Szechuan Chicken
This Szechuan Chicken is better than takeout and comes together in just 30 minutes right in my own kitchen. I fry juicy pieces of chicken until they’re perfectly crisp, then toss them in a spicy sauce with colorful bell peppers and that signature tingle from Szechuan peppercorns. Every bite is so distinct and flavorful, and when I serve it over a bed of rice, it becomes the best kind of family meal.
Szechuan Chicken is a dish that feels like it belongs in my kitchen, a lot like my General Tso Chicken recipe. The spice is there on purpose, the textures are just right, and it’s simple enough to pull off even when the day feels nonstop. I’ve always enjoyed building flavor one step at a time, and this recipe let me do exactly that, I tested every detail to make sure this recipe works for weeknight dinners.
Table of contents
Most importantly, I didn’t just want to repeat something I had in a restaurant. I wanted to make a version that speaks to home cooks like me, people who care about quality, love big flavor, and want to cook something memorable using ingredients they trust. If you’ve enjoyed my Kung Pao Chicken recipe, then you’ll see how this one holds its own with simple ingredients, balanced heat, and a whole lot of flavor in every bite.
Why you will love this recipe
- Weeknight winner: I can get this stir-fry on the table in about 30 minutes, which makes it ideal for busy weeknights. It’s fast but still feels like a complete meal with chicken, veggies, and a rich, homemade sauce.
- Flavor that sticks with you: The sauce is savory, just the right amount of sweet, and spiced with Szechuan peppercorns, red chili, and garlic. I tested it to make sure it sticks to the chicken and delivers that deep, authentic taste every time.
- Use what you’ve got: Sometimes I toss in extra bell peppers or whatever vegetables I find in the fridge. It’s flexible, forgiving, and always turns out delicious with whatever I have on hand.
- Takeout who?: I use ingredients I trust, and the chicken comes out crispy and juicy every single time. I know exactly what goes into it, and that matters to me when I’m cooking for my family.
What you will need
- Chicken and oil – I usually go with boneless chicken breast, cut into small pieces, but chicken thighs work just as well. For frying, I use vegetable oil, though peanut or canola oil are great alternatives.
- Peppers and chilis – This dish gets its color and heat from a mix of red and yellow bell peppers, fresh red chilis, dried chilis, and of course, Szechuan peppercorns for that signature tingle.
- Aromatics and herbs – Garlic, ginger, and green onions bring in all the savory, fresh flavor that makes this stir-fry so satisfying.
- Nuts for crunch – I like to toss in peanuts or cashews for a little crunch that works perfectly with the crispy chicken.
- For the sauce – The sauce comes together with soy sauce, mirim, hoisin, brown sugar, chili garlic sauce, sesame oil, garlic powder, and a bit of chicken broth. Cornstarch helps thicken everything up nicely.
- For the marinade – I use a mix of rice wine vinegar for a little tang, soy sauce for depth, sesame oil for richness, and white pepper for gentle heat. Cornstarch ties it all together by helping the chicken stay tender and crisp up perfectly when fried.
How to make
Marinate: I combine the marinade ingredients in a large bowl, then add the chicken and toss to coat it well. I let it sit for at least 30 minutes, but if I’m in a hurry, I sometimes skip the marinating and go straight to cooking.
Cook the chicken: After marinating, I heat some oil in a deep pan and fry the chicken in batches until it’s cooked through and crispy on the outside. Once it’s ready, I set the chicken aside on a plate and pour out the extra oil, leaving just a little in the pan for the stir-fry.
Sauté the veggies: I start by adding the Szechuan peppercorns and dried chilis to the pan and sauté them over medium-high heat until they’re fragrant. Then I toss in the fresh peppers, garlic, and ginger and stir-fry everything for about 5 minutes. After that, I add the green onions and nuts and cook for another minute to bring it all together.
Make the sauce and combine: While the veggies cook, I stir all the sauce ingredients together in a large bowl until the cornstarch is fully dissolved. Then I add the crispy chicken back into the skillet, pour in the sauce, and stir everything together. I let it cook for a few more minutes until the sauce thickens and coats the chicken and veggies perfectly.
Serve: I remove the pan from the heat and garnish the stir-fry with chopped green onions for a fresh finish right before serving it over a bed of rice. So good!
Expert tip
Secret to crispy chicken
This extra step does more than just add flavor. The cornstarch creates a light coating that helps the chicken get nice and crispy when fried, and it also helps the sauce cling to every piece. I recommend letting it marinate for at least 30 minutes. It’s that one little trick that makes homemade Szechuan Chicken taste just like the crispy, saucy version from a great restaurant, only better, because you made it yourself.
More tips to consider:
- Make sure to stir fry the vegetables just enough for 2 to 3 minutes. I like them crisp, not soft, so I always keep an eye on the timing.
- I cut the chicken breasts into even pieces before cooking. This helps everything cook at the same pace and keeps the chicken tender.
- Use a cast-iron or non-stick pan to prevent sticking. It makes cooking and cleanup so much easier.
- I always fry the chicken in batches. If the pan is too crowded, it won’t get that crispy texture I’m looking for.
Recipe Variations
- Protein: This recipe also works really well with shrimp, tofu, or even pork. For tofu, I press and cube about 14 ounces, marinate it the same way, and pan-fry it until it’s golden and crispy.
