18 Spicy Szechuan Recipes Flavorful

Ready to turn up the heat in your kitchen? Szechuan cuisine is all about bold, fiery flavors that wake up your taste buds—and these 18 recipes bring the spice without the fuss. Whether you’re craving crispy Mapo Tofu, mouth-numbing Dan Dan Noodles, or sticky-sweet Kung Pao Chicken, we’ve got the perfect dishes to make your next meal unforgettable. Let’s dive into these flavor-packed favorites!

Szechuan Beef Stir Fry

This fiery Szechuan beef stir fry delivers bold, numbing heat and savory depth—perfect for spice lovers craving a quick weeknight thrill.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 tbsp Szechuan peppercorns, lightly crushed
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 red bell pepper, thinly sliced
• 2 tbsp chili garlic sauce
• 1 tsp sugar
• 2 green onions, sliced (for garnish)

Instructions

1. Toss flank steak with 1 tbsp soy sauce and cornstarch; let marinate 10 minutes.
2. Heat 1 tbsp vegetable oil in a wok or skillet over high heat. Add steak in a single layer; sear 2 minutes per side until browned. Transfer to a plate.
3. Reduce heat to medium; add remaining 1 tbsp oil. Toast Szechuan peppercorns 30 seconds until fragrant. Stir in garlic and ginger; cook 30 seconds.
4. Add bell pepper; stir-fry 2 minutes until slightly tender. Return beef to the pan with remaining 1 tbsp soy sauce, chili garlic sauce, and sugar. Toss 1 minute to coat.
5. Garnish with green onions and serve immediately over rice.

The magic here? Szechuan peppercorns add that signature tingling buzz, balancing the chili’s punch with citrusy warmth.

Tip: For extra heat, drizzle with chili oil just before serving.

Mapo Tofu with Szechuan Peppercorns

This fiery, numbing Mapo Tofu is a flavor bomb—perfect for spice lovers who crave bold Szechuan flavors at home.

Ingredients

• 1 block (14 oz) soft tofu, cut into 1-inch cubes
• 2 tbsp neutral oil (like vegetable or canola)
• 1/2 lb ground pork
• 2 tbsp Szechuan chili bean paste (doubanjiang)
• 1 tbsp fermented black beans, rinsed and chopped
• 3 cloves garlic, minced
• 1 tsp freshly ground Szechuan peppercorns (plus extra for garnish)
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 green onions, thinly sliced

Instructions

1. Heat 2 tbsp neutral oil in a wok or skillet over medium-high. Add ground pork and cook, breaking it up, until browned (about 5 minutes).
2. Stir in 2 tbsp chili bean paste, 1 tbsp black beans, 3 cloves garlic, and 1 tsp Szechuan peppercorns. Cook for 1 minute until fragrant.
3. Pour in 1 cup chicken broth, then gently add tofu cubes. Simmer for 5 minutes.
4. Season with 1 tbsp soy sauce and 1 tsp sugar. Drizzle in the cornstarch slurry and stir gently until the sauce thickens (about 2 minutes).
5. Garnish with green onions and an extra sprinkle of Szechuan peppercorns.

The magic here? The peppercorns’ tingling heat dances with the silky tofu—it’s addictive!

Tip: For extra heat, add 1 tsp chili flakes with the broth. Serve over steamed rice to tame the fire.

Szechuan Chicken with Peanuts

This bold and spicy Szechuan chicken packs a punch with crispy bites of chicken, crunchy peanuts, and that addictive tingly-numbing heat we love.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp cornstarch
• 1/4 cup vegetable oil
• 1/2 cup roasted unsalted peanuts
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 4-5 dried red chilies (or 1 tsp red pepper flakes)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/2 tsp Szechuan peppercorns, crushed (optional for that numbing kick)
• 2 scallions, sliced

Instructions:

1. Toss chicken with 3 tbsp cornstarch until evenly coated.
2. Heat 1/4 cup vegetable oil in a wok or large skillet over medium-high. Fry chicken in batches for 4-5 minutes until golden and crispy. Transfer to a plate.
3. In the same pan, add peanuts, garlic, ginger, and dried chilies. Stir-fry for 1 minute until fragrant.
4. Return chicken to the pan. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin, 1 tsp sugar, and 1/2 tsp Szechuan peppercorns. Toss everything together for 2 minutes until glossy and well-coated.
5. Garnish with scallions and serve immediately over steamed rice.

