Name: Spicy Szechuan Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound chicken breast chopped into bite-sized pieces; 1/4 cup soy sauce; Salt and pepper to taste; 1/2 cup corn starch; 1 tablespoon sesame oil; 1 large bell pepper chopped; 2 serrano peppers chopped (optional); 10 dried chile de arbol peppers (optional); 1 tablespoon Szechuan peppercorns; 1/4 cup peanuts chopped; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon ground ginger; 1 tablespoon honey; 1 tablespoon chili garlic sauce; 1 teaspoon garlic powder; 1 teaspoon crushed red pepper flakes; 1-2 tablespoons cornstarch; 1/2 - 1 teaspoon Szechuan peppercorns (lightly toasted and ground); 1/2 - 1 teaspoon Chinese 5 spice; 1/2 cup chicken stock (optional); 1 teaspoon sriracha (optional); Cooked white rice or noodles; Spicy chili flakes

If you love bold flavors that pack a punch, then this Spicy Szechuan Chicken Recipe is going to become your new favorite go-to dinner. It’s crispy, vibrant, and dripping with that classic Szechuan heat and tang.

The image shows a close-up view of a pan filled with stir-fried pieces of brown-colored meat coated in a shiny sauce, mixed with bright red dried chili peppers scattered throughout. Chopped green and orange bell peppers add vibrant colors and a slightly crisp texture, while small pieces of chopped green onions and pale peanuts are sprinkled on top as garnishes. The pan has a dark, textured surface with a honeycomb pattern, and the dish looks hot and freshly cooked. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Szechuan Chicken Recipe
Top Tip
How to Serve Spicy Szechuan Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Szechuan Chicken Recipe

Why You'll Love This Recipe

I remember the first time I tried making a Szechuan chicken at home—this recipe nailed that fiery, numbing sensation I crave without a complicated ingredient list or hours in the kitchen. It’s quick, satisfying, and keeps you coming back for more.

Crispy & Flavorful: Each piece of chicken gets coated in corn starch for that perfect crunch.
Bold, Balanced Sauce: The homemade Szechuan sauce balances spicy, tangy, and savory notes beautifully.
Quick & Easy: Ready in just 25 minutes—perfect for weeknight dinners.
Customizable Heat: Add or skip serrano and dried peppers depending on your spice tolerance.

Ingredients & Why They Work

I like to keep the ingredient list straightforward and fresh—most of these you probably have on hand. When shopping, look for fresh bell peppers with vibrant colors and check that your Szechuan peppercorns smell fragrant and citrusy for the best flavor kick.

Flat lay of fresh raw chicken breast pieces next to a small white bowl of dark soy sauce, whole uncracked brown eggs, a large vibrant red bell pepper chopped, two bright green serrano peppers sliced, a handful of dried red chile de arbol peppers, whole Szechuan peppercorns scattered, chopped raw peanuts in a small white bowl, a small white bowl containing golden sesame oil, fresh minced ginger roots, a small white bowl of honey with a honey dipper removed, a small white bowl of fiery red chili garlic sauce, a small white bowl of crushed red pepper flakes, small white bowl with ground Chinese five spice, a small white bowl of rice vinegar, small white bowl with cornstarch powder, and a portion of cooked white rice arranged neatly with perfect symmetry — no utensils, no packaging, no duplicates, all ingredients fresh and natural, simple white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Lean and tender, it soaks up marinade beautifully; you can swap chicken thighs for juicier bites.
Soy sauce: Adds the essential salty umami base to both marinade and sauce.
Corn starch: Creates that crispy coating on the chicken and thickens the sauce.
Sesame oil: Infuses a nutty, toasty aroma that’s signature to Szechuan dishes.
Bell peppers: Add sweetness and crunch, balancing the heat perfectly.
Serrano peppers: Optional, but they bring fresh, sharp heat if you like it spicy.
Dried chile de arbol peppers: Provide a deeper, smoky heat to the dish.
Szechuan peppercorns: Essential for that iconic numbing tingling sensation.
Peanuts: Add crunch and a peppery richness—cashews are a tasty alternative.
Rice vinegar: Brings brightness and balances the sauce’s heat.
Ground ginger & garlic powder: Warm, aromatic backbone for the sauce; fresh versions work too!
Honey: Sweetness to mellow out spicy edges; adjust to your taste.
Chili garlic sauce: Packs flavor and heat into the sauce.
Crushed red pepper flakes: Extra heat and texture in every bite.
Chinese 5 spice: Adds subtle complexity with warm spices.
Chicken stock: Optional but perfect if you prefer a slightly thinner sauce.
Sriracha: Optional for those who want to crank up the spice.
Cooked white rice or noodles: The ideal base to soak up all the saucy goodness.
Spicy chili flakes: Great for sprinkling on top for added heat and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Spicy Szechuan Chicken Recipe is how easy it is to tailor it to your taste buds and ingredients on hand. Whether you want to dial down the heat or add your favorite nuts and veggies, you can make it truly your own!

