Szechuan Chicken Recipe | The Recipe Critic

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Szechuan chicken is all about bold flavors, with the perfect balance of heat, sweetness, and tanginess. And the best part? It’s way better than the takeout version! Let’s fire up those taste buds and get cooking!

As much as I love Chinese takeout, it can get pricey. I’ll let you in on a secret- you can make all of your Chinese takeout faves at home with just a few simple ingredients! A few of my favorite recipes to try: slow cooker General Tso’s chicken, kung pao shrimp, and some crispy crab rangoon to complete your meal!

What is Szechuan Chicken?

Szechuan chicken is a mouthwatering Chinese dish that’s loved by many, and for good reason! Hailing from the Sichuan (hence the name) province of China, it’s known for its bold and spicy flavors that pack a punch. The dish typically features juicy chicken pieces tossed in a glaze made with sweet chili sauce, garlic, ginger, and Sichuan peppercorns. It’s a perfect blend of heat, tanginess, and umami flavors that make it an absolute knockout dish.

While Szechuan chicken is certainly a fan favorite at many Chinese takeout joints, there’s something special about making it at home. (Find my full list of “better than takeout” recipes here!) Not only can you control the spice level to your liking, but you can also experiment with different ingredients and techniques to make it your own. Trust me, this juicy, saucy chicken is sure to be a hit at your house. Serve it with white rice or fried rice, and maybe even some quick and easy air fryer wontons! With a dinner this tasty, your family will want Szechuan chicken to be a regular in the dinner rotation.

Ingredients Needed

To make this delicious Chinese classic, you’ll need ingredients like five spice, chili sauce, and Chinese black vinegar- all of which can be found at your local Asian grocer. And let me tell you, it’s worth the trip! So grab your shopping list and let’s get cooking! Note: to make the flavor of this dish even better, I used homemade Szechuan sauce. Check out my recipe here to make sure you have all the ingredients for it!

• Boneless Skinless Chicken Breasts: Chicken is coated in a mixture of cornstarch and Chinese five spice, giving it a crispy texture and a burst of tasty flavor. You can also use sliced pork or beef as a substitute.
• Chinese Black Vinegar and Soy Sauce: To balance out the heat and acidity of some of the other ingredients, I add Chinese black vinegar and soy sauce. These two ingredients work together to add tanginess and a touch of saltiness to the dish.
• Chinese Five Spice: A fragrant blend of spices that includes cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns. You can buy this premade or make your own blend!
• Cornstarch: Cornstarch not only helps to crisp up the chicken, but also acts as a thickener for the sauce, giving it a glossy and silky texture.
• Vegetable Oil: Used to fry the chicken and veggies to crispy perfection. You can also use sesame oil instead, to infuse the dish with a little more flavor.
• Vegetables: For some color, fresh flavor, and extra texture, I added diced yellow onion, sugar snap peas, chopped broccoli and red bell peppers. Feel free to switch any of these out with what you have in your fridge!
• Szechuan Sauce: This spicy, sweet, and savory sauce gives the chicken its signature bold flavor.

How to Make Szechuan Chicken

This recipe for Szechuan chicken is so easy! Whisk up your sauce, grab your wok, and then cook all of your ingredients together! You’ll have bold, juicy chicken ready in no time.

1. Cut Chicken, Prepare Marinade: Cut your chicken breasts into bite size chunks. In a medium bowl, combine your black vinegar, soy sauce, Chinese five spice, and cornstarch. Whisk to combine. Add your chicken to the bowl and then toss to coat evenly. Cover and allow the chicken to marinate for 30 minutes at room temperature.
2. Fry Chicken: In a large skillet, wok, or frying pan, over medium high heat, heat your vegetable oil. Once your oil is hot enough, add in your marinated chicken, slowly to avoid hot oil splashing out. Fry the chicken for about 5 minutes, turning to brown the chicken evenly. Then remove the chicken from the pan.
3. Sauté Vegetables: In a large wok, heat 2 tablespoons of your oil over medium high heat, add in your onion and sauté for about 3 minutes. Add the garlic, snap peas, broccoli, bell peppers, and carrots. Stir fry your vegetables for 5-6 minutes then add in your cooked chicken.
4. Add Sauce: Reduce the heat to medium and pour your Szechuan sauce over the chicken and vegetables and continue to stir fry everything together until your vegetables have tenderized.
5. Serve: Remove from heat and serve your chicken stir fry over rice.