Szechuan Chicken — 四川雞
Szechuan Chicken at China Restaurant Yung Frankfurt
Szechuan Chicken — also written Sichuan Chicken, Sechuan Chicken, or Schezwan Chicken — is one of the best-known dishes from China’s Sichuan province. Its signature is the tingling-numb sensation of Sichuan peppercorn (花椒, huā jiāo) layered with the dry heat of toasted chili. The Chinese name for this combination is málà (麻辣) — literally „numb-spicy“ — and it defines Sichuan’s regional cooking.
At China Restaurant Yung on Oeder Weg in Frankfurt, Szechuan Chicken is wok-fried over high heat: marinated chicken breast tossed with dried chilies, Sichuan peppercorn, garlic, ginger, and spring onions. The Yung family has run the restaurant since 1988.
What makes Szechuan Chicken distinctive
- Sichuan peppercorn (花椒) — not a true pepper. It is the dried husk of the prickly ash and produces a tingling, numbing sensation on the tongue.
- Dried chilies — briefly toasted in oil to release smoky heat, not just temperature.
- Málà (麻辣) — the „numb-spicy“ combination. A two-stage flavor profile rather than a single wave of heat.
- Wok heat — short cooking at very high temperature preserves bite and aroma.
- Marinade — soy sauce, rice wine, a little starch. Seals the meat and keeps it tender.
Step by step — how Szechuan Chicken is made in our kitchen
Step 1
Mise en place
Cut chicken breast into bite-sized cubes. Mince garlic, ginger and spring onions. Break dried chilies open; have Sichuan peppercorn ready.
Step 2
Marinate
Mix the chicken with soy sauce, rice wine, a little starch and a pinch of salt. Rest 15 minutes — the starch seals the meat in the wok and keeps it juicy.
Step 3
Sear
Wok at full heat, oil shimmering. Lay chicken in a single layer — don’t stir until the underside is browned. Then turn.
Step 4
Release aromatics
Set chicken aside. Small amount of oil in the wok, briefly toast chilies and Sichuan peppercorn — until fragrant, not burnt. Add garlic and ginger.
Step 5
Combine
Return the chicken. Toss quickly so every piece is coated with the perfumed oil.
Step 6
Sauce
Deglaze with soy sauce and a splash of rice wine. Reduce briefly — the sauce should cling to the meat, not pool in the wok.
Step 7
Spring onions
Spring onions go in last — they should stay crisp, not cook through.
Step 8
Serve
Serve immediately. Wok dishes lose their character with every minute of waiting. Plain rice on the side.
Sichuan cuisine — the region and its tradition
Sichuan cuisine (川菜, chuān cài) is one of the four great classical Chinese cuisines, alongside Cantonese, Shandong, and Huaiyang. It originates from the Yangtze basin in western China — a humid, warm region. The strong seasoning with chili and Sichuan peppercorn is not only about flavor; it traditionally helps balance the muggy climate.
China Restaurant Yung is a Cantonese family restaurant. The Sichuan dishes on our menu are respectful adaptations — accessible to Frankfurt diners without diluting the regional character. Want it spicier? Ask your server; the kitchen will adjust.
Allergens & ingredients (EU FIC)
Standard preparation of Szechuan Chicken contains the following EU-mandatory allergens: soybeans (soy sauce), sesame (sesame oil), cereals containing gluten (wheat-based soy sauce). Gluten-free preparation available on request — please mention when reserving. Allergen labelling per EU Food Information Regulation (FIC) Art. 9(1)(c).
On the menu
Szechuan Chicken is part of our à la carte menu. The full menu with allergens and nutrition is online. While you’re here, take a look at our Peking Duck cooked to family recipe — the house signature, available with advance order.
Reservations: by phone +49 69 95 20 22 50 or online via the reservation page. Address: Oeder Weg 32, 60318 Frankfurt am Main.