chicken Szechuan

Photo: Claudia Concas

Szechuan Chicken

Szechuan Chicken is a spicy, crispy chicken recipe from Sichuan Region in China: discover the original recipe and try to make it at home.

28 March, 2022
Average: 3 (3 votes)

serves for



400g Skinless, breast or thighs
White onion
Red Pepper
Yellow Bell Peppers
Cane Sugar
1 tbsp
1 cup
Garlic Powder
1 tsp
Dark soy sauce
3 tbsp
Sesame Oil
3 tbsp
Chicken stock
5 tbsp
Szechuan pepper
1 tsp (optional)
Sunflower oil
Kosher Salt

Chinese recipes are innumerable and frequently interesting and tasty. This very spicy recipe comes from traditional Chinese cuisine and is full of the typical flavours of the dishes of this region. It doesn't take long to prepare this recipe even for those who are not skilled in the kitchen.

Step 01

Szechuan chicken

Start with the chicken. Cut it into pieces of equal size that are not too small so that the meat can have the same cooking time. Put the cornstarch in a bowl (set aside a spoon) and toss the chicken in the flour.

Step 02

chicken cooking in a wok

In a non-stick pan, pour a drizzle of seed oil and when hot, add the floured chicken. Cook the chicken nuggets for 3/4 minutes so that they become crunchy and amber on the outside.

In the meantime, wash the peppers, remove the stalk, seeds and internal filaments, then cut them into small pieces.

Peel the onion and cut this into small pieces of the same size as the peppers.

Step 03

peppers in a wok

When the chicken is well browned, remove it from the pan and keep it warm in a covered bowl. In the same pan, add the peppers, onion, whole chillies, garlic powder and freshly grated ginger. Season with salt and bring to the fire to dry the vegetables. It will take about 5 minutes on high heat. If you have decided to add it, now is the time to add the Szechuan pepper.

Step 04

preparing the Szechuan sauce

Meanwhile, prepare the sauce by combining the soy sauce, sesame oil, chicken broth, sugar and a tablespoon of cornstarch in a bowl. Mix very well.

Step 05

Szechuan chicken in a wok

Add the chicken to the vegetables and cook for another 5 minutes, then add the sauce and mix well. After 30 seconds your super creamy and spicy Szechuan chicken is ready. Serve it alone or accompanied with white rice. If you like, you can add chopped fresh parsley or coriander.

Tip & Tricks

The use of corn starch instead of normal flour, both in the flour and in the preparation of the sauce, gives the dish a creamy texture.


This recipe has its origins in the Szechuan region, a place where every dish is prepared with spicy hints. Also typical of this area is Szechuan pepper, a fragrant berry that is added to dishes dried or in powder.


For a slightly less spicy Szechuan chicken, you can remove the seeds from the peppers or add less during cooking. To give a note of freshness you can add the grated lime or lemon zest just before serving.



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav