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Hunan chicken

Hunan Chicken

Hunan Chicken is a bold, spicy Chinese-American dish inspired by the traditional cuisine of Hunan province in China. It features tender chicken pieces stir-fried with colorful vegetables in a fiery sauce made of soy, garlic, chili peppers, and ginger. This dish captures the authentic heat and intensity of Hunan cooking, offering a flavorful balance of spice, tang, and umami in every bite.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: asian, Chinese, Chinese-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Protein Base
  • 1 lb boneless skinless chicken thighs or breasts
  • 2 tbsp soy sauce
  • 1 tbsp rice wine or Shaoxing wine
  • 1 tbsp cornstarch
  • 1 tsp minced garlic
  • 1 tsp minced ginger
Vegetables
  • 1 red bell pepper diagonally sliced
  • 1 green bell pepper diagonally sliced
  • 1 small zucchini julienned
  • 1 carrot bias-cut into ¼-inch slices
  • ½ cup bamboo shoots
  • ½ cup wood ear mushrooms optional
Sauce Ingredients
  • 1 ½ tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp oyster sauce
  • ¼ cup chicken broth
  • 1 tsp chili paste
  • 4 dried red chili peppers adjust to spice level
  • ½ tsp Sichuan peppercorns optional
  • 1 tsp sugar
  • 1 tsp cornstarch for thickening
Garnish
  • 2 tbsp chopped scallions
  • 1 tsp sesame seeds

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Cutting board
  • Knife
  • Tongs or spatula
  • Measuring spoons and cups

Method
 

  1. Marinate the Chicken: In a bowl, combine soy sauce, rice wine, cornstarch, garlic, and ginger. Add chicken pieces and marinate for 30 minutes to 2 hours in the refrigerator.
  2. Prepare Vegetables: Cut bell peppers, zucchini, and carrots into uniform slices. Prepare bamboo shoots and mushrooms if using.
  3. Make the Sauce: In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, rice vinegar, chicken broth, chili paste, sugar, and cornstarch. Set aside.
  4. Cook the Chicken: Heat a wok over high heat. Add oil and stir-fry the marinated chicken until golden and nearly cooked through. Remove and set aside.
  5. Stir-Fry Vegetables: In the same wok, add a bit more oil. Stir-fry dried chili peppers and Sichuan peppercorns for 10–15 seconds until fragrant. Add harder vegetables first (carrots, bamboo shoots), followed by softer ones (bell peppers, zucchini). Stir-fry for 2–3 minutes.
  6. Combine Everything: Return chicken to the wok. Pour in the sauce and toss everything quickly to coat. Stir-fry for another 2–3 minutes until sauce thickens and everything is evenly glazed.
  7. Serve: Garnish with chopped scallions and sesame seeds. Serve hot with steamed jasmine rice or noodles.

Notes

  • For milder spice, reduce or deseed the dried red chili peppers.
  • Chicken thighs give a juicier texture than breasts.
  • Always pat the chicken dry before cooking to achieve a good sear.
  • To replicate restaurant-style “wok hei,” cook over very high heat and keep ingredients moving constantly.
  • Pair with steamed jasmine rice, egg drop soup, or vegetable spring rolls for a balanced meal.