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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.

(Makes 4 Servings)

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Szechuan Chicken Recipe

  • Author: Bobby


  • 2lbs boneless skinless chicken breasts (cut into strips)
  • A ½ cup of corn starch
  • oil (for deep frying)
  • Sauce-
  • 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




  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.
  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.
  3. 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.
  4. In a serving bowl (or in the two) toss the chicken bits with the sauce. Garnish with green onions and peanuts.


  1. s, stockwell says:

    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

  2. zain says:

    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 🙂

  3. sree says:

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

  4. charles says:

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

  5. Lawrence says:

    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.

  6. Brandy says:

    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!

  7. ice1chris says:

    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!

  8. andrea says:

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

  9. kevin says:

    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!

  10. sharon says:

    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 🙂

  11. mimie says:

    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. 😉

  12. Bobby says:

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

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