Schezwan Chicken Thighs

Course Appetizer, starter
Cuisine Chinese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author Bindu


  • 400 grams chicken thighs
  • 1 tsp salt
  • 1 tsp pepper powder
  • 10 garlic cloves (small)
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 3 tbsp schezwan chutney
  • 1/2 tsp white sesame seeds
  • 1 tbsp coriander leaves


  1. rinse the chicken thoroughly and keep aside.
  2. make the garlic cloves into a paste and keep aside.
  3. apply salt, pepper powder, garlic paste to the chicken thigh pieces and leave for about 30 minutes.
  4. heat up a heavy bottomed pan, add olive oil.
  5. when the oil is hot, place the chicken thigh pieces in the pan.
  6. roast on both sides for 3 minutes.
  7. cover and cook for 5-7 minutes each side.
  8. open the lid, mix for once, add apple cider vinegar and schezwan chutney.
  9. flip the pieces until the pieces are nicely coated with the schezwan chutney.
  10. roast on high flame for 3-5 minutes flipping both sides.
  11. the chutney should stick to the bottom of the pan but don't let it burn.
  12. keep scraping the pan to avoid over burning.
  13. turn off the flame and take them into a serving plate.
  14. pour the oily schezwan gravy over the thigh pieces.
  15. sprinkle 1/2 white sesame seeds and chopped coriander before serving.