This homemade Schezwan sauce is fiery, garlicky, and totally addictive — perfect for tossing into noodles, rice, or using as a spicy dip! The best part? You can make a batch and keep it in the fridge for whenever those Indo-Chinese cravings hit. 

I’ve always been that person asking for extra Schezwan Sauce with my momos so it just made sense for me to start making it at home! It’s cleaner, pocket-friendly, and I can now put this schezwan chutney on everything – dosas, fried rice, noodles.  It also makes for a great dipping sauce.forliterally any snack from spring rolls to chakli, and is a must to have in the fridge for  whenever those Indo-Chinese cravings hit!  

My sister and I have the BEST childhood memories of ordering extra schezwan sauce at our fav Chinese restaurant just to take home and eat it with papad the next day. You guys have to trust me on this combination. It is the ultimate chatpata snack! And now I can have it all the time, and the best part? This Schezwan Sauce recipe is fresh and preservative-free, just how we like it. 

Schezwan Sauce Ingredients

• Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.

The chillies are soaked in hot water to soften them and then blended with a little bit of that water into a coarse paste. We don’t want to break them down completely because we want texture as well. So keep the mixture coarse where you can still see bits of chillies

• Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
• Garlic and Ginger: Lots of finely chopped garlic and ginger. I usually buy peeled garlic when I make this schezwan sauce/ schezwan chutney to make life easier
• Ketchup: My favourite thing to add when I’m making Indo Chinese because it has the perfect balance of sweet, salty, acidic
• Sugar: Might seem like a lot but you need this to balance out the heat from the chillies
• Soy Sauce: Light soy sauce to add that hit of umami
• Vinegar: To add acidity. Use synthetic or rice vinegar
• Oil: There is 1/3 cup of oil in this recipe. I don’t recommend reducing it. The oil does two things – it helps cook the chillies till they are jammy and helps preserve this sauce so that it can last up to a month in the fridge

How to make Schezwan Sauce

This is a simple recipe that has a lot of hands off time while the sauce is simmering and reducing

1. Soak: Soak the chillies in hot water to soften them. I like to discard the stems before soaking
2. Blend: Blend to a coarse paste with a little water. The smoother the chilli paste, the less texture you’ll have in the sauce. And that texture makes a big difference
3. Saute: Saute the ginger, garlic and onions in oil till they soften but be careful not to brown the onions. As soon as they are translucent, you know they are ready.
4. Chillies: Add the coarsely blended chillies and all the other ingredients along with water and mix well
5. Simmer: Let the sauce come to a simmer and then cover and cook, stirring occasionally in between till the sauce reduces and takes on a jammy consistency. You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
6. Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge (if you don’t finish it before that 😂)

Frequently Asked Questions

Richa’s Top Tips

• The proportion of chillies will determine heat levels in this sauce. You can play around with this proportion based on how spicy you’d like your schezwan chutney/sauce to be I wouldn’t recommend reducing the oil in this recipe as it helps preserve the sauce so that it can be stored for a month or so. We’ll also be using very small quantities of it for dipping or as a condiment so the total calories are not very high
• Use a chopper or food processor to chop the shallots, ginger and garlic finely. Makes the task much faster!
• Taste and adjust sugar, vinegar, and salt until balanced.
• Make sure to cool the schezwan sauce before storing and refrigerating. 
• Store in the fridge in a clean, dry glass jar.

Serving Suggestions

If you still aren’t convinced about this low-effort high-rewards sauce, here are a few more reasons:

• Use the sauce with stir fried veggies and rice to dole out spicy schezwan fried rice in minutes or create a Lazy Girl’s Schezwan Chicken Bowl
• Coat manchurian balls with schezwan sauce for schezwan manchurian (Majorly Indo-Chinese)
• Do a triple schezwan with rice, noodles and crispy noodles – Triple reward!
• Use this sauce as a dipping sauce for chicken lollipops, chicken nuggets, veg nuggets, fries, wedges, chips and papad
• Slather on parathas, roll it up and enjoy a quick snack

Storage Suggestions

• Storage: The sauce can be store in a clean, air tight container in the fridge for up to a month
• Freezer Friendly: You can also portion the sauce and freeze it and it can last for up to 3 months. I sometimes like to portion it out into ice trays and freeze it. Once frozen, I remove the cubes, transfer them to a zip lock and freeze. Then I have perfect portions anytime I want to thaw them.

