Szechuan chicken

Spice Up Your Dinner with This Szechuan Chicken Delight

If your weeknight dinners are starting to feel like the same ol’ chicken routine, it’s time to turn up the heat—literally. This Szechuan chicken recipe is here to wake up your taste buds with bold spices, crispy bites, and that signature lip-tingling kick. It’s spicy, satisfying, and surprisingly easy to make, even on a weeknight when you’re juggling work, laundry, and a chorus of “What’s for dinner?”

This dish has become a go-to in my house, especially when I want something that feels like takeout—but healthier, hotter (in all the right ways), and a whole lot more satisfying. Trust me, one bite and your kitchen might just become your favorite new Szechuan restaurant.

Why You’ll Love This Szechuan Chicken

• Big Flavor, Minimal Fuss: The ingredients are easy to find, and the steps are super doable—even for a tired Tuesday.
• Crispy Chicken Goodness: That quick marinade and light coating of cornstarch gives the chicken an addictive crunch.
• Customizable Heat: Control the spice to suit your family’s taste buds (yes, even the picky eaters have a chance!).
• Ready in About 30 Minutes: Fast enough for a weeknight, fancy enough for Friday-night dinner vibes.

Ingredients You’ll Need

For the Chicken Marinade:

• 8 boneless chicken thighs, cut into bite-sized pieces
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp Chinese rice wine
• ¼ tsp white pepper
• 2 tbsp cornflour (cornstarch)

For Frying:

• 1 cup (240 ml) sunflower oil
• 1 tbsp sesame oil

For the Stir-Fry:

• 1 onion, peeled and chopped into chunks
• 25 dried red chilies (chop 5, leave the rest whole)
• 1½ tsp Sichuan peppercorns, ground (measure before grinding)
• 3 cloves garlic, minced
• 2 tsp minced ginger
• 5 spring onions (scallions), roughly chopped
• 2 tbsp light soy sauce
• 1 tbsp Chinese rice wine
• 1 tbsp chili bean paste (Doubanjiang if you’re feeling authentic!)
• 1 tbsp sugar

How to Make Szechuan Chicken

Step 1: Marinate the Chicken

In a large bowl, mix your chicken thigh pieces with the dark soy sauce, light soy sauce, Chinese rice wine, white pepper, and cornflour. Stir it all together so the chicken is nicely coated. Cover and let it marinate for at least 30 minutes. (If you’ve got time to go longer, pop it in the fridge and let those flavors do their magic.)

Step 2: Get That Chicken Crispy

Heat up the sunflower oil in a large frying pan over medium-high heat. Working in batches if needed, fry the chicken pieces for about 4–5 minutes, turning occasionally, until they’re golden and crispy. Set them aside on a plate—you’ll add them back soon!

Step 3: Stir-Fry Time

In a wok (or the same pan if you’re like me and not in the mood for extra dishes), heat 1 tbsp of the reserved sunflower oil with 1 tbsp sesame oil.

Toss in the chopped onion and dried chilies. Stir-fry for 2–3 minutes until the onions start to soften and the kitchen starts smelling incredible.

Sprinkle in the ground Sichuan peppercorns and cook for another minute.

Next up: the garlic, ginger, and spring onions. Stir for 30 seconds—don’t let the garlic burn!

Now pour in the light soy sauce, Chinese rice wine, chili bean paste, and sugar. Stir it all together and let it bubble for about a minute.

Step 4: Bring It All Together

Return the crispy chicken to the wok. Toss everything to coat the chicken in that glossy, spicy, umami-loaded sauce. Let it heat through for another 1–2 minutes.

Serve hot with steamed rice and maybe a cold drink—you’ll want something to tame the heat!

Cooking Tips for the Best Szechuan Chicken

• Worried about the heat? Just cut back on the dried chilies or use mild ones. You’ll still get that deep, smoky flavor without the five-alarm fire.
• No chili bean paste? Try a combo of miso paste and hot sauce as a backup. It won’t be exactly the same, but still super tasty.
• Crispier chicken hack: Let the chicken sit for 5 minutes after marinating. The cornstarch will form a better coating!
• Don’t skip the Sichuan peppercorns! They’re what give Szechuan chicken that signature tingly feeling—not too spicy, just fun.

