I finally perfected my Szechuan Chicken Recipe by pairing toasted Szechuan peppercorns with a lightning-fast dry stir-fry technique, and I had to share the unusual tip that makes Laziji sing.

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I adore the crackle of heat and the mouth-tingle from Szechuan peppercorns when I make Szechuan chicken. Using boneless skinless chicken thighs keeps things juicy and messy in the best way.

This Szechuan Chicken Recipe always confuses people because it’s dry, intense and kinda addictive, not the saucy thing they expect. Sometimes I mess up the timing and it turns out even better, but that’s part of its charm.

I pin it with other Sichuan Recipes because it belongs there. It’s bold, it wakes you up, and once you try it you’ll keep thinking about it, seriously.

Ingredients

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Chicken thighs: Rich in protein and iron, juicy and forgiving, higher fat for deep flavor.
Szechuan peppercorns: Numbing citrusy spice, low calories, adds floral tingling more than sheer heat.
Dried red chilies: Give heat, vitamin A, mostly capsaicin, lively smoky spicy punch and warmth.
Doubanjiang: Salty fermented bean paste, umami forward, adds deep savory and slight tang.
Cornstarch: Creates crunchy coating, mostly carbs, helps seal juices but adds carbs and crispness.
Garlic and ginger: Aromatic duo, anti inflammatory perks, brightens flavor and helps balance heat.
Scallions: Fresh oniony crunch, low calorie, adds brightness and slight bite and color.
Sesame oil: Fragrant finish, tiny calories per drizzle, gives toasty nutty note and aroma.

Ingredient Quantities

1 lb (450 g) boneless skinless chicken thighs, cut into about 1 inch pieces

1 tablespoon light soy sauce (for marinade)

1 tablespoon Shaoxing wine or dry sherry

1 teaspoon cornstarch (for marinade)

1/2 teaspoon salt

1/2 cup (60 g) cornstarch or potato starch for coating

Vegetable oil for deep frying, about 4 cups (1 L)

2 tablespoons Szechuan peppercorns, whole, lightly crushed

20 to 30 whole dried red chilies (eg facing heaven chilies), stems trimmed

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

4 scallions (green onions), white and green parts separated, cut into 1 inch pieces

1 tablespoon Doubanjiang (Pixian broad bean chili paste), optional but recommended

1 tablespoon light soy sauce (for sauce)

1 teaspoon sugar

1 teaspoon rice vinegar or Chinese black vinegar

1 tablespoon chicken stock or water

1 teaspoon sesame oil

Salt to taste

How to Make this

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1. Marinate the chicken: toss the 1 lb chicken thigh pieces with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon cornstarch and 1/2 teaspoon salt; let sit 15 to 20 minutes while you prep other ingredients.

2. Coat the chicken: pat the pieces lightly dry then toss in 1/2 cup cornstarch or potato starch so each piece is well coated, shake off excess.

3. Heat the oil: pour about 4 cups vegetable oil into a deep pot or wok and heat until a deep fry temperature, about 320 F / 160 C for the first fry; a thermometer helps, dont guess.

4. First fry and rest: fry the chicken in batches so you dont crowd the pot, about 3 to 4 minutes per batch until just cooked through and pale golden; remove to a wire rack or paper towel and let rest 5 minutes.

5. Second fry for crispiness: raise the oil to about 375 F / 190 C and fry the chicken again in batches until crisp and deep golden, about 1 to 2 minutes; drain on a rack, season lightly with a pinch of salt.

6. Prep the aromatics and sauce: lightly crush 2 tablespoons Szechuan peppercorns; trim stems off 20 to 30 dried red chilies; mix 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 teaspoon rice vinegar or black vinegar, 1 tablespoon chicken stock or water and 1 teaspoon sesame oil in a bowl; have 4 minced garlic, 1 tablespoon minced ginger, white parts of 4 scallions cut into 1 inch pieces and green parts separated and ready.

7. Stir fry the spices: heat 1 to 2 tablespoons of the frying oil in a clean wok over medium high heat until shimmering; add the crushed peppercorns and the dried chilies, stir constantly 30 to 60 seconds until fragrant but not burned, take care the chilies can smoke.

8. Build the flavor: add the minced garlic and ginger and the scallion whites, stir 20 to 30 seconds, then add 1 tablespoon Doubanjiang if using and fry together until the oil turns red and aromatic.

