Szechuan Chicken
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Just as delicious as Chinese take-out, but made right at home, this Szechuan Chicken recipe is super easy to make and unbelievably tasty! With tender chunks of crispy chicken and veggies stir-fried to perfection with garlic, ginger, and Sichuan peppercorns, and then coated in a spicy sweet sauce, this dish is bursting with flavor!
What Is Szechuan Chicken?
This is one of my favorite make at home take-out inspired recipes! In fact, you might say I’ve got a special place in my heart for Szechuan. Some of my favorites include Szechuan Pork and Szechuan Chili Shrimp. But it occurred to me that I’d not yet shared my love for Szechuan chicken. So I broke out my wok, got to cooking, and decided that it was time!
Szechuan chicken is a spicy stir-fried dish that is popular in the Sichuan province in China. It’s composed of crispy chicken and vegetables like onion and bell peppers that are cooked together with fresh garlic, ginger, dried red chilis, and Sichuan peppercorns! The mixture is then tossed together with an incredible spicy sauce with just the right touch of sweetness to balance it out.
However, to really get the authentic flavor, this dish will likely require a trip to the Asian market. But I’m telling you once you pick up a few staple Chinese ingredients this recipe is a game changer. Not to mention, then you’ll have the same ingredients needed to make my noodley delicious Beef Chow Fun!
Why You’ll Love This Szechuan Chicken
- Quick and Easy! Don’t let the list of ingredients intimidate you! Authentic Chinese ingredients are actually quite easy to find at your local Asian market and this dish takes just 30 minutes to make.
- Authentic Flavor! By using a few staple Chinese ingredients like Shaoxing wine, dark soy sauce, black rice vinegar, and Sichuan peppercorns, you can easily produce restaurant quality flavors at home.
- Crowd Pleaser! This recipe is going to impress your friends and family! They will not believe that you cooked this addictively good dish at home.
- Chicken – You’ll need boneless skinless chicken breast. You can also use boneless skinless chicken thighs if you prefer.
- Soy Sauce (Low Sodium) – I always use low-sodium soy sauce to control the amount of added salt. However, regular soy sauce or gluten-free tamari will work just as well.
- Shaoxing Wine – A type of Chinese rice wine very similar in taste to dry sherry, which can be used as a substitution. You can find it in any Asian grocery store.
- Sesame Oil – Use roasted sesame oil for the most flavor.
- Cornstarch – Provides a coating that protects the chicken from the high heat when stir-frying and gives it a crispy finish.
- Soy Sauce (Low Sodium) – Regular soy sauce will work just as well as gluten-free tamari. However, keep in mind that the low-sodium variety will help you control the saltiness of the dish.
- Dark Soy Sauce – Sold in Asian grocery stores, it’s a little sweet and thicker than regular soy sauce. If you can’t find any just use regular soy sauce and add a pinch of sugar.
- Shaoxing Wine – A key ingredient in Chinese food! It’s very similar to dry sherry and gives the dish its authentic taste.
- Sugar – Just a pinch of granulated sugar adds just a touch of sweetness that rounds out all the salty and spicy flavors.
- Black Rice Vinegar – Typically made from black sticky rice, it’s sold in Asian grocery stores. You can use regular rice vinegar in its place if needed.
- Sesame Oil – A popular cooking oil in Asian cuisine that really makes a difference. Always use roasted sesame oil for the best taste.
- Cornstarch – Just a bit is used to thicken the sauce. You can also use arrowroot flour if you prefer.
- Onion – The best option is always brown or yellow onion for the best flavor.
- Bell Pepper – I used both red bell pepper and green bell pepper but you can use any kind of bell pepper you like.
- Dried Red Chilis – You’ll want to remove the seeds to control the heat. If you don’t have any chilies on hand you could use some red pepper flakes.
- Garlic – Always use fresh garlic cloves. Store-bought minced garlic often has an odd taste due to preservatives.
- Ginger – You’ll need a fresh knob of ginger. It adds a burst of flavor that just can’t be found in jarred or ground ginger.
- Sichuan Peppercorns – A type of peppercorn used in Chinese cuisine that makes your mouth tingle just a bit and enhances taste. If you can’t find them you can use a mixture of freshly ground black pepper and cumin seeds as a substitute.
- Vegetable Oil – Used for stir-frying. Peanut oil is another option.
This easy 30-minute recipe only has a few steps but they go fast! This means you need to have everything ready to go before you begin cooking for the best results.
The sauce is what makes the dish! Just mix all the sauce ingredients together in a bowl and then set it aside for a later step. Easy peasy! Just make sure all the ingredients are fully combined, so I do suggest using a whisk.
To begin, you need to start by marinating the chicken to keep it juicy and infuse it with flavor. To do this, mix the soy sauce, Shaoxing wine, and sesame oil together in a medium bowl. Do not add the cornstarch to the mixture. Then add the chicken and allow it to marinate for 10 minutes.
Before you can begin cooking the chicken it needs to be covered in cornstarch to help create a crispy coating. So first sprinkle the cornstarch over the chicken and then toss it well. Then shake off any excess cornstarch. The chicken needs to be completely covered, but just lightly coated.
