Name: Crispy Szechuan Chicken with Spicy Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Szechuan
Ingredients: 1 pound chicken breast chopped into bite-sized pieces; 1/4 cup soy sauce; Salt and pepper to taste; 1/2 cup corn starch; 1 tablespoon sesame oil or olive oil; 1 large bell pepper chopped; 2 serrano peppers chopped (optional for extra spicy); 10 dried chile de arbol peppers (optional for extra spicy); 1 tablespoon Szechuan peppercorns or black peppercorns; 1/4 cup peanuts chopped, plus more for garnish (cashews can be used instead); 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon ground ginger or fresh minced ginger; 1 tablespoon honey; 1 tablespoon chili garlic sauce; 1 teaspoon garlic powder or fresh minced garlic; 1 teaspoon crushed red pepper flakes; 1-2 tablespoons cornstarch for thickening; 1/2 - 1 teaspoon Szechuan peppercorns lightly toasted and ground or Chinese 5 spice or both; 1/2 - 1 teaspoon Chinese 5 spice; 1/2 cup chicken stock (optional, for slightly thinner sauce); 1 teaspoon sriracha (optional for extra spicy); Cooked white rice or noodles; Spicy chili flakes

If you love bold flavors and crave a bit of spicy crunch, you’re going to adore this Crispy Szechuan Chicken with Spicy Sauce Recipe. It’s got everything — tender chicken bites, vibrant peppers, and a tongue-tingling sauce that’ll have you coming back for more.

The image shows a stir-fry dish in a dark pan with a honeycomb pattern. The dish has several layers: at the bottom are small browned pieces of meat with a crispy texture, mixed with bright orange and green bell pepper chunks that appear tender but firm. Scattered across the top are long dried red chili peppers giving a rich red color and some chopped green onions adding fresh green highlights. Crushed peanuts sprinkled throughout add a small cream-colored crunch. The whole mix is glazed with a shiny, dark brown sauce that coats the ingredients evenly. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Szechuan Chicken with Spicy Sauce Recipe
Top Tip
How to Serve Crispy Szechuan Chicken with Spicy Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Szechuan Chicken with Spicy Sauce Recipe

Why You'll Love This Recipe

This Crispy Szechuan Chicken recipe quickly became one of my favorites because it strikes the perfect balance between spicy, savory, and crunchy. It’s the kind of dish you can whip up on a weeknight but feel like a total kitchen hero when serving.

Bold, authentic flavors: The homemade Szechuan sauce brings that classic tangy and spicy punch you expect from Sichuan cuisine.
Perfectly crispy chicken: Tossed in corn starch and fried to golden perfection, the chicken stays juicy inside but wonderfully crunchy outside.
Easy to customize: Add more peppers for a fiery kick or dial it back for a milder meal — it’s all up to your taste buds.
Quick prep and cook time: Ready in just 25 minutes, it’s a lifesaver when you want something impressive but fast.

Ingredients & Why They Work

Gathering the right ingredients is key here. I always grab fresh chicken breast for lean protein, and pick colorful bell peppers to brighten the dish. If you want that authentic Szechuan heat, grab some Szechuan peppercorns and dried chile de arbol — they pack a unique numbing spiciness that really elevates this recipe.

Flat lay of fresh bite-sized raw chicken breast pieces, a large vibrant red bell pepper chopped, two fresh green serrano peppers sliced, a small heap of dried deep red chile de arbol peppers, a small pile of whole Szechuan peppercorns, a quarter cup of roughly chopped raw peanuts, a small white ceramic bowl with dark soy sauce, a small white bowl with golden sesame oil, a small white bowl with light amber honey, a small white bowl with pale rice vinegar, a small white bowl with bright red chili garlic sauce, a small white bowl with crushed red pepper flakes, a small white bowl with light yellow cornstarch powder, a small white bowl with freshly minced pale yellow ginger, a small white bowl with minced fresh white garlic, a small white bowl with reddish sriracha sauce, a small white bowl with clear chicken stock, all ingredients arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Tender and cooks quickly, but you can swap for thighs if you prefer juicier meat.
Soy sauce: Essential for that salty, savory backbone in both the chicken marinade and the sauce.
Corn starch: Creates the crispy coating on the chicken and thickens the sauce perfectly.
Sesame or olive oil: Adds a subtle nutty flavor and is great for frying.
Bell pepper: Adds sweetness and vibrant color to balance the heat.
Serrano peppers: Optional but perfect if you like an extra spicy kick.
Dried chile de arbol peppers: For authentic depth and fire — play with the amount based on your heat tolerance.
Szechuan peppercorns: The signature numbing spice of Szechuan cuisine that takes this recipe to the next level.
Peanuts: Adds a satisfying crunch and contrast in texture, plus a touch of richness.
Rice vinegar: Brings a bright acidity that balances the sauce’s heat and saltiness.
Honey: Balances the heat with a hint of sweetness.
Chili garlic sauce: A punch of heat and garlicky goodness integrated into the sauce.
Garlic powder (or fresh garlic): Layered garlic flavor—fresh is great if you have the time.
Crushed red pepper flakes: Adds an extra dimension of spice.
Chinese 5 spice (optional): Adds warm, aromatic complexity alongside the Szechuan peppercorns.
Chicken stock (optional): Use if you prefer your sauce a bit thinner and saucier.
Sriracha (optional): For an extra spicy, tangy kick if you like things fiery.
Cooked white rice or noodles: The perfect base to soak up that incredible sauce.
Spicy chili flakes: Great for sprinkling on top to amp up the heat when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Crispy Szechuan Chicken with Spicy Sauce Recipe is how adaptable it is to your taste buds and pantry staples. Feel free to customize the heat level, swap nuts, or experiment with the protein to make it truly your own!

