Chicken Triple Schezwan Rice

Ingredients

• 25 pcs Red Chilies (deseeded, soaked in hot water for 30 minutes)
• 1/3 cup Vegetable Oil (neutral oil for cooking chilli paste)
• 1 tbsp White Vinegar (acts as preservative for chilli paste)
• 350 g Chicken Breast (cut into bite‑size pieces)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper Powder (pinch)
• 2 tsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tsp Light Soy Sauce (divided between chicken and gravies)
• 3 tbsp Homemade Red Chilli Paste (made earlier in recipe)
• 1 pcs Egg White (from a large egg)
• 3 tbsp Corn Starch (for coating chicken and thickening gravy)
• 2 cup Oil for Deep Frying (neutral oil, heated to 170°C)
• 45 g Garlic (roughly 3 tbsp chopped)
• 15 g Ginger (1 tbsp chopped)
• 2 bulbs Spring Onion (white part) (chopped)
• 1 pcs Green Chilli (chopped)
• 3 tbsp Ketchup
• 2 tbsp Red Chilli Sauce
• 1 tsp Vinegar
• 1 tsp Green Chilli Paste (made from 1‑2 green chilies)
• 2 tbsp Coriander Stems (chopped)
• 0.5 tsp White Pepper Powder (pinch)
• 0.5 lt Water or Chicken Stock (adjust for desired gravy thickness)
• 100 g Cabbage (shredded half small cabbage)
• 50 g Carrot (julienned)
• 50 g Capsicum (Bell Pepper) (julienned)
• 2 tbsp Spring Onion Greens (for garnish)
• 1 cup Basmati Rice (uncooked) (yields about 4 cups cooked; cooked beforehand)
• 100 g Hakka Noodles (half a packet, boiled and set aside)
• 0.5 tsp Sugar (pinch to balance flavors)
• 1 pcs Egg (beaten, added to rice‑noodle mix)

Instructions

1. Soak Red Chilies

   Place deseeded red chilies in a bowl and cover with hot water. Let soak for 30 minutes until softened.

   Time: PT30M

2. Grind Chili Paste

   Drain chilies, transfer to a mixer grinder, add a splash of water and blend to a smooth fine paste.

   Time: PT5M

3. Cook Chili Paste

   Heat a pan over high flame, add 1/3 cup oil. When oil shimmers, stir‑in the chili paste and a pinch of salt. Cook on medium‑high, stirring, for about 8‑9 minutes until the colour deepens and the texture becomes slightly granular.

   Time: PT9M

   Temperature: high flame

4. Finish Chili Paste

   Add 1 tbsp white vinegar, mix well, and cook another minute. Transfer to an airtight container; the oil layer will preserve it.

   Time: PT1M

5. Marinate Chicken

   In a bowl combine chicken pieces with salt, black pepper, ginger‑garlic paste, 1 tsp light soy sauce, 1 tbsp homemade red chilli paste. Mix with clean hands, then add egg white and 3 tbsp corn starch. Coat lightly, avoiding a batter consistency.

   Time: PT8M

6. Fry Chicken

   Heat oil in a pan to 170°C. Carefully add marinated chicken in a single layer. Fry on high heat for 3‑4 minutes until the coating solidifies and chicken is cooked through. Remove with a slotted spoon.

   Time: PT8M

   Temperature: 170°C

7. Drain Fried Chicken

   Place fried pieces on a sieve or paper towel to remove excess oil. Roughly chop the pieces for later use.

   Time: PT2M

8. Sauté Aromatics for Gravy

   In a clean wok, heat 2 tbsp oil over high flame. Add 3 tbsp chopped garlic, 1 tbsp chopped ginger, spring onion whites and 1 chopped green chilli. Stir‑fry for 1 minute.

   Time: PT1M

   Temperature: high flame

9. Add Sauce Base

   Stir in 1 tsp light soy sauce, 3 tbsp ketchup, 2 tbsp red chilli sauce, 1 tsp vinegar, green chilli paste, 2 tbsp coriander stems, a pinch of white pepper and salt. Cook 2 minutes.

   Time: PT2M

10. Add Red Chilli Paste & Liquid

    Mix in 2 tbsp homemade red chilli paste, then pour in 0.5 lt water or chicken stock. Bring to a rolling boil.

    Time: PT5M

11. Thicken Gravy

    In a small bowl combine 1 tbsp corn starch with 2 tbsp water. Slowly pour the slurry into the boiling gravy while stirring until thickened.