The magic here? That double-hit of heat from the chilies and the tingling Szechuan peppercorns—it’s a flavor adventure in every bite.

Tip: For extra crispiness, let the cornstarch-coated chicken sit for 10 minutes before frying.

Szechuan Spicy Wontons

These fiery, numbing wontons pack a punch with bold Szechuan flavors—perfect for spice lovers craving a quick, restaurant-worthy bite.

Ingredients

• 1 lb ground pork
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 30 square wonton wrappers
• 2 tbsp chili oil
• 1 tbsp Szechuan peppercorns, crushed
• 1 tbsp black vinegar
• 1 tsp sugar
• 2 green onions, thinly sliced

Instructions

1. In a bowl, mix ground pork, ginger, garlic, 1 tbsp soy sauce, and sesame oil until combined.
2. Place 1 tsp filling in the center of each wonton wrapper. Fold into triangles, sealing edges with water, then pinch corners together to form a purse shape.
3. Bring a pot of water to a boil. Cook wontons in batches for 3–4 minutes until they float. Drain.
4. Whisk together remaining 1 tbsp soy sauce, chili oil, crushed peppercorns, black vinegar, and sugar in a bowl. Toss cooked wontons in the sauce.
5. Garnish with green onions and serve immediately.

The magic here? The tingling Szechuan peppercorns balance the heat, creating that addictive “málà” (numbing-spicy) kick.

Tip: Freeze extra uncooked wontons on a tray before bagging—they’ll keep for months!

Kung Pao Shrimp Szechuan Style

Spicy, tangy, and loaded with crunch, this Szechuan-style twist on Kung Pao shrimp brings bold flavors to your weeknight dinner—fast.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 cup roasted unsalted peanuts
• 4 dried red chilies (or 1 tsp crushed red pepper flakes)
• 1 red bell pepper, diced
• 2 green onions, sliced (whites and greens separated)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/2 tsp Szechuan peppercorns, crushed (optional for extra heat)

Instructions:

1. Stir-fry shrimp: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add shrimp and cook 2–3 minutes until pink and curled. Transfer to a plate.
2. Sizzle aromatics: Add remaining 1 tbsp oil to the pan. Toss in garlic, ginger, dried chilies, and Szechuan peppercorns (if using); stir 30 seconds until fragrant.
3. Crunch time: Add bell pepper and green onion whites; stir-fry 2 minutes until slightly softened. Return shrimp to the pan.
4. Glaze it up: Pour in soy sauce, rice vinegar, hoisin sauce, and sugar. Toss everything together 1 minute until glossy. Fold in peanuts and green onion greens.

The magic here? Szechuan peppercorns add a tingling warmth that plays off the sweet-savory glaze—no takeout box required.

Tip: For extra crisp peanuts, toast them in a dry pan for 1 minute before adding.

Szechuan Eggplant in Garlic Sauce

This stir-fried eggplant dish packs a punch with its bold garlicky sauce and tender, melt-in-your-mouth texture—perfect for spice lovers looking for a quick veggie fix.

Ingredients:

• 2 medium Chinese eggplants (about 1 lb), cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 2 green onions, thinly sliced
• 1 tsp sesame oil

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add eggplant and stir-fry for 6–8 minutes until lightly browned and tender. Transfer to a plate.
2. Reduce heat to medium and add remaining 1 tbsp vegetable oil. Sauté garlic and ginger for 30 seconds until fragrant.
3. Stir in soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes. Cook for 1 minute until the sauce thickens slightly.
4. Return eggplant to the pan, tossing to coat evenly. Cook for 2 more minutes. Drizzle with sesame oil and garnish with green onions.

