Schezwan Brussels Sprouts
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.
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.