A Little Story from My Kitchen

I still remember the first time I made this dish on a whim after a friend gave me a tiny bag of Sichuan peppercorns as a foodie gift. I wasn’t prepared for the flavor bomb that followed—crispy chicken, bold heat, that magical numbing zing—it was like a flavor party in my mouth. Since then, it’s been in regular rotation, especially when I need a dinner that feels like a treat without actually ordering out.

FAQs About Szechuan Chicken

Bring the Heat with Szechuan Chicken Tonight

There’s something magical about Szechuan chicken—the way the crispy bites soak up that spicy, savory sauce, the tingling sensation from those little peppercorns, the depth of flavor that feels straight from your favorite Chinese takeout spot. But the real magic? You made it yourself, right in your own kitchen.

Whether you’re cooking for your family, spicing up date night, or treating yourself after a long day (yes, girl, you deserve it), this dish hits the spot every single time. Give it a go—and don’t forget to share your version with me over at Chicken Magic Recipes. Let’s keep the flavor adventure going!

Explore More Flavorful Chicken Creations

If this Szechuan chicken recipe fired up your appetite for bold and exciting chicken dishes, you’re in for a treat! Here are some handpicked favorites from the Chicken Magic Recipes collection that pair beautifully with the same crave-worthy energy:

• Craving more spicy and saucy meals? Don’t miss our Firecracker Chicken Stir Fry—it’s got the heat and the sweet for those who love balance in every bite.
• Love that touch of sweet with your spicy? Try our Baked Crunchy Hot Honey Chicken for a crispy twist that’s oven-friendly and weeknight-perfect.
• Looking for another Asian-inspired sensation? Our Garlic Miso Chicken delivers deep umami with a garlic kick that satisfies on every level.
• Want something hearty but veggie-forward? Dive into our Chicken Breast with Zucchini and Squash for a healthy, colorful, and delicious pairing.

Let your tastebuds travel and bring global flavors right into your kitchen—no passport required!

Szechuan chicken

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• Author: Aneta
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Spice up your dinner with this bold and flavorful Szechuan chicken—crispy chicken bites tossed with dried chilies, scallions, garlic, and a fiery sauce. A fast and easy stir-fry dish that’s better than takeout and ready in just 30 minutes!

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Ingredients

Scale 1x2x3x

For the Chicken & Marinade:

• 8 boneless chicken thighs, chopped into bite-sized chunks

• 1 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 1 tbsp Chinese rice wine

• ¼ tsp white pepper

• 2 tbsp cornflour (cornstarch)

For Frying:

• 1 cup (240 ml) sunflower oil (reserve 1 tbsp)

• 1 tbsp sesame oil

For the Stir-Fry:

• 1 onion, peeled and chopped into chunks

• 25 dried red chilies (5 chopped, 20 left whole)

• 1½ tsp Sichuan peppercorns (measured before grinding)

• 3 cloves garlic, minced

• 2 tsp minced ginger

• 5 spring onions (scallions), roughly chopped

• 2 tbsp light soy sauce

• 1 tbsp Chinese rice wine

• 1 tbsp chili bean paste

• 1 tbsp sugar

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Instructions

1. Marinate the Chicken: In a bowl, combine chicken with both soy sauces, rice wine, white pepper, and cornflour. Mix well, cover, and marinate for 30 minutes (or up to 2 hours in the fridge).

2. Fry the Chicken: Heat sunflower oil in a large frying pan over medium-high heat. Fry chicken pieces in batches for 4–5 minutes until golden. Set aside on a plate.

3. Make the Stir-Fry: In a wok, heat 1 tbsp reserved sunflower oil with sesame oil. Add onion and dried chilies. Stir-fry 2–3 minutes.

4. Add ground Sichuan peppercorns and stir for another minute.

5. Add garlic, ginger, and spring onions. Stir-fry 30 seconds.

6. Stir in soy sauce, rice wine, chili bean paste, and sugar. Cook for 1 minute.

7. Return the chicken to the wok. Toss to coat and cook for 1–2 minutes until hot.

8. Serve with steamed rice and enjoy the heat!

Notes

Adjust spice level by reducing chilies or omitting seeds.
Chicken breasts can be used but may not be as juicy as thighs.
Chili bean paste (Doubanjiang) adds authentic flavor—don’t skip if possible!
Best served immediately for optimal crispiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stir-fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 475 kcal
• Sugar: 4 g
• Sodium: 960 mg
• Fat: 28 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 125 mg