Why is this a Szechuan chicken for cheats I hear you ask? Well, because this recipe was born when I was in the kitchen and trying to capture more content than is humanly advisable in one day (plus taking care of a child) and so it seemed insurmountable, on my second trip to the supermarket, that I should also cross the road – some 50m away – to secure myself more Szechuan pepper berries at the gourmet food shop. Hence this Szechuan pepperless Szechuan chicken was born… now try saying that 10 times fast.

This dish is a super savoury and utterly delicious stir fry centred around the peppery addition of the Prickly Ash berries, otherwise known as Szechuan pepper. They are astringent and also leave a tingly feeling on the tongue and are very unique in both flavour and sensation. I have tried my best to recreate this using everyday spices, because even when we can be bothered, they just aren’t always that easy to come across anyhow! I guarantee this recipe is just as tasty and with the same incredible sensations as the original.

The Origins of Szechuan Chicken

Alright, folks, get ready for a tongue-tingling adventure through the spicy streets of Sichuan province in southwestern China, where our culinary tale begins…

Long, long ago, in the heart of Sichuan, where pandas roamed and chili peppers ruled, a genius chef decided that regular chicken dishes were just too darn bland. They thought, “Hey, why not make chicken dance with the devilish duo of Sichuan peppercorns and chili peppers?” And thus, Szechuan chicken was born!

Now, the exact birthdate of this spicy sensation is as elusive as the aroma of a freshly cooked dish wafting through the bustling streets of Chengdu. But we do know that it hails from the depths of Sichuan’s rich culinary history.

Szechuan cuisine has always been known for its audacious use of spices and flavors also being home to Kung Pow chicken, Mapo tofu and the super spicy Sichuan hot pot. I like to imagine it all being created in a mystical kitchen where garlic, ginger, Sichuan peppercorns, and dried red chili peppers are like the Avengers, assembling daily to create a taste explosions like no other.

The preparation involves taking succulent chicken pieces, giving them a quick stir-fry with the Sichuan flavor brigade, and adding veggies like bell peppers and cashews for a little bit of sweetness, balance and a tiny wee rest for the palate! The secret weapon? Sichuan peppercorns, which not only bring the heat but also that curious numbing sensation that leaves your taste buds doing a spicy tango.

As Szechuan chicken’s fame spread far and wide, it became a globetrotter, popping up in Chinese restaurants around the world. Chefs put their own spins on it, creating versions that might be milder, sweeter, or even hotter to suit local palates. And thus, Szechuan chicken conquered hearts and taste buds on every corner of the planet!

So there you have it, the origins of this fabulous dish – So grab your chopsticks and dive into the spicy legend of Szechuan chicken!

Absolytely delicious, everything you’d expect in an Asian style stir fry and a wonderful unexpected spicyness I haven’t experienced in any other dish.

Hugo Beuzeboc

Also Read: Tasty Thai Chicken Meatballs

Substitutes and stand-ins

There are a couple of things in this recipe that my not be as readily available from your regular every day grocery store, and may also not be that easy to identify at your local Asian shop, unless you secretly speak Chinese, in which case you probably could tell me a thing or two about replacements here. But you can get the same flavours using every day ingredients

Doudoubanjiang: (also known as ‘spicy bean paste’) And yes, it is as unique as it sounds… it’s actually fermented broad beans and chilli. Hence there really isn’t much of an equivalent in European cooking. That said you could easily get away with substituting a combination of brown or white miso and chili sauce (like siracha) or some other sources suggest sambal Oelek or Gochujiang paste (but I think the latter is a little sweeter than the original so you might just want to reduce the amount of sugar/honey you ad in this case)
Chinese rice wine: Otherwise know as Shaoxing Wine – important to note here that even though this is technically a wine, if you ever go ahead and taste it on its own, you’ll realise very quickly that it’s very much an ingredient and not a beverage… it’s basically the equivalent of a very watery pinot with a bunch of soy sauce added to it. So if you can’t find it… that’s exactly the mix I suggest you make instead…
Sichuan peppercorns: It is, as I’ve described, a very unique ingredient. In this recipe I’ve chosen to substitute it with a combination of chilli, cloves and pepper… but you may also wish to experiment with the use of Juniper for its astringent qualities and paprika for the sweetness.

But don’t be confronted by the weird and wonderful ingredients list, even if you have to remove or replace a thing or two, you’re still going to end up with a powerfully flavoursome and enjoyable dish – with the added drama of the sizzling serve!