The magic here? The eggplant soaks up the savory-sweet sauce while keeping its silky texture—no mushiness in sight!

Tip: For extra crispiness, salt the eggplant cubes and let them sit for 10 minutes before cooking (pat dry afterward).

Szechuan Hot and Sour Soup

This bold and tangy soup packs a punch with spicy Szechuan peppercorns and vinegar—perfect for when you crave something warming and full of flavor.

Ingredients:

• 4 cups chicken or vegetable broth
• 1/2 lb boneless pork loin, thinly sliced
• 1/4 cup bamboo shoots, julienned
• 1/4 cup wood ear mushrooms, rehydrated and sliced
• 1/4 cup firm tofu, cut into thin strips
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili oil
• 1 tsp Szechuan peppercorns, crushed
• 1/2 tsp white pepper
• 1 egg, lightly beaten
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 green onion, thinly sliced (for garnish)

Instructions:

1. In a pot, bring the broth to a simmer over medium heat. Add the pork, bamboo shoots, wood ear mushrooms, and tofu. Simmer for 5 minutes until the pork is cooked through.
2. Stir in the soy sauce, rice vinegar, chili oil, Szechuan peppercorns, and white pepper. Simmer for another 2 minutes to blend flavors.
3. Slowly drizzle in the beaten egg while stirring gently to create ribbons. Cook for 1 minute.
4. Pour in the cornstarch slurry, stirring constantly until the soup thickens slightly, about 1-2 minutes.
5. Remove from heat and garnish with green onions.

The magic here is the balance of heat from the peppercorns and chili oil with the bright tang of vinegar—it’s addictive! Serve with extra chili oil for those who love more kick.

Tip: For extra depth, add a splash of black vinegar just before serving.

Szechuan Style Dan Dan Noodles

Craving bold, spicy flavors? These Szechuan-style Dan Dan Noodles deliver a punch of umami, heat, and nutty sesame goodness in every bite.

• 8 oz ground pork
• 8 oz fresh wheat noodles (or 6 oz dried)
• 2 tbsp sesame paste (or tahini)
• 2 tbsp soy sauce
• 1 tbsp Szechuan chili oil (plus extra for serving)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp ground Szechuan peppercorns
• 2 cloves garlic, minced
• 1 cup baby spinach or bok choy
• 2 green onions, thinly sliced
• 1/4 cup crushed roasted peanuts

1. Cook the noodles: Boil noodles according to package instructions. Drain, rinse under cold water, and set aside.
2. Make the sauce: Whisk together sesame paste, soy sauce, Szechuan chili oil, rice vinegar, sugar, and Szechuan peppercorns in a small bowl.
3. Brown the pork: Cook ground pork in a skillet over medium-high heat for 5 minutes, breaking it apart. Add minced garlic and cook 1 minute until fragrant.
4. Wilt greens: Toss spinach or bok choy into the skillet with the pork and cook just until wilted, about 1 minute.
5. Assemble: Divide noodles between bowls. Top with pork mixture, drizzle with sauce, and garnish with green onions and peanuts. Serve with extra chili oil on the side.

The magic here is the contrast between the rich sesame sauce and the tingling heat of Szechuan peppercorns—it’s addictive!

Tip: For extra depth, stir 1/2 cup of the noodle cooking water into the sauce to thin it slightly.

Szechuan Fried Rice with Vegetables

This fiery, veggie-packed fried rice brings bold Szechuan flavors to your weeknight dinner—ready in under 30 minutes!

Ingredients:

• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 eggs, lightly beaten
• 1 cup diced bell peppers (any color)
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp Szechuan chili paste
• 1 tsp sugar
• 1/2 tsp toasted sesame oil
• 2 scallions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Stir-fry bell peppers and carrots for 3 minutes until crisp-tender. Add garlic and ginger; cook 30 seconds until fragrant.
3. Crumble in rice, breaking up clumps. Add soy sauce, Szechuan chili paste, and sugar. Toss everything together for 2 minutes until rice is evenly coated and heated through.
4. Return scrambled eggs to the pan. Drizzle with sesame oil and toss once more. Garnish with scallions.

