Easy Szechuan Chicken (Crispy)

Name: Easy Szechuan Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb chicken breast (skinless boneless); 2/3 cup red bell pepper (large diced ); 2/3 cup green bell pepper (large diced ); 1/2 cup onion (large diced ); 20 whole dried Sichuan red chilies (); 1 tsp ginger (thinly sliced); 1/4 cup cornstarch (); 1/4 cup vegetable oil (or any neutral oil); 1.5 tbsp cornstarch (); 1.5 tbsp water (cold); 1/2 tsp baking soda; 1 tbsp vegetable oil (or any neutral oil); 3 garlic cloves (minced); 4 tablespoon hoisin sauce; 2 tablespoon regular soy sauce (or light soy sauce); 2 tablespoon brown sugar; 2 teaspoon sesame oil (toasted kind); 1.5 tsp sichuan peppercorn powder; 1 tbsp cornstarch (); 1/2 cup chicken broth (low-sodium)

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Craving something with a little kick for dinner? This easy Szechuan chicken recipe is ready in 30 minutes and rivals Chinese takeout. Crispy chicken gets tossed in a sweet, savory sauce with a gentle kick and that signature tingle from Szechuan peppercorns.

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Why It Works
Ingredients & Substitutes
Expert Tips
Instructions
Variations
Storage & Reheating
Pairing Suggestions
FAQ
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Szechuan chicken (aka Sichuan chicken) brings back memories of when my husband and I worked downtown and would order it from a Chinese takeout spot with fried rice after a busy day at the office. We'd finish it before our train ride home, and that meal always reminds me of simpler times, so I had to recreate this dish for the blog.

In my testing, I found that velveting the chicken with baking soda, cornstarch, and oil for 15-20 minutes keeps it tender even after quickly pan-frying it over medium-high heat.

Why It Works

Light cornstarch coating: Creates a crisp crust without a heavy wet batter that can become soggy under the sauce.
Steady frying heat: A heavy-bottomed pan and frying in 2 batches keep the oil between 325-350°F for evenly crisp chicken.
Last-minute saucing: Tossing the chicken with the thickened sauce right before serving keeps the coating crisp.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Boneless, Skinless Chicken Breasts: Chicken thighs also work but will be fattier and juicier.
Dried Sichuan Red Chilies: Find these at Asian grocery stores or online. Other whole dried red chilies also work.
Red and Green Bell Peppers: Any color of bell pepper works.
Onion: Shallots work too.
Fresh Ginger
Cornstarch: Creates the crispy coating. Potato starch works too, but avoid tapioca starch because the chicken can stick together while frying.
Vegetable Oil: Choose a neutral, high-smoke-point oil for frying. Canola, refined avocado, or peanut oil works too.

Szechuan Sauce

Garlic Cloves
Hoisin Sauce
Regular Soy Sauce: Light soy sauce also works. Use low-sodium soy sauce for a less salty sauce.
Brown Sugar: I prefer light brown sugar, but dark brown sugar works too.
Toasted Sesame Oil
Ground Sichuan Peppercorn Powder: You can also finely grind whole Sichuan peppercorns.
Cornstarch: Thickens the sauce so it clings to the chicken. Potato or tapioca starch also works.
Chicken Broth: Use low-sodium chicken broth to better control the saltiness.

Chicken Marinade

Cornstarch: Helps lock in moisture during velveting so the chicken stays tender. Potato starch works too.
Cold Water
Baking Soda: Don't skip this because it helps tenderize the chicken during velveting.
Vegetable Oil: Coats the chicken to help seal in moisture and protect it from the high heat.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Prepare everything before cooking because the stir-fry comes together quickly.
Press chicken into cornstarch to create craggy edges that fry extra crisp.
Shake off excess cornstarch to prevent loose starch from falling off and burning.
Fry coated chicken immediately before the cornstarch absorbs moisture and becomes soggy.

Instructions

Below are step-by-step instructions on how to make szechuan chicken:

Prepare the chicken: Dice the chicken into uniform 1.5-inch pieces and transfer them to a large bowl.
Marinate the chicken: Add all the marinade ingredients to the chicken and mix well. Marinate for 15-20 minutes.
Make the sauce: Combine all the sauce ingredients in a small bowl until the sugar fully dissolves. Set aside.
Coat the chicken: Add ¼ cup cornstarch to the marinated chicken and toss until evenly coated. If any areas remain uncoated, add 1-2 tablespoons more cornstarch as needed.

Diced chicken being marinated, coated in cornstarch, and Szechuan sauce prepared in a bowl.

Fry the chicken: Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in 2 batches, keeping the oil between 325-350°F. Leave the chicken undisturbed for 3-4 minutes or until the bottom is golden and crisp, then flip and fry for another 3-4 minutes until golden and the chicken reaches 165°F. Between batches, return the oil to 350°F and remove any browned bits. Drain the chicken on a wire rack.
Stir-fry the vegetables: Remove the excess oil from the pan, leaving 1 tablespoon. Reduce to medium heat and stir-fry the dried red chilies for 20 seconds. Add the onions, ginger, and bell peppers and stir-fry for 30 seconds.
Thicken the sauce: Whisk the sauce again, pour it into the pan, and simmer until thick enough to coat the back of a spoon.
Finish the chicken: Return the fried chicken to the pan and toss until evenly coated. Remove from heat and serve immediately.

Crispy chicken stir-fried with vegetables and tossed in Szechuan sauce.

Variations

Gluten-free: Replace the soy sauce with tamari or gluten-free soy sauce and use certified gluten-free hoisin sauce.
Spicier: Add 1 teaspoon red pepper flakes to the prepared sauce.

Storage & Reheating

Refrigerator: Store leftover Szechuan chicken in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator. The coating will be less crisp after freezing.
Reheating: Reheat in a pan over medium-low heat with a splash of water for 4-5 minutes, stirring occasionally, until heated through. Add another splash of water if the sauce becomes too thick.

Pairing Suggestions

Serve crispy Szechuan chicken with:

Egg Fried Rice: The savory rice makes this a more filling takeout-style meal.
Garlic bok choy: The simple greens balance the rich, saucy chicken.
Egg drop soup: The light soup makes an easy starter without overpowering the main dish.

FAQ

Why isn't my Szechuan chicken crispy?

Make sure the oil stays between 325-350°F and fry the chicken in 2 batches. If the oil gets too cool or the pan is crowded, the chicken can steam instead of developing a crisp crust.

Why is my Szechuan sauce too thick?

The cornstarch thickens quickly once the sauce simmers. If it becomes too thick, stir in a splash of chicken broth or water until it reaches a consistency that coats the back of a spoon.

Can I make Szechuan chicken less spicy?

Yes. This recipe is mildly spicy, but you can reduce or omit the dried red chilies for less heat. Keep the Sichuan peppercorn powder for the signature tingling sensation.

More Like This

Check out my other fried chicken recipes:

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