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

Ingredients

Scale
  • 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

 

 


Instructions

  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.

19 thoughts on “Szechuan Chicken Recipe”

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

  2. 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

  3. 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 🙂

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

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

  6. 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.

  7. 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!

  8. 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!

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

  10. 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!

  11. 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 🙂

  12. 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. 😉

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

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