Name: Szechuan Chicken Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 8 boneless chicken thighs, chopped into bite-sized chunks; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp Chinese rice wine; ¼ tsp white pepper; 2 tbsp cornflour (cornstarch); 240 ml (1 cup) sunflower oil; 1 tbsp sesame oil; 1 onion, peeled and chopped into chunks; 25 dried red chilies (chop 5, leave the rest whole); 1½ tsp Sichuan peppercorns, ground (measured before grinding); 3 cloves garlic, minced; 2 tsp minced ginger; 5 spring onions (scallions), roughly chopped; 2 tbsp light soy sauce; 1 tbsp Chinese rice wine; 1 tbsp chili bean paste (Toban Djan or Doubanjiang); 1 tbsp sugar

Szechuan Chicken (or Sichuan Chicken) is a bold, spicy, and flavorful dish originating from the Sichuan province in China. It’s known for its distinctive combination of numbing heat from Szechuan peppercorns and fiery spiciness from dried red chilies. The dish is stir-fried to perfection, delivering an addictive balance of heat, saltiness, sweetness, and umami. Szechuan Chicken is typically served dry rather than saucy, making it a perfect meal to pair with steamed rice or noodles.

The name “Mala Chicken” comes from the Chinese word “Mala” (麻辣), which means “numbing and spicy.” This refers to the tingling sensation produced by Szechuan peppercorns, which contrasts beautifully with the deep heat from the chilies. The result is a mouthwatering dish that’s complex and deeply satisfying.

This recipe balances the fiery nature of traditional Szechuan cuisine with a manageable level of heat, making it accessible while staying true to its authentic roots.

Ingredients:

The Chicken and Marinade:

8 boneless chicken thighs, chopped into bite-sized chunks
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
¼ tsp white pepper
2 tbsp cornflour (cornstarch)

Frying:

240 ml (1 cup) sunflower oil
1 tbsp sesame oil
1 onion, peeled and chopped into chunks
25 dried red chilies (chop 5, leave the rest whole)
1½ tsp Sichuan peppercorns, ground (measured before grinding)
3 cloves garlic, minced
2 tsp minced ginger
5 spring onions (scallions), roughly chopped

The Sauce:

2 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp chili bean paste (Toban Djan or Doubanjiang)
1 tbsp sugar

Preparation:

1: Marinate the Chicken

Place the chicken pieces in a bowl.
Add dark soy sauce, light soy sauce, rice wine, white pepper, and cornflour.
Stir until the chicken is well coated.
Cover and marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

2: Fry the Chicken

Heat the sunflower oil in a large frying pan or wok over medium-high heat.
Add the marinated chicken pieces in batches to avoid overcrowding.
Fry for 4–5 minutes, turning a couple of times until golden brown.
Remove the chicken and drain on a paper towel.

3: Prepare the Base Flavors

Reserve 1 tbsp of sunflower oil and add 1 tbsp sesame oil to the pan.
Add the chopped onion and dried chilies.
Stir-fry for 2–3 minutes until the onion softens slightly.
Add the ground Sichuan peppercorns and fry for another minute.

4: Build the Flavor

Add the garlic, ginger, and spring onions.
Stir-fry for about 30 seconds until fragrant.
Add the soy sauce, rice wine, chili bean paste, and sugar.
Stir well to combine.

5: Finish the Dish

Return the cooked chicken to the pan.
Toss everything together to coat the chicken evenly.
Cook for another 1–2 minutes until the chicken is heated through.

Variations:

Make it milder: Use fewer dried chilies and avoid chopping them.
Add vegetables: You can add bell peppers, zucchini, or broccoli for a more balanced meal.
Extra heat: Chop more chilies or add chili flakes for more spiciness.
Sweet and spicy: Add a teaspoon of honey to balance the heat with sweetness.

Cooking Note:

Szechuan peppercorns provide the distinctive numbing effect. Use red for stronger flavor or green for a more pronounced numbing sensation.
If you can’t find Szechuan peppercorns, you can substitute with black pepper, but it won’t have the same numbing effect.
Chili bean paste (Toban Djan) is key to the dish’s authentic taste. If you can’t find it, use gochujang or hoisin sauce with chili flakes as a substitute.

Serving Suggestions:

Serve with steamed jasmine rice or fried rice to soak up the flavors.
Pair with a side of stir-fried vegetables, such as bok choy or snap peas, for added crunch and color.
Garnish with chopped scallions and toasted sesame seeds for extra flavor and texture.

Tips:

Balancing the heat: If you prefer a milder dish, reduce the number of chopped chilies or remove the seeds before cooking.
Crispy chicken: Make sure the oil is hot enough before frying to achieve a crispy texture.
Prepping in advance: You can marinate the chicken the night before to save time.
Oil absorption: Use a paper towel to remove excess oil after frying.

Prep Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Nutritional Information (per serving):

Calories: 428 kcal
Carbohydrates: 18g
Protein: 31g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 137mg
Sodium: 1142mg
Potassium: 563mg
Fiber: 3g
Sugar: 8g
Vitamin A: 1022 IU
Vitamin C: 7 mg
Calcium: 48 mg
Iron: 2 mg

FAQs:

Q: Can I use chicken breast instead of thighs?
A: Yes, but chicken thighs are more tender and flavorful. If using chicken breast, be careful not to overcook to prevent dryness.

Q: Can I make this dish vegetarian?
A: Yes! Substitute chicken with tofu or seitan. Adjust the cooking time accordingly.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat.

Q: What’s the best way to control the heat level?
A: Keep the chilies whole for less heat. If you want more spice, chop them and include the seeds.

Conclusion

Szechuan Chicken is a captivating dish that combines the numbing sensation of Szechuan peppercorns with the fiery punch of dried chilies. Its rich, bold flavors are balanced by the savory and slightly sweet sauce, creating an irresistible meal. This recipe is perfect for spice lovers and adventurous eaters alike. With its quick preparation and bold taste, Szechuan Chicken is sure to become a favorite at your dinner table. Enjoy the authentic flavors of Sichuan cuisine in the comfort of your own home!