• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home

    Schezwan Baked Chicken Recipe

    Last Updated On: Apr 8, 2025 by Aarthi


    Jump to Recipe Print Recipe

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

    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..

    Table of Contents

    • Ingredients for Schezwan Baked Chicken
    • How to Make Schezwan Chicken
    • 📖 Recipe Card
    • Schezwan Roast Chicken Recipe
    • Schezwan Baked Chicken Step by Step

    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

     

    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.
     
     
     

    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!

    📖 Recipe Card

    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 Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    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!
    Join us on FacebookFollow us on Facebook
    Share by Email Share on Facebook
     
     

    Schezwan Baked Chicken Step by Step

     
    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

     

    Serve
     
    • Ethiopian Doro Wat Recipe
    • Tan Tan Ramen Recipe
    • Garlic Tomato Chicken Roast Recipe
    • Chicken Mince Kebab Recipe
    • Chicken Club Sandwich Recipe
    • Chettinad Chicken Fry Recipe

    « Rava Kara Kuzhi Paniyaram Recipe
    Indian Sweets Using Sooji| Kesari Recipe Collections »
    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. 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!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Ethiopian Cabbage Potato Carrots (Atakilt Wat)
    • Ethiopian Dal Recipe (Misir Wat)
    • Ethiopian Injera Flatbread Recipe
    • Ethiopian Berbere Recipe

    As seen in

    BUY MY COOKBOOK

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required