Oh, the sizzle of Schezuan chicken—it’s the kind of fiery comfort that turns a regular weeknight into a flavor-packed adventure! Whether you’re craving quick dinners or bold, restaurant-style meals, these 18 recipes bring the heat right to your kitchen. Ready to spice things up? Dive in and discover your new favorite dish!
Schezuan Chicken Stir Fry with Bell Peppers
Unleashing the vibrant spirit of Sichuan cuisine, this stir-fry masterfully balances fiery heat with the sweet crunch of fresh vegetables. Tender chicken pieces absorb the complex flavors of aromatic spices, creating a dish that dances on the palate with each perfectly seasoned bite. Ultimately satisfying yet elegantly simple, it transforms weeknight dining into an exotic culinary adventure.
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp Sichuan peppercorns
- 1 tsp red pepper flakes
- 3 cloves garlic
- 1 inch fresh ginger
- 2 tbsp vegetable oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 4 green onions
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Cut 1.5 lbs boneless, skinless chicken breast into uniform 1-inch cubes.
- Combine chicken with 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp sesame oil in a medium bowl.
- Marinate chicken for exactly 15 minutes at room temperature to enhance flavor absorption.
- Crush 2 tsp Sichuan peppercorns using a mortar and pestle until finely ground.
- Mince 3 cloves garlic and 1 inch fresh ginger into fine pieces.
- Slice 1 large red bell pepper, 1 large green bell pepper, and 1 large yellow bell pepper into uniform ¼-inch strips.
- Cut 4 green onions into 1-inch diagonal pieces, separating white and green parts.
- Heat a large wok or skillet over high heat until water droplets sizzle and evaporate immediately.
- Add 2 tbsp vegetable oil and swirl to coat the cooking surface evenly.
- Add marinated chicken in a single layer, cooking undisturbed for 2 minutes to develop golden sear.
- Flip chicken pieces and cook for another 2 minutes until opaque throughout.
- Transfer cooked chicken to a clean plate using a slotted spoon.
- Add crushed Sichuan peppercorns and 1 tsp red pepper flakes to the hot wok.
- Toast spices for 30 seconds until fragrant, being careful not to burn them.
- Add minced garlic and ginger, stirring constantly for 45 seconds until golden.
- Add bell pepper strips and white parts of green onions to the wok.
- Stir-fry vegetables for 3 minutes until slightly softened but still crisp.
- Return cooked chicken to the wok, tossing to combine all ingredients.
- Whisk 1 tsp cornstarch with 2 tbsp water in a small bowl until smooth.
- Pour cornstarch slurry into the wok, stirring continuously for 1 minute until sauce thickens and coats ingredients.
- Add green parts of green onions, tossing once more to incorporate.
- Remove from heat and transfer to serving platter immediately.
Juxtaposing tender chicken with crisp-tender peppers creates a delightful textural contrast that elevates every forkful. The signature numbing sensation of Sichuan peppercorns builds gradually, while the vibrant sauce clings perfectly to each ingredient. For an impressive presentation, serve over jasmine rice in shallow bowls, garnished with additional sliced green onions and a sprinkle of toasted sesame seeds.
Crispy Schezuan Chicken with Honey Glaze
Yielded from the vibrant streets of Sichuan, this Crispy Schezuan Chicken with Honey Glaze marries fiery spice with golden sweetness in a dish that elevates weeknight dinners to gourmet experiences. Tender chicken pieces achieve a perfect crunch beneath a glossy, aromatic coating that balances heat with honeyed warmth. Each bite delivers the complex layers of traditional Chinese cuisine with an approachable elegance that will become a staple in your culinary repertoire.
Ingredients
– 1.5 lbs chicken thighs
– 1/2 cup cornstarch
– 1/4 cup all-purpose flour
– 2 large eggs
– 1/4 cup vegetable oil
– 3 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp Schezuan peppercorns
– 1 tsp red chili flakes
– 3 garlic cloves
– 1 inch fresh ginger
– 1/4 cup green onions
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Cut 1.5 lbs chicken thighs into 1-inch cubes and pat completely dry with paper towels.
2. Whisk 2 large eggs in a medium bowl until uniformly yellow and frothy.
3. Combine 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper in a separate bowl.
4. Dip each chicken piece first in the egg mixture, then dredge thoroughly in the cornstarch mixture, shaking off excess coating.
5. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers and reaches 350°F.
6. Carefully place coated chicken pieces in the hot oil in a single layer, working in batches to avoid crowding.
7. Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
8. Transfer cooked chicken to a wire rack set over a baking sheet to maintain crispness while preparing the glaze.
9. Mince 3 garlic cloves and grate 1 inch fresh ginger until you have 1 tablespoon of each.
10. Toast 2 tsp Schezuan peppercorns in a dry saucepan over medium heat for 1 minute until fragrant.
11. Add minced garlic and grated ginger to the saucepan and cook for 30 seconds until aromatic.
12. Whisk in 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp red chili flakes until fully combined.
13. Simmer the glaze mixture for 2-3 minutes until it thickens enough to coat the back of a spoon.
14. Thinly slice 1/4 cup green onions, separating white and green parts.
15. Toss the crispy chicken with the prepared glaze until each piece is evenly coated.
16. Garnish with sliced green onions and serve immediately. Heirloom quality in both texture and flavor, this dish presents crackling-crisp chicken surrendering to a sticky-sweet glaze that tingles with numbing Schezuan heat. The honey caramelizes against the spicy backdrop, creating glossy lacquered pieces that shine under kitchen lighting. For an unforgettable presentation, serve over jasmine rice with quick-pickled vegetables to cut through the richness, creating a complete sensory experience that celebrates contrast.
