Szechuan Chicken is a bold, fiery, and flavorful Chinese dish that’s a true celebration of the famous Sichuan cuisine. This dish originates from China’s Sichuan province. It is known for its signature combination of spicy, savory, and slightly numbing flavors. These flavors are thanks to the use of Sichuan peppercorns, dried red chilies, and aromatic spices. Tender bite-sized pieces of chicken are stir-fried with vibrant vegetables like bell peppers, onions, and scallions. They are then tossed in a rich, tangy sauce made with soy sauce, garlic, ginger, and chili paste. This process creates an irresistible explosion of taste with every bite.
What makes Szechuan Chicken stand out is its perfect balance of heat and flavor. The dish doesn’t just bring spice. It layers it with depth. The layers range from the slight citrus tingle of Sichuan peppercorns to the sweet and savory undertones of the sauce. This combination makes it a favorite for spice lovers and those who enjoy robust, complex flavors. It’s often served hot and fresh. The meal is presented over a bed of steamed jasmine rice or alongside noodles. This makes it a comforting yet exciting meal.
Whether you’re preparing it at home or ordering from your favorite Chinese restaurant, Szechuan Chicken is a must-try dish. It captures the essence of authentic Chinese cooking. The flavors are bold, aromatic, and irresistibly delicious. It’s perfect for weeknight dinners or casual get-together. It’s even suitable for meal prep. This dish never fails to satisfy cravings for something spicy and full of character.
This Szechuan chicken is a spicy stir fry. It is made with tender pieces of chicken and colorful vegetables. Everything is tossed in a sweet and savory sauce. A classic Chinese style dish that tastes just as good as what you’d get at a restaurant!
INGREDIENTS
For the stir fry
- ¼ cup vegetable oil
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- ¼ cup corn starch
- ½ cup yellow onion cut into ½ inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 25 small dried red chilies
- 1 tablespoon Sichuan peppercorns optional
- 1 tablespoon ginger garlic paste
- salt and pepper to taste
For the sauce
- 3 tablespoons low sodium soy sauce
- 1 ½ tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 ½ tablespoons brown sugar
- 1 tablespoon cornstarch
- ¼ cup chicken broth
Directions
- Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
- Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You have to do this step in batches.
- Remove the chicken from the pan. Cover to keep warm.
- Add the onion and red and green bell peppers to the pan. Stir in the chilies and szechuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
- Add the garlic and ginger to the pan; cook for an extra 30 seconds. Return the chicken to the pan with the vegetables.
- While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
- Add the sauce to the chicken mixture. Bring to a boil. Cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve at once.
Notes and Tips:
- Adjust the spice level: Szechuan Chicken is traditionally spicy. You can control the heat by reducing the number of dried red chilies or Sichuan peppercorns. For extra fire, add a dash of chili oil or chili flakes.
- Use high heat for stir-frying: Cook over high heat to keep the chicken juicy. This also helps the vegetables stay crisp and vibrant. A wok is ideal for achieving that authentic smoky flavor.
- Marinate the chicken: For the most tender results, use a mix of soy sauce. Add cornstarch and a little oil for flavor. Let the chicken marinate for at least 15–20 minutes before cooking.
- Don’t skip the Sichuan peppercorns: They’re the star ingredient, providing the signature numbing, citrus heat that sets Szechuan cuisine apart.
- Balance the flavors: The best Szechuan Chicken has a perfect mix of spicy, savory, slightly sweet, and tangy notes. Taste the sauce before adding it to the stir-fry and adjust with soy sauce, sugar, or vinegar as needed.
- Add vegetables for texture and color: Bell peppers, onions, and carrots enhance the flavor. They also make the dish more visually appealing and nutritious.
- Serve at once: Szechuan Chicken tastes best hot off the wok. Serve it over steamed jasmine rice. Alternatively, toss it with noodles to soak up the bold sauce.
SZECHUAN CHICKEN VIDEO
Frequently Asked Questions (FAQs) – Szechuan Chicken
1. What is Szechuan Chicken?
Szechuan Chicken is a spicy and flavorful Chinese stir-fry dish originating from China’s Sichuan province. It’s made with bite-sized pieces of chicken, vibrant vegetables, and dried red chilies. The signature Sichuan peppercorns create a bold, numbing, and fiery taste.
2. Is Szechuan Chicken very spicy?
Yes, Szechuan Chicken is known for its heat, but you can easily adjust the spice level to your preference. For a milder version, reduce the number of dried chilies or peppercorns. Add extra chili oil and chili flakes if you love intense spice.
3. What can I serve with Szechuan Chicken?
Szechuan Chicken pairs perfectly with steamed jasmine rice, fried rice, or noodles. It can also be served with stir-fried vegetables. You can add Asian-style side dishes like dumplings and spring rolls for a full meal.
4. Can I make Szechuan Chicken ahead of time?
It’s best enjoyed fresh for optimal flavor and texture. But, you can prepare the sauce and marinate the chicken ahead of time. Store them separately in the refrigerator and stir-fry just before serving.
5. Can I make this dish without Sichuan peppercorns?
You can skip them. But, Sichuan peppercorns give the dish its unique numbing and citrusy heat. This is a key element of authentic Szechuan flavor. If unavailable, try using a mix of black pepper. Add a hint of lemon zest as a substitute. The flavor won’t be exactly the same.
6. What’s the difference between Szechuan Chicken and General Tso’s Chicken?
Szechuan Chicken is typically spicier, less sweet, and more aromatic due to the use of Sichuan peppercorns and dried chilies. General Tso’s Chicken, on the other hand, is sweeter, sticky, and often deep-fried before being coated in sauce.
7. Can I make Szechuan Chicken vegetarian?
Absolutely! You can replace the chicken with tofu, tempeh, or a mix of vegetables like mushrooms and broccoli. The sauce and spices stay the same for a delicious vegetarian version.
Szechuan Chicken
Szechuan Chicken is a classic Chinese dish known for its bold, spicy flavors and aromatic sauce. Made with tender chicken pieces, colorful vegetables, and the signature tingle of Sichuan peppercorns, it’s a fiery, flavorful meal that’s perfect with steamed rice or noodles.
Ingredients
For the stir fry
- ¼ cup vegetable oil
- 1-pound boneless skinless chicken breast, scut into 1-inch pieces
- ¼ cup corn starch
- ½ cup yellow onion cut into ½ inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 25 small dried red chilies
- 1 tablespoon Sichuan peppercorns optional
- 1 tablespoon ginger garlic paste
- salt to taste
- pepper to taste
For the sauce
- 3 tablespoons low sodium soy sauce
- 1 ½ tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 ½ tablespoons brown sugar
- 1 tablespoon cornstarch
- ¼ cup chicken broth
Instructions
- Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
- Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You have to do this step-in batches.
- Remove the chicken from the pan. Cover to keep warm.
- Add the onion and red and green bell peppers to the pan. Stir in the chilies and Szechuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
- Add the garlic and ginger to the pan; cook for an extra 30 seconds. Return the chicken to the pan with the vegetables.
- While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
- Add the sauce to the chicken mixture. Bring to a boil. Cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve at once.
Notes
- Adjust the spice level: Szechuan Chicken is traditionally spicy. You can control the heat by reducing the number of dried red chilies or Sichuan peppercorns. For extra fire, add a dash of chili oil or chili flakes.
- Use high heat for stir-frying: Cook over high heat to keep the chicken juicy. This also helps the vegetables stay crisp and vibrant. A wok is ideal for achieving that authentic smoky flavor.
- Marinate the chicken: For the most tender results, use a mix of soy sauce. Add cornstarch and a little oil for flavor. Let the chicken marinate for at least 15–20 minutes before cooking.
- Don’t skip the Sichuan peppercorns: They’re the star ingredient, providing the signature numbing, citrus heat that sets Szechuan cuisine apart.
- Balance the flavors: The best Szechuan Chicken has a perfect mix of spicy, savory, slightly sweet, and tangy notes. Taste the sauce before adding it to the stir-fry and adjust with soy sauce, sugar, or vinegar as needed.
- Add vegetables for texture and color: Bell peppers, onions, and carrots enhance the flavor. They also make the dish more visually appealing and nutritious.
- Serve at once: Szechuan Chicken tastes best hot off the wok. Serve it over steamed jasmine rice. Alternatively, toss it with noodles to soak up the bold sauce.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 219Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 96mgSodium: 86mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 36g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
