How to make Crispy Fried Schezwan Chicken -

Boneless chicken breast pieces marinated with Schezwan chutney and batter fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Oil (ऑइल)

Cuisine : Fusion

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Crispy Fried Schezwan Chicken

Crispy Fried Schezwan Chicken Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Crispy Fried Schezwan Chicken Recipe

  • Boneless chicken breast 1

  • Oil to deep fry

  • Schezwan chutney 4 tsps + 1

  • Cornflour/ corn starch 1 cup

  • Refined flour (maida) 1 cup

  • Corn meal (makai ka atta) 1 cup


Step 1

Heat sufficient oil in a kadai.

Step 2

Halve the chicken breast and beat each half with the back of the knife to flatten them slightly. Place them on a plate.

Step 3

Put 1 tsp Schezwan chutney on each breast piece and rub it in well. Turn them over and again rub in 1 tsp Schezwan chutney on each breast piece.

Step 4

Put cornsrtarch in a mixing bowl, add sufficient water and whisk to a thick batter.

Step 5

Spread refined flour in a plate, place the chicken pieces over it and lightly roll them.

Step 6

Spread cornmeal on another plate.

Step 7

Dip one chicken piece in the cornstarch batter, shake off excess and gently slide it into hot oil and deep fry till crisp. Dip the other piece in the cornstarch batter, roll in cornmeal and slide it into the hot oil and deep fry till crisp.

Step 8

Drain on absorbent paper and dab them with another piece of absorbent paper.

Step 9

Cut each chicken half into three pieces and arrange them on a serving plate. Place the remaining Schezwan chutney in a teaspoon across the chicken pieces and serve hot immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.