Spice it down: If you prefer a milder dish, simply leave out the serrano and dried chile de arbol peppers. I tried this for a family dinner and was surprised how flavorful it stayed without the intense heat!
Go for juicier chicken: Using chicken thighs instead of breasts adds a richer, juicier texture that’s wonderfully satisfying. I love this variation when I want a softer bite.
Nutty swap: Cashews work beautifully as an alternative to peanuts, giving the dish a slightly sweeter crunch. I often use cashews when serving friends with peanut allergies—it’s just as delicious.
Sauce thickness tweak: For a thicker sauce that clings more to every crispy morsel, increase cornstarch to 2 tablespoons and skip the chicken stock. On particularly saucy nights, I add a splash of stock for a looser finish.
Fresh aromatics: Swapping powdered ginger and garlic for fresh minced versions adds a vibrant, punchy flavor. I recommend this tweak if you love that bright, aromatic lift in your dish.

Step-by-Step: How I Make Crispy Szechuan Chicken with Spicy Sauce Recipe

The dish is served on a white plate with a ridged edge, placed on a white marbled surface with a dark blue cloth in the background. On the plate, there is a portion of white rice on the left side, with a thick, textured stir-fry piled on the right. The stir-fry has several layers: pieces of dark brown, fried chicken coated in a shiny sauce; bright red dried chilies scattered on top; large chunks of green bell pepper with a slightly glossy look; and pieces of orange carrot adding color contrast. The sauce is rich and glossy, coating all ingredients, and there are visible bits of crushed red pepper flakes adding texture. A metal spoon is partially buried in the stir-fry on the right side of the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by tossing the bite-sized chicken breast pieces into a large bowl. Pour in ¼ cup soy sauce and season with salt and pepper to taste. Give it a good mix to coat every morsel. Let this sit for 10 minutes—this short marinade really helps the chicken soak up that savory goodness without being overpowering.

Step 2: Whisk Together the Szechuan Sauce

While the chicken marinates, it's time to build the sauce. Combine soy sauce, rice vinegar, sesame oil, ginger, honey, chili garlic sauce, garlic powder, crushed red pepper flakes, Szechuan peppercorns, Chinese 5 spice, and optional sriracha and chicken stock in a small pot. Bring this vibrant mixture to a boil, then simmer gently for 3 minutes to allow those bold flavors to blend beautifully.

Step 3: Thicken and Perfect the Sauce

Mix 1 tablespoon cornstarch with 2 tablespoons of water until smooth—this slurry will be your secret for that perfect saucy shine. Stir it into your simmering sauce and cook for 2-3 minutes until thickened. If you prefer a richer, thicker sauce, go ahead and use 2 tablespoons cornstarch and skip the chicken stock. Once thick and glossy, remove the pot from heat and set aside—it’s ready for the big finish.

Step 4: Get That Perfect Crispy Chicken

Heat 1 tablespoon of sesame or olive oil in a large pan over medium heat. Toss your marinated chicken with ½ cup cornstarch, making sure every piece is well coated—this is key for that irresistible crispy texture. Add the chicken to the pan and cook, stirring frequently, for 5 to 6 minutes, until it’s cooked through with a lightly golden crust. Remove the chicken and set aside to make room for the next flavorful steps.

