Name: Szechuan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1/4 cup corn starch; Salt and pepper to taste; 1/2 cup yellow onion, cut into 1/2 inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 25 small dried red chilies; 1 tablespoon Sichuan peppercorns (optional); 1 1/2 teaspoons minced garlic; 1 teaspoon minced ginger; 3 tablespoons low sodium soy sauce; 1 1/2 tablespoons hoisin sauce; 1 tablespoon sesame oil; 1 1/2 tablespoons brown sugar; 1 tablespoon corn starch; 1/4 cup chicken broth; 1/4 cup vegetable oil

Jump to Recipe· 4.3 from 9 reviews

If you are craving a dish that bursts with bold flavors and a tantalizing mix of heat and savory goodness, this Szechuan Chicken Recipe is an absolute must-try. The perfect harmony of tender chicken, crisp vegetables, and that signature numbing spice from Szechuan peppercorns creates a dish that dances on your palate. This recipe brings authentic Chinese street food vibes straight to your kitchen with minimal fuss but maximum flavor, making it an all-time favorite for anyone looking to spice up their dinner routine.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with many pieces of light pink raw chicken coated thickly with white flour powder. A silver spoon rests inside the bowl, partially covered by the chicken pieces. The chicken chunks are irregular in shape, with the flour dust clinging unevenly, giving a rough texture to the surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Szechuan Chicken Recipe plays a vital role, from delivering the crunchy texture to packing that punch of flavor. The selection is simple, yet each one adds depth, color, or an essential layer to this vibrant dish.

Vegetable oil: For an even sear on the chicken and to sauté everything beautifully.
Boneless skinless chicken breasts: Tender pieces that soak up the sauce perfectly.
Corn starch: Helps the chicken get that irresistible crispy coating.
Yellow onion: Adds natural sweetness and subtle crunch.
Red bell pepper: Offers vibrant color and a juicy, fresh bite.
Green bell pepper: Balances the sweetness with a slight earthiness.
Dried red chilies: The main source of smoky heat.
Sichuan peppercorns (optional): Provides the iconic numbing tingle to elevate the spice.
Minced garlic: Delivers aromatic warmth.
Minced ginger: Adds a fresh, zesty zing.
Salt and pepper: To season and enhance all flavors.
Low sodium soy sauce: Essential for that umami richness.
Hoisin sauce: Sweet and tangy depth that rounds out the sauce.
Sesame oil: A final drizzle for nutty aroma and taste.
Brown sugar: Just a touch to balance the spice and saltiness.
Chicken broth: Builds the sauce body and adds moisture.

How to Make Szechuan Chicken Recipe

Step 1: Prep and Coat the Chicken

Start by tossing the chicken pieces with corn starch, salt, and pepper until they’re evenly coated. This step is crucial because it creates a light crust that locks moisture in while giving each bite a delightful crispness once cooked.

Step 2: Sear the Chicken

Heat your vegetable oil in a large skillet over high heat. Add the chicken in a single layer and let it cook undisturbed for 3 to 4 minutes on each side until golden brown. Don’t overcrowd the pan; cooking in batches ensures that perfect crispy texture on each piece.

Step 3: Sauté the Vegetables and Spices

Set the cooked chicken aside, keeping it warm. In the same pan, toss in the onions, red and green bell peppers, dried red chilies, and optional Szechuan peppercorns. Stir-fry these for about 3 to 4 minutes, allowing the vegetables to soften while the chilies release their smoky heat.

Step 4: Add Garlic and Ginger

Quickly stir in the garlic and ginger and cook for an additional 30 seconds. This brief cooking time ensures their flavors stay fresh and vibrant without becoming bitter.

Step 5: Bring It All Together with Sauce

Return the chicken to the pan. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, brown sugar, corn starch, and chicken broth to create a luscious sauce. Pour it over the chicken and vegetables, bring it to a boil, and cook for 30 seconds to a minute until the sauce slightly thickens and coats everything beautifully.

How to Serve Szechuan Chicken Recipe

A bowl filled with a base layer of white rice with a soft, fluffy texture. On top, there is a layer of golden brown fried pieces coated in a shiny dark orange sauce, mixed with chunks of red and green bell peppers that add bright color contrast. There are also some whole red chili peppers nestled among the pieces. The bowl is white with a subtle cracked pattern and is placed on a white marbled surface, with a pair of brown chopsticks resting beside it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle toasted sesame seeds or thinly sliced scallions on top to add a fresh crunch and a lovely nutty finish. A wedge of lime can also brighten the dish with a citrusy pop that cuts through the heat.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fragrant basmati to soak up every bit of the zesty sauce. For a lighter touch, serve alongside steamed or stir-fried greens like bok choy or snap peas to complement the intense flavors.

Creative Ways to Present

For a fun twist, try serving your Szechuan Chicken over crispy fried rice cakes or tucked inside warm bao buns for a handheld feast. You can also plate it over noodles tossed in a light sesame oil dressing to mix up the texture and taste experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Szechuan Chicken in an airtight container in the refrigerator for up to 3 days. This keeps the chicken juicy and preserves the vibrant flavors of the sauce and vegetables.

Freezing

You can freeze the cooked chicken and sauce in a sealed container for up to 2 months. Just make sure to cool it completely before freezing to maintain its quality. Thaw overnight in the fridge before reheating.

Reheating

When ready to eat, gently reheat on the stove over medium heat, stirring occasionally, so the sauce stays silky and the chicken doesn’t dry out. Alternatively, use a microwave but add a splash of water or broth to keep the sauce from thickening too much.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are even more flavorful and stay moist. Just cut them into similar-sized pieces and follow the same cooking instructions. They also crisp up nicely with the corn starch coating.

What if I don’t have Szechuan peppercorns?

If you can’t find Szechuan peppercorns, your dish will still be delicious but without that signature numbing sensation. Try substituting with a pinch of ground black pepper and extra dried chilies for added heat.

How spicy is this Szechuan Chicken Recipe?

The heat level can be adjusted easily by the number of dried red chilies you use. If you prefer milder flavors, start with fewer chilies. For those who love spice, keep the full amount or even add more for extra kick.

Can I make this recipe vegetarian?

Yes! Swap the chicken for firm tofu or tempeh, and use vegetable broth instead of chicken broth. The sauce and veggies will still deliver fantastic Szechuan flavors in a plant-based twist.

What’s the best way to eat Szechuan Chicken?

This dish shines when eaten hot and fresh, either spooned over fluffy rice or tossed with noodles. The balance of spicy, sweet, and tangy flavors combined with crisp vegetables makes every bite satisfying.

Final Thoughts

Now that you’ve got the secret to this vibrant and flavorful Szechuan Chicken Recipe, I can’t wait for you to give it a go. This dish brings excitement to any meal with its perfect blend of spice, texture, and color. Trust me, once you try it, it’s going to become a beloved staple you’ll want to make again and again.