The magic here? The Szechuan chili paste delivers a slow-building heat that lingers, while the sesame oil adds a nutty finish. Tip: For extra crunch, toss in 1/2 cup roasted peanuts with the scallions!

Szechuan Spicy Cucumber Salad

This punchy, cooling salad is a fiery-tangy side that wakes up any meal—perfect for when you crave bold flavors without the fuss.

Ingredients:

• 2 medium English cucumbers (about 1 lb), thinly sliced
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp granulated sugar
• 1 tsp Szechuan peppercorns, crushed
• 1/2 tsp red pepper flakes
• 2 cloves garlic, minced
• 1 tbsp cilantro, chopped

Instructions:

1. Toss cucumber slices with 1 tsp kosher salt in a colander; let drain over a bowl for 15 minutes. Rinse and pat dry with a towel.
2. Whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, and 2 tsp sugar in a large bowl until sugar dissolves.
3. Add cucumbers, 1 tsp crushed Szechuan peppercorns, 1/2 tsp red pepper flakes, and 2 cloves minced garlic to the bowl; toss to coat. Let sit 10 minutes for flavors to meld.
4. Garnish with 1 tbsp cilantro just before serving.

The magic here? The Szechuan peppercorns’ tingling heat plays off the cool crunch of cucumbers—it’s addictive from the first bite.

Tip: For extra texture, sprinkle with roasted peanuts or sesame seeds.

Szechuan Lamb Skewers with Cumin

These bold, smoky skewers pack a punch with fiery Szechuan peppercorns and earthy cumin—perfect for grilling season or a quick stovetop sear.

Ingredients:

• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or vegetable)
• 1 tbsp ground cumin
• 1 tsp Szechuan peppercorns, crushed
• 1 tsp red chili flakes
• 2 tsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp finely chopped cilantro (for garnish)

Instructions:

1. In a bowl, toss lamb cubes with 2 tbsp oil, 1 tbsp cumin, 1 tsp crushed Szechuan peppercorns, 1 tsp chili flakes, 2 tsp soy sauce, 1 tsp sugar, and 1/2 tsp salt until evenly coated. Let marinate for 20 minutes at room temperature.
2. Thread lamb onto skewers (if using wooden skewers, soak them in water for 30 minutes first).
3. Heat a grill pan or outdoor grill to high. Cook skewers for 3–4 minutes per side, until charred at the edges and medium-rare inside (or longer for preferred doneness).
4. Sprinkle with 1 tbsp cilantro before serving.

The magic here? The Szechuan peppercorns’ tingling heat plays off the cumin’s smokiness, while quick grilling keeps the lamb juicy. Tip: For extra depth, toast whole cumin seeds before grinding—just until fragrant.

Szechuan Fish Fillet in Hot Chili Oil

This fiery yet balanced dish brings the bold flavors of Szechuan cuisine to your kitchen with tender fish fillets swimming in a spicy, aromatic chili oil.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia), cut into 1-inch pieces
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1/4 cup neutral oil (like vegetable or canola)
• 3 tbsp Szechuan chili oil (store-bought or homemade)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chicken or vegetable broth
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Toss fish pieces with cornstarch and 1/4 tsp salt until evenly coated.
2. Heat neutral oil in a large skillet over medium-high. Add fish in a single layer and cook for 2 minutes per side until lightly golden. Transfer to a plate.
3. In the same skillet, add Szechuan chili oil, garlic, and ginger. Stir for 30 seconds until fragrant.
4. Pour in soy sauce, sugar, and broth, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
5. Return fish to the skillet, gently coating it in the sauce. Cook for 1 more minute to heat through.
6. Garnish with green onions and serve immediately.

The magic here is the contrast between the silky fish and the punchy, numbing heat of the chili oil—it’s a knockout for spice lovers.

Tip: For extra depth, add 1/2 tsp Szechuan peppercorns (toasted and ground) to the sauce.