Now, let’s stir-fry some chicken! Heat about 2 inches of vegetable oil in a large wok over high heat until it reaches 325°F (163°C). Then add the chicken and stir fry it for about 3 to 4 minutes until it’s cooked through and golden in color. It’s important not to crowd the wok, so you will need to do this step in a couple of batches. Then transfer the cooked chicken to a paper towel-lined plate.
After the chicken has been removed from the wok, you will need to discard the oil and clean the wok. Then heat a tablespoon of vegetable oil over high heat in the wok. Next, add the onion and cook it for 1 minute. Now, add the bell peppers along with the dried red chilies, garlic, ginger, and Sichuan peppercorns and stir fry for another 1 to 2 minutes.
To complete the Szechuan chicken, add the stir-fried chicken back into the wok and then pour in the sauce mixture. Then toss everything together until it’s fully coated in sauce. Now, stir fry everything together for another minute and then serve it immediately with some hot steamed rice.
What Are Sichuan Peppercorns?
Also called Szechuan peppercorns, they are a fragrant spice produced from the husks of the prickly ash shrub. They look very similar to black peppercorns in shape and size, but are reddish in color and have an interesting mouth tingling effect that acts to enhance taste. However, they actually aren’t any spicier than black peppercorns. In this recipe, we will be using crushed Sichuan peppercorns, but they can be used whole as well.
Is Szechuan Chicken The Same As General Tso?
While these two dishes may share a few similarities, they are not the same. To begin, Szechuan chicken contains Sichuan peppercorns and is spicier. Whereas, General Tso’s chicken is sweeter but is also typically deep-fried instead of pan-fried. One of the other biggest differences is that Szechuan chicken originated in China, yet General Tso’s chicken has its roots in Chinese-American cuisine.
Expert Tips
- Use the cornstarch. Make sure to dredge the chicken pieces in cornstarch before frying. This is what gives it a crispy texture. You can also use arrowroot flour if you prefer.
- Remove the seeds. You must remove the seeds from the dried red chilis in order to control the level of spice. If you don’t, your dish will be extremely spicy.
- Toast the peppercorns. For the most authentic taste, you need to toast the peppercorns. Doing so helps to bring out the woody flavor that compliments the other ingredients.
- Any protein can be used. Pork, beef, shrimp, and tofu can be used in addition to or in place of the chicken.
Storage
Szechuan chicken leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container. Then to reheat, you can put it in the microwave for a few minutes or heat it on your stovetop. However, if frozen, you will want to let it first thaw out overnight in the fridge.
Other Delicious Asian Dishes To Try
- Beef Chow Fun
- Mongolian Chicken
- Teriyaki Chicken Meatballs
- Chicken Mushroom Stir Fry
- Asian Style Pepper Steak
- Szechuan Pork
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Szechuan Chicken
Video
Ingredients
Chicken and Marinade
- 1 pound chicken breast (skinless and boneless, cut into 1 inch cubes)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- ½ cup cornstarch
Sauce
- 3 tablespoons soy sauce (low sodium)
- 2 teaspoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon black rice vinegar (or rice vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Stir Fry
- 1 small onion (sliced)
- 1 small red bell pepper (cut in 1 inch cubes)
- 1 small green bell pepper (cut in 1 inch cubes)
- 5 dried red chillies (deseeded, cut into 1 inch pieces)
- 3 cloves garlic (minced)
- 1 inch ginger piece (thinly sliced)
- 1 tablespoon Sichuan peppercorns (roasted and crushed )
- Vegetable oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl combine all the sauce ingredients and whisk well. Set aside.
- Combine all the chicken and marinade ingredients (cornstarch excluded) together in a bowl. Set aside to marinate for 10 minutes.
- Drizzle the cornstarch over the chicken and toss well, making sure each piece is fully coated. Shake off any excess cornstarch.
- Heat a wok with about 2 inches of vegetable oil over high heat. Once the oil is hot (325°F) add the chicken and cook until golden and cooked through, should take about 3 to 4 minutes. You will need to do this in a couple batches. Transfer the chicken to a paper towel lined plate to drain.
- Discard the oil from the wok and clean. Add another 1 tablespoon of vegetable oil to the wok and heat over high heat. Add the onion and cook for 1 minute. Add the bell peppers, dried red chilies, garlic, ginger and Sichuan peppercorns to the wok and sauté for another 1 to 2 minutes.
- Add the cooked chicken and pour the sauce mixture over everything. Toss well and stir fry for one more minute. Serve immediately.
Notes
- Use the cornstarch. Make sure to dredge the chicken pieces in cornstarch before frying. This is what gives it a crispy texture. You can also use arrowroot flour if you prefer.
- Remove the seeds. You must remove the seeds from the dried red chilis in order to control the level of spice. If you don’t, your dish will be extremely spicy.
- Toast the peppercorns. For the most authentic taste, you need to toast the peppercorns. Doing so helps to bring out the woody flavor that compliments the other ingredients.
- Any protein can be used. Pork, beef, shrimp, and tofu can be used in addition to or in place of the chicken.
- Leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container. Then to reheat, you can put it in the microwave for a few minutes or heat it on your stovetop. However, if frozen, you will want to let it first thaw out overnight in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