Schezuan Chicken Noodles with Garlic Sauce
Perfectly balancing fiery heat with aromatic depth, these Schezuan Chicken Noodles feature tender strips of poultry bathed in a pungent garlic sauce that clings beautifully to each strand. The dish delivers an exhilarating symphony of numbing peppercorns, savory soy, and caramelized aromatics that will transport your senses straight to the heart of Chinese cuisine. Prepare for a culinary adventure that marries complex flavors with satisfying textures in every bite.
Ingredients
– 8 oz boneless chicken thighs
– 8 oz fresh wheat noodles
– 3 tbsp vegetable oil
– 6 cloves garlic
– 1 tbsp Schezuan peppercorns
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/2 cup chicken broth
– 2 scallions
– 1 tsp cornstarch
Instructions
1. Cut 8 oz boneless chicken thighs into 1/4-inch thick strips against the grain.
2. Mince 6 cloves garlic finely and slice 2 scallions into 1-inch pieces.
3. Bring a large pot of salted water to a rolling boil over high heat.
4. Add 8 oz fresh wheat noodles and cook for exactly 3 minutes until al dente.
5. Drain noodles immediately and rinse under cold water to stop cooking.
6. Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering.
7. Add chicken strips in a single layer and cook undisturbed for 2 minutes until golden.
8. Flip chicken and cook for another 2 minutes until fully opaque.
9. Remove chicken from wok and set aside on a clean plate.
10. Add remaining 1 tbsp vegetable oil to the wok and heat for 30 seconds.
11. Toast 1 tbsp Schezuan peppercorns for 45 seconds until fragrant.
12. Add minced garlic and stir constantly for 30 seconds until golden.
13. Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 cup chicken broth.
14. Pour sauce mixture into wok and bring to a simmer over medium heat.
15. Dissolve 1 tsp cornstarch in 1 tbsp cold water to create a slurry.
16. Stir cornstarch slurry into simmering sauce and cook for 1 minute until thickened.
17. Return cooked chicken to the wok along with any accumulated juices.
18. Add cooked noodles and sliced scallions to the wok.
19. Toss everything together for 2 minutes until evenly coated and heated through.
20. Remove from heat and transfer to serving bowls immediately.
Aromatic and texturally complex, these noodles offer springy strands coated in a glossy sauce that clings perfectly to each component. The chicken remains remarkably tender against the fiery backdrop of Schezuan peppercorns, while the sharp garlic notes cut through the richness beautifully. For an elevated presentation, garnish with additional sliced scallions and serve alongside quick-pickled vegetables to balance the dish’s intense heat.
Schezuan Chicken Dumplings with Spicy Dipping Sauce
Wrapped in delicate, translucent skins, these Schezuan chicken dumplings deliver an explosive symphony of flavors that dance between fiery heat and aromatic complexity. Each bite reveals tender ground chicken infused with the distinctive numbing sensation of Schezuan peppercorns, balanced by the subtle sweetness of fresh vegetables. The accompanying spicy dipping sauce elevates this culinary experience to new heights, creating a perfect harmony of textures and tastes that will transport your senses straight to the vibrant streets of Chengdu.
Ingredients
– 1 lb ground chicken
– 24 round dumpling wrappers
– 2 tbsp vegetable oil
– 1 tbsp grated ginger
– 2 cloves minced garlic
– 1/4 cup finely chopped scallions
– 1/4 cup shredded carrots
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1 tsp Schezuan peppercorns
– 1/4 tsp red pepper flakes
– 1/4 cup rice vinegar
– 2 tbsp honey
– 1 tbsp chili oil
– 1 cup water
Instructions
1. Toast 1 tsp Schezuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant, then grind into fine powder using a spice grinder.
2. Combine 1 lb ground chicken, 1 tbsp grated ginger, 2 cloves minced garlic, 1/4 cup finely chopped scallions, 1/4 cup shredded carrots, 1 tbsp soy sauce, 1 tsp sesame oil, and half the ground Schezuan peppercorns in a large bowl.
3. Mix filling ingredients thoroughly with your hands until well combined and slightly sticky.
4. Place 1 rounded tablespoon of filling in the center of each dumpling wrapper.
5. Dip your finger in water and moisten the edges of the wrapper to help seal.
6. Fold wrapper in half and pleat edges firmly, pressing to ensure no air pockets remain.
7. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
8. Arrange dumplings in a single layer without crowding and pan-fry for 3 minutes until golden brown on the bottom.
9. Carefully pour 1 cup water into the skillet, immediately cover with a tight-fitting lid, and steam for 8 minutes.
10. Remove lid and continue cooking for 2 more minutes until all water evaporates and bottoms become crisp.
11. Whisk together 1/4 cup rice vinegar, 2 tbsp honey, 1 tbsp chili oil, remaining ground Schezuan peppercorns, and 1/4 tsp red pepper flakes in a small bowl.