Ever since I discovered this Schezwan Sauce recipe, I make a large batch at least once a month and use it for as long as it lasts (which TBH, is not that long!). I have this with everything!! Once you try this, you’ll never go back to store-bought and I think that’s beautiful ❤️

If you liked this recipe, be sure to check my other saucy Indo-Chinese recipes like these Chilli Chicken Noodles and Corn Bhel!

Watch Schezwan Sauce Recipe Video

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How To Make Schezwan Sauce (Step by Step Video)

Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.

Course Dips, Dressings & Sauces

Cuisine Asian, Chinese, Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 24 servings

Calories 43kcal

Author Richa

Ingredients

• 1/3 cup Vegetable oil
• 15 cloves Garlic finely chopped
• 1 1/2 inch Ginger finely chopped
• 6 Shallots or Sambhar Onions, minced
• 23 Kashmiri Red Chilies
• 3 Byadgi Chillies
• 1 teaspoon soy sauce
• 1 teaspoon Vinegar
• 1/4 cup Water
• 2 tablespoons Ketchup
• 3 tablespoons Sugar
• 1 teaspoon Salt to taste

Instructions

• Soak the chillies in hot water for half an hour. Add only the chillies to a blender along with 2-3 tbsp water and blend to a coarse paste
• Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
• Add the minced onions and let them cook on a low flame till they soften and turn translucent. Be careful not to let them brown.
• Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water. Mix well.
• Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
• Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.

Video

Notes

1. Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.
2. Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
3. Simmer: You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
4. Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge.
5. The nutrition label below is for 15 servings

Nutrition

Calories: 43kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

This article was researched and written by Navya Khetarpal.

The post Schezwan Sauce | Schezwan Chutney appeared first on My Food Story.

If bold, peppery flavours are your thing, this Black Pepper Chicken will hit all the right notes. It’s spicy, saucy, and loaded with crunchy veggies, just like your favourite takeaway, only better.

You know how sometimes you just want chicken that’s not boring? That’s when I make black pepper chicken. It’s got that garlicky kick, loads of pepper, and a glossy little sauce that makes you keep going back for another bite. Trust me, it’s way easier than it looks.

And honestly, the best part is you don’t need a ton of fancy stuff. A quick marinade, toss it on high heat, throw in some veggies, and boom, you’ve got this spicy, saucy chicken that tastes like your favourite takeaway but fresher. You’ll probably want to eat it straight from the pan.

Air Fryer Black Pepper Chicken Ingredients

For the marinade

• Boneless chicken thighs, cubed – Thighs stay juicy and tender, but if you’ve only got breast, that works too.
• Soy sauce – A splash for flavour and colour.
• Salt + baking powder – Just a little, helps tenderize the chicken.
• Crushed black pepper – The star of the show right from the start.
• Garlic, grated – Lots of it, because pepper and garlic are best friends.
• Cornflour + all-purpose flour – For that light, crisp coating when you fry.

For the pepper sauce

• Ground black pepper + Sichuan pepper powder – Double pepper for that bold kick.
• Honey – Just enough to balance the spice.
• Soy sauce – A second round, this time for the sauce.
• Chicken stock – Brings everything together and makes it saucy.

For the slurry

• Cornflour mixed with water – A quick thickener so the sauce clings to the chicken.

For the stir-fry

• Oil – Any neutral cooking oil you like.
• Garlic + ginger, finely chopped – Because the aroma when they hit hot oil is unbeatable.
• Green chillies, slit – A little extra heat.
• Celery, onions, and red bell pepper – Crunchy veggies to balance the chicken.
• Spring onion greens – To finish with freshness.

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Richa’s Top Tips

• Cook on high flame – Quick stir-frying keeps the chicken tender and gives that smoky flavour.
• Crush fresh pepper – Freshly ground pepper really makes the sauce shine.
• Don’t overcook veggies – Toss just enough so onions, celery, and peppers keep their crunch.
• Add slurry last – Mix in the cornflour slurry at the end so the sauce thickens and coats evenly.
• Use chicken thighs – They stay juicier than breast meat, especially on high heat.

