Introduction

Szechuan Chicken is a flavorful and spicy stir-fry dish that’s quick to prepare and packed with bold tastes. Perfect for a weeknight dinner, this recipe combines tender chicken with vibrant peppers and a tangy, savory sauce. You’ll love the kick from the dried chilies and the aromatic touch of ginger and garlic.

The image shows a close-up of a stir-fry dish in a black pan with a wooden spoon lifting some of the food. The dish has multiple layers: small pieces of golden-brown fried chicken covered in a shiny, thick brown sauce form the main layer. Mixed among the chicken are chunky green and red bell peppers, cut into square pieces, along with white onion chunks. There are also entire dried red chili peppers spread throughout, adding a dark red and wrinkled texture contrast. The colors are vibrant with glossy textures from the sauce, and the background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast or skinless boneless chicken thighs

2/3 cup red bell pepper, diced

2/3 cup green bell pepper, diced

1/2 cup onion, diced

20 dried red chilies or 2 fresh chopped red chilies

5 slices ginger, peeled

1/4 cup cornstarch or potato starch (plus additional amounts listed below)

1/4 cup vegetable oil or neutral oil (plus 1 tbsp extra)

3 cloves garlic, minced

4 tablespoons hoisin sauce

2 tablespoons regular soy sauce

2 tablespoons brown sugar (light or dark)

2 teaspoons sesame oil

1.5 teaspoons Szechuan peppercorn powder (optional)

1/2 cup chicken broth (low sodium) or cold water

1.5 tablespoons cornstarch or potato starch

1.5 tablespoons cold water

1/2 teaspoon baking soda (do not skip)

Instructions

Step 1: Dice the chicken into 1-inch pieces and place them in a large bowl.

Step 2: Add the marinade ingredients (including the baking soda) to the chicken and marinate for at least 20 minutes, or up to a few hours in the fridge.

Step 3: In a small bowl, combine the sauce ingredients (hoisin sauce, soy sauce, brown sugar, sesame oil, Szechuan peppercorn powder, chicken broth, and starch mixed with cold water). Stir until well mixed and set aside.

Step 4: Add 1/4 cup cornstarch to the marinated chicken and toss until all pieces are evenly coated. Set aside.

Step 5: Heat 1/4 cup vegetable oil in a large pan or wok over medium-high heat. When hot, fry the chicken until golden, about 4-5 minutes per side. Avoid overcooking. Remove chicken and transfer to a plate. Reserve 1 tablespoon of oil in the pan and discard the rest.

Step 6: On medium heat, add dried red chilies and stir-fry for 20 seconds. Then add onions, ginger slices, and bell peppers, stir-frying for about 30 seconds more.

Step 7: Pour in the prepared sauce and simmer until it thickens, stirring occasionally.

Step 8: Toss the fried chicken back into the pan, coating it evenly with the thickened sauce. Remove from heat and serve immediately with hot rice.

Tips & Variations

For less heat, reduce the number of dried chilies or remove the seeds from fresh chilies before cooking.

Use chicken thighs for a juicier, more flavorful result compared to chicken breast.

Substitute chicken broth with vegetable broth or water for a lighter sauce.

Add a handful of chopped green onions or toasted sesame seeds as a garnish for extra aroma and texture.

To keep chicken extra tender, do not skip adding baking soda to the marinade.

FAQs

Can I use fresh chilies instead of dried red chilies?

Yes, fresh chilies can be used as a substitute. Use fewer fresh chilies if you prefer a milder dish, and be sure to chop them finely for even heat distribution.

Is there a vegetarian version of this recipe?

To make a vegetarian version, replace the chicken with firm tofu or your favorite vegetables like mushrooms and extra bell peppers. Use vegetable broth instead of chicken broth and ensure the sauces used are vegetarian-friendly.