12. Let dipping sauce rest for 5 minutes to allow flavors to meld.
Exquisitely textured with crisp bottoms yielding to tender wrappers and juicy filling, these dumplings offer a thrilling contrast between the numbing Schezuan peppercorns and bright chili heat. The complex layers of flavor unfold gradually, making each bite a new discovery that pairs beautifully with crisp Asian salads or steamed jasmine rice.
Schezuan Chicken Fried Rice with Scallions
Nothing satisfies quite like the bold, aromatic dance of Schezuan chicken fried rice, where tender morsels of poultry meet the fiery kiss of chili and the fresh crunch of scallions. This elevated takeout favorite transforms simple ingredients into a symphony of textures and flavors that will transport your senses straight to the streets of Chengdu. Perfect for weeknight dinners or impressive enough for guests, this dish delivers restaurant-quality results with homemade heart.
Ingredients
- 2 cups cooked jasmine rice
- 1 lb boneless chicken breast
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp Schezuan peppercorns
- 2 tsp chili garlic sauce
- 1 tsp sesame oil
- 3 cloves garlic
- 1 inch fresh ginger
- 4 scallions
- 2 large eggs
Instructions
- Cut 1 lb boneless chicken breast into ½-inch cubes and pat completely dry with paper towels to ensure proper browning.
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
- Add chicken cubes in a single layer and cook undisturbed for 3 minutes to develop a golden sear.
- Flip chicken and continue cooking until internal temperature reaches 165°F, approximately 4 more minutes.
- Transfer cooked chicken to a clean plate, preserving any oil and fond in the pan.
- Reduce heat to medium and add remaining 2 tbsp vegetable oil to the same pan.
- Mince 3 cloves garlic and 1 inch fresh ginger, then sauté in oil for 45 seconds until fragrant but not browned.
- Add 1 tbsp Schezuan peppercorns and toast for 30 seconds until aromatic, releasing their signature numbing quality.
- Push aromatics to one side and crack 2 large eggs directly into the empty space, scrambling with a spatula for 1 minute until softly set.
- Add 2 cups cooked jasmine rice, breaking up any clumps with your spatula to ensure every grain is separated.
- Drizzle 2 tbsp soy sauce and 2 tsp chili garlic sauce evenly over the rice, tossing continuously for 2 minutes until uniformly coated.
- Return cooked chicken to the pan along with any accumulated juices, stirring to incorporate thoroughly.
- Thinly slice 4 scallions, reserving the green tops for garnish, and add the white and light green parts to the pan.
- Cook for 1 final minute, then remove from heat and stir in 1 tsp sesame oil.
- Garnish with reserved scallion greens and serve immediately. Here, the contrasting textures shine—fluffy rice grains cling to tender chicken while the Schezuan peppercorns deliver their characteristic tingling sensation. For an elegant presentation, serve in hollowed-out bell peppers or accompany with quick-pickled vegetables to cut through the richness.
Schezuan Chicken Skewers with Peanut Sauce
Bold and aromatic, these Schezuan chicken skewers deliver an unforgettable culinary experience that balances fiery heat with nutty richness. Marinated in a complex blend of Asian spices and grilled to perfection, they emerge with a beautifully charred exterior while remaining remarkably tender within. The accompanying peanut sauce provides a creamy, cooling counterpoint that elevates this dish from simple street food to sophisticated entertaining fare.
Ingredients
– 1.5 lbs boneless chicken thighs
– 2 tbsp Schezuan peppercorns
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 tsp brown sugar
– 3 cloves garlic
– 1 inch fresh ginger
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 1 tbsp lime juice
– 1 tsp red pepper flakes
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Cut 1.5 lbs boneless chicken thighs into 1-inch cubes.
3. Crush 2 tbsp Schezuan peppercorns using a mortar and pestle until coarsely ground.
4. Mince 3 cloves garlic and grate 1 inch fresh ginger.
5. Combine crushed Schezuan peppercorns, minced garlic, grated ginger, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 2 tsp brown sugar in a large bowl.
6. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated.
7. Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
8. Thread marinated chicken onto soaked skewers, leaving small spaces between pieces for even cooking.
9. Preheat grill to medium-high heat (400°F).
10. Grill skewers for 5-6 minutes per side until chicken reaches 165°F internally and develops visible grill marks.
11. While chicken grills, combine 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 1 tbsp lime juice, and 1 tsp red pepper flakes in a small saucepan.
12. Heat peanut sauce over low heat for 3-4 minutes, stirring constantly until smooth and warmed through.
13. Arrange grilled skewers on a serving platter and drizzle generously with warm peanut sauce.
Amazingly versatile, these skewers offer a delightful textural contrast between the slightly charred, tender chicken and the velvety peanut sauce. The complex flavor profile unfolds gradually, beginning with the numbing sensation of Schezuan peppercorns, followed by subtle sweetness, and finishing with lingering heat. For an elegant presentation, serve them alongside jasmine rice and quick-pickled vegetables to balance the dish’s intensity.
Schezuan Chicken Lettuce Wraps with Hoisin
Gracefully balancing fiery heat with cool crispness, these Schezuan Chicken Lettuce Wraps offer an elegant twist on Asian-inspired cuisine. The complex layers of umami-rich hoisin and numbing Schezuan peppercorns create a sophisticated flavor profile that delights the palate. Each bite delivers a perfect harmony of textures and temperatures, making this dish ideal for both casual entertaining and refined dining experiences.
Ingredients
– 1 lb ground chicken
– 1 tbsp vegetable oil
– 2 tbsp hoisin sauce
– 1 tbsp soy sauce
– 1 tsp Schezuan peppercorns
– 1 tsp red pepper flakes
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1/2 cup water chestnuts, diced
– 2 green onions, sliced
– 8 large butter lettuce leaves
– 1 tbsp rice vinegar
– 1 tsp sesame oil
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add ground chicken to the skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook chicken for 6-8 minutes, stirring occasionally, until no pink remains and edges begin to brown.
4. Add minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
5. Toast Schezuan peppercorns and red pepper flakes in the pan for 30 seconds to release their oils and aroma.
6. Pour in hoisin sauce and soy sauce, stirring to coat all ingredients evenly.
7. Add diced water chestnuts and sliced green onions, mixing thoroughly.
8. Reduce heat to low and simmer for 3 minutes to allow flavors to meld.
9. Stir in rice vinegar and sesame oil just before removing from heat.
10. Wash butter lettuce leaves and pat completely dry with paper towels to prevent sogginess.
11. Spoon approximately 1/4 cup of the chicken mixture into the center of each lettuce leaf.
12. Serve immediately while the chicken mixture is warm and lettuce remains crisp.
These wraps deliver a captivating textural experience where the cool, crisp lettuce contrasts beautifully with the warm, savory filling. The lingering warmth of Schezuan peppercorns creates a pleasant numbing sensation that enhances the umami depth of the hoisin-glazed chicken. Try serving them as elegant appetizers for dinner parties or as a light main course accompanied by jasmine rice for a more substantial meal.
Schezuan Chicken Tacos with Sriracha Mayo
Picture this: tender chicken infused with the numbing heat of Schezuan peppercorns, nestled in warm tortillas and drizzled with creamy sriracha mayo. This fusion dish masterfully balances bold Asian flavors with the comforting format of classic tacos. The result is an unforgettable culinary experience that will transport your taste buds across continents.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- 1 tbsp Schezuan peppercorns
- 2 tsp crushed red pepper flakes
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 8 small flour tortillas
- 1/2 cup mayonnaise
- 2 tbsp sriracha sauce
- 1/4 cup fresh cilantro, chopped
- 1/2 cup red cabbage, shredded
- 2 green onions, thinly sliced
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add Schezuan peppercorns and toast for 1 minute until fragrant, being careful not to burn them.
- Add chicken thighs and cook for 6 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and let rest for 5 minutes before slicing into thin strips.
- Return skillet to medium heat and add crushed red pepper flakes, garlic, and ginger.
- Cook for 30 seconds until aromatic but not browned.
- Add soy sauce, rice vinegar, and sugar to the skillet, stirring to combine.
- Return chicken strips to the skillet and toss to coat evenly in the sauce.
- While chicken rests, warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Combine mayonnaise and sriracha in a small bowl, whisking until smooth and fully incorporated.
- Assemble tacos by placing chicken mixture in the center of each warm tortilla.
- Drizzle with sriracha mayo and top with shredded red cabbage, chopped cilantro, and sliced green onions.
Succulent chicken with its signature ma-la tingle contrasts beautifully with the cool crunch of cabbage and the creamy heat of the sriracha mayo. The soft tortillas provide the perfect vessel for these complex flavors to shine. For an elegant presentation, serve on a wooden board with lime wedges and extra sriracha mayo for dipping.
Schezuan Chicken Pizza with Chili Flakes
Daringly bridging the gap between Italian tradition and Szechuan fire, this innovative pizza transforms the familiar into something extraordinary. A golden, crisp crust serves as the canvas for tender marinated chicken, vibrant vegetables, and a sauce that hums with layered heat. Each slice promises a sophisticated dance of umami richness and tingling spice, redefining the possibilities of fusion cuisine.
Ingredients
- 1 pound pizza dough
- 1/2 cup Szechuan sauce
- 8 ounces boneless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1/2 cup shredded mozzarella cheese
- 1/4 cup thinly sliced bell peppers
- 2 tablespoons sliced scallions
- 1 teaspoon chili flakes
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
- In a medium bowl, combine the sliced chicken breast, soy sauce, and cornstarch, stirring until the chicken is evenly coated.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers, then add the marinated chicken.
- Cook the chicken for 4-5 minutes, turning once, until it is fully cooked and no longer pink in the center.
- On a floured surface, stretch the pizza dough into a 12-inch circle, being careful not to tear it.
- Spread the Szechuan sauce evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle the shredded mozzarella cheese over the sauce in an even layer.
- Arrange the cooked chicken, sliced bell peppers, and scallions on top of the cheese.
- Carefully transfer the assembled pizza to the preheated pizza stone or baking sheet.
- Bake for 12-14 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove the pizza from the oven and immediately sprinkle with chili flakes.
- Let the pizza rest for 3 minutes before slicing to allow the cheese to set properly.
Layers of contrasting textures create a memorable experience—the crackle of the thin crust giving way to juicy chicken and melting cheese. The Szechuan sauce delivers a building heat that lingers pleasantly, complemented by the fresh crunch of vegetables. For an elegant presentation, garnish with extra scallions and serve alongside a crisp Asian slaw to balance the spice.
