Easy Szechuan Chicken

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.

5 from 6 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 574 kcal

Ingredients

1 lb chicken breast skinless boneless
⅔ cup red bell pepper large diced
⅔ cup green bell pepper large diced
½ cup onion large diced
20 whole dried Sichuan red chilies
1 teaspoon ginger thinly sliced
¼ cup cornstarch
¼ cup vegetable oil or any neutral oil

Chicken Marinade

1.5 tablespoon cornstarch
1.5 tablespoon water cold
½ teaspoon baking soda
1 tablespoon vegetable oil or any neutral oil

Sauce

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 teaspoon sichuan peppercorn powder
1 tablespoon cornstarch
½ cup chicken broth low-sodium

Instructions

Dice the chicken into uniform 1.5-inch pieces and transfer them to a large bowl. Add all the marinade ingredients to the chicken and mix well. Marinate for 15-20 minutes.
Combine all the listed sauce ingredients in a small bowl until the sugar fully dissolves. Set aside.
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.
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.
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.
Whisk the sauce again, pour it into the pan, and simmer until thick enough to coat the back of a spoon.
Return the fried chicken to the pan and toss until evenly coated. Remove from heat and serve immediately.

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