Spicy Sichuan (Szechwan) chicken with onions and bell pepper.

Sichuan chicken

I heard a few people mentioning Sichuan pepper and how it feels and taste strange. So as soon, I saw some at the shop I decided to get some and try it out. It looks like dry berries and, if you chew it by itself, it taste like a dry berry. After spitting it out, suddenly I got a sour flavour and a slightly anaesthesia effect on my tongue.

So I was super excited to try it in a recipe. I therefore found and adapted an recipe to my tastes: A yummy sweet-sour-spicy chicken that goes awesome with rice.


Ingredients for 2 portions:

  • 1 chicken breast or thigh
  • 1 onion
  • 2 cloves of garlic
  • 1 bell pepper
  • 1 thumb size piece of ginger
  • 1 teaspoon of Sichuan pepper
  • 1 tablespoon of Gochujang, or any of your favorite spicy sauce (it depends of how spicy you like your food)
  • Half a tablespoon of rice or white vinegar
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • Half a teaspoon of corn starch
  • A splash of sesame oil

  1. Roughly slice the onion and bell pepper.
  2. Dice the chicken in approximately 1cm pieces.
  3. Heat some oil on high heat.
  4. Grate the ginger and crush the Sichuan pepper and the garlic, and add it to the pan.
  5. Add the onion, and fry while stirring until it begins to turn translucide.
  6. Then add the chicken and cook until the onion begins to turn golden.
  7. Add the Gochujang (or the spicy sauce), the vinegar, the soy sauce, the sugar and the bell pepper.
  8. Cook for 2-3 minutes.
  9. Mix the corn starch with water and add that mixture to the sauce to thicken it.
  10. Finally add a splash of sesame oil, and serve on some rice. You can top it with some spring onion and/or sesame seeds.

Bon appétit!


It is a faster version for it. I will add another version for Sichuan deep-fried chicken some time later.

One tweak that you can do is replacing the sugar by a tablespoon of mirin. It would make a slightly less sweet sauce, but more savory and liquid.

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