Szechuan chicken is a popular Chinese dish known for its bold, mouth-numbing flavors. It originates from the Sichuan province of China, which is known for its signature spicy cuisine. The dish features tender chicken pieces cooked in a sauce containing Szechuan peppercorns, chilies, garlic, ginger, soy sauce, vinegar, and sesame oil. While recipes can vary, there are several key ingredients that give Szechuan chicken its trademark taste and tingling sensation.
Szechuan Peppercorns
Szechuan peppercorns are one of the defining ingredients in Szechuan chicken. These dried berries have a fragrant, woody aroma and create a numbing, tingling sensation in the mouth when eaten. This unique effect comes from a compound called hydroxy-alpha sanshool that “buzzes” or vibrates the sensory receptors on the tongue. When combined with chilies, the peppercorns create an intense one-two punch of spicy and numbness. Just a teaspoon or two of these peppercorns gives Szechuan chicken its distinctive ma la (numbing spicy) flavor.
Chilies
No Szechuan dish would be complete without chilies, which provide the spicy heat. Common varieties used in Szechuan chicken include dried red chilies, chili paste or chili oil. The dried chilies are either ground into a powder or infused into hot oil to release their flavor. Chili paste and chili oil also pack a fiery punch from ground chilies, spices and chili seeds. The amount and type of chilies can vary based on how spicy you want the dish to be. Mild Szechuan chicken may just have a pinch of chili flakes while spicier versions will have upwards of a tablespoon of Szechuan peppercorns and chili paste.
Garlic
Garlic is another staple ingredient in Szechuan chicken. It adds an aromatic, pungent flavor that balances against the spices. Recipes typically call for 2-6 cloves of minced or crushed garlic. When sautéed briefly in oil, the garlic becomes fragrant and slightly mellows in flavor. The soft, cooked garlic cloves also add nice texture contrast in the sauce.
Ginger
Fresh ginger is also common in Szechuan chicken. Around 1-2 tablespoons of grated or minced ginger is used to lend a bright, citrusy flavor. Combined with garlic, ginger and Szechuan peppercorns form a flavor trio that creates a layered, aromatic sauce.
Soy Sauce
Soy sauce adds a savory, umami base note to Szechuan chicken. Dark soy sauce is often used since it has a richer, more molasses-like flavor compared to light soy sauce. About 1-3 tablespoons of soy sauce balances the spices and brings out the chicken flavor.
Rice Vinegar
Rice vinegar adds a touch of acidity to brighten up the bold flavors in the sauce. Around 1-2 tablespoons of rice vinegar complements the oil and spices. Rice vinegar has a mild acidity compared to distilled white vinegar, so it won’t make the sauce too tart.
Sesame Oil
Sesame oil provides nutty, aromatic flavor in Szechuan chicken and also contributes to the sauce’s velvety texture. Since sesame oil has a strong flavor, only about 1⁄2 to 1 tablespoon is needed. Sesame oil adds richness without being overly greasy.
Sugar
A small amount of white sugar balances out any bitterness from the chilies and Szechuan peppercorns. Around 1⁄2 to 1 tablespoon of sugar is stirred into the sauce for a hint of sweetness.
Chicken
Szechuan chicken can be made with boneless, skinless chicken thighs or breasts. Chicken thighs tend to stay juicier, while breasts cook quicker. The chicken is cut into 1-inch chunks or strips before cooking. This allows the sauce to coat and penetrate for maximum flavor. Dark meat chicken with some fat is ideal for absorbing spices and keeping the meat tender.
Vegetable Oil
Szechuan chicken is stir-fried, so vegetable oil is needed to cook the ingredients. Peanut, canola or vegetable oil work well for frying. Around 2-4 tablespoons of oil is heated to cook the chicken and aromatics before adding the sauce.
Green Onions
Chopped green onions are commonly used as a garnish for Szechuan chicken. They add a pop of freshness and mild onion flavor. Mix in 1-2 tablespoons at the end or sprinkle them on top before serving.
Toasted Szechuan Peppercorns
Some recipes will finish Szechuan chicken with a topping of freshly toasted Szechuan peppercorns. This gives an extra punch of their intense, numbing flavor. Just toast a teaspoon or so in a dry pan for 1 minute until fragrant before adding them on top.
Other Potential Ingredients
Depending on the recipe, Szechuan chicken may also contain ingredients like:
- Dried red chilies
- Sichuan chili bean paste
- Dried shiitake mushrooms
- Water chestnuts
- Bamboo shoots
- Roasted peanuts
- Cilantro
- Scallions
- Tianmianjiang (sweet bean paste)
- Dark Chinese vinegar
- Shaoxing wine
- Potato or corn starch slurry to thicken
The Sauce
While the ingredients may vary, Szechuan chicken is all about the spicy, tingling sauce. The sauce has a layered depth of flavor created by slowly infusing oils with aromatics like garlic, ginger, onions and dried chilies. Then, a mixture of soy sauce, vinegar, sugar and spices are added to create a complex sauce that coats each piece of chicken. The sauce may also be thickened slightly to cling to the chicken. A properly made Szechuan chicken sauce should have a velvety texture with a righteous spice that makes your mouth buzz!
How to Make Szechuan Chicken
Here is a general method on how to make authentic Szechuan chicken:
- Marinate chicken pieces in 1 tbsp soy sauce, 1 tbsp rice wine, and a pinch of white pepper for 30 minutes.
- Heat vegetable oil in wok on high heat. Fry Szechuan peppercorns and dried chilies for 30 seconds.
- Add garlic, ginger and scallions. Stir fry for 1 minute until fragrant.
- Add chicken pieces. Stir fry for 2-3 minutes until no longer pink.
- Add chili paste, soy sauce, vinegar, and sugar. Stir to coat chicken.
- Add stock or water. Simmer for 5 minutes until sauce thickens.
- Mix cornstarch slurry and stir into sauce to thicken, if desired.
- Garnish with chopped scallions and toasted Szechuan peppercorns.
- Serve Szechuan chicken over steamed rice or noodles.
The key is to start by infusing oils with aromatics and spices. This builds deep, complex flavor. Then the sauce is stirred together right in the wok before simmering to finish. The result is a chicken dish exploding with the iconic ma la flavor of Szechuan cuisine.
Conclusion
Szechuan chicken is a bold, mouth-tingling dish thanks to its spicy-numbing sauce. While recipes vary, they typically contain Szechuan peppercorns, dried chilies, garlic, ginger, soy sauce, vinegar, and sesame oil. The sauce comes together quickly in a hot wok to flavor tender chicken pieces. With its addictive tingle and flavor complexity, it’s no wonder Szechuan chicken remains one of the most popular Chinese dishes.