Name: Szechuan Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Cuisine: Chinese (Sichuan)
Ingredients: 8 boneless chicken thighs, cut into bite-sized chunks; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp Chinese rice wine; 1/4 tsp white pepper; 2 tbsp cornflour (cornstarch); 1 cup sunflower oil (reserve 1 tbsp for stir-frying); 1 tbsp sesame oil; 1 onion, chopped into chunks; 25 dried red chilies (5 chopped, 20 whole); 1 1/2 tsp Szechuan peppercorns, ground; 3 cloves garlic, minced; 2 tsp minced ginger; 5 spring onions, chopped; 2 tbsp light soy sauce; 1 tbsp Chinese rice wine; 1 tbsp chili bean paste (doubanjiang); 1 tbsp sugar

Szechuan Chicken is a fiery stir-fry packed with bold flavors, featuring tongue-tingling Szechuan peppercorns, dried red chilies, and tender chicken pieces. This dish delivers a perfect balance of heat, spice, and umami—making it a must-try for fans of authentic Chinese cuisine.

Why You’ll Love This Recipe

This recipe captures the signature numbing heat of Szechuan cuisine while remaining accessible for home cooks. The chicken is marinated and fried until golden, then tossed in a fragrant sauce with peppers, garlic, ginger, and spicy bean paste. It’s quick to prepare, incredibly flavorful, and pairs perfectly with steamed rice for a restaurant-quality meal at home. Szechuan Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken & Marinade:
8 boneless chicken thighs, cut into bite-sized chunks
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
¼ tsp white pepper
2 tbsp cornflour (cornstarch)

For Frying & Sauce:
1 cup sunflower oil (reserve 1 tbsp for stir-frying)
1 tbsp sesame oil
1 onion, chopped into chunks
25 dried red chilies (5 chopped, 20 whole)
1½ tsp Szechuan peppercorns, ground
3 cloves garlic, minced
2 tsp minced ginger
5 spring onions, chopped
2 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp chili bean paste (doubanjiang)
1 tbsp sugar

Directions

Mix chicken with soy sauces, rice wine, white pepper, and cornflour. Cover and marinate for at least 30 minutes.
Heat sunflower oil in a frying pan. Fry chicken in batches until golden, 4–5 minutes. Remove and drain.
Heat reserved sunflower oil and sesame oil in a wok. Stir-fry onion and dried chilies for 2–3 minutes.
Add ground Szechuan peppercorns and fry 1 minute.
Stir in garlic, ginger, and spring onions. Cook 30 seconds.
Add soy sauce, rice wine, chili bean paste, and sugar. Stir to combine.
Return chicken to the wok, toss everything together, and heat through for 1–2 minutes.
Serve hot with boiled rice.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Marinate Time: 30 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

Variations

Substitute chicken thighs with chicken breast or tofu for a lighter version.
Add bell peppers, celery, or broccoli for extra vegetables and crunch.
Swap chili bean paste with gochujang (Korean chili paste) for a slightly sweeter heat.
For a milder dish, reduce the number of dried chilies.
Add roasted peanuts or cashews for a nutty crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet until warmed through. For freezing, store cooked chicken and sauce separately from rice in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.

FAQs

What makes Szechuan chicken spicy and numbing?

The combination of dried red chilies and Szechuan peppercorns gives it both fiery heat and a tingling sensation.

Can I make this less spicy?

Yes, reduce the number of chilies and peppercorns, or remove the seeds from the dried chilies.

Do I have to deep-fry the chicken?

No, shallow-frying in a skillet with less oil works too, though the texture may be slightly different.

Can I substitute chicken with another protein?

Yes, beef, pork, shrimp, or tofu all work well with this recipe.

What is chili bean paste (doubanjiang)?

It’s a fermented chili and broad bean paste from Sichuan cuisine. If unavailable, use gochujang or hoisin with chili flakes.

Can I use pre-ground Szechuan peppercorns?

Freshly ground peppercorns are best for flavor, but pre-ground works in a pinch.

Is this dish gluten-free?

Not by default, since soy sauce contains gluten. Use tamari or gluten-free soy sauce to adapt.

How do I avoid bitter Szechuan peppercorns?

Toast them lightly before grinding to enhance flavor and reduce bitterness.

Can I add more sauce to the dish?

Yes, double the sauce ingredients if you prefer a saucier stir-fry.

What should I serve with Szechuan chicken?

Steamed jasmine rice, egg fried rice, or stir-fried noodles make excellent accompaniments.

Conclusion

Szechuan Chicken is bold, spicy, and packed with flavor, offering the perfect balance of heat and numbing spice that defines Sichuan cuisine. Quick to prepare and endlessly adaptable, it’s a great dish to add excitement to your dinner rotation. Serve it with rice and enjoy a taste of authentic Chinese cooking at home.