Can I substitute chicken breasts for thighs?

You can, but thighs are juicier and handle the heat better. If you go with breasts, be sure not to overcook them—they dry out fast.

How spicy is this Szechuan chicken?

That’s totally up to you! Use fewer chilies or remove the seeds for less heat. Want it spicier? Go wild with the chili bean paste.

How should I store leftovers?

Pop them in an airtight container and refrigerate. They’ll keep for up to 3 days and reheat beautifully in a skillet or microwave.

Can I make this gluten-free?

Yes! Just be sure to use gluten-free soy sauce and check that your chili bean paste doesn’t have any sneaky gluten.

Szechuan chicken - Chicken magic recipes

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!

Ingredients

Scale

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

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).
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.
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.
Add ground Sichuan peppercorns and stir for another minute.
Add garlic, ginger, and spring onions. Stir-fry 30 seconds.
Stir in soy sauce, rice wine, chili bean paste, and sugar. Cook for 1 minute.
Return the chicken to the wok. Toss to coat and cook for 1–2 minutes until hot.
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