szechuan chicken

Schezwan chicken is a popular Chinese dish made by tossing crisp chicken in moderately hot, spicy, sweet and flavorful Sichuan sauce. This dish is moderately hot and not too spicy. For more heat, triple the red chilies and paste in the recipe.

Szechuan Chicken (Schezwan Chicken)

chicken (or ½ lb cubed boneless)

egg white ((refer notes on brine))

salt

¼ teaspoon crushed pepper

soya sauce ((chose naturally brewed))

Corn starch (or (white corn flour))

oil (or as needed for frying or grilling)

sesame oil (or any)

red chilies ((refer notes))

Sichuan peppercorn (ground (refer notes))

garlic (chopped)

ginger (chopped)

spring onions

soya sauce ((naturally brewed))

rice vinegar

red chilli paste

sugar

Salt ((adjust

ground pepper (or pepper powder)

Szechuan chicken (Schezwan chicken)

Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce &amp; flour.

Add egg white &amp; mix everything well until the chicken is well coated. (refer picture below).

Heat oil in a pan for deep frying.

When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches)

Fry them on a medium high flame until crisp and golden. Remove to a plate.

Preparation

Turn off the stove &amp; remove the oil to a small bowl, retaining 1 tbsp in the pan.

Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds.

Then add the spring onions whites &amp; fry for 1 min.

Add the ground sichuan peppercorns &amp; saute until aromatic for 30 seconds.

Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4  tablespoons water or oil and allow the sauce to bubble &amp; thicken slightly.

Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well.

Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.

How to make szechuan chicken

https://www.youtube.com/watch?v=iSuzDNq3TYA

Schezwan chicken is a popular restaurant style appetizer from Sichuan cuisine. Bite sized chicken cubes are tossed in hot sichuan sauce. 
Full recipe here: https://www.indianhealthyrecipes.com/szechuan-chicken/

Schezwan chicken - Szechuan chicken recipe

This Szechuan chicken is a spicy stir fry made with tender pieces of chicken and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that tastes just as good as what you&#039;d get at a restaurant!

Szechuan Chicken

vegetable oil

chicken breasts (cut into 1 inch pieces)

corn starch

onion

red bell pepper

green bell pepper

red chilies

sichuan peppercorns (optional)

garlic

ginger

salt and pepper

soy sauce

hoisin sauce

sesame oil

brown sugar

chicken broth

Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.

Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.

Remove the chicken from the pan. Cover to keep warm.

Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.

Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables.

While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.

Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

https://content.jwplatform.com/videos/AFDlWVQ4.mp4

This Szechuan chicken is a spicy stir fry made with tender pieces of chicken and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that tastes just as good as what you'd get at a restaurant!

Sheet-Pan Szechuan Chicken (or Tofu) with Brussel Sprouts  takes only 15-20 minutes of hands on time before baking in the oven. A full-flavored weeknight dinner your whole family will love!

Szechuan Chicken and Brussel Sprouts

lbs chicken thighs

– 1 ½ lbs medium brussel sprouts, halved

honey or agave

soy sauce (or use GF soy sauce

Garlic Chili Paste (more

fresh ginger, finely minced or ginger paste

salt, more for sprinkling

Make the szechuan marinade by stirring all ingredients together in a medium bowl. Pour half of the marinade over the chicken, either in a bowl or zip lock bag. Let chicken marinate while you prep the brussel sprouts, or marinate overnight ( for even more flavor!) .

Cut the brussels sprouts in half. The brussels sprouts pictured here are ping-pong ball sized, so depending on size, you may need to quarter, or leave them whole. If using very very small brussel sprouts,   leave them whole. If extra- large, like a golf ball,  then quarter.

Place brussel sprouts in a bowl and pour the remaining marinade over brussel sprouts and toss. Add a few dried chilies if you like ( just for looks) and spread them out out on a large, parchment or foil-lined sheet pan. Nestle the chicken thighs (or tofu)  in between, and spoon any remaining marinade over the chicken. ***Season the chicken or tofu with a little salt (especially if not marinating overnight!). 

Bake it in the hot oven, for 30 minutes, checking at 20 minutes, rotating if need be, and spooning a little of the  pan juices over the chicken or tofu. After 30 minutes, double-check for doneness ( either use a thermometer, should read 170 F) or cut into one. Feel free to broil for a few minutes to get the chicken skin deeply golden if need be.

