Szechuan Chicken, a spicy staple from Chinese Szechuan cuisine, is full of bold flavors that make it a fantastic choice for any meal. This dish features tender, boneless chicken marinated in distinctive Sichuan peppers, garlic, ginger, and sometimes a splash of soy or hoisin sauce. The stir-frying process gives the chicken a delightful crisp-yet-juicy texture.
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It's also loaded with colorful veggies like bell peppers, onions, and carrots, which add a nice crunch and a boost of nutrition. Szechuan Chicken goes great with all sorts of rice—whether it's white, basmati, jasmine, or your favorite fried rice, making it a versatile pick for a meal that reminds you of classic Chinese take-out.
Coming from China's Szechuan Province, this dish is famous for its vibrant spiciness and the unique, citrusy, slightly numbing flavor of Sichuan peppers. My recipe keeps the original, bold spiciness of the dish. However, keep in mind that some restaurants might adjust the spice level to suit different tastes, ranging from a mild tang to super spicy.
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Ingredients and Substitutions Overview
To make this delicious Szechuan Chicken, start by collecting these essential ingredients, available at local Asian grocery stores. Sichuan peppers are key for the dish’s authentic flavor. You might need to look around a bit, so check out Asian grocery stores or online shops to find them.
Ingredients for Marination
- Chicken: Choose boneless thighs for their juiciness and tenderness, but if you're looking for a leaner option, chicken breasts are the way to go.
- Soy Sauce: I love the deep color and robust flavor that dark soy sauce adds, though light soy sauce is a nice alternative for a subtler taste.
- Pepper and Garlic Powder: These are my go-tos for adding a warm, aromatic depth to the chicken.
- Brown Sugar: Typically, authentic Chinese, especially Szechuan recipes, use palm sugar, but I've swapped it with brown sugar in this dish. Brown sugar adds a similar rich sweetness and works beautifully as a more accessible substitute.
- Chinese Five Spice Powder: This essential spice blend delivers a complex, authentic Chinese flavor we all love in the dish.
- Baking Soda: A pinch helps tenderize the chicken, ensuring it remains succulent.
- Corn Starch: This gives the chicken that perfectly crispy exterior when fried—it’s a must for the right texture.
Stir-Fry Ingredients
- Sesame Oil: A staple in Sichuan cuisine, drizzle this in to enrich the dish with its deep, earthy aroma. It’s a game changer for adding flavor depth.
- Ginger and Garlic: Opt for freshly chopped for a more vibrant and potent flavor, or use ginger-garlic paste for convenience without losing taste.
- Dry Red Chili: Start by soaking these chilies, then chop them up to introduce a well-rounded heat that spices up the dish without being too intense.
- Spring Onions: Slice these for a burst of color and a subtle, fresh crunch that perfectly complements the other flavors.
- Sichuan Peppers: Essential for their unique, citrus-like zing and distinctive numbing effect, these peppers are key to giving Szechuan dishes their famously bold flavor. If you're new to using them, start with a small amount to gauge their impact.
How to Make Szechuan Chicken?
Let's get started on making this delicious Szechuan Chicken recipe together. I've laid out each step clearly, from marinating the chicken to the final stir-fry, complete with accompanying photos and videos to ensure your cooking experience is both smooth and enjoyable. Ready to cook?
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Szechuan Chicken (Schezwan Chicken)
Ingredients
For Marination
- 1¼ lb Chicken, boneless
- 1 tbsp Dark Soy Sauce
- 1 tsp Garlic Powder
- 1 tsp Pepper Powder
- 1 tsp Brown Sugar
- 1½ tsp Chinese Five Spice Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 2 tbsp Cornstarch
For Stir-Frying
- 2 tsp Sesame Oil
- 2 tsp Garlic, chopped
- 1 tsp Ginger, sliced
- 12 Dry Red Chili, soaked in hot water
- 3 tbsp Green Onions
- 1 tsp Sichuan Pepper, crushed, start with half if you are new to this flavor
Instructions
Marinating the Chicken
- In a bowl, add bite-sized pieces of boneless chicken and mix them with dark soy sauce, pepper, garlic powder, Chinese five-spice powder, brown sugar, a pinch of salt, baking soda, and cornstarch.
- Stir everything together until well combined. Let the chicken marinate for at least 15 minutes to allow the flavors to meld and the meat to tenderize. For even more flavor, consider marinating it for an hour or longer if you have the time.
Frying the Chicken
- Heat some oil in a pan over medium heat. Once hot, add the marinated chicken pieces and fry them until they're golden brown on both sides.
- After frying, remove the chicken from the pan and set it aside on a plate lined with paper towels to drain any excess oil. This will keep the chicken crispy for when you add it back to the dish later.
Making Szechuan Chicken
- Heat sesame oil in a pan over medium heat. Add chopped garlic, ginger, spring onions, and dry red chili. Stir-fry these ingredients for 2 to 3 minutes until they become aromatic.
- Stir in crushed Sichuan pepper to infuse the dish with its authentic Szechuan flavor.
- Add the previously fried chicken back into the pan. Mix everything thoroughly to ensure the chicken is well-coated with the spices and aromatics. Your Szechuan Chicken is now ready to be enjoyed.
Serving
- Serve the hot and spicy Szechuan Chicken as a delicious starter or pair it with rice, fried rice, or noodles for a flavorful and satisfying meal. This versatile dish is sure to spice up your dining experience!
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Recipe Video
Chef's Notes and Tips
Cooking Tips:
- Authentic Flavor: Sichuan Peppers are crucial for achieving that true Szechuan Chicken flavor. If they're challenging to find, ground pepper powder can be a temporary substitute, but for the best authenticity, source Sichuan Peppers from Asian markets or online.
- Sichuan Pepper Starter: If you're new to Sichuan pepper and its famous numbing effect, begin with a modest amount and adjust to taste based on how you like it.
- Use Fresh Ingredients: The use of fresh ginger, garlic, and spring onions significantly elevates the flavor compared to their dried or pre-prepared counterparts, adding freshness and zest.
- Control the Heat: Tailor the spiciness by adjusting the amount of Sichuan peppers and dry red chilies to your liking. Begin with a smaller amount and increase gradually to find your ideal spice level.
- Frying Options: While deep-frying is traditional, pan-frying provides a less oily alternative and still delivers great flavor.
- Stir-Frying: To replicate that restaurant-style Schezwan Chicken, cook the chicken and seasonings on high-medium heat until perfectly seared.
- Salt Caution: Be mindful of the salt content since soy sauce is inherently salty. Adjust additional salt sparingly to avoid overpowering the dish.
Variations:
- Vegetable Options: Amp up the nutrition by adding vegetables like bell peppers, mushrooms, broccoli, and carrots, which blend beautifully with the spicy chicken.
- Protein Varieties: For a different twist, substitute chicken with shrimp or firm tofu, both of which make excellent alternatives and absorb the flavors well.
- Nuts for Crunch: Cashews or peanuts can be introduced for an unexpected crunch and a nutty flavor dimension, enhancing the overall texture and taste of the dish.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking for more? Dive into the diverse flavors of Chinese cooking with our selection of chicken dishes. From zesty stir-fries to comforting curries, our collection caters to a wide range of tastes. Experience the authentic essence of Asian cuisine with each unique recipe.
Serving and Storage Suggestions
Enjoy your delicious Szechuan Chicken at its best with these handy serving and storage tips.
- Versatile Pairing: Szechuan Chicken shines on its own as a starter and also pairs beautifully with various rice dishes, such as white rice, basmati, brown rice, and fried rice. This makes it a flexible choice for different dining occasions.
- Best Served Hot: Szechuan Chicken tastes best when served fresh and hot. This helps preserve its crispy texture and vibrant flavors.
- Storage Advice: If you have leftovers, store them in an airtight container in the refrigerator. The chicken might lose some crispiness but will still taste great when reheated. For best flavor, enjoy within 1-2 days.
- Reheating Tip: To bring back some of the crispiness, reheat the chicken in a pan over medium heat instead of using a microwave.
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