By Jessica B. •
10 min read
Szechuan chicken is a tantalizing dish that transports your taste buds straight to the Sichuan province of China. Known for its bold and spicy flavors, this dish features juicy chicken pieces enveloped in a sweet chili glaze, enhanced by the unmistakable tingle of Sichuan peppercorns. It’s a masterful blend of heat, tanginess, and umami that makes every bite an adventure.
What sets Szechuan chicken apart is its intricate layering of flavors. The combination of Thai chili peppers, garlic, ginger, oyster sauce, and soy sauce creates a savory stir-fry with a touch of sweetness from brown sugar. The real magic, though, lies in the Sichuan peppercorns, which add a unique, mouth-numbing sensation that elevates the dish to new heights.
Whether you’re a spice lover or prefer a milder kick, Szechuan chicken can be tailored to your taste. It’s easy to prepare at home and promises to rival your favorite takeout.
What is Szechuan Chicken
Szechuan chicken, in all its aromatic splendor, hails from the Sichuan province of China. It’s a vibrant, spicy dish that truly embodies the bold flavors this cuisine is famed for. At its heart, this dish is composed of crispy chicken pieces combined with an array of colorful vegetables such as onions and bell peppers.
The cornerstone of Szechuan chicken lies in its fiery, savory sauce. I make this sauce with garlic, ginger, dried red chilis, and the pièce de résistance, Sichuan peppercorns. These peppercorns impart that signature mouth-numbing sensation and a unique citrusy heat that sets Szechuan chicken apart.
To balance the intense flavors, I include a hint of sweetness using ingredients like brown sugar, which mellows the spice and enhances the dish’s umami depth. The result is a delightful harmony of spicy, sweet, and savory that can be adjusted to your desired heat level. Whether you prefer a mild zing or a robust fiery kick, you can easily customize the spice level.
Szechuan chicken is not just about spice; it’s an intricate dance of tastes—where the richness of oyster and soy sauce mingles with the earthy notes of ginger and garlic. This results in an immediate burst of flavor with every bite, making each serving an adventure for your palate.
What makes this dish a staple in my kitchen is its simplicity. Szechuan chicken not only elevates your traditional chicken stir-fry but also offers the allure of takeout from the comfort of your home kitchen. So, whether you’re a fan of Szechuan cuisine or looking to explore Chinese dishes, this dish is a surefire way to satisfy those cravings.
Ingredients & Substitutions
In this section, I’ll delve into the essential ingredients that bring out the vibrant flavors of Szechuan Chicken, along with potential substitutions to suit dietary preferences and ingredient availability.
Szechuan Sauce
- Garlic cloves: Freshly minced for an aromatic kick.
- Hoisin sauce: Adds a caramelized sweetness. Don’t mix it up with Oyster sauce.
- Regular soy sauce: Can be replaced with low sodium or light soy sauce for a lighter version.
- Brown sugar: Essential for imparting a rich molasses flavor, unlike plain white sugar.
- Sesame oil: Adds a distinct flavor; omit if you’re allergic.
- Ground Sichuan Peppercorn Powder: Key for the authentic numbing sensation; omit if you prefer not to experience this.
- Cornstarch: Potato starch is a viable alternative for thickening.
- Low-sodium Chicken Broth: Swap with cold water if needed.
Chicken Marinade
- Cornstarch: Can be substituted with potato starch, crucial for moisture retention in chicken.
- Cold water: Combine with other marinade ingredients for consistency.
- Baking soda: A must for tenderizing chicken by altering acidity to keep it juicy.
- Neutral oil: Integral to the velveting process to ensure moist and tender chicken.
- Vegetarian version: Replace chicken with extra-firm tofu, using vegetable stock or water instead of chicken stock. Skip the marinade but season tofu with salt, black pepper, and garlic powder before starching.
- Gluten-free version: Use tamari sauce, coconut aminos, or gluten-free soy sauce in place of regular soy sauce. Select a gluten-free hoisin sauce.
Most Asian grocery stores will have the necessary Asian-specific ingredients, making it easier to recreate this dish authentically at home.
Instructions
- Marinate the Chicken: In a bowl, combine 1 pound of boneless, skinless chicken breast cut into 1-inch cubes with 2 tablespoons of cornstarch, 2 tablespoons of cold water, 1 teaspoon of baking soda, and 1 tablespoon of neutral oil. Mix well to coat the chicken evenly. Marinate for at least 15 minutes to ensure the chicken remains tender.
- Prepare the Sauce: In a separate bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of brown sugar, 1 teaspoon of sesame oil, 1 teaspoon of ground Sichuan peppercorn powder, 1 teaspoon of cornstarch, and 1/2 cup of low-sodium chicken broth. This mixture will be the base of your savory Szechuan sauce.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat and add 2 tablespoons of neutral oil. Once hot, add the marinated chicken. Stir-fry for 5 to 7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add 1 tablespoon of oil if needed. Reduce the heat to medium and add 3 cloves of chopped garlic, 1 tablespoon of finely grated ginger, and 4 dried red chilis. Sauté for 30 seconds until the garlic and ginger are fragrant.
