Chicken Szechuan Recipe

Slice and Marinate Chicken

Trim excess fat and slice chicken thighs into 1/2-inch strips. In a bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add chicken, toss to coat, and let marinate 15–20 minutes while you prepare other ingredients.

Prepare Vegetables

Drain and rinse canned bamboo shoots and water chestnuts. Slice red bell pepper into 1-inch pieces, thinly slice celery on the bias, halve baby corn if using, and cut onion into wedges. Separate scallion whites from greens and mince garlic and ginger. Measure out dried chiles and Szechuan peppercorns.

Mix Sauce

In a bowl whisk together 1 cup chicken stock, 2 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs black or rice vinegar, 1 tsp doubanjiang, 1 tsp hoisin sauce, 1 tsp sugar and 1 tsp sesame oil until combined. In a small cup, mix 2 tsp cornstarch with 2 tbs cold water to make a slurry; set aside.

Toast Aromatics

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbs neutral oil. Add Szechuan peppercorns and dried chiles and toast, stirring, 20–30 seconds until fragrant (take care not to burn). Remove chiles and peppercorns to a bowl, leaving oil and chili bits in the wok.

Stir-Fry Chicken

Increase heat to high and add remaining 2 tbs oil. Add marinated chicken in a single layer and sear without moving 30–45 seconds, then stir-fry 1–2 minutes until just cooked through and lightly browned. Remove chicken to a plate and set aside.

Cook Vegetables & Aromatics

Add a touch more oil if needed. Add minced garlic, ginger and the white parts of the scallions; stir-fry 15–20 seconds until fragrant. Add onion, red bell pepper, celery, bamboo shoots, water chestnuts and baby corn. Stir-fry 2–3 minutes until vegetables are crisp-tender.

Combine and Sauce

Return chicken to the wok with toasted chiles and Szechuan peppercorns. Give the prepared sauce a quick stir and pour it into the wok. Bring to a simmer for about 1 minute so flavors meld. Stir slurry again then slowly drizzle into the simmering sauce while stirring; the sauce will thicken and become glossy in 30–60 seconds. Toss to coat all ingredients evenly.

Finish

Taste and adjust seasoning: add a pinch of salt or a splash more soy if needed. Stir in sliced green parts of scallions and 1 tsp toasted sesame seeds if using. Turn off heat and finish with 1–2 tbs chopped cilantro if desired.

Transfer Chicken Szechuan to a serving platter and serve immediately over steamed rice or with noodles. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet.