Szechuan Chicken: Quick, Easy and Delicious!

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Szechuan Chicken

This Szechuan chicken recipe is one of the famed Szechuan cuisine dishes. It's wonderfully flavored if you love spicy food. You feel that you life is kind of spicied up by it. Really good!

Don't be scared by the amount of cayenne peppers I used in the picture. You don't have to use that many. There are various ways to make this dish. The following recipe is one of them, and a simple and less spicy one, but not less delicious.

There are eight major cuisines in Chinese culinary. Szechuan cuisine is one of them, and is my personal favorite. I love spicy food and grew up with it. The spicy way of cooking transforms any plain dish into something wonderful and memorable.


  • Boneless skinless chicken breasts -- 4, slice into stripes or cubes
  • Green onions -- 4, sliced diagonally into 1/2 inch pieces
  • Pickled cayenne peppers -- 8 or to taste, cut into 1 cm pieces or use them as they are. It's very likely that you have cayenne peppers but don't have pickled ones since it's a Szechuan specialty. If it's the case, don't worry, just use cayenne peppers in the amount you want plus 1 1/2 tablespoons white wine vinegar instead.
  • Vegetable oil -- 1 cup plus 1 tablespoon
  • Cornstarch -- 2 tablespoons
  • Egg whites -- 2
  • Garlic -- 5 cloves, minced
  • For Sauce:

  • Soy sauce -- 5 tablespoons
  • Shao Xing rice wine, dry sherry or cooking wine -- 2 tablespoons
  • Water -- 1/4 cup
  • Sugar -- 1 teaspoon
  • Sesame oil -- 2 tablespoons
  • White wine vinegar (if you use regular cayenne peppers) -- 1 1/2 tablespoons

    Other: Veggies, optional, cut them the way you cut your chicken, sliced or cubed

  • Carrots -- 4
  • Red bell pepper -- 1/2
  • Green bell pepper -- 1/2


  1. Combine the sauce ingredients in a bowl and set aside.

  2. Mix the cornstarch and the egg whites well and coat the chicken strips with the mixture.

  3. Heat 1 cup oil in the wok or a large skillet over medium-high heat. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain the oil.

  4. Clean out the wok and add 1 tablespoon oil into it. Heat the oil and add the garlic and cayenne peppers. Stir-fry briefly until fragnant. Then add the veggies of your choice and cook for about 2 minutes.

  5. Turn the heat to high and make a well in the center of the wok. Add the sauce to it and cook until it's boiling. Then add back the chicken and stir-fry 2 more minutes.

  6. Stir in the green onions. Serve with rice.

(Hope you enjoy this recipe. I remeber vividly when I was a little kid and was having a spicy dish one day. The spice made tears come out and I breathed rapidly with my mouth open like a thirsty puppy. My father offered me a glass of cold water and asked half jokingly if I wanted more. I said "Yes" whole heartedly with tears and smile. Now I relish spicy Szechuan dishes without any tears but enjoyment and smiles. )


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