- Combine Ingredients: Return the chicken to the skillet. Pour in the prepared sauce mixture and stir well to coat the chicken. Add 1 finely sliced onion and 1 sliced bell pepper. Continue to stir-fry everything together for 3 minutes until the vegetables are tender-crisp.
- Adjust Spice Levels: Taste the dish and adjust the spice level if necessary. You can add additional dried red chilis or Sichuan peppercorn powder to increase the heat to your liking.
- Serve: Once everything is well combined and heated through, remove the skillet from heat. Garnish with sliced green onions if desired. Serve the Szechuan chicken hot with steamed rice or your favorite noodles for a complete meal.
FAQ
What is Szechuan Chicken?
Szechuan chicken is a spicy and flavorful dish originating from the Sichuan province in China. It combines juicy chicken with a sweet chili glaze and Sichuan peppercorns for a unique mouth-numbing sensation. It’s known for its bold flavors, using ingredients like garlic, ginger, Thai chili peppers, and soy sauce.
How Spicy is Szechuan Chicken?
The spice level of Szechuan chicken can vary depending on personal preference. The dish is naturally spicy due to the use of Sichuan peppercorns and dried red chilis. However, you can adjust the spice level by varying the amount of chili peppers or omitting them altogether.
Can I Make a Vegetarian Version of Szechuan Chicken?
Yes, you can substitute the chicken with extra-firm tofu to make a vegetarian version. Tofu absorbs the flavors of the sauce well, providing a delicious plant-based alternative that still captures the essence of Szechuan cuisine.
Are There Gluten-Free Substitutes for Szechuan Chicken?
To make this dish gluten-free, you can use tamari or gluten-free soy sauce in place of regular soy sauce. Ensure all other ingredients, like hoisin sauce, are certified gluten-free.
What Can I Serve with Szechuan Chicken?
Szechuan chicken pairs well with steamed rice or noodles. The neutral flavor of these side dishes balances the rich, spicy flavors of the chicken. You can also add a side of stir-fried vegetables for added texture and nutrition.
Why Use Cornstarch in the Marinade?
Cornstarch in the marinade helps retain moisture and makes the chicken tender during cooking. It creates a smooth texture, enhancing the dish’s overall mouthfeel by coating the chicken pieces evenly for crispiness when stir-fried.
Where Can I Find Sichuan Peppercorns?
Sichuan peppercorns are available at most Asian grocery stores. They are known for their lemony flavor and provide the signature numbing effect characteristic of Szechuan cuisine.
Can I Prepare Szechuan Chicken in Advance?
You can marinate the chicken and prepare the sauce in advance to save time. Store them separately in airtight containers in the refrigerator for up to a day. When ready to serve, simply stir-fry the ingredients following the recipe steps.
Quick & Easy Szechuan Chicken
Ingredients
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 tablespoon neutral oil
- For the Szechuan Sauce:
- 3 cloves garlic, minced
- 1 tablespoon hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon ground Sichuan peppercorn powder
- 1 tablespoon cornstarch
- 1/4 cup low-sodium chicken broth
For Stir-Fry:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 5-6 dried red chilies
- 1-inch piece ginger, minced
Instructions
- Marinate the Chicken:In a bowl, combine the chicken pieces with cornstarch, cold water, baking soda, and neutral oil. Stir to coat evenly. Let it marinate for at least 20 minutes to enhance tenderness and moisture.
- Prepare the Szechuan Sauce:In a small bowl, whisk together minced garlic, hoisin sauce, soy sauce, brown sugar, sesame oil, ground Sichuan peppercorn powder, and cornstarch. Gradually add the chicken broth while whisking to ensure a smooth sauce consistency. Set aside.
- Cook the Chicken:Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated chicken pieces in a single layer. Stir-fry for 5-7 minutes until the chicken is golden brown and cooked through. Remove and set aside.
- Sauté the Aromatics:In the same skillet, add the sliced onion, red bell pepper, dried red chilies, and minced ginger. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- Combine and Cook:Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared Szechuan sauce over everything. Stir well to coat the chicken and vegetables in the sauce.
- Simmer to Thicken:Lower the heat and let the mixture simmer for 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Serve:Transfer the Szechuan chicken to a serving dish. Optionally, garnish with chopped green onions or sesame seeds. Serve immediately with steamed rice or noodles for a full meal experience.
Notes
Nutrition
Szechuan chicken offers an exciting journey into the heart of Sichuan cuisine right from your kitchen. With its vibrant flavors and customizable spice levels, it’s a dish that caters to both adventurous palates and those seeking comfort in a familiar stir-fry. The combination of juicy chicken, colorful vegetables, and a savory, spicy sauce creates a meal that’s as satisfying as it is flavorful. Whether you’re a fan of bold, spicy dishes or exploring Chinese cuisine for the first time, Szechuan chicken is a delightful option. So gather your ingredients and enjoy the rich, mouth-numbing taste of this classic dish at home.
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