Easy Szechuan Chicken (30 Minutes)

Name: Easy Szechuan Chicken (30 Minutes)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb chicken breast; 2/3 cup red bell pepper (diced into 1-inch pieces); 2/3 cup green bell pepper (diced into 1-inch pieces); 1/2 cup onion (diced into 1-inch pieces); 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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Crispy, juicy chicken tossed with bell peppers and onions in a sweet, savory, and spicy Szechuan sauce. This easy Szechuan chicken recipe is ready in just 30 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays crispy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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Szechuan chicken (also known as Sichuan chicken) is a popular Chinese takeout-style dish inspired by Sichuan cuisine, known for its bold flavors and the signature tingling sensation of Sichuan peppercorns.

This dish brings back memories of when my husband and I worked downtown and would order Szechuan chicken with fried rice from a Chinese takeout spot 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 it at home.

When I make this for dinner, I velvet the chicken with baking soda, cornstarch, and oil for 15-20 minutes to help keep it tender and juicy during frying. Then I lightly coat the chicken in cornstarch for a crispy crust without a messy wet batter. Finally, I thicken the sauce before adding the fried chicken so every piece gets evenly coated.

Ingredients & Substitutes

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

Chicken Breasts: I prefer skinless, boneless chicken breasts for thicker, chunkier pieces of chicken. Chicken thighs also work, but the pieces won't be as thick.
Dried Sichuan Red Chilies: Add heat and a concentrated chili flavor to the dish. I prefer dried chilies because they release their flavor into the hot oil without adding much moisture.
Red and Green Bell Peppers: I use both for their contrasting colors, natural sweetness, and crisp texture. Any color of bell pepper works.
Onion: Shallots also work.
Fresh Ginger
Cornstarch: Creates a light, crispy coating without a wet batter. Potato starch also works, but avoid tapioca starch because the chicken can stick together while frying.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Chicken Marinade

Cornstarch: Helps create a thin coating on the chicken during velveting. Potato starch also works.
Cold Water: Helps the chicken absorb moisture during velveting so it stays juicier when cooked.
Baking Soda: Helps tenderize the chicken so it stays soft and juicy during cooking.
Vegetable Oil: Helps keep the chicken pieces separate during cooking and reduces moisture loss. Or use any neutral oil.

Szechuan Sauce

Garlic: Use fresh garlic for the best flavor.
Hoisin Sauce: Adds a sweet, savory flavor and richness to the sauce.
Regular Soy Sauce: Adds savory umami flavor and saltiness to balance the sweetness of the sauce. Light soy sauce also works. Use low-sodium soy sauce for a less salty sauce.
Brown Sugar: Adds sweetness to balance the spicy, savory sauce. I prefer light brown sugar, but dark brown sugar works too.
Toasted Sesame Oil: Adds a nutty aroma that complements the spicy sauce.
Ground Sichuan Peppercorn Powder: Gives the sauce its signature tingling sensation rather than regular chili heat. 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.

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

Expert Tips

Use a cooking thermometer to keep the oil at 325-350°F for a crispy, evenly fried coating.
For extra crispiness, press the cornstarch onto the chicken to create rough edges that crisp up during frying.
Coat the chicken just before frying to prevent moisture from softening the cornstarch coating.
Shake off loose cornstarch to prevent excess starch from falling into the oil and burning.
Remove browned bits between batches to prevent leftover cornstarch from burning and giving the chicken a bitter taste.
Toss with sauce just before serving to prevent the crispy coating from absorbing moisture and softening.

Instructions

Below are instructions on how to make Szechuan chicken:

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

Prepare the chicken: Dice the chicken breasts into uniform 1.5-inch pieces and transfer them to a large bowl.
Marinate the chicken: Add all the chicken marinade ingredients to the bowl and mix well to coat evenly. Marinate for 15-20 minutes.
Prepare the sauce: Combine all the Szechuan sauce ingredients in a small bowl. Mix well until the sugar dissolves and set aside.
Coat the chicken: Just before frying, add cornstarch to the marinated chicken and toss until evenly coated. Add another 1-2 tablespoons of cornstarch if any pieces remain uncoated.

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

Fry the chicken: Heat the vegetable oil in a large, heavy-bottomed pan over medium-high heat until it reaches 350°F. Fry the chicken in a single layer, working in small batches, for about 6-8 minutes in total per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy. Let the oil return to 350°F between batches.
Stir-fry the vegetables: Remove excess oil from the pan, leaving about 1 tablespoon, and reduce the heat to medium. Add the dried red chilies and stir-fry for about 20 seconds. Add the onions, ginger, and bell peppers, and stir-fry for another 30 seconds.
Thicken the sauce: Stir the prepared sauce again and pour it into the pan. Simmer until thickened and glossy.
Toss and serve: Return the fried chicken to the pan and toss until evenly coated in the sauce. Remove from the heat and serve immediately.

Storage & Reheating

Refrigerator: Store leftover Szechuan chicken in an airtight container in the refrigerator for up to 3 days.
Freezer: Let leftover chicken cool, then transfer it to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The coating will soften after thawing, and the vegetables will become softer.
Reheating: Reheat in the microwave in 1-minute intervals, stirring between intervals, or in a pan over medium-low heat for about 4-5 minutes, stirring occasionally, until heated through.

Variations

Gluten-Free: Use gluten-free tamari or soy sauce, gluten-free hoisin sauce, and gluten-free chicken broth.
Extra Spicy: Add 1 teaspoon of red pepper flakes to the sauce for more heat.

Pairing Suggestions

Serve crispy Szechuan chicken with:

Egg Fried Rice: Fluffy, savory rice complements the spicy chicken.
Garlic Bok Choy: Tender-crisp greens add a light vegetable side.
Egg Drop Soup: Silky egg soup balances the bold, spicy flavors.

FAQ

Can I make Szechuan chicken without Sichuan peppercorns?

Yes, but the dish won't have its signature tingling sensation. You can omit them for a milder flavor, although the sauce will taste slightly different.

How can I make Szechuan chicken less spicy?

Reduce the number of dried red chilies or omit them entirely for a milder sauce.

What if my Szechuan sauce is too thick?

Add a splash of chicken broth or water and stir over low heat until the sauce reaches your desired consistency.

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