30 Minute Szechuan Chicken
30 Minute Szechuan Chicken is bold, crispy, and packed with flavor. Bite sized chicken is fried until golden, tossed with garlic, ginger, colorful bell peppers, and a spicy sweet sauce loaded with real Szechuan peppercorns for that classic lip tingling heat. Faster than takeout and so much better.
Servings: 4
Calories: 285kcal
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
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.
Video
Notes
- Szechuan Peppercorns: Toasting them brings out their signature citrusy aroma and that famous tongue-tingling kick. Don’t skip it, this is what makes it Szechuan.
- No Szechuan peppercorns? Use a mix of freshly ground black pepper and coriander. It’s not the same, but it’s a solid backup.
- Chicken Swap: Thighs work great and bring more flavor and moisture. Just cut them the same size.
- Make It Milder: Use fewer chilies and be sure to deseed them. Or skip them entirely and rely on the peppercorns for a milder buzz.
- Air Fryer Option: Air fry coated chicken at 400°F for 10–12 minutes, shaking halfway. Spray lightly with oil for extra crisp.
- No Wok? Use a large skillet, just make sure it’s hot before anything hits the pan.
- Serving Suggestions: Serve with jasmine rice, noodles, or a side of stir-fried greens. Pairs well with cool cucumber salad for contrast.
- Storage: Keeps well in the fridge for 3 days. Reheat in a skillet with a splash of water to refresh the sauce.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 23g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1026mg | Potassium: 615mg | Fiber: 1g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 42mg | Calcium: 25mg | Iron: 1mg
