This Szechuan Chicken is the perfect way to make a take-out style feast that’s so much healthier! I know, there’s fried chicken involved here but by making this dish from scratch you’re using wholesome ingredients and skipping a lot of unnecessary sugar and salt.
I also have tips on how to skip the fried chicken altogether if you’d like a lighter version that’s still packed with flavor.
And if you love recreating your favorite take-out classic at home be sure to check out my Kung Pao Chicken, Chicken Chow Mein, or Teriyaki Chicken they are super easy and the perfect way to satisfy that comfort food craving!
some ingredient notes
Cornstarch – This is the secret ingredient to super crispy and delicious chicken. Simply toss the chicken in cornstarch and it’s ready for frying.
Chiles de Arbol – Dried chiles de arbol—these are tiny chiles, and not too hot. I honestly like them for the visual impact. If you can’t find them with the Hispanic foods, hit up your local specialty market.
Sambal olek – This Thai chile paste similar in heat to Sriracha, but less vinegary. It’s on the international foods aisle.
Szechuan Peppercorns – Also called Sichuan peppercorns, they’re actually in the citrus family, and have a floral heat that causes your tongue to tingle! You’ll probably have to shop for these online or at a specialty market, but you should totally give them a try. If you can’t find them, feel free to leave them out; this dish is still plenty delicious without them.
Ginger and Garlic – It’s super important to use fresh ginger and garlic, they’re the base for most Chinese dishes and give this chicken recipe such a wonderful flavor!
How to Make Szechuan Chicken
1. In a small bowl, stir together soy sauce, vinegar, chile paste, and honey, if using. Set aside.
2. Meanwhile, sprinkle chicken evenly with salt and pepper. Place in a medium bowl, and add cornstarch; toss to coat.
3. Heat the oil then fry chicken in batches until light golden brown. Remove from oil, and let drain on a plate lined with paper towels.
4. Add garlic, ginger, chiles, and Szechuan peppercorns to a pan. Cook, stirring occasionally, until fragrant.
5. Add scallions and snow peas; cook, stirring occasionally, 2 minutes. Return chicken to pan; add sauce, stirring to coat.
6. Serve over rice; garnish with sesame seeds and additional scallions, if desired.
Tips and ideas for making this recipe
- You can easily control the heat of the sauce by adding in more or less chile paste but be careful it’s pretty strong stuff.
- For a lighter version skip the batter and frying the chicken in just a little oil.
- Add in any veggies you like, broccoli and bell peppers work really well.
- Always use fresh garlic and ginger for an authentic flavor.
- If you don’t have snow peas you can replace them with another vegetable.
Frequently Asked Questions
What’s the difference between Szechuan Chicken and General Tso?
Although both of these dishes are Chinese takeout favorites there are quite a few differences between them. Szechuan chicken is battered and fried whereas General Tso chicken is stir-fried without batter.
General Tso is made with different vegetables, mainly broccoli and peppers, and has a much sweeter sauce than Szechuan chicken which is much spicier!
Where does the name of this dish come from?
Szechuan refers to something originating from the Sichuan province in China. Szechuan style dishes are usually heavily flavored with garlic and use Szechuan (Sichuan) peppercorns.
How spicy is it?
This Szechuan chicken does have a spicy kick thanks to the chile paste but I haven’t gone overboard! If you’re sensitive to spicy food then I recommend adding half of the chile paste and taste it first then add more if needed.
If you love spicy food then you can easily adjust the recipe to your liking.
How can I make this recipe healthier?
I don’t often fry food at my house, but I chose to pan-fry the chicken in this recipe for a little extra crunch. If you’d like to simplify this recipe and skip the frying, simply stir-fry the chicken in a couple of tablespoons of canola oil.
What can I serve this with?
Like most homemade Chinese takeout dishes I love to serve this with brown rice it’s delicious and soaks up all the delicious saucy flavors. You could also go with Chinese noodles or add in some bamboo shoots for more crunch. If you’re looking for a low carb option add in more veggies such as broccoli or peppers to bulk it out and add delicious flavor!
Can I freeze this?
Absolutely, put your cold leftovers in suitable freezer containers and freeze. Make sure to thaw completely before reheating. Leftovers can also be stored in the fridge for 1-2 days and eaten cold or reheated in a skillet until piping hot.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Szechuan Chicken Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Szechuan Chicken with Snow Peas
Ingredients
- 1/4 cup soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. chile paste such as sambal olek
- 1 Tbsp. honey optional
- Canola oil for frying
- 2 boneless skinless chicken breasts cut into 1-inch pieces
- 2 tsp. kosher salt
- ½ tsp. ground black pepper
- 1/3 cup cornstarch
- 2 tsp. sesame oil
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 4 chiles de arbol or other dried chiles, optional
- 1 tsp. Szechuan peppercorns optional
- 1 bunch scallions chopped and divided
- 6 oz. snow peas about 2 cups
- 1 Tbsp. sesame seeds
Instructions
- In a small bowl, stir together soy sauce, vinegar, chile paste, and honey, if using. Set aside.
- In a large deep skillet or wok, add canola to reach a depth of 1 ½ to 2 inches. Heat over medium-high heat until oil reaches 360.
- Meanwhile, sprinkle chicken evenly with salt and pepper. Place in a medium bowl, and add cornstarch; toss to coat.
- When oil reaches temperature, fry chicken in batches until light golden brown, about 3
- minutes per batch. Remove from oil, and let drain on a plate lined with paper towels. Reserve 1 tablespoon oil from skillet; discard remaining oil.
- Reduce heat to medium. Add sesame oil to 1 tablespoon oil in pan; add garlic, ginger, chiles, and Szechuan peppercorns, if using. Cook, stirring occasionally, until fragrant, about 1 minute.
- Add scallions and snow peas; cook, stirring occasionally, 2 minutes. Return chicken to pan; add sauce, stirring to coat.
- Serve over rice; garnish with sesame seeds and additional scallions, if desired.
Notes
- You can easily control the heat of the sauce by adding in more or less chile paste but be careful it's pretty strong stuff.
- For a lighter version skip the batter and frying the chicken in just a little oil.
- Add in any veggies you like, broccoli and bell peppers work really well.
- Always use fresh garlic and ginger for an authentic flavor.
- Leftovers can be stored in the fridge for 1-2 days and eaten cold or reheated in a skillet until piping hot.
- You can also freeze this in suitable containers.
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