This post may contain affiliate links. See my disclosure policy.
Szechuan chicken features succulent and crispy chicken drenched in a flavor-packed sweet and spicy sauce. Ready in just 15 minutes and tastes like takeout!
Love Chinese chicken takeout recipes? Try my Mongolian chicken, Hunan chicken, General Tso’s chicken, or peanut butter chicken next.
My Szechuan chicken recipe is your answer the next time you crave Chinese takeout.
It’s so much cheaper and uses good-for-you ingedients that you can pronounce- no MSG or additives here! My family begs me to make it once a week.
What is Szechuan chicken?
Szechuan chicken (Sichuan chicken) is a popular Chinese dish known for its bold and spicy flavors. It hails from the Sichuan province in southwestern China, which is renowned for its fiery and mouth-numbing cuisine.
A key ingredient is the Szechuan peppercorns, which give many local dishes a pleasantly mouth-numbing sensation. Drier than other stir-fries, combined with juicy and crispy chicken, vegetables, and an umami-forward sauce, it’s no wonder it is one of the most popular dishes in Chinese restaurants too.
Table of Contents
Why I love this recipe
- Quick to make. From prep to plate, this entire dish takes less than 15 minutes to make.
- Perfect texture and flavor. The chicken is crispy, the sauce is sticky, and the vegetables are tender. It’s spicy, a little sweet, and honestly a flavor explosion in the mouth (in the best possible way!).
- Customizable. Easily switch up the cuts of chicken, the vegetables, or even the heat level.
Ingredients needed
- Chicken. Skinless and boneless chicken breast cut into 1-inch cubes.
- Cornstarch. To coat the chicken bits and make them crispy.
- Ginger and garlic. A must for Asian stir-fries. Both will be finely minced, which will distribute the flavor perfectly.
- Onion. I prefer using yellow onions as they are not as distinct as white ones but use whichever you have on hand.
- Bell peppers. Sliced or cut into squares. I use a mix of red and green peppers for color.
- Szechuan peppercorns. The special ingredient that gives this dish its signature flavor. You can find these peppers at any Asian grocery store or even in the Asian section of popular supermarkets.
- Dried red chilis. For the spicy element. I typically use 15-20 small chilis for this recipe which does sound like a lot, but it’s not overly spicy. I recommend you start small, then work your way up.
For the Szechuan sauce:
- Soy sauce. The base of the Szechuan sauce. It provides saltiness and a rich umami flavor.
- Rice vinegar. Gives the sauce its glossy and sticky texture. Please note this is not the same as white vinegar!
- Water.
- Hoisin sauce. Another staple Asian sauce with a salty and slightly sweet flavor. I like to compare it to Asian-style BBQ sauce, but it is so much more flavorful.
- Brown sugar. To add sweetness. You can use the sweetener of your choice, including honey and maple syrup.
- Cornstarch. To thicken the sauce.
How to make Szechuan chicken
Step 1- Prep the chicken: Put the cubed chicken pieces into a ziplock bag, add cornstarch, and shake until the chicken gets coated in starch.
Step 2- make the sauce: Whisk the sauce ingredients together in a bowl. Slowly stir in the cornstarch to avoid clumps.
Step 3- cook the chicken: Add vegetable oil to a non-stick pan and when the pan is hot, add the chicken pieces. Stir-fry the chicken for 7 to 8 minutes or until they are golden and crispy.
Step 4- cook the vegetables: Cook minced ginger and garlic until fragrant and add the chopped vegetables. Cook onion and bell peppers until they are tender.
Step 5- bring everything together: Bring back the cooked chicken and drizzle everything with the sauce. Cook everything together until the sauce thickens.
What is the difference between Szechuan chicken and General Tso’s chicken?
Szechuan chicken is spicy and numbing, featuring a bold Szechuan peppercorn-laden sauce, while General Tso’s chicken is sweeter, with a tangy and mildly spicy sauce, and the chicken is deep fried.
Arman’s recipe tips
- Follow the cooking order of the ingredients. When making stir-fir fries, you should first fry the chicken or meat, remove it from the pan, and only then pan-fry the vegetables, starting with onions and hard vegetables and finishing with the fast-cooking ones.
- Cut the ingredients evenly: This ensures everything cooks evenly, and let’s be real- it makes this dish look so much better, too!
- Avoid overcrowding the pan: When frying the chicken, do not overcrowd the pan or else it won’t be as crispy. If needed, cook it in batches.
Variations
The beauty of homemade Szechuan chicken is just how easy it is to customize with whatever ingredients you have on hand. Here are some ideas:
- Add more vegetables: Mushrooms, broccoli, green peas, baby corn, and eggplant are some simple and delicious options.
- Add nuts: Adding nuts to this stir-fry is a great way to add some crunch. Cashews and peanuts are popular choices, although almonds are also a delicious addition.
- Use other cuts of chicken: Skinless thigh fillets, chicken tenderloins, and even cutlets will all work.
Storage instructions
To store: Place leftovers in an airtight container. It will last 3 to 4 days in the fridge.
To freeze. Place the cooked and cooled chicken stir fry in an airtight container and place it in the freezer for up to 6 months.
To reheat. Reheat leftovers in a non-stick pan over low to medium heat. You can also the chicken in the microwave.
Frequently asked questions
Yes! Use gluten-free soy sauce (or tamari!) and gluten-free Hoisin sauce and this recipe will be suitable for celiacs.
More better than Takeout recipes
- Black pepper chicken
- Empress chicken
- Black pepper Angus steak
- Hunan beef
- Honey walnut shrimp
- Pineapple chicken
Szechuan Chicken Recipe
Video
Ingredients
- 1 pound chicken breast skinless
- 1/4 cup cornstarch
- 1 tablespoon oil
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 1 large yellow onion quartered
- 2 large bell peppers sliced
- 15 small Dried chilis optional
- 1 teaspoon Sichuan peppercorns optional
Szechuan style sauce
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce
- 1/4 cup + 1 tablespoon water
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
Instructions
- Add the chicken in a ziplock bag with the cornstarch and mix together until combined.
- Make the sauce by whisking together the rice wine vinegar, soy sauce, hoisin sauce, water, brown sugar, and cornstarch in a small bowl.
- Add the oil to a non-stick pan or skillet and place it over medium heat. Once hot, add the chicken and cook for 4-5 minutes, until crispy. Remove from the heat.
- To the same pan, add the ginger and garlic and cook until fragrant. Add the onion and bell peppers and cook until tender.
- Add the chicken back into the pan and then drizzle the sauce on top. Cook everything together until the sauce has thickened.
This was the best and easiest to make SZECHUAN STYLE SAUCE I have ever introduced to my discerning family! I have already made it twice and I will be making it again this week! Thank you!!!
Phenomenal dish! I’m already craving it and will make again!