- Vegetables: I’ve added about 1 cup of mushrooms, snow peas, or broccoli when I have them on hand. I stir-fry them with the peppers, garlic, and ginger for extra flavor and texture.
- Nuts: I usually toss in half a cup of peanuts or cashews. Almonds work great too if that’s what I have in the pantry.
- Heat: To make it milder, I use fewer dried chilies and skip the red pepper flakes. It still tastes great and is more kid-friendly that way.
Serving suggestions
I like to serve this Szechuan Chicken over a bowl of fluffy instant pot rice or my creamy coconut rice. The rich sauce with the tender chicken is perfectly balanced by the soft, comforting rice for a meal my whole family looks forward to.
For something lighter, cauliflower rice is a great low-carb option, and it still pairs beautifully with the spicy sauce. A side of stir-fried or steamed veggies like broccoli or snow peas adds color and freshness to the plate.
How to store leftovers
- Fridge: I keep any leftovers in an airtight container in the fridge, and they stay fresh for 3 to 4 days.
- Freeze: If I want to save it for later, I place the cooled chicken in a freezer-safe container or Ziploc bag and freeze it for up to 1 month.
- Thaw: When I’m planning ahead, I just thaw it in the fridge overnight so it’s ready to go the next day.
- Reheat: I warm it up in the microwave or toss it in a pan on the stove over medium heat until it’s heated through.
Frequently asked questions
No, I use a regular large skillet or a cast-iron pan and it works just fine. As long as the pan is hot and roomy enough to stir everything, you’re good to go.
Yes, when I know the day will be busy, I marinate the chicken the night before and keep it in the fridge. I also mix the sauce ahead of time so everything is ready to go when it’s time to cook.
Even though both dishes use chili peppers, the spiciness in Though both contain chili peppers, the Hunan chicken comes from chili bean paste, while in this recipe, it’s the mouth-numbing Szechuan peppercorns that really set it apart. Szechuan Chicken also has a more balanced mix of sweet and spicy flavors. Hunan Chicken leans more toward the savory side without that same contrast.
If I’m out of Szechuan peppercorns, I still make the recipe and just rely on the chili and garlic for heat. It will be missing that signature tingle, but the dish still tastes really good and hits all the other flavors.
More Easy Asian Dishes:
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Szechuan Chicken
Ingredients
- 2 large chicken breasts cubed into bite-size pieces
Marinade:
- 3 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon white pepper
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
Other Ingredients:
- vegetable oil as needed for frying
- 1 tablespoon Szechuan peppercorn
- 5 red chilis cut into thin rounds
- 25 dried red chilis whole
- 1 red bell pepper cut into bite-size cubes
- 1 yellow bell pepper cut into bite-size cubes
- 1 tablespoon minced ginger
- 5 cloves garlic minced
- 1 stalk green onions chopped
- 1/2 cup peanuts or cashews unsalted and roughly chopped
- 1/4 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 2 tablespoons mirim
- 2 tablespoons brown sugar
- 1 tablespoon Asian chili garlic sauce
- 1 tablespoon hoisin sauce
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1 tablespoon sesame oil optional
- 1 tablespoon cornstarch
Garnish:
- Green onion chopped
- Sesame seeds
- More fresh red chilis
Instructions
Marinate:
- Combine marinade ingredients in a large bowl and add the cubed chicken. Cover and marinate for 30 minutes or more.
Sauce:
- In a medium bowl combine the sauce ingredients and whisk until corn starch is fully dissolved. Set aside.
Fry:
- Next, add about 1.5-2 inches of oil to a non-stick or cast-iron skillet and place over medium heat.
- Once hot, fry the chicken until browned and crispy. Fry the chicken in one layer, if needed fry in batches. Remove and set aside on a plate.
- Then, discard oil from the pan, leaving only about 2 tablespoons.
Stir-fry:
- Add the Szechuan peppercorns and dried red chilies. Fry for about 1 minute, just until fragrant.
- Add the rest of the fresh red chilies, ginger, garlic, and bell peppers. Stir and fry for about 5 minutes.
- Next, add chopped green onions and nuts. Cook for a minute.
- Add back the fried chicken pieces, give the sauce a good stir and add it to the pan. Toss to coat.
- Stir and cook everything for a few more minutes, until the sauce thickens.
- Serve garnished with chopped scallions, sesame seeds, and more red chilis.
Video
Notes
Secret to crispy chicken
This extra step does more than just add flavor. The cornstarch creates a light coating that helps the chicken get nice and crispy when fried, and it also helps the sauce cling to every piece. I recommend letting it marinate for at least 30 minutes. It’s that one little trick that makes homemade Szechuan Chicken taste just like the crispy, saucy version from a great restaurant, only better, because you made it yourself.More tips to consider:
- Make sure to stir fry the vegetables just enough for 2 to 3 minutes. I like them crisp, not soft, so I always keep an eye on the timing.
- I cut the chicken breasts into even pieces before cooking. This helps everything cook at the same pace and keeps the chicken tender.
- Use a cast-iron or non-stick pan to prevent sticking. It makes cooking and cleanup so much easier.
- I always fry the chicken in batches. If the pan is too crowded, it won’t get that crispy texture I’m looking for.