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Spicy Szechuan Chicken – Asian Recipes for Dinner

Okay, friends, if you love a little kick at dinner, this Spicy Szechuan Chicken is going to rock your world! I can’t wait to share this recipe because it’s like setting off a mini flavor fireworks show right in your mouth. The bold, numbing heat from the Szechuan peppercorns combined with a saucy mix that’s tangy, sweet, and downright addictive – it’s just pure joy on a plate. Plus, this dish comes together fast, which means you get a restaurant-worthy meal without spending hours slaving over the stove. Trust me, once you make this, it’ll become your go-to when you want something vibrant, cozy, and with just the right amount of spice!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil (or any neutral oil)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2-3 dried red chilies (adjust based on spice preference)
1 tsp Szechuan peppercorns, lightly crushed
3 green onions, chopped (white and green parts separated)
1/2 cup roasted peanuts (optional, for crunch)

For the Sauce:

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tsp sugar
1 tbsp chili garlic sauce (like sambal oelek)
1 tsp cornstarch mixed with 2 tbsp water (for thickening)

How I Make It

Step 1:

Start by heating vegetable oil over medium-high heat in a large pan or wok. When the oil shimmers, toss in the Szechuan peppercorns and dried chilies. Let them sizzle for about 30 seconds to release their fragrant, spicy aroma — trust me, this is where the magic begins!

Step 2:

Add the minced garlic and ginger, stirring quickly so they don’t burn, just until fragrant—about 30 seconds. Then add the chicken pieces.

Step 3:

Cook the chicken for 6-8 minutes, stirring often, until fully cooked and nicely browned on the edges. If your pan is dry, splash a little water to keep things moving and prevent burning.

Step 4:

Mix together the soy sauce, rice vinegar, hoisin sauce, sugar, and chili garlic sauce in a small bowl. Pour this over the chicken and toss to coat evenly.

Step 5:

Add the cornstarch slurry and stir constantly until the sauce thickens and clings to the chicken pieces, about 1-2 minutes.

Step 6:

Finally, stir in the white parts of the green onions. Sprinkle with chopped green onion tops and roasted peanuts just before serving for that perfect crunch and fresh pop of color.

Variations & Tips

Swap chicken thighs for boneless chicken breasts if you prefer leaner meat, but don’t overcook to keep them tender.
For an extra veggie boost, toss in sliced bell peppers or snap peas in step 3.
If you can’t find Szechuan peppercorns, try a mix of black pepper and a pinch of coriander for mild earthiness.
Want it spicier? Add more dried chilies or a dash of chili oil at the end.
Use a wok if you have one for the best searing and flavor development.
Leftover sauce? It’s amazing as a stir-fry dipping sauce or drizzled over rice bowls.

How I Like to Serve It

I love serving this Spicy Szechuan Chicken over a bed of steamed jasmine rice or fluffy cauliflower rice for a low-carb twist. On chillier nights, a side of quick stir-fried bok choy or sautéed snow peas brings some fresh crunch to the table. It’s perfect for weekend dinners or impressing friends with bold flavors that taste like you spent hours in the kitchen.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.
If you want to prep ahead, make the sauce mixture and keep it refrigerated; stir it in during cooking for an easy weeknight meal.

Closing: This Spicy Szechuan Chicken recipe is one I always come back to when I crave something fiery, flavorful, and fast—because great meals don’t have to be complicated.