wipe them dry and place them in a oiled foil lined baking tray
     
     
     
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    brush the with sauce
     
     
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    i made some slashes on the chicken as well
     
     
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    Now i baked the at quite a high heat for 10 mins, this seals
     the juices from the chicken

     

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    now brush more sauce over it

     

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    Reduce the temp of oven and bake for 15 mins

     

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    this is how it looks after 15 mins

     

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

     

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

     

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    Now it is all beautiful and caramelized

     

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    Serve
     
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Krunchy Kitchen

      at

      Superb recipe...

      Reply
    2. Krunchy Kitchen

      at

      Pls do visit my blog

      http://krunchykitchen.blogspot.in/

      Reply
    3. The Happy Soul

      at

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

      Reply
    4. Aarthi

      at

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

      Reply
    5. namratha jeyachandran

      at

      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.

      Reply
    6. Aarthi

      at

      @namratha jeyachandranmay be the chicken is not completely dry

      Reply
    7. Anonymous

      at

      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?

      Reply
    8. Aarthi

      at

      @Anonymousyes reduce it a little

      Reply
    9. Anonymous

      at

      Hi AARTI,
      Can we barbeque this chicken?

      Reply
    10. Aarthi

      at

      @Anonymousyes u can barbeque

      Reply

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