This Szechuan Chicken is the classic Chinese dish made with chicken thighs, Szechuan peppercorns, dried chilis, garlic, ginger and green onions. It makes a fabulous dinner idea for anyone who loves spicy food!
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5 from 1 vote

Szechuan Chicken

Szechuan Chicken is flavorful and spicy sizzling chicken made within 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese, Sichuan, Szechuan
Keyword: szechuan chicken
Servings: 4 servings
Calories: 640kcal
Author: TipBuzz



  • 3 tbsp soy sauce low-sodium recommended
  • 1 tbsp rice wine vinegar or other cooking wine
  • 1 tbsp cornstarch


  • 1 ½ lbs chicken thighs or chicken breasts
  • ½ cup canola oil I used peanut oil
  • 1 tbsp fresh garlic minced
  • 1 tbsp fresh ginger peeled and minced
  • 3 tbsp Szechuan peppercorns
  • 4-40 chili peppers cayenne peppers
  • ½ tsp salt or more or less to taste

Serving – optional

  • Steamed white rice
  • green onions minced
  • sesame seeds


  • In a medium bowl, whisk together the soy sauce, rice wine and cornstarch until combined.
  • Mix in the chicken pieces and reserve for 10-15 minutes. Meanwhile, prepare the other ingredients.
  • Set aside a paper-towel lined plate.
  • Place a large skillet over medium-high heat. Add the oil and when shimmering hot, add the chicken.
  • Fry for 1-2 minutes until golden and crispy, turning occasionally using a slotted spoon.
  • Remove chicken to a prepared plate and reduce heat to medium.
  • Remove excess oil from the skillet and then add in garlic, ginger, Szechuan peppercorns and dried chilis.
  • Sauté for one minute until fragrant and add in the cooked chicken.
  • Toss until combined and remove from heat.
  • Garnish with optional minced green onion. Serve with rice or noodles and enjoy!


  • If you wish to add vegetables, you can sauté chunks of bell peppers along with the garlic and ginger.
  • You can cook Szechuan chicken ahead of time and then reheat in a skillet or microwave for 4-5 minutes. Store in an airtight container in the fridge for up to 3 days.
  • If you are unable to get Szechuan peppercorns, try a 1:1 substitution of coriander seeds instead.
  • Using a large nonstick skillet will give enough room to fry the chicken. Complete in several batches if you have a smaller skillet.


Calories: 640kcal | Carbohydrates: 4g | Protein: 28g | Fat: 56g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 532mg | Potassium: 379mg | Vitamin A: 265IU | Vitamin C: 0.7mg | Calcium: 17mg | Iron: 1.4mg