If using a different cut of chicken see notes.

Serve by dividing the brussel sprouts and top with the chicken. Sprinkle with scallions and serve with more chili paste for extra spicy.

Great recipe !! Very easy to prepare using only the oven.  Love the szechuan peppercornns.

I made this the other night and it was delicious. I used a combo of brussels sprouts and cauliflower (because I needed to use up a head of cauliflower) with chicken and it was so so good.  Thanks for the great recipes Sylvia.

This was really good, I used Sambal Olek instead of the garlic chili paste since I have a sensitivity to garlic. I also doubled the marinade since the amount of veggies + rice + protein I cook generally requires it - this recipe probably only really needed about 1.25-1.5x the marinade for 'appropriate sauce level.' The extra sauce can just make the next time I make this faster.

I really liked this recipe. 
I have to double sauces/marinades because I add extra protein+rice+veggies but this one left me with extra after doubling which was nice.
I had to limit the garlic in this recipe due to a sensitivity, would using a pinch or two of hing work here as an alternative?

I really liked this recipe. 
I generally have to double sauces/marinades because I add extra protein+rice+veggies but this one left me with extra which was nice.
I had to limit the garlic in this recipe due to a sensitivity, would using a pinch or two of hing work here as an alternative?

I made this for dinner last night and the flavors were so goood. It has earned a place on my meals to make again pinterest board!

The brussel sprouts were amazing but I thought the chicken was a bit tasteless.  Maybe more spices and longer marinating next time round.  Thanks for the recipe.  Love your site.

I love this blog, and I have cooked many fantastic meals using your recipes. But this one did not turn out well for me - the only time I've had this happen. I've tried this recipe twice - once exactly as written, and a second time using only brussel sprouts and cauliflower (no chicken). The marinade is very flavorful, but the veggies seem to braise in all the liquid instead of carmelizing and roasting as I expected. Did I misuse the recipe, or is this the expected outcome?  I was really hoping for carmelized veggies with a stickier glaze, and that's not how it turned out. 

Any guidance, or maybe this one recipe is just not for me. In any case, I love this blog and will continue expermenting with your other recipes.

This was amazing. All my kiddos loved it. My 10 year old said you can make this kind of chicken every night!!

Another winner of a dinner for a busy weeknight ! I didn’t have time to pre-marinate the chicken but it still turned out super delicious. Will definitely make this again.

This recipe was easy and good. The Brussels sprouts were very tasty, although not caramelized. I marinated the chicken a good hour before baking but wished they could have gone longer. I couldn’t find garlic chili paste so I subbed in garlic chili sauce, using a few teaspoons extra. I also added a teaspoon of brown sugar. I definitely plan to make this again but will probably plan for a longer cooking time to suit our tastes. The chicken was definitely done but overall I would have like more caramelization, and I’ll probably season the chicken with salt and pepper first if I can’t marinate overnight. But honestly a very good dish as-is!

Hi, Sylvia,
Your fantastic receipes have inspired me for making this meal with Black Cod leftover  in the freezer. Does it mean  that after defrosting  the fish can be marinating  overnight or  it is  better to reduce  the time?

I've never tried brussel sprouts before but I was getting sick of broccoli and asparagus sides. This was so good! Made it with chicken breast instead. My partner said its a "definite make again"

Made this a number of times now and have used bok choy when I didn't have brussel sprouts. Very tasty!

Made this recipe with chicken drumsticks and black peppercorns instead of the Szechuan peppers (we LOVE the tingle on your mouth but our kids wouldn't).  My husband who cooks like a Michelin-stared chef only stated that he would have increased the cook time on the drumsticks.  in order to do that, I would have had to put in the drumsticks earlier (without the brussel sprouts) or the brussel sprouts would have deteriorated.  He loved the flavors and the recipe in general though as did my kids! Thank you!

Made this tonight; great flavor and my chicken thighs were so tender! I got great color on the chicken skin, but it was not crispy overall. I did make my 4 thighs in a glass dish vs. a baking sheet, as there was not enough room for the chicken and sprouts (I added baby carrots too) on my baking sheet, so I did them separately. Very good and I will make this again!

This was excellent. My chicken marinated for about 2 hrs and I did not salt it as it was a little salty already due to the soy sauce.  I used dark soy sauce and black vinegar.  I served it with a miso-ginger salad and it was really lovely.

Another wonderful dish, Sylvia. I turned it after 20 minutes and my chicken thigh skin was still quite rubbery, but after another 15 minutes the skin was beautifully crispy and reddish from the marinade. My two year old twins loved the chicken and ate several brussel sprouts (which is a win for us). Your recipes are wonderful for introducing little ones to various flavors, textures, and spices. Will definitely make this again. Did I mention it was so easy?!

Easy Szechuan Chicken Recipe with crispy coated chicken tossed with vegetables, dry chillies, Sichuan peppercorns and flavourful seasonings.

Szechuan Chicken Recipe

500 g Chicken thigh (boneless skinless

Onion (cut small dices)

Bell pepper (cut small squares)

tbsp Garlic (finely chopped)

Ginger

peppercorns

Sesame seeds

tbsp Oil (for stir fry)

Oil oil

Sugar

Shao Xing wine (Chinese cooking rice

tbsp Soy sauce

¼ tsp Black pepper powder

½ tsp Baking soda

Shao Xing wine

Sesame oil

First marinade the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch. Mix it well to combine evenly and set aside for 15 minutes and prepare the vegetables.

To shallow fry the chicken pieces, heat the wok/pan into high heat about 350°F, add oil about 1' high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown by turning sides. Then remove from oil and set it aside.

Leave 2 tablespoon of oil in the wok, add chopped onions and stir fry few seconds with medium-high heat. Then follow with the dried chilli and continue stir fry for another 1 minute.

Add chopped garlic,, ginger and stir for few seconds, then follow with the crushed Sichuan peppercorns and toss well with other ingredients.

Place the fried chicken back in, pour the soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.

Turn off the heat and add spring onions and  sesame seeds. Toss well and transfer to serving plate.

This easy Spicy Szechuan Chicken stir fry made with juicy chicken and veggies tossed together with Sichuan pepper corns, dried chili in sweet and savory delicious sauce.
Super popular Szechuan chicken recipe that you can easily make at home!

Get your printable recipe ▶ 
Ingredients 
▢500 g Chicken thigh boneless skinless ( cut into bite-size cubes )
▢1 Onion cut small dices
▢1 Bell pepper cut small squares
▢1 tbsp Garlic finely chopped
▢1 tbsp Ginger cut into thin strips
▢3 Spring onion cut into 1" pieces
▢1 tbsp Sichuan peppercorns toasted and grinded into fine coarse, see in note
▢8 Dried red chilli deseeded and cut into 1cm pieces, details in note
▢1 tbsp Sesame seeds
▢2 tbsp Oil for stir fry
▢Oil for shallow frying add 1 - 1½ cup of oil according to your pan size
Chicken Marinade
▢2 tsp Sugar
▢1 tbsp Shao Xing wine Chinese cooking rice wine, see details in note
▢1 tbsp Soy sauce
▢¼ tsp Black pepper powder
▢½ tsp Baking soda
Seasonings
▢1 tbsp Sugar
▢1 tbsp Soy sauce
▢1 tbsp Shao Xing wine
▢1 tsp Sesame oil

Marinade the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch.

Mix it well to combine evenly and set aside for 15 minutes and prepare the vegetables.

To shallow fry the chicken pieces in high heat about 350°F.

Add oil about 1" high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown and set it aside.

Stir fry chopped onions and follow with the dried chilli and continue stir fry for another 1 minute.

Add chopped garlic,, ginger and stir for few seconds, then follow with the crushed Sichuan peppercorns and toss well with other ingredients.

Place the fried chicken back in, pour the soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.

Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.

#fakeaway #chineserecipes #spicyfood

Spicy Szechuan Chicken Recipe | Easy & Simple

To shallow fry the chicken pieces, heat the wok/pan into high heat about 350°F, add oil about 1&quot; high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown by turning sides. Then remove from oil and set it aside.

Szechuan Chicken is an easy recipe with a perfect harmony of sweetness and spiciness in one savory dish. Ready in less than 30 minutes, it is the ideal weekday dinner meal!

Best Szechuan Chicken

chicken breasts

cornstarch

rice wine

white pepper

vegetable oil (as needed for frying)

Szechuan peppercorn

red chilis

red chilis (whole)

yellow bell pepper

garlic (minced)

onions

peanuts

white sugar

Green onion (chopped)

Combine marinade ingredients in a bowl and add the cubed chicken. Marinate for 30 minutes or more.

