Name: Szechuan Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 tablespoons light soy sauce; 1 tablespoon chili garlic sauce; 1 tablespoon rice vinegar; 1 tablespoon caster sugar; 1/3 low cup low-sodium chicken stock; 1 1/2 lb chicken thighs; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1/4 teaspoon white pepper; 3 tablespoons cornstarch; 2 tablespoons neutral oil; 6-8 dried red chillies (or more depending on how much heat you want); 4 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 1/2 tablespoon Sichuan peppers (freshly ground); 1 medium red bell pepper (cut into chunks); 1 medium green bell pepper (cut into chunks); 2 tablespoons cornstarch + 4 tablespoons water; 2-3 spring onions (cut into large chunks); 1 teaspoon toasted sesame oil

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This fiery Szechuan chicken has crispy chicken thighs tossed in a sticky, glossy sauce with that signature Sichuan pepper tingle. It beats a takeaway, and it's on the table in about 30 minutes.

And if you love a good fakeaway, try my Crispy Sweet Chilli Chicken and this Easy Teriyaki Chicken Stir Fry next!

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Szechuan chicken (you'll also see it spelled Sichuan chicken or Schezwan chicken) is a spicy stir fry from China's Sichuan province built on dried chillies, garlic, ginger and obviously the ingredient it's named for: Sichuan peppercorns.

I've seen multiple recipes that skip the very thing that gives this dish its signature punch. You shouldn't have any trouble finding Sichuan peppercorns at the local Asian store.

I'll also have to warn you this is not a dish for the faint of heart. It's fiery from the dried chilli and will also give you a tingling punch from the Sichuan peppercorns. The combination is amazing!

Why you'll love this Szechuan chicken

The chicken is crispy without being deep fried, only shallow-fried
It has real peppercorns for that proper lip-buzzing tingle
It's faster than waiting for a takeaway to turn up!

What you'll need

Light soy sauce - You need some in the sauce and then more for marinating the chicken in. I like low-salt here to avoid ending up with an overly-salted dish.

Chilli garlic sauce - My supermarket shortcut to that deep, savoury heat. Doubanjiang (Chinese chilli bean paste) is the more traditional route if you can find it.

Rice vinegar - For a little sharpness.

Chicken stock - My secret for a glossy sauce that wraps around every piece of chicken.

Chicken thighs - Boneless, skinless and cut into 1-inch pieces. They stay super juicy, though breast does work if you prefer it (see substitutions).

Shaoxing wine - Proper Chinese rice wine adds a lovely depth to the marinade.

White pepper - Earthier and very much the flavour you recognise from Chinese restaurant food.

Cornstarch - This is the whole crispy coating, so you don't need any egg.

Neutral oil - Anything with a high smoke point, like vegetable, rapeseed or sunflower oil.

Dried red chillies - These bring flavour, aroma and a lot of visual drama. Left whole they're much gentler than they look, so start with six and work up.

Garlic and fresh ginger - Fresh is really best here.

Sichuan peppercorns - The star of the whole dish. Toast them and grind them with a pestle and mortar for that citrusy, tongue-tingling buzz that no other spice does.

Red and green peppers - For colour, sweetness and a bit of crunch against all that crispy chicken.

Spring onions - Cut into big chunks and added at the very end so they stay bright and fresh.

Pro tip

Add half the ground Sichuan peppercorns with the garlic and ginger, then stir the other half in once the pan is off the heat. The tingle comes from a volatile compound that cooks away, so the late addition is what keeps your lips buzzing the way takeaway does.

How to make Szechuan chicken

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Whisk all the sauce ingredients together in a small bowl and set aside.

Put the chicken in a bowl with the light soy sauce, Shaoxing wine and white pepper. Just before cooking, add the cornstarch to the chicken and toss until every piece is evenly coated.

Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and fry for 6 to 8 minutes. Remove the chicken from the pan and set it aside.

Add the dried chillies to the same pan and stir for 30 seconds until fragrant and slightly darkened. Add the garlic, ginger and half the ground Sichuan peppers and cook for another 30 seconds.

Add the red and green peppers and stir-fry for 2 minutes until they start to soften.

Pour in the sauce and let it bubble for 2 to 3 minutes.

Stir the cornstarch and water into a smooth slurry, add it to the pan and cook for another minute.

Return the chicken to the pan together with the spring onions and toss until everything is well coated. Take the pan off the heat, stir in the sesame oil and the remaining ground Sichuan peppers and serve immediately.

Substitutions and variations

Chicken breast works if that's what you have. Cut it into slightly larger pieces and pull it off the heat the moment it's golden, because breast dries out faster than thighs.
To turn the heat up properly, snip two or three of the dried chillies in half before they go in the pan.
Add more vegetables if you like. Broccoli florets, mangetout or sliced mushrooms all work, stir-fried with the peppers.

Recipe tips and notes

Don't crowd the pan if you really want the chicken to be crispy! Work in batches if necessary.
Toast the Sichuan peppercorns in a dry pan for a minute before grinding them.
The whole dried chillies are there for flavour and looks rather than eating.

What to serve with Szechuan chicken

Fluffy white or jasmine rice, which is really what this dish was built for.
My Chicken Shrimp Fried Rice if you're doing a proper fakeaway spread.
A cooling Creamy Cucumber Salad for something refreshing against all that heat.
Plain steamed greens or pak choi for something simple and fresh.
Noodles instead of rice, tossed straight through the sauce

Leftovers and storage

Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat, or in the air fryer at 180°C (350°F) for a few minutes. You can also reheat in the microwave but the coating will be soft.
Freeze for up to 3 months and thaw overnight in the fridge. Keep in mind that the coating won't be as crisp when thawed.

More Asian recipes you'll love

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