Szechuan Chicken Recipe

Szechuan chicken is a spicy Chinese chicken dish. It consists of breaded chicken bits tossed in a spicy and flavorful sauce. The sauce uses ingredients such as oyster sauce and chicken broth to give it that amazing flavor. Most of the spice comes from dried chili peppers. I know authentically you would be using Szechuan peppercorns but these can be a little hard to find in some places. This dish reminds me a lot of Kung Pao Chicken. The original recipe called for a batter but I decided a light coating of cornstarch would be better as I prefer my chicken bits to be crispy. This dish is great served with rice and vegetables. Enjoy.

2lbs boneless skinless chicken breasts (cut into strips)
½ cup corn starch
oil (for deep frying)
2 tablespoons oil
3 tablespoons oyster sauce
6 tablespoons low sodium soy sauce
½ cup low sodium chicken broth
6 red dried chili peppers (or more depending on how spicy you want the sauce)
1 tablespoon sherry 
2 garlic cloves (minced)
¼ teaspoon fresh ginger (minced)
3 green onions (chopped)
¼ cup dry roasted peanuts
2 teaspoons cornstarch
2 teaspoons cold water

Cooking Instructions:

Step 1:
In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.
Step 2: In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.

Step 3: In a serving bowl (or in the wok) toss the chicken bits with the sauce. Garnish with green onions and peanuts.
(Makes 4 Servings)


20 Responses to “Szechuan Chicken Recipe”

  1. Bunny — April 21, 2009 @ 5:54 pm

    The recipes you give us make my family think I’m a pretty darn good cook!! Thank you!!!

  2. Kevin — April 21, 2009 @ 7:13 pm

    That chicken looks good! I like the peanut and chili garnish.

  3. JoDee — April 21, 2009 @ 7:18 pm

    This looks great, I sure hope mine turns out as beautiful!! Thanks I can’t wait to try it.

  4. s, stockwell — April 21, 2009 @ 8:51 pm

    This is such a great idea and now more than ever we need to cook it at home. Forget the take out and the order in! This recipe rocks! best from Santa Barbara, s

  5. zain — April 22, 2009 @ 6:08 am

    am Speechless i went through all ur Recipes & its look very gerat i will try it all i love cooking so much special cooking chicken. thanksss u give me some idea for chicken
    Best regard 🙂

  6. sree — May 27, 2009 @ 10:39 am

    schezuan chicken looks absolutely delicious.!!!!
    Landed here from my kitchen treasures… got an awesome blog with array of wonderful recipes..

  7. charles — May 27, 2009 @ 3:26 pm

    I am currently making this for everyone. I’m thoroughly excited and cannot wait to try this. Thank you so much for this recipe!!!

  8. Lawrence — May 31, 2009 @ 6:29 pm

    Excellent recipe.
    For cooking oil, I use peanut oil (not refined) with a tablespoon of sesame oil instead of the standard olive or veggie oil. Gives lots more authentic flavor.

  9. Brandy — August 17, 2009 @ 2:31 pm

    I’m hoping I’ll get the chance to try this lovely looking recipie this friday. If so I’ll tell you how it turned out!

  10. ice1chris — August 23, 2009 @ 8:07 am

    Why does everyone post their comments prior to making the recipe.

    I want to know your thoughts and comments after you have tried the recipes!

  11. Anna — September 12, 2009 @ 7:35 am

    It was easy and very delicious. Took a bit more than 20 minutes overall.

  12. andrea — January 11, 2010 @ 10:39 am

    I made this using vegetarian chicken I bought in china town….turned out fabulous! Thank you so much for the recipe

  13. kevin — April 14, 2011 @ 9:29 pm

    This is a good recipe. I have made it with both chicken and shrimp with good results. One thing that should be emphasized is that the recipe calls for low sodium soy sauce. I found out the hard way that 6T of regular soy sauce will make the brown sauce WAY too salty!

  14. sharon — March 5, 2012 @ 1:34 pm

    Loved it, loved it. Am from Australia but was in Canada for a few months and had it there but have never been able to copy the flavour back in Australia until now and this was just right! Thanks for sharing your recipe 🙂

  15. Riri-cuisine — March 30, 2012 @ 5:44 am

    This recipe looks absolutely delicious, I can’t wait to cook this one 🙂

  16. mimie — July 23, 2012 @ 9:21 pm

    Hi. I would love to try this recipe but as a Muslim, I would like to know what can be used to replace sherry? Pls, am eager to try this out for my family. 😉

  17. Bobby — July 23, 2012 @ 9:29 pm

    mimie- I would recommend replacing the sherry with chicken broth, or you can just leave it out if you want.

  18. sheryl — February 15, 2013 @ 12:58 am

    Awesome.cant wait to try.luks realy yummy,

  19. asad raza — April 9, 2013 @ 12:36 am

    sir i want to use you image just for institutional purpose can i use


  20. Shauna — December 8, 2015 @ 3:28 am

    I made this with several adjustments (to make it similar to a nearby restaurant’s dish). I omitted the peanuts. I doubled the sauce (so it could soak the fried rice we made, too) and added a significant amount of brown sugar. I also used quite a bit of fresh ginger, 1-2 T, instead of the amount suggested. The rest was followed by the letter and it (finally!) got me a result I have been working towards for a couple of years. I was extremely happy with the results thank the author very much for sharing.

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