Frequently Asked Questions

Storage Tips

• Fridge: Leftovers will keep in the fridge for up to 2 days. Store in an airtight container and reheat quickly in a pan on high heat so the chicken doesn’t turn soggy.
• Freezer: Not the best recipe for freezing since the veggies lose their crunch and the sauce can separate. Fresh is best here.
• Meal prep hack: You can marinate the chicken a day in advance and keep it in the fridge. That way, when it’s cooking time, you just toss and stir-fry.

Serving Ideas

Black pepper chicken is bold and saucy, which makes it perfect to pair with some of your favourite Indo-Chinese sides from the blog:

• Veg Fried Rice – A classic pairing. The peppery chicken and fluffy fried rice are made for each other.
• Hakka Noodles – Toss the chicken alongside garlicky noodles for the ultimate comfort meal.
• Veg Manchurian – Double up on flavour with this combo.
• Chilli Garlic Fried Rice – The garlicky notes play beautifully with the pepper sauce.
• Egg Fried Rice – Simple, quick, and perfect when you want to keep things fuss-free.
• Veg Spring Rolls – Use the chicken as a main with crispy spring rolls on the side.
• Chilli Paneer – For a party spread, pair black pepper chicken with another crowd favourite.

Customisation Ideas

• Make it saucier – Double the stock and slurry if you like more gravy to spoon over rice.
• Tone down the heat – Skip the green chillies and cut back on the pepper for a milder version.
• Go veggie – Swap chicken with mushrooms, paneer, or tofu for a vegetarian take.
• Crunch upgrade – Add baby corn, broccoli, or snap peas to bulk it up with more veggies.
• Sticky glaze style – Reduce the sauce a little longer for a thicker, sticky coating on the chicken.
• Swap the sweetener – Use brown sugar or maple syrup instead of honey if that’s what you have at home.
• Egg fried version – Toss in a scrambled egg or two right before serving for extra protein.

Black pepper chicken isn’t complicated, and that’s exactly why you’ll end up making it again and again. A quick marinade, a fast toss on high heat, and suddenly you’ve got chicken that’s tender, glossy, and loaded with that peppery kick.Pair it with rice, noodles, or just eat it straight from the pan (no judgment here).

Tried it out? Tag me on Instagram @my_foodstory, I’d love to see how it turned out on your table!

Watch Air Fryer Black Pepper Chicken Recipe Video

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Black Pepper Chicken | Air Fryer

Crispy, spicy, and fast—air fryer black pepper chicken brings all the bold and fiery flavors of Indo-Chinese dishes right to your kitchen!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 360kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 500 gms boneless chicken thighs / cut into ¾ inch cubes
• 1 tablespoon + 1 teaspoon light soy sauce
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 teaspoon crushed pepper
• 8 garlic cloves grated
• 2 teaspoons cornflour
• 2 teaspoons all purpose flour maida

For pepper sauce

• 2 teaspoons ground pepper
• 1 teaspoon sichuan pepper powder
• 2 tablespoons honey
• 2 tablespoons soy sauce
• ¼ cup chicken stock

For corn flour slurry

• ½ teaspoon cornflour mixed in 2 tablespoons water

For pepper chicken

• 3 tablespoons sunflower oil or any neutral flavoured oil divided
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 4 green chillies slit into 2
• ½ cup celery stalks sliced diagonally into ½ inch length pieces
• 2 small onions cut into petals, approx. 1 cup
• ½ cup red bell pepper cut into 1 inch squares
• 2 tablespoons spring onion greens finely chopped

Instructions

Chicken marination

• Take all the ingredients under marinade in a bowl, mix well and set aside for 15-30 minutes.
  500 gms boneless chicken thighs / cut into ¾ inch cubes, 1 tablespoon + 1 teaspoon light soy sauce, ½ teaspoon salt, ½ teaspoon baking powder, 1 teaspoon crushed pepper, 8 garlic cloves grated, 2 teaspoons cornflour, 2 teaspoons all purpose flour

Pepper sauce mix

• Add all ingredients for pepper sauce to a bowl, mix to combine them well and set aside for use later,
  2 teaspoons ground pepper, 1 teaspoon sichuan pepper powder, 2 tablespoons honey, 2 tablespoons soy sauce, ¼ cup chicken stock

