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 Szechuan Chicken Recipe 

Szechuan Chicken Recipe

Szechuan chicken, also known as Sichuan chicken, is a popular Chinese dish that originated in the Sichuan province of China. The dish is known for its bold and spicy flavors, with a combination of chili peppers, garlic, and Szechuan peppercorns.

The chicken is typically marinated in a mixture of soy sauce, rice wine, and spices before being stir-fried with vegetables such as bell peppers and onions. The dish is often served with steamed rice to balance out the spiciness.

One of the unique characteristics of Szechuan chicken is the use of Szechuan peppercorns. These peppercorns have a unique numbing sensation on the tongue, which adds an interesting depth of flavor to the dish. This numbing sensation is caused by a compound called hydroxy-alpha-sanshool.

Szechuan chicken can be found in many Chinese restaurants and can be customized to one's preference of spiciness. It is also a popular dish to make at home, as the marinade can be easily prepared in advance.

In recent years, Szechuan chicken has gained popularity in the United States and other countries, often served as a spicy alternative to more traditional Chinese dishes such as sweet and sour chicken or General Tso's chicken.

Overall, Szechuan chicken is a delicious and spicy dish, packed with bold flavors and a unique numbing sensation. It's definitely a must-try for anyone who loves spicy food.


  • 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1/4 cup Szechuan sauce (store-bought or homemade)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1/4 cup chicken broth or water
  • 1/4 cup peanuts, chopped
  • 2 green onions, thinly sliced


  1. In a large bowl, toss the chicken with cornstarch until evenly coated.
  2. In a large skillet or wok over high heat, add the vegetable oil and swirl to coat the bottom of the pan.
  3. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  4. Add the garlic and ginger to the pan and stir-fry for 30 seconds.
  5. In a small bowl, whisk together the Szechuan sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes.
  6. Pour the sauce into the pan and stir to combine. Add the chicken broth or water and bring to a simmer.
  7. Add the chicken back to the pan and toss to coat with the sauce.
  8. Add the peanuts and green onions and toss to combine.
  9. Serve over steamed rice.

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