Schezuan Chicken Bao Buns with Pickled Vegetables
Culinary adventures need not require passports, as evidenced by these exquisite Schezuan Chicken Bao Buns with Pickled Vegetables. These soft, pillowy buns cradle a vibrant filling of spicy chicken and crisp, tangy vegetables, creating a harmonious balance of textures and flavors. Perfect for an impressive appetizer or a light meal, they bring restaurant-quality sophistication to your home kitchen with surprisingly approachable techniques.
Ingredients
– 1 package (8 count) frozen bao buns
– 1 lb boneless, skinless chicken thighs
– 2 tbsp Schezuan peppercorns
– 3 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/2 tsp red pepper flakes
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– 1/4 cup rice vinegar
– 1 tsp salt
Instructions
1. Place frozen bao buns in a steamer basket over boiling water and steam for 8 minutes until soft and puffed.
2. Toast Schezuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant, then grind finely using a spice grinder.
3. Cut chicken thighs into 1/2-inch cubes and season with 1 teaspoon of the ground Schezuan peppercorns.
4. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add chicken to the skillet in a single layer and cook for 4 minutes without stirring to develop a golden crust.
6. Flip chicken pieces and cook for another 3 minutes until cooked through and lightly browned.
7. Reduce heat to medium and add remaining 1 tablespoon oil to the skillet.
8. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant but not browned.
9. Stir in soy sauce, rice vinegar, sugar, and red pepper flakes, scraping any browned bits from the pan bottom.
10. Return chicken to the skillet and toss to coat evenly in the sauce, cooking for 1 minute until glazed.
11. Combine shredded carrots, sliced cucumber, 1/4 cup rice vinegar, and 1 teaspoon salt in a medium bowl.
12. Let vegetables marinate for 10 minutes, then drain excess liquid before serving.
13. Carefully split steamed bao buns open using a sharp knife, being careful not to cut all the way through.
14. Fill each bun with 2 tablespoons of Schezuan chicken mixture.
15. Top chicken with 1 tablespoon of pickled vegetables before serving.
Vibrant and texturally complex, these bao buns offer the perfect contrast between the soft, cloud-like buns and the crispy pickled vegetables. The numbing heat of Schezuan peppercorns plays beautifully against the bright acidity of the quick-pickled carrots and cucumber. For an elegant presentation, serve them on a bamboo steamer with extra pickled vegetables scattered around the plate.
Schezuan Chicken Spring Rolls with Sweet Chili Sauce
Heralding the vibrant fusion of Chinese culinary tradition with contemporary presentation, these Schezuan Chicken Spring Rolls offer an exquisite balance of fiery spice and delicate crispness. Each golden parcel encapsulates tender chicken infused with the signature numbing heat of Schezuan peppercorns, perfectly complemented by the sweet tang of chili sauce. This elegant appetizer transforms casual dining into a sophisticated experience worthy of any gathering.
Ingredients
– 1 lb boneless chicken breast
– 12 spring roll wrappers
– 2 tbsp vegetable oil
– 3 cloves garlic
– 1 tbsp fresh ginger
– 2 tbsp soy sauce
– 1 tsp Schezuan peppercorns
– 1/2 cup shredded cabbage
– 1/4 cup shredded carrots
– 1 egg
– 2 cups peanut oil
– 1/2 cup sweet chili sauce
Instructions
1. Cut 1 lb boneless chicken breast into 1/4-inch cubes.
2. Mince 3 cloves garlic and 1 tbsp fresh ginger separately.
3. Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering.
4. Add minced garlic and ginger to the skillet, sautéing for 45 seconds until fragrant.
5. Add cubed chicken to the skillet, stirring constantly for 4-5 minutes until opaque throughout.
6. Sprinkle 1 tsp Schezuan peppercorns over the chicken, toasting for 30 seconds to release their aromatic oils.
7. Pour 2 tbsp soy sauce over the chicken mixture, stirring to coat evenly.
8. Add 1/2 cup shredded cabbage and 1/4 cup shredded carrots, cooking for 2 minutes until slightly wilted.
9. Transfer the filling to a bowl and cool completely to room temperature, about 20 minutes.
10. Beat 1 egg in a small bowl to create an egg wash.
11. Lay one spring roll wrapper diagonally on a clean surface.
12. Place 2 tablespoons of cooled filling in the center of the wrapper.
13. Fold the bottom corner over the filling, then fold in the side corners tightly.
14. Brush the top corner with egg wash and roll firmly to seal.
15. Repeat steps 11-14 with remaining wrappers and filling.
16. Heat 2 cups peanut oil in a deep pot to 350°F, verified with a kitchen thermometer.
17. Carefully place 3-4 spring rolls into the hot oil using tongs.
18. Fry for 3-4 minutes, turning occasionally, until golden brown and crisp.
19. Remove spring rolls with a slotted spoon and drain on a wire rack for 2 minutes.
20. Serve immediately with 1/2 cup sweet chili sauce for dipping.
Marvel at the contrasting textures—the shatteringly crisp exterior gives way to the savory, peppery chicken filling that tingles with authentic Schezuan heat. The sweet chili sauce provides a cooling counterpoint that balances the dish’s complex flavor profile. For an elegant presentation, arrange the spring rolls vertically in a tall glass with the dipping sauce in a separate ramekin, creating a stunning centerpiece for your appetizer spread.
