Sunbay Schezwan Sauce X Dry Chilli Chicken Recipe

Spicy, smoky, and loaded with bold Indo-Chinese flavors, Dry Chilli Chicken is a crowd-favorite appetizer known for its fiery schezwan glaze, crunchy vegetables, and crispy chicken bites. Tossed in a rich chilli-garlic sauce with peppers and spring onions, this dish delivers the perfect balance of heat, umami, and texture.

Made using Sunbay Schezwan Sauce, this quick stir-fry recipe is ideal for restaurants, cafés, bars, cloud kitchens, and home-style Indo-Chinese menus.

Sunbay Schezwan Sauce

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Ingredients

• ⅓ cup Sunbay Schezwan Sauce

• 1 tbsp chopped garlic

• 1–2 green chillies, slit

• 1 tsp dry red chilli cuts

• ¼ cup red & green bell peppers, cubed

• 2 tbsp onion cubes

• ¼–⅓ lb marinated & fried chicken (approx. 12 pieces)

• Springburst Premium Aromat – as required

• 1½ tbsp oil

• Salt to taste

• 1 tbsp cornflour slurry (1:1 cornflour : water)

• 2 tbsp chopped spring onion

• ⅓ cup water

  
  

Method of Preparation

Step 1: Sauté the Aromatics

Heat oil in a wok or pan over high flame. Add slit green chillies, dry red chilli cuts, and chopped garlic. Sauté until aromatic.

Step 2: Stir-Fry the Vegetables

Add cubed bell peppers and onion cubes. Stir-fry briefly while keeping the vegetables slightly crunchy for texture.

Step 3: Prepare the Sauce

Pour in water and add the Sunbay Schezwan Sauce. Mix well and bring the sauce to a boil.

Step 4: Add the Chicken

Add the fried chicken pieces and toss thoroughly so they are evenly coated in the spicy schezwan glaze.

Step 5: Adjust the Seasoning

Season with Springburst Premium Aromat and salt according to taste.

Step 6: Thicken the Sauce

Add cornflour slurry gradually while stirring continuously until the sauce lightly coats the chicken.

Step 7: Finish & Serve

Garnish with chopped spring onions and serve immediately while hot.

Chef’s Tips

• Cook on high heat for authentic wok-style smoky flavor.

• Keep the vegetables crunchy for the best texture contrast.

• Add toasted sesame oil at the end for extra Indo-Chinese aroma.

  
  

Serving Suggestions

Dry Chilli Chicken pairs perfectly with:

• Fried rice

• Hakka noodles

• Burnt garlic rice

• Schezwan rice

• As a standalone appetizer

  
  

Why You’ll Love This Recipe

• Bold spicy Indo-Chinese flavor

• Quick wok-style preparation

• Crispy chicken with rich schezwan glaze

• Perfect for starters and bar menus

• Restaurant-style results with minimal effort