9. Finish the dish: pour in the sauce mixture, let it bubble once, then quickly add the fried chicken and toss to coat evenly, stir in the scallion greens, taste and adjust salt; finish with another drizzle of sesame oil if you like and serve hot.

Equipment Needed

1. Heavy deep pot or wok (12 inch wok or 4–6 quart pot) for deep frying
2. Deep-fry thermometer (instant-read or clip-on) to monitor 320 F and 375 F, dont guess
3. Wire rack set over a rimmed baking sheet for draining and resting
4. Spider strainer or slotted spoon plus a pair of long tongs for batch frying
5. Mixing bowls (at least 2) for the marinade and the coating station
6. Measuring spoons and measuring cup, plus a small bowl for the sauce mix
7. Sharp chef knife and cutting board for cutting the chicken, chilies and scallions
8. Mortar and pestle or small spice grinder to lightly crush the Szechuan peppercorns
9. Heatproof spatula or wooden spoon for stir frying the aromatics

FAQ

Can I use chicken breast instead of thighs? Yes you can, but breast dries out easier. Marinate a bit longer, cut into even pieces, and watch the frying time — about 3 to 4 minutes at 350 to 375 F for 1 inch pieces. Thighs stay juicier though.

Do I have to deep fry the chicken? No. You can shallow fry in a few tablespoons of oil until crisp, or bake on a wire rack at 425 F for 20 to 25 minutes flipping once. Deep frying gives the crispiest result, but these swaps work if you want less oil.

Cornstarch or potato starch which is better for coating? Potato starch gives a lighter, crunchier crust, cornstarch is perfectly fine and easier to find. Use a teaspoon of cornstarch in the marinade to velvet the meat, and the 1/2 cup starch for the outer coating.

How do I make it less spicy? Trim out some or all chili seeds, use fewer dried chilies, and cut back on Doubanjiang. Also reduce Szechuan peppercorns if you do not want the numbing tingle. Adding a touch more sugar or stock will tame heat too.

How should I store and reheat leftovers? Keep chicken and sauce separate in airtight containers for up to 3 days. Reheat in a 400 F oven or air fryer till crisp about 5 to 8 minutes. Microwave makes it soggy so avoid if you want crunch.

Can I prep ahead or freeze this? Yes. Marinade can sit a few hours in the fridge. You can also fry the chicken, freeze it spread on a tray then bag it. Reheat from frozen in a hot oven or air fryer to regain crisp. The sauce is best made fresh but will keep a couple days in the fridge.

Easy Szechuan Chicken Recipe Substitutions and Variations

Szechuan peppercorns: no perfect swap but try a 1:1 mix of toasted coriander seeds and black peppercorns plus a pinch of lemon or lime zest to get that citrusy buzz. Not exact, but it’ll add a similar bright, tingling note.
Doubanjiang (Pixian chili paste): mix 1 tsp miso + 1 tsp gochujang or sambal oelek + 1/2 tsp soy sauce to mimic the salty, fermented heat. it’s not identical but gives the umami and chili punch.
Dried red chilies: use 1 to 2 tsp crushed red pepper flakes or 1 tsp cayenne for dry heat, OR 3 to 5 fresh Thai or serrano chiles sliced for a fresher, sharper heat; tone down amounts if you cant handle spice.
Cornstarch for coating: potato starch or tapioca starch 1:1 will give the same super-crispy crust. if you only have all-purpose flour, use 3/4 cup flour + 2 tbsp cornstarch for a decent fry.

Pro Tips

– Pat the chicken almost completely dry after marinating, then let the coated pieces sit on a wire rack for 8 to 10 minutes before frying. it helps the starch stick better and gives a thinner crunchy crust instead of a cakey one.

– Don’t crowd the pot and keep a thermometer in the oil. frying in small batches keeps the oil temp steady so each piece cooks the same, and it stops soggy chicken. if the oil drops too low, the coating absorbs oil and gets greasy.

– Treat the chilies and peppercorns like delicate aromatics, not heat sources. heat oil gently, toss them in for just long enough to wake up the flavor, then add the garlic and ginger quick so nothing burns. if the chilies start smoking, turn the heat down or lift the wok off the flame for a few seconds.

– For an even glossy coating, warm the sauce then add the chicken off the flame and toss fast, using a couple tablespoons of the frying oil if you need more sheen or to help the paste spread. finish with the scallion greens right at the end so they stay bright, not limp.