Best Szechuan Chicken Recipes
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Szechuan Chicken Shopping Tips
Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.
Szechuan Chicken Cooking Tips
Wash everything that chicken touches with soap and hot water.
Dan Dan Noodles / Vegan Dan Dan Noodles
A tribute to the street vendors that sold them from baskets carried on their backs. These noodles come with a rich sauce is nutty, spicy and extra fragrant, with a hint of sweetness.
Named after the freckled old lady who invented it, Mapo Tofu is the righteous celebrity of Sichuan cuisine.
Sour, sweet, and mostly spicy, eggplant is a Sichuanese favorite thanks to the way it soaks up sticky sauces.
Sichuan Beef Stir Fry
Tender crispy Sichuan beef cooked in a bold, sweet-sour, spicy sauce with peppers and onions. Learn how to make the richest sauce and create crispy beef without deep-frying.
Tender beef slices are served in a rich, spicy hot sauce and topped with peanut flakes and cilantro. Every bite is bursting with Sichuan flavor.
Serve with or without the spicy soup for an authentic Chengdu Street food experience.
A plate of crispy chicken smothered in chili peppers, Sichuan peppercorns, and tons of aromatics to create an electrifyingly hot numbing sensation that’s so addictive.
Balanced sweet, sour, numbing, spicy, and savory flavors make for the perfect kung pao chicken. Learn the technique to recreate the authentic flavor.
Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up.
Tender fatty pork cooked in a rich scrumptious sauce that is savory, slightly sweet, spicy, and bursting with umami.
Juicy chicken is smothered in a thick, red-oil-based sauce. Rich, spicy, numbing, sweet, and savory, it really does make your ‘mouth water’.
The ultimate Chinese hot pot guide that explains the different types of broth, dipping sauces, ingredients, and equipment, plus all you need to know to host a successful hot pot party.
Melt-in-your-mouth tender beef… the numbing spiciness is so addictively good that you cannot stop eating, even if it makes your stomach burn!
Sichuan Chicken with Spicy Sesame Sauce
This cold Sichuan chicken dish is served with a numbing, spicy, nutty sauce that is addictively tasty. It may look plain, but it will blow your mind with a single bite.
Make this Szechuan stir fry dish your own:
If you have picky eaters, don’t panic. This Szechuan chicken recipe was made for picky eaters. I love how flexible this recipe is because you can add or switch out any ingredients you need to.
If you are looking to add a few more vegetables, go for it! This is a stir-fry so anything goes.
We love adding zucchini, water chestnuts, green beans, carrots, celery, peppers, etc. The possibilities are endless. If you have vegetables lying around, throw them in.
If you aren’t much of a noodle person, no stress. Rice would also go perfectly with this Szechuan Chicken dish.
You could even make our delicious Fried Rice to go with this recipe.
- 1 cup jasmine rice
- 1 ½ cups water
- 1 ½ teaspoons sea salt, divided
- 1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 2 (6 ounce) packages sugar snap peas
- 1 red bell pepper, diced
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons rice wine vinegar
- 2 large cloves garlic, minced
- 2 teaspoons white sugar
- 1 teaspoon chili garlic sauce (Optional)
- 2 green onions, thinly sliced
Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
Super Delicious Szechuan Chicken Recipe
Have you ever thought about making Chinese food at home? we’ve got Szechuan chicken recipe for you. This dish comes from Sichuan cuisine, which its capital Chengdu was declared the city of gastronomy in 2011 by UNESCO.
Sichuan cuisine is known for its bold flavors, especially spiciness and pungency due to the use of garlic and chili peppers as well as the special Sichuan pepper.
Chinese cuisine is one of the few cuisines untouched by western influence. The growing popularity of Chinese cuisine made it famous and global throughout the world.
The fact that Chinese restaurants exist in all the famous and crowded cities around the world had also helped Chinese food to become popular.
It’s not just about Egg rolls and Chop Suey, there are a lot of meals that remain unknown among non-Chinese people.
In this article, you will be informed with anything you want concerning making Szechuan chicken, and the difference between Szechuan chicken and Hunan Chicken.
This Chinese dish could be easily made at home. You don’t have to be experienced in cooking and or have high skills to make Szechuan chicken.
What is great about today’s world is the easiness to find the ingredients needed to prepare this delicious dish.
Ingredients could be easily found in local Asian grocery stores or you can order them via Amazon or eBay.
Cooking this Chinese dish, you will surprise your family and your friends, because it’s rare to make Chinese food at home. Most people eat Chinese food only in Chinese restaurants.
Tips & substitutes
Sauce: This recipe needs Szechuan sauce or Schezwan sauce. You can easily make it following my instructions below or buy it from a store. If using store bought do choose one that has Sichuan peppercorn, red chilies and garlic as the key ingredients since they are the flavour enhancers here.
Sichuan peppercorn is the star ingredient of the Sichuan chicken recipe. These tiny little peppercorn have a citrusy aroma with a tongue numbing & tickling sensation. I have shared a picture below. In case you prefer to make your own sauce like me then look out for these online.