Szechuan Dry-Fried Green Beans

These blistered green beans pack a punch with garlic, ginger, and that signature Szechuan tingle—perfect for spicing up weeknight dinners.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp neutral oil (like vegetable or peanut)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp Szechuan peppercorns, crushed
• 1 tbsp soy sauce
• 1 tsp sugar
• ½ tsp red pepper flakes (adjust to taste)
• ½ tsp salt

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 8–10 minutes, pressing them against the pan occasionally until deeply blistered and tender-crisp.
2. Push beans to the side. Add garlic, ginger, and Szechuan peppercorns to the center; cook for 30 seconds until fragrant.
3. Toss everything together, then add soy sauce, sugar, red pepper flakes, and salt. Stir-fry for 1 more minute until evenly coated.

The magic here? Wrinkly, smoky beans with a lip-numbing kick—no soggy veggies allowed!

Tip: For extra crunch, dry the beans thoroughly before cooking (wet beans steam instead of blister).

Szechuan Pork Belly with Chili Sauce

If you’re craving bold, spicy flavors with melt-in-your-mouth pork belly, this Szechuan-style dish delivers heat and richness in every bite.

Ingredients:

• 1.5 lbs pork belly, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 tbsp Szechuan chili paste (like Lee Kum Kee)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 cup water
• 1 tsp Szechuan peppercorns, lightly crushed
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add pork belly and cook for 8–10 minutes until browned and crispy. Transfer to a plate.
2. In the same skillet, add Szechuan chili paste (3 tbsp), garlic, and ginger. Stir for 1 minute until fragrant.
3. Return pork to the skillet. Add soy sauce (1 tbsp), rice vinegar (1 tbsp), brown sugar (1 tbsp), water (1/2 cup), and Szechuan peppercorns (1 tsp). Stir to coat.
4. Simmer uncovered for 20–25 minutes, stirring occasionally, until sauce thickens and pork is tender.
5. Garnish with green onions and serve over rice.

The magic here? The Szechuan peppercorns add a tingling numbness that balances the fiery chili paste—a signature sensation you’ll love.

Tip: For extra depth, marinate the pork belly in 1 tbsp soy sauce and 1 tbsp rice vinegar for 30 minutes before cooking.

Szechuan Style Hot Pot

Nothing beats gathering around a bubbling pot of spicy, aromatic broth—this Sichuan hot pot is a flavor-packed adventure for your taste buds!

Ingredients

• 8 cups chicken or beef broth
• 1/4 cup Sichuan peppercorns
• 3 tbsp chili oil
• 2 tbsp doubanjiang (fermented chili bean paste)
• 4 garlic cloves, minced
• 1-inch ginger, sliced
• 1 lb thinly sliced beef (ribeye or sirloin)
• 1 cup napa cabbage, chopped
• 1 cup shiitake mushrooms, sliced
• 1/2 cup cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat 1 tbsp chili oil over medium. Add garlic and ginger, sauté for 1 minute until fragrant.
2. Stir in doubanjiang and Sichuan peppercorns, toasting for 2 minutes until the oil turns red.
3. Pour in broth and bring to a simmer. Add remaining 2 tbsp chili oil and let steep for 10 minutes to infuse the spice.
4. Add napa cabbage and shiitake mushrooms, simmer for 5 minutes until tender.
5. Drop in beef slices one at a time, cooking for 1–2 minutes until just done. Garnish with cilantro.

The numbing heat of Sichuan peppercorns paired with rich chili oil makes this hot pot irresistibly addictive—perfect for sharing (or not!).

Tip: For extra depth, add a splash of Chinese rice wine to the broth.

