Szechuan Chicken Recipe

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Best Szechuan Chicken Recipe

With tender chicken, fresh vegetables, and Sichuan peppercorns, Szechuan Chicken is a genuine Chinese dish. It is the perfect weeknight supper because it can be prepared in under 30 minutes!

The Szechuan Chicken recipe is a traditional Chinese meal that is full of flavor and relatively healthy. This dish is perfect if you’re in the mood for some tasty Chinese cuisine that’s also simple to prepare.
Additionally, you can use any vegetables you want or have on hand to create it. This dish is very adaptable and ideal for a quick weeknight dinner because of a busy schedule.
Easy to prepare, spicy Szechuan chicken has the ideal balance of sweetness and heat in one savory meal. Additionally, making it at home is cheaper and healthy.

We add more Sichuan peppers or chili pepper because we prefer it on the hotter side. However, feel free to cut back on or even omit the chilis if you don’t like spicy cuisine.

This specific recipe is a pretty typical traditional adaptation that maintains the true flavors of the original dish. You will adore this spicy stir fry if you are craving some hot and flavorful Asian cuisine.

You’ll discover why this simple stir-fry meal tastes better than the Chinese restaurant version if you give it a try. Some of them stray from the original recipe, so check the recipe card and give it a shot if you’re searching for the ideal balance between sweet to spicy.

A key ingredient to make the sauce for Szechuan chicken is the Asian chili bean paste also known as Toban Djan or doubanjiang. You can look for it and other ingredients in the Asian aisle of your local grocery store.

However, if you can’t find it, you can replace it with Gochujang or Asian chili paste. When buying Asian chili paste, I prefer to look for the one with garlic, as it has more flavor and depth.

How to serve:

  • This chicken dinner tastes great served with steamed rice, you can make white rice or brown rice to go with it.
  • Also, coconut rice or jasmine type works well with it.
  • In addition, if you are looking for a low-carb side dish, try serving it with cauliflower rice.
  • Alternatively, serve it over your favorite type of Chinese noodles.
  • Also, you can add more steamed or stir-fried vegetables on the side.

For dessert try our Strawberry Mousse

Prep Time: 10 minutes
Cook Time: 20 minutes.
Total Time: 30 minutes
Servings: 4 servings
Calories: 366kcal
Author: Catalina Castravet


  • 2 large chicken breasts (cubed into bite-size pieces)


  • 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


  • Green onion (chopped)
  • Sesame seeds
  • More fresh red chilis



  • Combine marinade ingredients in a large bowl and add the cubed chicken. Cover and marinate for 30 minutes or more.


  • In a medium bowl combine the sauce ingredients and whisk until corn starch is fully dissolved. Set aside.


  • 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.


  • 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.


Calories: 366kcal | Carbohydrates: 28g | Protein: 29g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1694mg | Potassium: 888mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1619IU | Vitamin C: 176mg | Calcium: 47mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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