Add about 2 inches of oil to a non-stick or cast iron skillet and place over medium heat. Once hot, fry the chicken until browned and crispy. Fry the chicken in one layer, if needed fry in batches. Remove and set aside on a plate.

Discard oil from the pan, leaving only about 2 tablespoons. Add the Szechuan peppercorns and dried red chilies. Fry for about 1 minute, just until fragrant.

Add the rest of the fresh red chilies, ginger, garlic, and bell peppers. Stir and fry for about 5 minutes.

Add chopped green onions and nuts. Fry for a minute.

Add back the fried chicken pieces, stir and add the sugar, rice wine, soy sauce, and sesame oil. Toss to coat.

Garnish with chopped scallions, sesame seeds, and more red chilis.

Serve as is or over rice.

Just as delicious as Chinese take-out, but made right at home, this Szechuan Chicken recipe is super easy to make and unbelievably tasty! With tender chunks of crispy chicken and veggies stir-fried to perfection with garlic, ginger, and Sichuan peppercorns, and then coated in a spicy sweet sauce, this dish is bursting with flavor!

chicken breast

soy sauce (low sodium)

Shaoxing wine

black rice vinegar rice

red bell pepper (cut in 1 inch cubes)

green bell pepper (cut in 1 inch cubes)

red chillies (deseeded,

inch ginger piece (thinly sliced)

Sichuan peppercorns (roasted and crushed)

Vegetable oil (for frying)

Chicken Breast

dark soy sauce

Red Bell Pepper

Make the sauce.

In a small bowl combine all the sauce ingredients and whisk well. Set aside.

Marinate the chicken.

Combine all the chicken and marinade ingredients (cornstarch excluded) together in a bowl. Set aside to marinate for 10 minutes.

Coat the chicken in cornstarch.

Drizzle the cornstarch over the chicken and toss well, making sure each piece is fully coated. Shake off any excess cornstarch.

Fry the chicken.

Heat a wok with about 2 inches of vegetable oil over high heat. Once the oil is hot (325°F) add the chicken and cook until golden and cooked through, should take about 3 to 4 minutes. You will need to do this in a couple batches. Transfer the chicken to a paper towel lined plate to drain.

Cook onion and aromatics.

Discard the oil from the wok and clean. Add another 1 tablespoon of vegetable oil to the wok and heat over high heat. Add the onion and cook for 1 minute. Add the bell peppers, dried red chilies, garlic, ginger and Sichuan peppercorns to the wok and sauté for another 1 to 2 minutes.

Finish the dish.

Add the cooked chicken and pour the sauce mixture over everything. Toss well and stir fry for one more minute. Serve immediately.

https://content.jwplatform.com/videos/1cgJnneJ.mp4

Szechuan Chicken. Fried chicken tossed in a sweet, savory sauce with spicy flavors and szechuan peppercorns for a mouth-tingling sensation. A Chinese main dish with bold flavors ready in 30 minutes! This serves best with rice.

Quick &amp; Easy Szechuan Chicken

lb chicken breast (or sub with skinless boneless chicken thighs)

red bell pepper (diced)

green bell pepper (diced)

onion (diced)

red chilies (or substitute with 1-2 fresh large red chillies chopped)

ginger (peeled)

cornstarch (or potato starch)

vegetable oil (or neutral oil)

1.5 tsp sichuan peppercorn powder (optional)

chicken broth (low sodium or substitute with cold water)

water (cold)

tsp baking soda (do not skip!)

tbsp vegetable oil (or any neutral oil)

Dice chicken into 1-inch pieces. Avoid making them any larger as it prevents the marinade from tenderizing (or velveting) the chicken properly. Transfer chicken pieces into a large bowl.

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Szechuan Chicken

Top 11 szechuan chicken recipes from across the web

The most viewed szechuan chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Szechuan Chicken (Schezwan Chicken)

Szechuan Chicken

Szechuan Chicken and Brussel Sprout...

Szechuan Chicken and Brussel Sprout...

Szechuan Chicken Recipe

Szechuan Chicken Recipe

Szechuan Chicken Recipe

Best Szechuan Chicken

Szechuan Chicken

Quick &amp; Easy Szechuan Chicken

Szechuan Chicken

The most viewed szechuan chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Quick & Easy Szechuan Chicken