Szechuan Chicken Recipe

Overhead view of Szechuan Chicken in a black wok.

4.67 from 6 votes

Quick weeknight Szechuan Chicken with juicy chicken, fiery chilies and Sichuan peppercorns tossed in a glossy, spicy-garlicky sauce. Ready in just 25 minutes and easy to adjust from mild to hot.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, lunch

Cuisine: American, Chinese

Servings:

Author: Kellie

Cost: $10

Equipment

1 wok or skillet
measuring cup
measuring spoon
chef's knife
cutting board

Ingredients

1 lb boneless skinless chicken cut into bite sized pieces
1/4 cup cornstarch
2 tbsp olive oil
2 cloves garlic minced
2 tbsp minced ginger
15 red chili peppers, chopped serrano, fresno, red jalapenos would all work well but be mindful of the heat level if you're sensitive to spice.
2 tbsp szechuan peppercorns
6 whole dried red chilis
1/2 cup low sodium soy sauce
2 tbsp rice wine vinegar
2 tbsp chili garlic sauce
2 tsp sesame oil
2 tsp mirin sweet rice wine
1/4 cup chopped peanuts
1/4 cup chopped scallions
3 tbsp sesame seeds

Instructions

Coat the chicken. Place the chicken in a large bowl. Season the cornstarch with salt and pepper, then toss with the chicken until evenly coated.
Cook the chicken. Heat the oil in a large wok or skillet over medium-high heat. Shake the excess cornstarch from the chicken and add it to the pan in batches. Cook until golden brown and the center reaches 165°F. Transfer to a plate.
Cook the aromatics. Add the garlic and ginger to the pan and cook for 30 to 60 seconds until fragrant.
Add the chilies. Stir in the fresh red chilies, dried chilies and Sichuan peppercorns. Cook briefly until fragrant.
Mix the sauce. Whisk together the soy sauce, rice vinegar, chili garlic sauce, sesame oil and mirin.
Glaze. Pour the sauce into the pan and cook until it becomes glossy and lightly thickens.
Finish. Return the chicken to the pan and toss until evenly coated.
Serve. Sprinkle with peanuts, scallions and sesame seeds. Serve immediately with rice, if desired.

Video

Notes

Sichuan peppercorns: Toast whole peppercorns in a dry skillet for 60 to 90 seconds until fragrant, then cool and grind before using.
Adjust the heat: Use fewer chilies and keep dried chilies whole for less heat. Increase gradually for a spicier stir-fry.
Batch cooking: Do not crowd the pan. Cooking the chicken in batches helps it brown instead of steam.
Chicken: Chicken breast or boneless skinless chicken thighs both work.
Vegetables: Broccoli, celery, snap peas, mushrooms or bell peppers can be added.
Nut-free: Omit the peanuts or substitute another nut if desired.
Lower sodium: Use low-sodium soy sauce and taste before adding extra salt.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
Reheating: Reheat in a hot skillet for 2 to 3 minutes until the chicken reaches 165°F.
Make ahead: The sauce can be mixed up to 3 days in advance.

Nutrition