Schezuan Chicken Curry with Coconut Milk
Delicately balancing fiery heat with creamy richness, this Schezuan chicken curry brings together the bold flavors of Chinese cuisine with the comforting texture of coconut milk. Each bite reveals layers of complexity, from the numbing sensation of Schezuan peppercorns to the subtle sweetness that tempers the spice. Perfect for those seeking adventure in their weeknight dinners, this dish transforms simple ingredients into an extraordinary culinary experience.
Ingredients
- 1.5 lbs boneless chicken thighs
- 2 tbsp vegetable oil
- 1 large yellow onion
- 4 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp Schezuan peppercorns
- 1 tsp red chili flakes
- 1 tbsp soy sauce
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper
- 1 tsp cornstarch
- 2 tbsp water
- 1/4 cup fresh cilantro
Instructions
- Cut 1.5 lbs boneless chicken thighs into 1-inch cubes and pat dry with paper towels.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
- Add chicken pieces in a single layer and cook for 4-5 minutes until golden brown on all sides.
- Remove chicken from skillet and set aside on a clean plate.
- Dice 1 large yellow onion and mince 4 cloves garlic and 1 tbsp fresh ginger.
- Add onion to the same skillet and cook for 3 minutes until translucent.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Toast 2 tbsp Schezuan peppercorns and 1 tsp red chili flakes in the skillet for 30 seconds to release their oils.
- Pour in 1 can coconut milk and 1 cup chicken broth, scraping any browned bits from the bottom of the pan.
- Return chicken to the skillet and bring the mixture to a gentle simmer.
- Reduce heat to medium-low, cover, and cook for 15 minutes until chicken reaches 165°F internally.
- While chicken simmers, slice 1 red bell pepper into thin strips.
- Add bell pepper to the curry and cook uncovered for 5 minutes until slightly softened.
- Whisk 1 tsp cornstarch with 2 tbsp water in a small bowl until smooth.
- Stir the cornstarch mixture into the curry and cook for 2 minutes until slightly thickened.
- Remove from heat and stir in 1 tbsp soy sauce.
- Chop 1/4 cup fresh cilantro and sprinkle over the finished dish.
Final touches reveal a luxurious sauce that clings beautifully to each piece of chicken, while the bell peppers provide a satisfying crunch against the tender meat. For an elegant presentation, serve over jasmine rice in shallow bowls garnished with extra cilantro sprigs. The lingering warmth of Schezuan peppercorns creates a memorable dining experience that balances heat with creamy coconut undertones.
Schezuan Chicken Pasta with Roasted Peppers
When the bold heat of Schezuan peppercorns meets the comforting embrace of pasta, something extraordinary unfolds—a dish that balances fiery intensity with subtle sweetness from roasted peppers, creating a sophisticated fusion perfect for adventurous weeknights.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 8 oz linguine pasta
- 2 large red bell peppers, sliced into 1/4-inch strips
- 3 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Schezuan peppercorns, lightly crushed
- 1 tsp red pepper flakes
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup green onions, thinly sliced
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the sliced red bell peppers with 1 tablespoon of vegetable oil and spread them in a single layer on the prepared baking sheet.
- Roast the peppers for 20-25 minutes until edges are lightly charred and peppers are tender, rotating the pan halfway through for even cooking.
- While peppers roast, bring a large pot of salted water to a rolling boil and cook linguine according to package directions until al dente, then drain, reserving 1/2 cup of pasta water.
- Pat the chicken pieces completely dry with paper towels to ensure a proper sear.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, then add chicken in a single layer without crowding.
- Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a clean plate.
- Reduce heat to medium and add remaining 1 tablespoon of oil to the same skillet.
- Sauté garlic and ginger for 30 seconds until fragrant but not browned.
- Add Schezuan peppercorns and red pepper flakes, toasting for 30 seconds to release their aromatic oils.
- Pour in soy sauce, rice vinegar, and sugar, stirring to combine and create a glossy sauce.
- Return cooked chicken and any accumulated juices to the skillet, tossing to coat in the sauce.
- Add roasted peppers and cooked linguine to the skillet, tossing gently to combine.
- Gradually add reserved pasta water, 2 tablespoons at a time, until the sauce lightly coats the pasta.
- Remove from heat and stir in green onions just before serving.
Layers of texture create a captivating experience—the tender chicken and silky pasta contrast beautifully with the slight crunch of roasted peppers. The Schezuan peppercorns deliver their characteristic tingling warmth that builds gradually rather than overwhelming the palate. For an elegant presentation, twirl portions into shallow bowls and garnish with additional green onions and a drizzle of chili oil.
Schezuan Chicken Sliders with Coleslaw
Nestled between soft brioche buns, these Schezuan Chicken Sliders with Coleslaw deliver a sophisticated twist on casual fare, balancing fiery heat with cool, crisp textures. Perfect for entertaining or a elevated weeknight meal, they bring restaurant-worthy flavor to your table with minimal effort. Each bite harmonizes tender, spice-rubbed chicken with a refreshing, tangy slaw that cuts through the richness beautifully.
