How to make Chengfu Chicken -

Tender chicken cooked Chinese-style – a perfect blend of sauces and greens.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Sichuan peppers (सिचुआन पैपर)

Cuisine : Chinese

Course : Main Course Chicken

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Chengfu Chicken

Chengfu Chicken Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chengfu Chicken Recipe

  • Boneless chicken breasts ¾ inch cubes 300 grams

  • Sichuan peppers 8-10

  • Cornflour/ corn starch 2 tablespoons

  • Dark soy sauce 2 teaspoons

  • Garlic peeled 20-25 cloves

  • Spring onion bulbs 15-20

  • Fresh spinach leaves (palak) 8-10

  • Salt to taste

  • Oyster sauce 2 tablespoons

  • Crushed red chillies 1 teaspoon

  • White vinegar 1 tablespoon

  • Oil 4 tbsps + deep frying


Step 1

Heat 2 tbsps oil in a non stick pan.

Step 2

Place the chicken pieces in a glass bowl, add cornstarch, dark soy sauce and mix. Set aside.

Step 3

Add garlic cloves to the pan and sauté on medium heat till well browned.

Step 4

Roughly chop spring onion bulbs. Tear spinach leaves and add to the garlic.

Step 5

Add a little salt and sauté for a while. Transfer into a serving bowl and set aside.

Step 6

Heat sufficient oil in a wok and deep fry chicken on high heat till golden brown.

Step 7

Drain on absorbent paper. Heat 2 tbsps oil in a non stick pan, add spring onions and sauté.

Step 8

Add chicken pieces and mix. Add oyster sauce, salt, crushed red chillies and vinegar and toss.

Step 9

Crush Sichuan peppers and add to the pan and mix well.

Step 10

Transfer into the serving bowl over the garlic-spinach mixture and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.