Step 5: Sauté Peppers and Spice it Up

Turn the heat up to medium-high and add your chopped bell pepper, serrano peppers, dried chile de arbol, Szechuan peppercorns, and chopped peanuts to the pan. Cook the mix for 5 minutes until the peppers soften and the air fills with a wonderful aroma. Keep stirring for an additional 2 minutes to toast the spices and nuts lightly—this step builds layers of flavor and texture you’ll really notice.

Step 6: Bring It All Together

Return the cooked chicken to the pan and pour in the luscious Szechuan sauce you prepared earlier. Give everything a gentle stir so every bite is coated. Lower the heat and let it simmer for 5 minutes, allowing the chicken to soak up those bold, spicy, and tangy flavors—this final meld is pure magic.

Step 7: Serve and Garnish

Serve your Crispy Szechuan Chicken hot over fluffy white rice or noodles. Sprinkle with extra chopped peanuts and a pinch of spicy chili flakes if you love an extra kick. This dish is a perfect balance of crunch, heat, and savory sauce—trust me, it always disappears fast!

Top Tip

Mastering the Crispy Szechuan Chicken with Spicy Sauce Recipe is all about balancing bold flavors without overwhelming the palate. These tips will help keep your chicken perfectly crispy and your sauce flawlessly flavorful every time.

Marinate with Purpose: Letting the chicken soak in soy sauce, salt, and pepper for a full 10 minutes really deepens the flavor without making the meat soggy. Don’t skip this step!
Coating Consistency: Tossing the chicken in ½ cup of corn starch just before frying ensures that signature crispiness. I’ve learned from trial that too little coating can result in a less crispy texture, while too much can feel heavy.
Layer Your Heat: Using a combination of serrano peppers, dried chile de arbol, and Szechuan peppercorns adds a wonderful complexity to the spice level—not just heat but also that unique numbing sensation. Toasting the peppercorns enhances this effect beautifully.
Don’t Rush the Sauce: Taking the time to simmer the sauce for 3 minutes before thickening it with cornstarch makes a noticeable difference in melding the flavors. It avoids that raw cornstarch taste and ensures a silky finish.

How to Serve Crispy Szechuan Chicken with Spicy Sauce Recipe

The image shows two round metal pans side by side on a white marbled surface. The left pan contains small, golden-brown pieces of cooked meat scattered in the middle, with a slightly shiny texture. The right pan has chopped bell peppers in bright green, orange, and red colors layered evenly in the center, showing a fresh and glossy look. Both pans have a hexagonal pattern inside and a long handle with a shiny silver finish. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Garnishes take this dish to the next level: sprinkle plenty of chopped peanuts or cashews for crunch and a nutty bite. A light dusting of spicy chili flakes adds a vibrant pop of heat for those who love it fiery. Thinly sliced green onions or fresh cilantro also bring fresh color and aroma.

Side Dishes

This recipe pairs beautifully with steamed white rice or simple noodles that soak up the spicy, savory sauce perfectly. For a fuller meal, consider serving with garlic stir-fried greens like bok choy, broccoli, or snow peas. A crisp cucumber salad can provide a refreshing contrast to the heat and richness.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container and refrigerate for up to 3 days. This keeps the chicken tender and the sauce flavorful. Keep in mind that the chicken won’t stay quite as crispy but will still be delicious.

Freezing

You can freeze leftover Szechuan chicken in a freezer-safe container or ziplock bag for up to 2 months. To preserve texture, freeze the chicken and sauce separately if possible. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium-low heat, stirring occasionally to warm evenly without drying out. Adding a splash of water or chicken stock can help refresh the sauce’s consistency. Avoid microwaving if you want to retain some crispiness.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can add extra juiciness and richness to the dish. Just chop them into bite-sized pieces and follow the same marinating and cooking steps.

How spicy is this Crispy Szechuan Chicken with Spicy Sauce Recipe?

The heat level can be adjusted easily by using or omitting the serrano and dried chile de arbol peppers, and controlling the amount of chili garlic sauce and sriracha. You can make it mild or fiery depending on your taste!

Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently before combining with the cooked chicken for best results.

What can I serve instead of rice?

Noodles, such as lo mein or rice noodles, work wonderfully. You might also try quinoa or steamed vegetables if you want a low-carb or gluten-free option.

Final Thoughts

This Crispy Szechuan Chicken with Spicy Sauce Recipe is one of those dishes that hits every craving: spicy, savory, crunchy, and utterly satisfying. It’s quick enough for a weeknight but packed with flavor that feels special. I hope it becomes a staple in your kitchen as it has in mine. Don’t forget to personalize it with your favorite heat level and garnishes—after all, cooking is an adventure meant to be enjoyed!