Milder Version: If you prefer less heat, simply omit the serrano and dried chile de arbol peppers. I often do this when cooking for family members who aren't fans of spicy, and it’s still packed with flavor.
Juicier Chicken: Swap the chicken breast for thighs. I love the extra juiciness and tenderness thighs add, especially when coated in the crispy corn starch layer.
Fresh Aromatics: Use fresh minced ginger and garlic instead of powdered versions in the sauce. This brings a vibrant brightness that really wakes up the dish.
Nut Variations: Try cashews instead of peanuts for a different crunch and subtle sweetness. Cashews also make the dish feel a little more indulgent!
Sweetness Adjustments: Feel free to adjust the honey amount in the sauce based on your preference. I like it balanced but sometimes add a bit more for a slightly sweet edge to complement the heat.

Step-by-Step: How I Make Spicy Szechuan Chicken Recipe

This image shows a white plate with two main layers. One side has plain white rice, soft and fluffy. The other side has a thick stir-fry of dark brown crispy pieces, likely meat, mixed with bright green and orange bell peppers cut into chunks, and whole dried red chilies. The stir-fry looks glossy with sauce and small pieces of spices, and a silver fork rests on the plate near the food. The plate is on a white marbled surface with some dried red chili pieces scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by tossing your bite-sized chicken pieces in soy sauce, salt, and pepper in a large bowl. Let the chicken soak up those savory flavors by marinating it for 10 minutes—the little bit of time really pays off in each bite, making the chicken juicy and flavorful from within.

Step 2: Whisk Together the Bold Szechuan Sauce

While your chicken marinates, mix all your sauce ingredients except the cornstarch in a small pot. Bring it up to a boil, then let it simmer gently for 3 minutes to meld those spicy, tangy, and savory notes into one bold sauce. This is when the kitchen starts smelling incredible!

Step 3: Perfect the Sauce Thickness

Next, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it into your simmering sauce. Keep cooking it for 2-3 minutes until it thickens beautifully. If you like a thicker, stickier glaze, boost the cornstarch to 2 tablespoons and skip the chicken stock altogether—simple, effective, and so satisfying.

Step 4: Coat and Crisp the Chicken

Heat the sesame oil in a large pan over medium heat. Toss your marinated chicken with ½ cup corn starch to coat every piece in a light, crispy layer. Stir-fry the chicken for about 5-6 minutes until cooked through and golden, then remove it to rest off the heat. This step gives the chicken that signature crunch we all crave.

Step 5: Sauté the Peppers and Peanuts

Turn the heat up to medium-high and add the chopped bell pepper, serrano peppers, dried chile de arbol, Szechuan peppercorns, and peanuts to the pan. Cook for about 5 minutes so the peppers soften without losing their bite, then stir everything for another 2 minutes to toast the spices and nuts, allowing all those fragrant aromas to bloom.