Making pepper chicken

• Heat 2 tablespoons of oil in a pan, add marinated chicken & toss on high heat for 2-3 minutes till they get golden brown and crisp on all sides.
  3 tablespoons sunflower oil or any neutral flavoured oil
• Push the chicken to the edges of the pan and add the remaining 1 tablespoon of oil to the pan.
• Add garlic, ginger and saute on high for a minute till they get fragrant. Add green chillies and saute on high for a minute. Add celery, onion petals, red bell pepper and saute along with the chicken on high heat for another minute.
  2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, 4 green chillies, ½ cup celery stalks, 2 small onions, ½ cup red bell pepper cut into 1 inch squares
• Pour the pepper sauce mix, give a good mix and cook for a minute. Add cornflour slurry, mix well and cook for 1-2 minutes till the chicken gets coated with the sauce. Garnish with spring onion greens and serve.
  ½ teaspoon cornflour mixed in 2 tablespoons water, 2 tablespoons spring onion greens

Video

Notes

1. Ginger, garlic, onions must be sauteed on high heat to get the best flavour.
2. I have used chicken thigh boneless as they are juicy & tender, boneless chicken breast also works.
3. Any cooking oil of your choice works in the recipe, i have used sun flower oil.

Nutrition

Calories: 360kcal | Carbohydrates: 26g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1182mg | Potassium: 580mg | Fiber: 4g | Sugar: 15g | Vitamin A: 719IU | Vitamin C: 39mg | Calcium: 88mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Black Pepper Chicken (Air Fryer) appeared first on My Food Story.

Sticky, crispy, ginger- and garlic-packed tofu Manchurian is an easy and delicious meal over rice, quinoa, noodles, or lettuce wraps. This popular Indo-chinese sauce has a sweet heat that is absolutely addictive! (nut-free with gluten-free and soy-free options)

Manchurian sauce is one of the most popular Indo-Chinese sauces, and it’s one of my favorites. You can use it in many different ways to make a variety of dishes. You can find it on restaurant menus paired with crispy fried chicken, crispy cauliflower, or fried veggie balls coated in the thick, sticky sauce. 

This sauce is absolutely delicious, and it has tons of ginger and garlic, so be ready to chop up a lot of both.

You can also make a thinner version of Manchurian sauce to pair with rice, very saucy veggie balls, crispy chicken, or noodles. I have a couple of different ways to use Manchurian sauce on the blog that use these variations.

Today, let’s make tofu Manchurian. We toss tofu in rice flour and cornstarch to make a really crispy coating, then pan-fry it until it gets an amazing crunch. We make the Manchurian sauce in the same pan, then toss the crispy tofu in it right before serving, so it keeps that satisfying crunch. 

Top your tofu Manchurian it with green onions, and serve it with rice, quinoa, noodles, or lettuce wraps. Or enjoy it as a starter on its own!

Why You’ll Love Tofu Manchurian

• crispy tofu in sticky-sweet ginger-garlic Manchurian sauce
• 1-pan dish ready in about 30 minutes
• flexible! Serve as a starter or over rice, grains, noodles, or in lettuce wraps.
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes)

The post Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes) appeared first on Vegan Richa.

I am sure you have had your fair share of chilli paneer till date if you are an Indian because this is one such Indo-Chinese dish that all Indians love to devour irrespective of them being a strict vegetarian or a meat-lover!

Let’s make the crowd favorite chilli paneer at home and bring the restaurant vibes in, what’s say?

When my better half suggested making this recipe, to be honest, I was a bit sceptical! That’s simply because I lost one critical cooking skill which is typically used in this recipe!

Wondering what the heck I am talking about? Let’s find out!

If you have been following me for a long time, you would have surely noticed how my recipes have evolved over time.

This blog has always been a place where I share what I and my family eat in our regular life; so you may have noticed that my recipes here have taken a turn into the skinnier side since the last couple of years.

Since we have been consuming low-fat & low-cal recipes off late, that’s what I share with you all and that’s exactly why & how I lost one of the key cooking skills i.e. deep frying!

Still confused and thinking how losing this skill is related to this recipe of restaurant style chilli paneer? Read on to know more!

The post Restaurant Style Chilli Paneer | Indo-Chinese Chilli Paneer Stir Fry Recipe first appeared on Flavor Quotient.