If you are not accessible to Sichuan pepper corn then simply substitute with ground pepper. The dish will still turn out great but you will miss the most important flavors of Sichuan food.
Chicken: We love the crisp fried chicken in the Sichuan sauce so I either deep fry or grill it. The grilled version is healthier but the chicken does not crisp up like the fried version. You can also fry the chicken in a air fryer if you have.
If you are into healthy eating you may pan fry but it will surely not turn the way I have shown in the pictures.
Optional ingredient: Fermented bean paste known as Doubanjiang is another ingredient that is used in the authentic Sichuan cuisine. This is an optional ingredient and you can use it if you like it.
Alternately you can also use fermented chilli bean paste to make the sauce & skip the red chili paste I mentioned below.
Easy fast recipe. I jacked up the chili garlic paste. The only criticism I have is that Sesame Oil is not a cooking oil. It's a flavouring oil and should never be used for cooking.
I've made this recipe several times and always have tweaked it a bit for our taste. Like many of you, we prefer more heat and intense flavors. I've added more ginger, garlic and sambal, as well as a tablespoon of tomato paste as an intensifier (I freeze the remainder of the can). Hoisin is a good substitute for half of the soy sauce, we really don't care for the salt load of "light"soy sauce. Tonight we're using steamed spaghetti squash in place of the rice.
I like your solutions to the flavor issue. The only other thing I've seen in other stir fry recipes is to pre-marinade a little while in a flavorful broth like this recipe has so it would needed to be increased to give the chicken more flavor. Thanks for the tips before I make it, reviewed to print it.
I have to agree with the few negative reviews - this was boring even after I amped it up with extra Sambal Olek, garlic and ginger - the sauce seemed ho hum boring. Won't make it again.
Solid recipe I intend on repeating in variation. You can substitute any of the vegetables within the stir-fry to suit your taste, and serve over soba noodles, jasmine rice or quinoa!
I like all the ingredients in this recipe and found it very simple to put together. Nonetheless, it came out tasting bland to me. I assumed it was just because I like very spicy, flavorful food, but my sister, who prefers milder food, agreed. We both noted that the vegetables had a decent amount of flavor, but the chicken was almost flavorless. I can only assume this is because the vegetables are cooked directly in the broth mixture, while the chicken is just added at the end.
What I did to improve it in the moment was add a good deal of the chile paste, which definitely improved it.
I do plan on making it again since it has the basics down, but I plan on 1. Adding more ginger and garlic 2. Adding more chile paste to the broth mix and 3. Cooking the chicken in some of the broth mixture itself.
I made this for 2 of us and it is definitely a recipe for 4. Love it because it has lots of veggies and the flavor is great - just a hint of hotness. I added a small can of mushrooms that I had on hand and used Jasmine rice.
- 1 whole chicken, halved if you want or leave whole
- 2 tablespoons Szechuan peppercorns
- 1 teaspoon vanilla powder, optional
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 cloves garlic
- 4 tablespoons olive oil
Fennel and Apple pickle with Cashew:
- 1/2 bulb of fennel head, sliced thinly
- 1 apple, i used Golden Delicious
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 1/4 cup orange juice
- 1 teaspoon salt
- 2 tablespoons oil
- 1 pinch five-spice powder
- 1/2 cup roasted cashew nuts for topping
Best Szechuan recipes
Looking for Szechuan recipes? Add some Szechuan sauce and peppercorns to your dishes to create zingy meals, including Szechuan chicken and Szechuan beef. We’ve got plenty of ideas for noodles, including quick and easy stir fries and spicy soups.
This fancy cabbage side dish showcases the Sichuan love of dried chillies. It’s great served alongside mapo tofu, cold sesame noodles, or dumplings in hot and sour broth.
By ‘smacking’ the cucumbers in this Sichuan side dish you create more rough surfaces – all the better for soaking up the zingy pickle.
Cold sesame noodles
Peanuts and sesame are big factors in Sichuan cooking, as is a love of cold savoury dishes to cool off on hot days. This is a great recipe to start with, if you want to get involved.
Dumplings in hot and sour broth
This hot and sour broth epitomises Sichuan cooking – spicy, sour and packed full of umami. All the better with delicate little dumplings soaking up the broth.
Spicy peanut and szechuan pepper noodles
Add at hint of szechuan spice to these creamy peanut noodles, packed with crunchy broccoli and fiery ginger.
Dan dan (ish) noodles
This might not be the version you’d get from a restaurant but it’s full of flavour. It has that comforting warmth you crave when you come home and want something delicious yet simple to put together.
Szechuan chicken stir fry
Check out our Szechuan chicken stir-fry recipe. This low calorie dish is super easy to make and packed with fragrant, Szechuan flavour. Here are our favourite stir fry recipes to try.
Dan dan noodles
This recipe gives you takeaway-style noodles, with the heat of a Szechuan peppercorn base, in just 20 minutes. It’s so easy to make that you’ll never go back. Find our quick and easy noodles recipes here.