Step 6: Bring It All Together

Return the crispy chicken to the pan and pour in your homemade Szechuan sauce. Reduce the heat to low and let everything simmer gently for 5 minutes. This lets the chicken soak in the sauce’s bold flavors while everything melds into one delicious dish.

Step 7: Serve and Enjoy!

Serve your Spicy Szechuan Chicken piping hot over freshly cooked white rice or noodles. Don’t forget to sprinkle some extra chopped peanuts and a pinch of spicy chili flakes on top for that perfect finishing touch. Dinner is served, and every mouthful is a celebration of balanced heat and bold flavors!

Top Tip

Mastering the Spicy Szechuan Chicken Recipe means balancing heat, texture, and that signature numbing spice. These tips will help you navigate the flavors and cooking techniques to get it just right every time.

Coating the chicken: I always make sure to toss the marinated chicken generously with cornstarch, then shake off the excess. This creates that perfect crispy exterior without it becoming gummy.
Regulating the spice: When I first made this, I used all the serranos and dried chile de arbol peppers at once—it was intense! Now, I adjust the quantity to suit the heat level my guests enjoy.
Toasting peppercorns: Lightly toasting the Szechuan peppercorns before grinding brings out their floral, citrusy aroma and incredible numbing effect, which is the heart of this dish's character.
Avoid overcrowding the pan: Cooking the chicken in batches keeps it from steaming and ensures each piece crisps up nicely. It’s a small step that really elevates the dish.

How to Serve Spicy Szechuan Chicken Recipe

The image shows two side-by-side views of a black wok with silver handles placed on a white marbled surface. In the left view, there are bite-size pieces of cooked golden brown chicken scattered in the center of the wok, with some browning visible on the pieces. In the right view, the wok contains chopped bell peppers in bright green and vibrant orange colors evenly spread in the middle. The wok’s interior has a subtle honeycomb texture, adding detail to the cooking surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To amplify the texture and flavor, I love adding extra chopped peanuts or cashews on top for crunch. A sprinkle of spicy chili flakes or a few fresh serrano slices can pump up the heat if you like it fiery. Fresh scallions or a handful of chopped cilantro add a fresh, vibrant finish.

Side Dishes

This Spicy Szechuan Chicken shines when served over steamed white rice or your favorite noodles, which soak up all the bold sauce beautifully. On the side, something simple like steamed bok choy, sautéed snow peas, or a light cucumber salad makes a refreshing contrast to the rich, spicy chicken.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and sauce hold their flavor well, but the peppers may soften even more over time.

Freezing

You can freeze the cooked Spicy Szechuan Chicken in a freezer-safe container for up to 1 month. For best results, freeze without rice or noodles, as they don’t reheat as well.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. Adding a splash of chicken stock or water can help loosen the sauce if it has thickened too much. Avoid microwaving if you want to preserve the crispy texture of the chicken coating.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast for this recipe?

Absolutely! Chicken thighs add extra juiciness and flavor, making the dish more tender. Just chop them into bite-sized pieces and follow the same cooking method.

How spicy is the Spicy Szechuan Chicken Recipe?

This recipe has a bold and spicy kick thanks to serrano peppers and dried chile de arbol. If you prefer milder heat, simply omit or reduce these peppers without sacrificing flavor.

What can I substitute if I don’t have Szechuan peppercorns?

If you don’t have Szechuan peppercorns, you can use black peppercorns for some heat, or Chinese five-spice powder to add complexity, although the unique numbing sensation won’t be the same.

Can I prep the sauce in advance?

Yes! The Szechuan sauce can be made ahead and stored in the fridge for up to 3 days. Reheat gently and stir before adding it to the chicken for best results.

Final Thoughts

This Spicy Szechuan Chicken Recipe is one of those dishes that’s as exciting to cook as it is to eat. With its crispy chicken, bold sauce, and vibrant peppers, it’s a wonderful way to bring a bit of authentic Chinese flair to your dinner table. Whether you’re cooking for family or looking to impress friends, this recipe brings warmth, spice, and satisfaction to every bite. Happy cooking!