Szechuan Spicy Tofu Salad

This bold and crunchy salad packs a punch with fiery Szechuan flavors and cooling crisp veggies—perfect for a light yet satisfying meal.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 tbsp Szechuan peppercorns, lightly crushed
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp chili garlic paste
• 4 cups shredded Napa cabbage
• 1 cup thinly sliced cucumber
• 1/4 cup chopped cilantro
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat vegetable oil in a skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden. Remove from pan.
2. In the same skillet, toast Szechuan peppercorns for 30 seconds until fragrant. Whisk in soy sauce, rice vinegar, honey, and chili garlic paste; simmer 1 minute.
3. Toss cabbage, cucumber, and cilantro in a large bowl. Add warm tofu and drizzle with dressing; mix gently.
4. Sprinkle with sesame seeds and serve immediately.

The magic here? The numbing Szechuan peppercorns balance the sweet-spicy dressing, while the tofu stays crispy outside and tender inside.

Tip: For extra crunch, add a handful of crushed peanuts right before serving.

Szechuan Pepper Chicken Wings

These crispy, tongue-tingling wings pack a punch with fragrant Szechuan peppercorns and a sticky-sweet glaze—perfect for game day or whenever you crave bold flavors.

Ingredients

• 2 lbs chicken wings, split at joints
• 1 tbsp Szechuan peppercorns, lightly crushed
• 1 tsp kosher salt
• 1 tbsp cornstarch
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Prep wings: Pat chicken wings dry with paper towels. Toss with 1 tbsp cornstarch and 1 tsp kosher salt until evenly coated.
2. Bake: Arrange wings on a parchment-lined baking sheet. Bake at 425°F for 40 minutes, flipping halfway, until skin is crispy and golden.
3. Make glaze: While wings bake, toast 1 tbsp Szechuan peppercorns in a dry skillet over medium heat for 1 minute until fragrant. Add 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 3 cloves minced garlic, 1 tsp grated ginger, and 1/4 tsp red pepper flakes (if using). Simmer 3 minutes until slightly thickened, then stir in 1 tbsp toasted sesame oil.
4. Toss & serve: Immediately toss hot wings with glaze. Let sit 5 minutes to soak up flavors.

The magic here? Szechuan peppercorns’ citrusy buzz plays off the sweet-salty glaze, while cornstarch ensures shatter-crisp skin—no frying required.

Tip: For extra numbing heat, grind a few extra peppercorns to sprinkle on top before serving.

Szechuan Style Braised Duck

This rich, aromatic duck dish packs a punch with bold spices and a deep, savory-sweet sauce—perfect for impressing at a weekend dinner.

Ingredients

• 1 whole duck (about 4–5 lbs), cut into 8 pieces
• 2 tbsp vegetable oil
• 1 tbsp Sichuan peppercorns
• 4 garlic cloves, smashed
• 1-inch ginger, sliced
• 2 tbsp chili bean paste (doubanjiang)
• 1/4 cup soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 4 cups chicken stock
• 2 star anise pods
• 1 cinnamon stick
• 3 green onions, cut into 2-inch pieces

Instructions

1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high. Sear duck pieces skin-side down for 5 minutes until golden, then flip and cook 3 more minutes. Transfer to a plate.
2. Reduce heat to medium. Add 1 tbsp Sichuan peppercorns, 4 smashed garlic cloves, and 1-inch sliced ginger; stir 1 minute until fragrant. Stir in 2 tbsp chili bean paste and cook 30 seconds.
3. Return duck to the pot. Add 1/4 cup soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 4 cups chicken stock, 2 star anise pods, and 1 cinnamon stick. Bring to a boil, then cover and simmer on low for 1.5 hours until duck is tender.
4. Uncover, add 3 green onion pieces, and simmer 10 more minutes to reduce the sauce slightly. Discard spices before serving.

The magic here? The duck’s fat renders into the sauce, creating a glossy, lip-tingling glaze that clings to every bite.

Tip: For extra heat, add 1–2 dried red chilies with the spices in step 2.

Conclusion

From fiery stir-fries to numbing hot pots, these 18 Spicy Szechuan recipes bring bold, authentic flavors to your kitchen. Whether you’re a spice lover or just exploring, there’s something here to excite your taste buds. Try a dish (or three!), then let us know your favorite in the comments. Loved this roundup? Share the heat—pin it on Pinterest for later!