Homemade Chicken Triple Schezwan - Fried Rice, Noodles & Gravy Combo!

Make this Homemade Chicken Triple Schezwan — a spicy, flavour-packed Indo-Chinese favourite that combines fried rice, noodles, and Schezwan chicken gravy all in one bowl! It’s saucy, spicy, and full of bold flavours — just like your favourite restaurant version, but made easily at home. Perfect for weekend meals or when you’re craving some delicious Indo-Chinese comfort food. Try it once, and it’ll become your go-to favourite! Ingredients - Chicken Triple Schezwan For Marinating & Frying the Chicken ½ kg boneless chicken, cut into small cubes 1 tablespoon ginger-garlic paste 1 teaspoon dark soya sauce Salt to taste 1 teaspoon black pepper powder 1 teaspoon red chilli paste 1 egg white 2 tablespoons cornflour Oil, for frying For Fried Rice & Noodles 2 tablespoons olive oil 2 tablespoons chopped garlic 1 tablespoon chopped ginger 1 tablespoon spring onion whites ½ cup chopped carrots ½ cup chopped beans ½ cup chopped capsicum 3 eggs Pepper powder, to taste Salt, to taste 2 cups cooked rice 2 cups cooked noodles 1 teaspoon soya sauce 1 teaspoon vinegar 1 teaspoon pepper powder Aromat powder (optional) Spring onion greens, chopped (for garnish) For Schezwan Chicken Gravy 2 tablespoons oil 1½ tablespoons chopped garlic 1 tablespoon chopped ginger Few chopped green chillies Spring onions, chopped 1 tablespoon vinegar 1 tablespoon soya sauce 2 tablespoons tomato ketchup 1 teaspoon black pepper powder Salt to taste 2 teaspoons red chilli paste ¼ cup sliced carrot ¼ cup sliced capsicum ¼ cup sliced cabbage ½ cup cornflour slurry Chopped spring onions, for garnish Chicken Triple Schezwan is a spicy, flavour-packed Indo-Chinese favourite that combines fried rice, noodles, and a rich Schezwan chicken gravy — all in one bowl! To start, marinate boneless chicken pieces with ginger-garlic paste, soya sauce, pepper, salt, red chilli paste, egg white, and cornflour. Let it rest for 20 minutes, then deep-fry until golden and crisp. Set aside some fried pieces for the rice and noodles, and use the rest for the gravy. For the rice and noodles, sauté garlic, ginger, and spring onions in oil, then add chopped carrots, beans, and capsicum. Stir-fry until slightly cooked, scramble in a few eggs, then mix in cooked rice and noodles along with soya sauce, vinegar, pepper, and a little Aromat powder. Toss in the chopped fried chicken and spring onions to finish. For the Schezwan gravy, heat oil and sauté garlic, ginger, green chillies, and spring onions. Add soya sauce, vinegar, tomato ketchup, pepper, salt, and red chilli paste, followed by water and chopped vegetables. Once it boils, stir in cornflour slurry to thicken, then add the fried chicken and spring onions. Serve this spicy Schezwan gravy with the fried rice and noodles mix — a vibrant, saucy, and satisfying Indo-Chinese combo that’s sure to impress!