A Chinese Take Out Classic — Szechuan Chicken

It’s Asian American and Pacific Islander Heritage Month and we’re cooking up a saucy, spicy and tangy dish originating in the Sichuan region known as Szechuan Chicken. 

The dish has multiple name variations and can be seen on a Chinese-American menu as Sichuan, Szechwan, Szechuan or Mala chicken.

The chicken is marinated and coated in corn starch, double fried for extra crispiness and simmered in a mixture of spicy sichuan peppers and other vegetables in a sticky sauce. The star of this dish are the sichuan peppers and peppercorns used to give it that mouth tingling flavor, but the recipe also uses classic Chinese spices like garlic and ginger to offset the heat and complete the flavor profile. 

If you’d like to make this spicy and savory dish for yourself, follow the steps below! 

Ingredients

For the Chicken Marinade

• 1-1/2 lbs chicken breast or thigh, cut into 1-inch pieces
• 2 tbsp soy sauce 
• 1 tbsp Shaoxing wine 
• 1 tbsp sesame oil 
• 1/2 cup cornstarch or potato starch 
• Oil, to fry 

For the Sauce

• 3 tbsp soy sauce 
• 2 tsp dark soy sauce 
• 2 tbsp Shaoxing wine 
• 1 tbsp brown sugar 
• 1 tbsp rice vinegar 
• 1 tbsp hoisin sauce 
• 1 tbsp sesame oil 
• 1 tsp cornstarch 

For the Stir Fry

• 1 red bell pepper, cut into square pieces 
• 1 green bell pepper, cut into square pieces 
• 1 white onion, thinly sliced 
• 5-6 garlic cloves, minced 
• 1-inch piece fresh ginger, minced 
• Dried Sichuan peppers (amount depends on your heat preference. I used about 1/2 cup)
• 1 tbsp ground Sichuan peppercorns 
• Salt and pepper, to taste 

Recipe

1. In a medium sized bowl, add all the chicken and marinade ingredients and mix thoroughly. Set aside and allow to marinate as you work on the other components of the dish. 
2. Prep all the vegetables and set aside. 
3. In a medium bowl, add all the ingredients for the sauce and mix thoroughly. Set aside. 
4. In a large skillet over medium heat, add about two inches of oil to coat the pan. 
5. When the oil is ready, cook the chicken in batches frying for about 4 minutes per side. Remove and drain. 
6. When all the chicken is done, fry again, in batches for additional 1-2 minutes or until golden brown. Set aside on paper towel to drain excess oil.
7. Next, it’s time to cook the vegetables. In another medium pan over medium heat, add about 2 tbsp of neutral oil. 
8. When the oil is hot, add the red and green bell peppers along with the onions. Allow to cook for about 3-4 minutes or until softened. 
9. Add the ginger and garlic and let cook for an additional 1-2 minutes. 
10. Add the chicken back to the pan and mix thoroughly. Then, add the sauce and mix again. 
11. Lastly, add the dried whole peppers and ground peppercorn. Mix thoroughly and allow to cook for an additional 2-3 minutes or until the chicken is fully coated, the chilis are softened and the sauce is thickened.
12. Served over white rice and enjoy!