    Time: PT2M

12. Add Vegetables & Chicken

    Add shredded cabbage, julienned carrot, julienned capsicum and the reserved fried chicken pieces. Stir‑fry on high flame for 3 minutes.

    Time: PT3M

    Temperature: high flame

13. Finish Gravy

    Garnish with spring onion greens, give a final stir, and remove from heat.

    Time: PT1M

14. Cook Rice

    Rinse 1 cup Basmati rice until water runs clear. Cook with 2 cups water (or rice cooker) until fluffy, about 15 minutes. Set aside.

    Time: PT15M

15. Cook Noodles

    Boil 100 g Hakka noodles in salted water for 3‑4 minutes until al‑dente. Drain and set aside.

    Time: PT5M

16. Stir‑Fry Veggies for Rice

    In a wok heat 2 tbsp oil, add 1/3 cup each chopped cabbage, carrots and French beans. Toss on high flame for 1 minute, then push aside.

    Time: PT2M

    Temperature: high flame

17. Add Egg

    Beat 1 egg, pour into the wok, let set slightly, then scramble into small pieces and mix with the vegetables.

    Time: PT2M

18. Combine Rice, Noodles & Flavors

    Add the cooked rice and noodles to the wok. Stir in 1 tsp light soy sauce, 1 tsp vinegar, 1 tsp ketchup, green chilli paste, 2 tbsp homemade red chilli paste, a pinch of sugar, a pinch of white pepper and salt to taste. Stir‑fry on high flame for 3 minutes.

    Time: PT3M

    Temperature: high flame

19. Add Fried Chicken

    Fold in the chopped fried chicken and spring onion greens. Mix well and cook another 2 minutes.

    Time: PT2M

20. Serve

    Transfer the Triple Chicken Schezwan Rice to a serving platter and enjoy hot.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red Chilies: Dried red chili flakes, Thai bird's eye chilies
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of White Vinegar: apple cider vinegar, rice vinegar
• Instead of Chicken Breast: Chicken thigh, boneless turkey
• Instead of Black Pepper Powder: white pepper
• Instead of Ginger‑Garlic Paste: fresh minced ginger and garlic
• Instead of Light Soy Sauce: tamari, low‑sodium soy sauce
• Instead of Homemade Red Chilli Paste: store‑bought Schezwan paste
• Instead of Egg White: aquafaba (for veg)
• Instead of Corn Starch: arrowroot powder, maizena
• Instead of Oil for Deep Frying: peanut oil, vegetable oil
• Instead of Green Chilli: jalapeño
• Instead of Ketchup: tomato puree
• Instead of Red Chilli Sauce: Szechuan sauce
• Instead of Vinegar: rice vinegar
• Instead of Green Chilli Paste: fresh green chilies, minced
• Instead of Coriander Stems: cilantro leaves
• Instead of White Pepper Powder: black pepper
• Instead of Water or Chicken Stock: vegetable stock
• Instead of Cabbage: bok choy
• Instead of Carrot: daikon
• Instead of Capsicum (Bell Pepper): red pepper
• Instead of Basmati Rice (uncooked): jasmine rice
• Instead of Hakka Noodles: egg noodles
• Instead of Sugar: honey
• Instead of Egg: tofu scramble

Equipment Needed

• Mixer Grinder or Blender
• Large Pan / Wok (for chilli paste)
• Frying Pan or Deep Fryer
• Sieve or Strainer
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Mixing Bowls
• Spatula / Ladle
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Cooking the red chilli paste until it turns dark and granular (Step 3).
• Frying chicken at the correct oil temperature (170°C) to achieve a crisp coating (Step 6).
• Thickening the gravy with a smooth cornstarch slurry to avoid lumps (Step 11).
• Stir‑frying the rice and noodles quickly on high flame to keep vegetables crisp (Step 18).

Chef Tips from the Video

• For extra depth, toast the red chilies briefly before soaking.
• Use a mix of green and red bell peppers for color contrast.
• A drizzle of the chili‑oil floating on top of the paste adds a smoky aroma to the final dish.

Troubleshooting

Storage

Refrigerator: Store leftover rice and gravy in airtight containers for up to 3 days.

Freezer: Freeze the chicken pieces and gravy separately for up to 2 months.

Room temperature: Red chilli paste can be kept at room temperature for a few hours, but refrigerate for longer storage.

Make-Ahead Tips

• Prepare the homemade red chilli paste a few days in advance and store it refrigerated.
• Cook rice and noodles ahead of time; keep them refrigerated and re‑heat quickly in the wok.