Tips for getting a perfect fry on the chicken:

It’s pretty easy to over of undercook your chicken especially when trying a new technique. Here’s some of the way was we ensure a perfect cook every time. So, let’s dive in with some friendly tips to help you achieve crispy, juicy, and flavorful fried chicken:

Start with Quality Chicken: Choose fresh, high-quality chicken pieces. Whether it’s drumsticks, thighs, or wings, good chicken is the foundation of great fried chicken.
Flavorful Marinade: Bring on the flavour and make sure you marinade your chicken for at least half an hour before cooking.
The Coating: Create a crispy coating by dipping the chicken in a mixture of flour, cornstarch, or breadcrumbs. Spice up the coating for extra flavor.
Perfect Oil Temperature: Use a deep fryer or a heavy-bottomed pot filled with enough oil to submerge the chicken pieces completely. The oil should be around 350-375°F (175-190°C) for that perfect crunch.
Don’t Overcrowd: Fry the chicken in batches to avoid overcrowding the pot. Overcrowding can lead to uneven cooking and less crispy results.
Patience is a Virtue: Fry the chicken until it’s golden brown and cooked through. This usually takes about 3 – 4 minutes for smaller pieces. But I genuinely suggest using a meat thermometer to ensure the internal temperature reaches 165°F (74°C) that way you won’t under or overcook the meat.
Drain and Rest: Place the fried chicken on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes; this helps the crust set and keeps the juices inside.
Season Immediately: While the chicken is still hot, season it with a pinch of salt or your favorite spice mix for that extra burst of flavor

A note on ingredients:

There’s certain things that make a difference when making anything Asian, including that quality ingredients matter. Fresh, fast, simple and beyond delicious is the goal and this only happens when you use ready-to-go farm-to-table ingredients.

Szechuan berries: You will likely find these at most gourmet food shops and Asian grocery stores. In this recipe I’ve substituted them with pepper, chilli flakes and clove – but the recipe obviously works just as well with the real thing.
Dried chillies: Now this is a point of controversy in our house because we do love a good bit of spice, even our tiny wee one can handle a tiny bit… but the original recipe i worked from had 25 dried chillis in it plus 5 chopped up fine… I MEAN… even in my spiciest fantasies, I’m not I’d survive this. So I would suggest to you to use the dried chillies whole so you can access their flavour without all the heat… and if you want a spicier experience chop a few to taste.

Doudoubanjiang: You really don’t want to skimp on this ingredient if you can avoid it because it genuinely does bring a depth of flavour and especially the umami notes to the dish. See notes above though if you need to replace it with a substituted.
Spring onions: They are a major contributor to the essential for crunch and freshness. If you don’t have them… well girl you are missing out!

Cashews: This isnt an original part of this recipe but I just felt like the extra crunch and sweetness would contribute greatly to the very savoury original dish… if you are a salty over sweet person though, you may wish to ad them at your disgretion.
Chicken: Thighs are best for this purpose if you’re cutting down from whole, don’t forget to cut against the grain so you don’t end up with reallly tough chicken pieces though. Obvioiusly if you can afford it, pasture raised is going to give you the best flavour and tastiest results.
Soy Sauce: YES you do need to use both types… sorry but not sorry. However if you can’t, for example if you are on the gluten-free tamari train, I’d recommend experiementing with a small addition of miso.. it’s essentially the same flavour on steroids.
Capsicum: I added this because I literally cannot fathom an entire recipe without a vegetable, and since it’s a dish based on sweet peppery goodness, well I figured I couldn’t go wrong with this addition… and I think it’s fire. 100% keep the capsicum and expect it to contribute to the deliciousness.

Print Pin

Cheat’s Szechuan Chicken

Prep Time 40

Cook Time 30

Total Time 1 10

Servings 4

Make Szechuan chicken, without the Szechuan peppers, that tastes just like the real thing! Salty, savoury deliciousness in every bite!

Ingredients

For the chicken

8 thighs chicken (or 3 diced chicken breasts)
1 tbsp Chinese rice wine (shoaling wine)
1/4 tbsp white pepper
2 tbsp cornflour (or tapioca)
1 tbsp dark soy
1 tbsp light soy

For the Szchechuan sauce

1 cup sunflower oil (or other flavourless oil)
1 tbsp sesame oil
1 whole onion (sliced)
1 whole red capsicum (sliced)
6 cloves garlic (minced)
1 tbsp ginger (minced)
5 whole spring onions (chopped into chunks)
2 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp Chilli bean paste
12 whole chillis (chop some up if you want heat)
1 tbsp Pepper flakes (Gochugarung or similar)
1 tbsp black pepper (ground)
1/4 tsp cloves (ground)
1 tbsp honey
1/2 cup roasted cashews (unsalted)

Instructions

Mix your marinade ingredients together and add the chicken and set aside for at least 30 minutes
Fry the chicken pieces in the hot oil for about 3-4 minutes and set aside
Add the sesame oil and one tbsp of the reserved frying oil to a wok and ad your onions. Fry until translucent.
Add ginger, garlic, chillis, peppercorns, spring onions and capsicum. Stir fry until the spring onions and capsicum start to soften. Add the sauce ingredients whenever it feels like your vegetables might burn.
Add back your chicken and mix until sizzling and hot.
Serve immediately with a handful of cashews.