Ingredients
1 lb boneless, skinless chicken thighs
2 tbsp Schezuan peppercorns
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp honey
2 cloves garlic, minced
1 tsp ginger, grated
1/2 tsp red pepper flakes
2 cups shredded green cabbage
1/2 cup shredded carrots
1/4 cup mayonnaise
1 tbsp rice vinegar
1/2 tsp sugar
8 slider buns
2 tbsp vegetable oil
Instructions
- Toast Schezuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant, then grind into a fine powder using a spice grinder.
- Combine ground Schezuan pepper, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes in a medium bowl to create the marinade.
- Add chicken thighs to the marinade, tossing to coat thoroughly, then cover and refrigerate for 30 minutes to allow flavors to penetrate the meat.
- While chicken marinates, prepare coleslaw by combining shredded cabbage, shredded carrots, mayonnaise, rice vinegar, and sugar in a large bowl, tossing until evenly coated.
- Refrigerate coleslaw for 20 minutes to allow cabbage to slightly wilt and flavors to meld, creating a more cohesive texture.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place marinated chicken thighs in the hot skillet, cooking for 6 minutes per side until internal temperature reaches 165°F and exterior develops a caramelized crust.
- Transfer cooked chicken to a cutting board and let rest for 5 minutes to redistribute juices before slicing into thin strips.
- Lightly toast slider buns in the same skillet over medium heat for 1-2 minutes until golden brown.
- Assemble sliders by placing sliced chicken on bottom buns, topping with a generous portion of coleslaw, and covering with top buns.
Serving these sliders immediately ensures the buns remain crisp against the warm chicken and cool slaw. The contrasting textures create a delightful experience where the crunchy cabbage complements the tender, spice-infused meat. For an elegant presentation, skewer each slider with a bamboo pick and arrange on a wooden board garnished with extra Schezuan peppercorns and fresh cilantro sprigs.
Schezuan Chicken Wings with Sesame Seeds
Glistening with a fiery crimson glaze and crowned with toasted sesame seeds, these Schezuan chicken wings transform humble poultry into an elegant appetizer worthy of any sophisticated gathering. The complex heat of Schezuan peppercorns creates a tingling sensation that dances across the palate, while toasted sesame seeds add nutty depth and visual appeal to each perfectly caramelized wing. This recipe balances intense spice with subtle sweetness, resulting in wings that are simultaneously bold and refined.
Ingredients
– 2 lbs chicken wings
– 2 tbsp vegetable oil
– 1 tbsp Schezuan peppercorns
– 3 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp ginger, grated
– 1 tbsp sesame seeds
– 1/2 tsp red pepper flakes
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss the wings with vegetable oil until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet.
5. Bake for 35-40 minutes until the skin is golden brown and crispy.
6. While the wings bake, toast the Schezuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant.
7. Grind the toasted peppercorns using a spice grinder or mortar and pestle.
8. Combine the ground peppercorns, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a small saucepan.
9. Bring the sauce to a simmer over medium heat, stirring constantly.
10. Reduce heat to low and cook the sauce for 5 minutes until slightly thickened.
11. Toast the sesame seeds in the same dry skillet over medium heat for 1-2 minutes until golden.
12. Remove the wings from the oven and transfer to a large mixing bowl.
13. Pour the warm Schezuan sauce over the wings and toss until thoroughly coated.
14. Sprinkle the toasted sesame seeds over the sauced wings and toss once more.
15. Return the wings to the baking sheet and bake for an additional 5 minutes at 400°F to set the glaze.
16. Remove from oven and let rest for 3 minutes before serving.
These wings emerge with a sticky, lacquered exterior that gives way to tender, juicy meat beneath. The signature ma-la sensation from the Schezuan peppercorns creates an addictive tingling heat that builds with each bite. Try serving them atop a bed of crisp cucumber ribbons to provide a cooling contrast to the fiery glaze, or arrange them artfully with pickled vegetables for an elegant presentation that balances heat with acidity.
Schezuan Chicken Salad with Mango Dressing
Radiating with vibrant colors and bold flavors, this Schezuan Chicken Salad with Mango Dressing transforms ordinary salad into an extraordinary culinary experience. The perfect harmony of spicy, sweet, and tangy elements creates a dish that’s both refreshing and deeply satisfying. Each bite delivers a symphony of textures and tastes that will transport your palate to new dimensions.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp Schezuan peppercorns
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 ripe mango
– 1/4 cup mayonnaise
– 1 tbsp honey
– 1 lime
– 6 cups mixed greens
– 1/2 cup shredded carrots
– 1/4 cup chopped cilantro
– 2 tbsp toasted sesame seeds
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides with salt.
2. Crush the Schezuan peppercorns using a mortar and pestle until coarsely ground.
3. Rub the crushed peppercorns evenly over all surfaces of the chicken breasts.
4. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
5. Place the chicken in the hot skillet and cook for 6-7 minutes until the bottom develops a golden-brown crust.
6. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F.
7. Transfer the chicken to a cutting board and let it rest for 5 minutes to redistribute juices.
8. While the chicken rests, peel and dice the mango into 1/2-inch cubes.
9. Combine the diced mango, mayonnaise, honey, and juice from the lime in a blender.
10. Blend the mixture on high speed for 45 seconds until completely smooth and creamy.
11. Whisk in the soy sauce, rice vinegar, and sesame oil until fully incorporated.
12. Thinly slice the rested chicken against the grain into 1/4-inch strips.
13. Toss the mixed greens and shredded carrots in a large bowl with half of the mango dressing.
14. Arrange the dressed greens on plates and top with the sliced Schezuan chicken.
15. Drizzle the remaining mango dressing over the chicken and greens.
16. Garnish with chopped cilantro and toasted sesame seeds.
Now, this salad presents a delightful contrast between the tender, spicy chicken and the cool, crisp greens beneath the creamy mango dressing. The toasted sesame seeds add a satisfying crunch that complements the smooth texture of the dressing beautifully. For an elegant presentation, consider serving it in individual chilled bowls with extra lime wedges on the side.
