Szechuan Chicken 

Weeknight style stir-fried 25 Minute Szechuan Chicken. Tender chicken pieces tossed in a bold and fiery chili sauce with that signature numbing Szechuan peppercorn kick, crisp vegetables, and aromatic garlic and ginger. Plus, untraditional, but delicious, a handful of roasted peanuts for crunch. Every bite is filled with saucy chicken, vegetables, intense heat, and just the right amount of tingle – restaurant-quality and surprisingly easy.

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When it’s just me here craving takeout, and it’s one of those nights when I don’t feel like ordering delivery, I buckle down and make the magic happen in my own kitchen. That’s what I did last Tuesday, and I have to say, I love what I’ve created.

I came home from a long day at work absolutely starving. My usual go-to would be to scroll through delivery apps, but I glanced at the wait times and decided against it. My pantry was looking pretty well-stocked with Asian staples though.

Luckily, I have quality ingredients and a freezer with chicken thighs ready to go. I decided to use some Szechuan peppercorns, dried chilies, soy sauce, and whatever vegetables I had on hand to make a quick stir-fry with serious attitude.

And it turned out so delicious.

Why You’ll Love This Recipe

Szechuan Chicken brings serious flavor without dragging you into complicated steps.

Big bold taste: Spicy, savory, and slightly sweet notes hit together.

Juicy chicken: Thigh meat stays tender even with high heat.

Fast cooking: The dish comes together quickly once prep is done.

Custom heat: Spice levels adjust easily to taste.

Takeout style: Feels just like ordering from a favorite spot.

Crowd pleasing: Anyone who loves heat keeps going back for more.

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Ingredients

Chicken and Marinade:

• 8 boneless chicken thighs chopped into bite size chunks
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon Chinese rice wine
• Quarter teaspoon white pepper
• 2 tablespoons cornflour cornstarch

For Frying and Sauce:

• 1 cup sunflower oil
• 1 tablespoon sesame oil
• 1 onion peeled and chopped into chunks
• 20 dried red chilies with 5 chopped finely
• One and a half teaspoons Sichuan peppercorns ground
• 3 garlic cloves minced
• 2 teaspoons minced ginger
• 5 spring onions chopped
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese rice wine
• 1 tablespoon chili bean paste
• 1 tablespoon sugar

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Step by Step Instructions

1. Marinate the Chicken

Chicken pieces get placed in a bowl and mixed with dark soy sauce, light soy sauce, rice wine, white pepper, cornstarch. Everything gets tossed well until the chicken feels evenly coated. Marinating for at least 15 minutes allows flavor to sink in and helps with texture during frying.

2. Fry the Chicken

Sunflower oil heats in a wok until hot but not smoking. Chicken gets added in batches and fried quickly until lightly golden and cooked through. Pieces get removed and drained while the rest finish cooking. Frying in batches keeps the oil hot and prevents soggy results.

3. Build the Aromatics

Most of the oil gets poured off, leaving a small amount behind along with sesame oil. Onion chunks go in first and cook until slightly softened. Dried chilies, chopped chilies, ground Sichuan peppercorns follow next. Garlic and ginger join in and release strong aroma almost instantly.

4. Create the Sauce

Chili bean paste gets stirred in and cooked briefly to deepen flavor. Light soy sauce, rice wine, sugar follow. Everything bubbles quickly and forms a glossy, dark sauce that smells intense and savory.

5. Finish the Dish

Fried chicken returns to the wok and gets tossed fast so every piece coats evenly. Spring onions go in last for freshness. The heat stays high so the sauce clings instead of thinning out. Cooking finishes once everything looks shiny and well mixed.

Tips and Variations

• Heat control: Reduce dried chilies for milder spice.
• Extra crunch: Add peanuts near the end.
• Sauce balance: Add a splash of water if sauce thickens too fast.
• Protein swap: This method works with shrimp or tofu.
• Peppercorn tip: Grind fresh for best numbing effect.

Serving Suggestions

Szechuan Chicken tastes best with plain steamed rice that cools the heat slightly. Fried rice also pairs well for a heartier plate. Simple stir fried greens balance the spice nicely. When serving friends, placing extra chili oil on the table lets everyone adjust heat their own way. This dish works well as the main star alongside lighter sides.

Frequently Asked Questions

Is this dish very spicy?

It leans spicy but heat levels adjust easily.

Can chicken breast be used?

Yes, though thighs stay juicier.

What gives the numbing feeling?

Sichuan peppercorns create that signature sensation.

Can leftovers be stored?

Yes, up to two days in the fridge.

Does it reheat well?

Best reheated quickly in a hot pan.

Final Thoughts

Szechuan Chicken delivers excitement in every bite with its bold heat and deep savory flavor. The mix of spice, sauce, and tender chicken feels comforting and thrilling at the same time. Cooking it at home feels rewarding once the aromas start filling the room. This recipe keeps things approachable while staying true to that fiery, unforgettable style that makes Szechuan dishes so loved.