New favorite way to eat brussels sprouts has been unlocked. These schezwan brussels sprouts are crispy, tangy, spicy…everything I love about Indo-Chinese cuisine, a fusion cuisine that keeps on giving.
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These schezwan brussels sprouts are what I’d make to convert someone who hates brussels sprouts.
Brussels sprouts aren’t commonly used in Indo-Chinese cuisine because brussels sprouts aren’t particularly common in India. I first made this recipe with broccoli, which is kind of like if broccoli replaced the cauliflower in gobi manchurian but add some schezwan chutney to the mix and don’t fully coat the broccoli. It was incredible and it didn’t take long for me to itch to try the same method on other vegetables. Full disclosure: I prefer the broccoli version, but this is a close second and still an amazing way to eat this mysteriously controversial vegetable!
How to Make Schezwan Brussels Sprouts
Make the batter.
You’ll need all-purpose flour, cornstarch (we like it crispy!), red chili powder (+ some kashmiri chili powder for a more intense color), salt, pepper, and water. Add water until it’s smooth and silky, but still a thick texture that will adhere to the brussels sprouts. Lightly batter the brussels sprouts. They should be well-coated but not completely covered with the batter!
Pan fry or air fry the brussels sprouts.
Pan fry the brussels sprouts in some oil until they are crisp and golden-brown all over!
The air fried version didn’t end up looking as pretty, but they still held the sauce well.
Make the spicy sauce.
For this you’ll just need some simple ingredients. Start with garlic and ginger. For the sauce, we’re using Ching’s schezwan chutney (not sponsored but I wish), ketchup, and soy sauce – all Indo-Chinese classics that you can find at any Indian grocery store!
If you can’t get a hold of schezwan chutney, fear not. You can use sriracha, chili garlic sauce, or sambal. It won’t taste the same, but it will still be really really great!
Schezwan Brussels Sprouts
Ingredients
- 1½ lbs brussels sprouts, cut in half
- ⅓ cup all-purpose flour
- ⅓ cup cornstarch
- ½ tsp red chili powder
- ½ tsp kashmiri chili powder (optional)
- ¼ tsp black pepper
- ½ tsp salt or to taste
- ¼ cup neutral oil
- 6 garlic cloves, minced
- 2 inch ginger, minced
- 4 tbsp schezwan chutney *see note #1 for sub
- 2 tbsp ketchup
- 1½ tbsp soy sauce
Instructions
- In a mixing bowl, combine flour, cornstarch, chili powdeeres, black pepper, and salt. Thin with water until it forms a batter that is not too thick or too runny. The batter should adhere to the brussels sprouts.
- Add the brussels sprouts to the bowl with the batter and combine well so that the brussels sprouts are lightly battered but not fully coated.
- Heat neutral oil in a medium pan over medium heat. Pan fry the brussels sprouts until they are crispy and golden on all sides. It should take 10-12 minutes. Remove the brussels sprouts from the pan and place on a paper towel.
- Alternatively, air fry the brussels sprouts in a lined air fryer basket at 400 F for 12 minutes. It will help to spray or brush them with oil.
- In the same pan you pan fried the brussels sprouts in, add the garlic and ginger. Stir frequently for a couple minutes. Then add schezwan chutney, ketchup, and soy sauce. Combine well for a few minutes before adding the brussels sprouts.
- Once the brussels sprouts are perfect, take them off the heat and enjoy immediately!!!
- Leftovers can be reheated in the air fryer for 3-5 minutes at 375 F or in a pan over medium-high heat.
Notes
- This is the schezwan chutney I use, available at most Indian grocery stores. If you can’t find it, feel free to sub with another hot sauce like sriracha, chili garlic sauce, or sambal! It won’t taste the same but it will still be really really great.
You might want to make it an Indo-Chinese party and serve these brussels sprouts alongside:
