Szechuan Chicken

5 from 8 votes

Just as delicious as Chinese take-out, but made right at home, this Szechuan Chicken recipe is super easy to make and unbelievably tasty! With tender chunks of crispy chicken and veggies stir-fried to perfection with garlic, ginger, and Sichuan peppercorns, and then coated in a spicy sweet sauce, this dish is bursting with flavor!

Prep Time10

Cook Time10

Marinating time10

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Keyword: sichuan chicken, szechuan chicken

Servings:

Calories: 285kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

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

US Customary - Metric

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

Use the cornstarch. Make sure to dredge the chicken pieces in cornstarch before frying. This is what gives it a crispy texture. You can also use arrowroot flour if you prefer.
Remove the seeds. You must remove the seeds from the dried red chilis in order to control the level of spice. If you don’t, your dish will be extremely spicy.
Toast the peppercorns. For the most authentic taste, you need to toast the peppercorns. Doing so helps to bring out the woody flavor that compliments the other ingredients.
Any protein can be used. Pork, beef, shrimp, and tofu can be used in addition to or in place of the chicken.
Leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container. Then to reheat, you can put it in the microwave for a few minutes or heat it on your stovetop. However, if frozen, you will want to let it first thaw out overnight in the fridge.

Nutrition