Schezuan Chicken Potstickers with Soy Dip
Just when you thought potstickers couldn’t get more compelling, these Schezuan chicken dumplings arrive with their fiery personality and elegant pleats. Juicy ground chicken mingles with the numbing heat of Schezuan peppercorns and the gentle burn of chili paste, all wrapped in delicate dumpling skins that crisp to perfection. The accompanying soy dipping sauce provides a salty, umami-rich counterpoint that cools the palate between each addictive bite.
Ingredients
- 1 lb ground chicken
- 24 round dumpling wrappers
- 2 tbsp vegetable oil
- 1 tbsp Schezuan peppercorns
- 2 tsp chili paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup water
- 1/2 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sesame seeds
Instructions
- Toast 1 tablespoon Schezuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant.
- Grind the toasted peppercorns using a spice grinder or mortar and pestle until finely powdered.
- Combine 1 pound ground chicken, 2 teaspoons chili paste, 3 minced garlic cloves, 1 tablespoon grated ginger, 3 chopped green onions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and the ground Schezuan peppercorns in a large bowl.
- Mix the filling vigorously with a fork for 2 minutes until well combined and slightly sticky.
- Place 1 rounded teaspoon of filling in the center of each of 24 dumpling wrappers.
- Moisten the edges of each wrapper with water using your fingertip.
- Fold each wrapper in half and pleat the edges firmly, pressing to seal completely—this creates the classic crescent shape and prevents filling leakage during cooking.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
- Arrange the dumplings in a single layer in the hot skillet, pleated sides up.
- Cook undisturbed for 3 minutes until the bottoms turn golden brown.
- Pour 1/4 cup water into the skillet immediately after the browning step—the steam will create the characteristic crispy-yet-tender texture.
- Cover the skillet tightly and reduce heat to medium.
- Steam the dumplings for 8 minutes until the wrappers become translucent and the filling is cooked through.
- Remove the lid and continue cooking for 2 more minutes to re-crisp the bottoms.
- Whisk together 1/2 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, and 1 teaspoon sesame seeds in a small bowl for the dipping sauce.
Unwrap these culinary treasures to discover a textural symphony—crisp golden bottoms give way to tender wrappers and explosively flavorful filling. The Schezuan peppercorns create their characteristic tingling sensation that dances across the tongue, beautifully balanced by the sweet-salty soy dip. For an elegant presentation, serve them arranged like sunflower petals around a central bowl of dipping sauce, garnished with extra sesame seeds and thinly sliced green onions.
Schezuan Chicken Burger with Spicy Aioli
Kindling the senses with its bold fusion of East Asian heat and American comfort, this Schezuan Chicken Burger elevates the humble sandwich to gourmet heights. Marinated chicken breathes with fiery Schezuan peppercorns and chili, while a creamy, spicy aioli provides cooling contrast. Each component harmonizes to deliver a symphony of textures and flavors that dance between tradition and innovation.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 2 tbsp Schezuan peppercorns
– 1 tbsp crushed red pepper flakes
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1/2 cup mayonnaise
– 1 tsp sriracha
– 1 tsp lime juice
– 4 brioche burger buns
– 2 tbsp vegetable oil
– 4 leaves butter lettuce
– 4 slices tomato
– 4 slices red onion
Instructions
1. Combine 1 lb boneless, skinless chicken thighs, 2 tbsp Schezuan peppercorns, 1 tbsp crushed red pepper flakes, 3 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp soy sauce, and 1 tbsp rice vinegar in a bowl.
2. Marinate the chicken for 30 minutes at room temperature, ensuring even coating for maximum flavor penetration.
3. Whisk 1/2 cup mayonnaise, 1 tsp sriracha, and 1 tsp lime juice in a separate bowl to create the spicy aioli.
4. Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering.
5. Cook the marinated chicken thighs for 6 minutes per side until internal temperature reaches 165°F and exterior is caramelized.
6. Toast 4 brioche burger buns in the same skillet for 1 minute per side until golden brown, absorbing residual pan flavors.
7. Spread 1 tbsp spicy aioli on the bottom half of each toasted bun.
8. Layer 1 leaf butter lettuce, 1 slice tomato, and 1 slice red onion on each bottom bun.
9. Place one cooked chicken thigh atop each vegetable layer.
10. Crown with the top bun and press gently to compact the layers.
Majestically textured with crisp vegetables against tender, spice-rubbed chicken, this burger offers a thrilling heat that builds gradually rather than overwhelms. Serve alongside chilled cucumber salad or sweet potato fries to balance the Schezuan fire, making it perfect for adventurous weeknight dinners or impressive casual entertaining.
Summary
Nothing beats discovering new ways to spice up dinner! These 18 Szechuan chicken recipes offer incredible variety for every taste. We hope you find some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
