why make this recipe
Hunan Chicken is a flavorful dish that brings the spicy and bold tastes of Chinese cuisine right to your kitchen. It’s not only quick to prepare, but also allows you to enjoy a variety of fresh vegetables alongside tender chicken. This dish is perfect for a weeknight dinner or when you want to impress your friends with homemade takeout. The balance of heat from the chili paste and the rich flavors of the sauces makes it a favorite for many. Plus, the dish can easily be served over rice or noodles, making it a filling meal.
how to make Hunan Chicken
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons doubanjiang (or chili paste)
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar (or honey)
- 1/2 cup chicken broth
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground Sichuan peppercorns (optional)
- 1 tablespoon corn starch (mixed with 1 tablespoon water)
- 1 pound chicken breast (cut into strips or cubes)
- 1/4 cup cornstarch
- Salt and pepper to taste
- 3 tablespoons vegetable oil (for frying)
- 1 large red bell pepper (sliced)
- 1-2 jalapeno peppers (sliced, optional)
- 1 zucchini (sliced into rings)
- 1 medium carrot (sliced into sticks)
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh minced ginger
- Chopped green onion
- Red pepper flakes
- Sesame seeds
- Cooked rice or noodles (for serving)
Directions
- In a bowl, mix together the soy sauce, oyster sauce, doubanjiang, rice wine, sesame oil, sugar, chicken broth, chili flakes, and Sichuan peppercorns to create the Hunan chicken sauce.
- In a separate bowl, coat the chicken pieces with cornstarch.
- Heat vegetable oil in a pan over medium-high heat. Add the chicken and fry until golden brown and cooked through. Remove from pan and set aside.
- In the same pan, add garlic, ginger, red bell pepper, jalapeno peppers (if using), zucchini, and carrot. Stir-fry for a few minutes until the vegetables are tender-crisp.
- Return the chicken to the pan and add the Hunan chicken sauce. Stir well to coat everything.
- To thicken the sauce, add the cornstarch slurry and mix until the sauce has thickened.
- Serve hot, garnished with green onion, red pepper flakes, and sesame seeds over rice or noodles.
how to serve Hunan Chicken
Hunan Chicken is best served hot right after cooking. Serve it over a bed of fluffy white rice or stir-fried noodles. You can add garnishes like chopped green onions, red pepper flakes, and sesame seeds to enhance the dish. Pair it with a simple side salad or steamed vegetables for a complete meal.
how to store Hunan Chicken
To store Hunan Chicken, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. When you are ready to eat, reheat it in a pan over medium heat until heated through. You can also reheat it in the microwave, but make sure to keep an eye on it to avoid overheating.
tips to make Hunan Chicken
- Adjust the level of spiciness by using more or less chili paste and jalapeño peppers according to your taste.
- Make sure to cook the chicken in batches if your pan is small, to ensure even cooking.
- For extra flavor, marinate the chicken in the sauce for at least 30 minutes before cooking.
variation
You can add different vegetables based on your preferences or what’s in season. Broccoli, snap peas, or bell peppers of different colors are great substitutes. If you prefer a milder flavor, skip the jalapeños and reduce the amount of chili paste.
FAQs
1. Can I use another protein instead of chicken?
Yes! You can substitute chicken with beef, shrimp, or tofu for a different flavor and texture.
2. Is there a gluten-free option for this recipe?
You can use gluten-free soy sauce and oyster sauce to make this recipe gluten-free.
3. How spicy is Hunan Chicken?
The spiciness can vary depending on how much doubanjiang and jalapeño you use. You can make it milder by reducing these ingredients.
Hunan Chicken
Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons doubanjiang (or chili paste)
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar (or honey)
- 1/2 cup chicken broth
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground Sichuan peppercorns (optional) Optional for extra flavor.
- 1 tablespoon corn starch (mixed with 1 tablespoon water) Used for thickening the sauce.
Main Ingredients
- 1 pound chicken breast (cut into strips or cubes)
- 1/4 cup cornstarch For coating the chicken.
- 3 tablespoons vegetable oil (for frying)
- 1 large red bell pepper (sliced)
- 1-2 jalapeno peppers (sliced, optional) Use according to taste.
- 1 zucchini (sliced into rings)
- 1 medium carrot (sliced into sticks)
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh minced ginger
Garnishes and Serving
- Chopped green onion For garnish.
- Red pepper flakes For garnish.
- Sesame seeds For garnish.
- Cooked rice or noodles (for serving) Serve hot, garnished over rice or noodles.
Instructions
Preparation
- In a bowl, mix together the soy sauce, oyster sauce, doubanjiang, rice wine, sesame oil, sugar, chicken broth, chili flakes, and Sichuan peppercorns to create the Hunan chicken sauce.
- In a separate bowl, coat the chicken pieces with cornstarch.
Cooking
- Heat vegetable oil in a pan over medium-high heat. Add the chicken and fry until golden brown and cooked through. Remove from pan and set aside.
- In the same pan, add garlic, ginger, red bell pepper, jalapeno peppers (if using), zucchini, and carrot. Stir-fry for a few minutes until the vegetables are tender-crisp.
- Return the chicken to the pan and add the Hunan chicken sauce. Stir well to coat everything.
- To thicken the sauce, add the cornstarch slurry and mix until the sauce has thickened.
Serving
- Serve hot, garnished with green onion, red pepper flakes, and sesame seeds over rice or noodles.