Szechuan Chicken

Szechuan Chicken

Cuisine Chinese
Servings 3


Shopping List

  • 1.5 lb chicken wings or chicken breast, cut in 1/2 inch stripes
  • 2 cup bread crumbs e.g. panko
  • 1 frisee lettuce
  • 2 cups jasmine rice

Pantry Items

  • tamari or soy sauce
  • vinegar (rice balsamic or else)
  • agave syrup or sugar
  • tomato paste
  • 1 orange for juice
  • oil e.g. sesame
  • salt & pepper

Szechuan Culinary Spice Kit Ingredients

  • Szechuan [1] Tangerine peel, garlic, ginger, smoked paprika, Sichuan pepper (don’t use during pregnancy), Star Anise
  • Szechuan [2] Bird’s eye chili pepper


Chicken marinade

  • In a BOWL, mix chicken with 2 tbsp tamari and 2 tbsp orange juice. Let marinate for 30 minutes.


  • Cook rice according to package instructions.

Szechuan sauce

  • In a small POT, heat 1 tbsp oil on medium-low heat.
  • Fry Szechuan Spices [2] for 30 seconds.
  • Take the spices out, if you prefer a mild sauce.
  • Careful of splatters, add 2 tbsp syrup, 2 tbsp tamari, 2 tbsp vinegar, 1 cup water, and Szechuan Spices [1].
  • Stir in 1 tsp tomato paste.
  • Cook for 3-5 minutes until sauce thickens.
  • Add salt, syrup or vinegar to taste.


  • On a PLATE, beat egg.
  • Add salt and pepper to taste.
  • Coat chicken thoroughly.
  • On a different PLATE, spread bread crumbs and coat chicken thoroughly.


  • In a PAN, heat 1 inch of oil.
  • Fry chicken over medium-high heat until it’s cooked through and turned crispy.


  • Serve chicken on lettuce leaves with rice and Szechuan dipping sauce.



Substitute chicken with mozzarella sticks, vegetable sticks, pork cutlets, or shrimps.