This is a version of yu xiang qie zi, fish flavoured aubergine, so called because the flavours are usually used with fish. Here the Szechuan flavour comes not in its usual peppercorn form but in a Szechuan chilli bean paste. Buy Chinese black vinegar from Waitrose, souschef.co.uk, or Asian supermarkets. Leave the pork out to make this vegetarian. Looking for aubergine recipes? We’ve got more here.
Cold Szechuan noodles
Check out our recipe for punchy cold Szechuan noodles. This easy vegan dish is super simple to make and it’s low in calories.
Chargrilled baby squid and prawns with Szechuan sauce
Try our easy chargrilled baby squid and prawns with crispy bits. In this recipe we’ve used Szechuan peppercorns which aren’t a traditional Vietnamese ingredient, but they give this dish some citrussy heat. You can make the crispy bits ahead of time.
Szechuan dry-fried green beans
We love the zing of Szechaun peppercorns – this is one of the most popular takeaways among our team, but only takes minutes to recreate.
Check out this easy vegan mapo tofu recipe from the new Taiwanese restaurant XU in London’s Chinatown. This super simple recipe takes no time at all to make and is packed with flavour with the use of both whole and ground Szechuan peppercorns. Try our tofu recipes here.
Stir-fried pork with spicy black bean sauce
This stir-fried pork with spicy and citrussy Szechuan black bean sauce is low in calories and super easy to make. Ready in just 20 minutes, this dish is a great midweek meal.
Sticky Chinese ribs
These sticky Chinese pork ribs, slathered in a Szechuan peppercorn glaze, are really easy to make and a great dish to treat your family and friends at the weekend. Serve with some rice and tuck in!
Szechuan prawn noodles
Our hot and spicy Chinese-style noodles, seasoned with ground Szechuan peppercorns, only take 15 minutes to whip up so they’d make a great quick and easy mid-week meal if you’re stuck for time or craving some healthy, low cal fast food.
Kung pao prawns
This Kung Pao shrimp recipe is a really low calorie stir-fry and is served in a homemade sauce with noodles or rice. The Szechuan peppercorns and chilli flakes add some spice to the prawns while the cashew nuts add a crunchy texture to the dish. Here are our top prawn recipes to try.
Szechuan lamb skewers with carrot salad
A quick lamb recipe for the BBQ. Thread onto skewers, coat with a spicy Szeuchan and chilli rub and pop on the grill. Serve with the carrot and coriander salad.
Stir-fried smacked cucumbers
Regional Chinese cuisines are slowly spreading across the UK, breaking the hold of Hong Kong style Cantonese cuisine. In this recipe the smacked cucumber is stir fried with whole Szechuan peppercorns and chilli. It is traditionally a beer snack, so you can serve it with drinks, or use it as a side dish.
Nasu dengaku (miso grilled aubergine)
This riff on sweet ‘n’ sour miso grilled aubergine from Kurobuta, a tiny café-like space on Chelsea’s King’s Road, makes the perfect easy starter or side dish that looks impressive, finished with a sprinkle of walnuts, sesame seeds ground Szechuan pepper.
Szechuan beef and red pepper stir fry
Stir-fries make the best quick recipe. This Szechuan-marinated beef dish is ready in just 20 minutes, is a healthy meal for two but could easily be doubled for a family.
Saliva Chicken—Mouthwatering Chicken
The Chinese name is “口水鸡” (Kou Shui Ji), so it is sometimes translated into Saliva chicken directly. This name may sound quite weird or uncomfortable. Mouthwatering chicken is a better one. Whenever you get a chance to visit an authentic Szechuan restaurant, order it.
The short poaching cooking skill will make the chicken meat super tender and it is also used in Cantonese white cut chicken. After cooking, soak the chicken in iced water can tighten the skin. There are several important tips to make perfect Saliva chicken at home with tender texture and excellent Szechuan style mala flavor.
About the chicken
I would recommend using whole chicken (younger ones around 2 pounds) for this recipe as a whole chicken offers maximum Chicken skin (the best part of this dish).
Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (for longer ones, you may need 10-15 minutes). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut chicken into chunks when it is completely cooled down to get smooth edges.
About the chili oil
Szechuan style chili oil is the soul of this dish. Store-bought ones are good enough!! Additionally, chili oil should be prepared firstly because the color of the red oil will become brighter after hours of resting. I list the ingredient for around 1 cup of oil. However we only need around 4 to 6 tablespoons in this recipe. You can use this chili oil in many other Szechuan style dishes like bon bon chicken, or Szechuan style chicken noodle salad.
If you want to get an authentic Sichuan style chili oil from whole peppers, check this.
- Marinate the chicken with the cornstarch and salt. If the chicken is too dry, add a little water so each piece of the chicken is nicely coated with the cornstarch.
- Heat up a pot of water and bring it to boil. Cook the broccoli for 1 minute. Drained and set aside.
- Heat up a wok or skillet on high heat, add the oil. When the oil is heated, add the garlic and stir-fry until aromatic or become light brown. Add the chicken and do a few quick stirs. Add the sauce and turn the heat to low. When the chicken is cooked through, add the broccoli, stir to combine well. Dish out and serve immediately.