One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!

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– Easy Szechuan Chicken Recipe! –

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34 thoughts on “Easy Szechuan Chicken Recipe!”

  1. 📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at https://amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.

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  2. Funny thing is that there is no "Szechuan Chincken" in Sichuan (Szechuan). If you really want to learn some authentic Sichuan dishes, just search for videos of "chef Wang Gang".

  3. Not sure what I did (too many peppercorns? I used authentic Szechuan peppercorns ) but this was inedible. Like someone dumped perfume and salt into a stirfry. To be fair, I eyeballed everything rather than measuring it out. Home cooks, beware!

  4. The dish is great, the execution perfect but the tools you are using are just not suitable for the job. Say what you want but cooking a stir fry on an electric stove or induction stove will not give you the high heat that you require to brown those vegetables. The onions and peppers look more steamed than fried. But great recipe anyway!!

  5. I'm surprised about the prepping of the ground szechuan peppercorn. I was taught to lightly roast first, then pound out, then sift through a fine mesh strainer, discarding the husks. Also, you're not really going to get wok hay from an induction stove. I'd also suggest chopping your pixian bean paste since it usually comes with large pieces of beans. Both Kenji Lopez and Fuschia Dunlop suggest likewise. Gotta say…I had to rewind to that prepping of the red bell pepper (capsicum) a few times – that was like magic!

  6. SoW: "Put the veggies on top of the chicken so it doesn't burn"
    Me: Makes sense
    SoW: "Put the chicken on top of the chili so it doesn't burn"
    Me: Wut…?

  7. I just made this. 1st time making. And I have a real Thai street wok so can ramp up the proper heat to make such dishes.

    The Szechuan pepper corns have a wonderful mouth numbing effect but was not too hot.

    Really delicious. Thanks Jeremy

  8. I cooked this recipe and everyone loved it! Including me. I only added one mild jalapeño and 2 dried red peppers. Serve with white jasmine rice.

  9. Jeremy is awesome! He ordered from my mum’s business and I got to meet him in person, he’s really kind and kind of gives off the vibes of a professional chef! Thanks for being such an awesome teacher Jeremy!

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