Schezwan Chilli Potatoes

Schezwan Chilli Potatoes

Schezwan Chilli Potatoes ! Its Spicy. Its Hot and yes with my favourite cuisine Indo Chinese!!

Indo-Chinese Cuisine has been ever so popular in India and it is infact one of the favourite most dishes on any menu card. Gobi Manchurian, Soya Manchurian,Fried Rice, Veg Chowmein – I could just go on and on.

Schezwan Chilli Potatoes


Chinese New Year, the year of the Rooster falls on the 28th Jan 2017 this year. To shower some love from Me to the lovely celebration, I decided to cook up some Schezwan Chilli Potatoes .  Schezwan Chilli Potatoes can be enjoyed as an appetiser or as a Side Dish to Vegetable Noodles. We did enjoy the combo of  Garlic Noodles and Schezwan Chilli Potatoes.

Preparation of this Dish is really quite simple bearing a few key pointers in mind. Potatoes need to retain its shape, else this fingerlicking dish will lose its identity. Use of Schezwan Peppers gives the dish its name – Schezwan Chilli Potatoes. Using Normal black peppers would not give the kick of flavor what is meant to be achieved.

Schezwan Chilli Potatoes


Whilst I was all geared up to cook up some delicious Indo Chinese Recipe , Folks at Wing Yip Store sent me a gorgeous hamper for the celebration. A range of Chinese Sauces, Noodles, tableware and a carbon steel wok to pump up . How awesome is that !!
Wing Yip has a wealth of ingredients to ensure UK celebrate in true Oriental style. With over 4,500 Oriental products to choose from, Wing Yip has a range of products to suit all cooking needs – from buying a first wok, to finding the perfect hoi sin sauce.


Schezwan Chilli Potatoes Schezwan Chilli Potatoes


With a handy bottle of Schezwan Sauce, I didn’t prepare it at home for this recipe. But its fairly simple if you want to stock it in your pantry.

I had no second thought on how to make them as MasterChef Sanjeev Kapoor’s Recipe  has been my recipe to go. But I do tailor it to suit our palette.



Schezwan Chilli Potatoes

300g Baby Potatoes, peeled and halved
2 Dried Red Chillies broken into halves
10 Sichuan Peppers
3 Garlic Cloves crushed
1 Small Red Onions finely sliced
2 Nos of Finely Chopped White Stalk of Spring Onions
Oil for Frying
3Tblspn of Cornflour

2 Tblspn Schezwan Sauce
1 Tsp Soya Sauce
1 Tsp Siracha Sauce
1/2 Tsp Vinegar
Salt to Taste
2 Nos of Finely chopped green stalk of Spring Onions

Peel and halve the baby potatoes. Par Boil the potatoes roughly 10 – 12 minutes until the fork could just be inserted.Drain the water and allow it cool.

Heat oil in deep pan. Add 2 Tblspn Cornflour, pinch of salt to the par boiled potatoes and mix them well. Add the potatoes to the heated oil and deep fry them until golden brown and thoroughly cooked. Drain them on to kitchen towels.A slightly crispy coating will be there on the outer edges whilst inside of the potatoes will be soft.

Add the remaining 1 Tblspn of Cornflour to 1/4 Cup of water and set aside.

Heat 2 Tblspn of Oil in Wok on a high heat. Add the broken red chillies and saute for a minutes. Add Sichuan peppers, sliced red onions, white stalk of spring onions, garlic and saute them.

Stir in Schezwan Chilli Sauce,Soya Sauce, Siracha Sauce to 1/4 Cup of water and add it to the Wok. Add the fried baby potatoes, salt, a pinch of sugar and toss them, inorder to coat the potatoes.

Add the prepared cornflour mixture and a splash of vinegar. Stir the mixture for another 1 minute and then add them to serving dish right away. Garnish with Green Stalk of Spring Onions and serve with Garlic Noodles.

If you enjoy a Garlicy Potatoes, add another 3 cloves of Garlic while saute-ing.

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Comments (5)

  • Yum! I’ve never actually tasted Indo-Chinese fusion, but this sounds to die for. Potatoes are one of my favorite foods, and I’m always looking for more creative ways to use them. This sounds particularly yummy, thank you for sharing!

  • This sounds delicious! I adore spicy foods and can’t wait to give this a try.

  • This sounds amazing – I love just about anything potato! And what a spread you enjoyed. I’m quite jealous!!

  • I’ll have to look for Schezwan sauce.. I don’t think I’ve ever noticed it in the store! (It’s probably there though and I’ve been oblivious.) These sound delicious!

  • That sounds wonderful! I love the contrast between the crisp coating and the soft center of the potato – and the sauce sounds incredible!


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