Chinese Sizzler – Chicken Sizzler Recipe – How To Make Chinese Sizzler At Home | Varun Inamdar

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Learn How To Make Chinese Sizzler At Home, from The Bombay Chef – Varun Inamdar only on Get Curried. Make this Chicken Sizzler Recipe in a simple, quick and easy method, at your home and share your experience with us in the comments below.

Click here for the Chicken Lollipop Recipe:-

For Chicken Hakka Noodles:-
50 gms. Red and Green cabbage cut thin lengthwise
1 cup Noodles
½ cup boiled / Lollypop chicken cubes
40 gms. Carrot julienne
½ Green capsicum
1 tsp. Dark soy sauce
1 tsp. Chilli sauce
1 tbsp. Oil
Salt, as required

*Egg Fried Rice*
1 cup cooked long grain rice
1 Egg
1 tsp. Ginger-garlic-chilli crushed
⅛ cup mixed veggies, chopped (Carrot, Cabbage and Beans)
2 tbsp. Spring greens, chopped
1 tsp. Soy sauce
1 tbsp. Oil
Salt, to taste
Pepper, as required
2 tsp. Schezwan sauce

Schezwan Lollipops
4 Ready Lollipops
3 tbsp. Schezwan sauce
3 tbsp. Water
1 tsp. Cornstarch
Salt as required
2 tbsp. Spring onions
1 tbsp. Green capsicum
1 tsp. Oil

*Stir-fried Veggies*
Blanched vegetables:
1 small carrot, batons
5-6 nos french beans,
½ cup Cauliflower florets
½ cup Broccoli florets
Salt as required
Pepper as required
1 tbsp. Butter
½ tsp dark soy sauce

*½ cup Fried Noodles*

*1 sunny side up egg*

*Red Cabbage leaves*

– In a wok, heat oil and add ginger-garlic-green chilli and saute for 10-12 seconds.
– Then add diced vegetables and place them on the sides of the wok.
– Now add oil in the middle and cook a beaten egg in it.
– Once the egg is cooked, toss the beaten egg and the vegetables together.
– Add the rice, dark soy sauce, schezwan sauce, salt, black pepper and toss again.
– In the same wok, heat oil and add the vegetables and toss on high flame for 30-40 seconds.
– Add in preboiled noodles, soy sauce, chilli sauce, salt and chicken. Toss and smoke on high flame for 30-40 seconds.
– In the same wok, add butter and add pre-blanched vegetables, soy sauce and toss.
– Add black pepper and transfer to a different plate.
– In the same wok, add oil and onion and capsicum.
– Saute and add schezwan sauce, water and stir.
– Once the water starts bubbling, add chicken lollipops and boil on high flame for a minute.
– Pour cornstarch slurry once the gravy begins to boil, stir and cook for 30 seconds.
– Add spring onions and turn the flame off.
– Heat oil in a pan and add an egg to it and make a sunny side up egg.
– Assemble the sizzler as shown in the video and serve.



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