A truly great Szechuan chicken stir fry is a study in contrasts: a bold, fiery kick from chili and peppercorns, balanced by a touch of sweetness and a rich, savory depth. But what elevates it from a simple stir fry to a takeout-level masterpiece is the crispy, golden-brown chicken. This recipe cracks the code, giving you a tender chicken interior and a perfectly crunchy exterior, all coated in a sticky, sweet, and spicy Szechuan sauce.

The secret lies in a quick, shallow-fry of the chicken before adding it to the sauce. This simple step creates a beautiful, textural contrast that holds up to the sauce without getting soggy. Paired with a vibrant array of vegetables and an easy-to-make sauce, this is a dish that comes together faster than delivery and tastes a hundred times better.

Crispy Szechuan Chicken Stir Fry

Sweet, Spicy & Better Than Takeout

Yields: 4 servings Prep time: 15 minutes (plus marinating time) Cook time: 20 minutes

Ingredients

For the Crispy Chicken:

  • 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch cubes

  • 1 large egg white

  • 2 tablespoons cornstarch

  • ¼ teaspoon salt

  • Vegetable oil, for shallow frying

For the Sauce:

  • ½ cup chicken broth

  • ¼ cup soy sauce (or tamari for gluten-free)

  • 2 tablespoons rice vinegar

  • 2 tablespoons honey or brown sugar

  • 1 tablespoon Szechuan chili bean paste (doubanjiang) or chili garlic sauce

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon minced garlic

  • 1 teaspoon cornstarch

For the Stir Fry:

  • 1 tablespoon vegetable oil

  • 1 red bell pepper, cut into 1-inch pieces

  • 1 large head of broccoli, cut into florets

  • Sliced green onions, toasted sesame seeds, and cooked rice for serving

Instructions

1. Prepare the Chicken

  1. Marinate: In a medium bowl, combine the chicken cubes, egg white, 2 tablespoons of cornstarch, and salt. Stir until the chicken is evenly coated. Let it sit for at least 15 minutes.

  2. Shallow Fry: Pour about ½-inch of vegetable oil into a large skillet or wok. Heat over medium-high heat. Once the oil is hot, carefully add the chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden brown and crispy. The chicken doesn’t need to be cooked through at this stage. Transfer the crispy chicken to a paper towel-lined plate to drain.

2. Make the Sauce

  1. While the chicken is cooking, make the sauce. In a medium bowl, whisk together the chicken broth, soy sauce, rice vinegar, honey, chili paste, ginger, garlic, and 1 teaspoon of cornstarch. Set aside.

3. Stir Fry the Vegetables

  1. Drain all but 1 tablespoon of the oil from the skillet. Return the skillet to medium-high heat.

  2. Add the bell pepper and broccoli. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.

4. Combine and Finish

  1. Give the sauce a quick whisk again (as the cornstarch may have settled) and pour it into the skillet with the vegetables.

  2. Bring the sauce to a simmer, stirring constantly. It will thicken almost immediately.

  3. Add the crispy chicken to the skillet. Toss everything together until the chicken and vegetables are evenly coated in the thick, sticky sauce.

  4. Remove from the heat immediately.

5. Serve

  • Serve the crispy Szechuan chicken stir fry hot over a bed of fluffy rice, garnished with sliced green onions and toasted sesame seeds.

Tips for Success

  • The Crispy Secret: The cornstarch and egg white mixture is the key to a crispy coating that holds up. Don't skip this step!

  • A Wok is a Game Changer: While a large skillet works fine, a wok's shape is perfect for a quick and even stir fry.

  • Customize the Spice: Szechuan chili bean paste (doubanjiang) is the most authentic, but chili garlic sauce is a great and widely available substitute. Adjust the amount to your personal spice preference.

  • Don't Overcook: The chicken is already mostly cooked from the shallow fry, so you just need to toss it in the sauce long enough to coat it and warm it through.

  • Vary the Vegetables: This recipe is flexible! Feel free to add other vegetables like snap peas, carrots, or baby corn.