If you are craving a vibrant, flavorful dish that delivers bold spice and delicious umami in every bite, the Hunan Chicken Recipe is your new go-to! Bursting with tender chicken, crispy vegetables, and a fiery sauce that sings with garlic, ginger, and chilies, this dish brings the authentic taste of Hunan cuisine right to your kitchen. Perfectly balanced between heat and savory depth, this recipe is straightforward enough for weeknights, yet impressive enough to share with friends. Get ready to fall in love with this punchy stir-fry that truly celebrates bold flavors.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a vital role in creating the signature taste and texture of the Hunan Chicken Recipe. From the tenderizing cornstarch on the chicken to the fresh aromatics and vibrant colors of the vegetables, every component contributes to making this dish as satisfying as it is stunning.
- 1½ pounds boneless, skinless chicken thighs: Juicier and more flavorful than breasts, perfect for stir-frying.
- 2 tablespoons soy sauce: Adds salty depth and helps tenderize the chicken during marination.
- 1 tablespoon cornstarch (for marinade): Creates a velvety coating that locks in moisture and gives the chicken a wonderful bite.
- 1 teaspoon sesame oil (for marinade): Infuses a subtle nutty aroma into the chicken.
- ½ teaspoon salt: Enhances all the natural flavors without overpowering.
- 3 tablespoons dark soy sauce: Offers rich color and a deeper, slightly sweet soy flavor for the sauce.
- 2 tablespoons rice wine or dry sherry: Balances the sauce with a mild acidity and complexity.
- 1 tablespoon sugar: Softens the heat and ties the sauce together with a touch of sweetness.
- 1 teaspoon cornstarch (for sauce): Thickens the sauce to a luscious glaze.
- ½ teaspoon black pepper: Adds a gentle warmth to the dish.
- 2 tablespoons chicken broth: Provides moisture and savory richness to the sauce.
- 3 tablespoons vegetable oil: Essential for high-heat stir-frying and achieving that perfect sear.
- 4-6 dried red chilies, stems removed: Deliver smoky heat and the quintessential Hunan spicy kick.
- 3 cloves garlic, minced: Brings sharp, aromatic intensity.
- 1 inch fresh ginger, minced: Offers lively warmth and freshness.
- 2-3 fresh red chilies, sliced (adjust to taste): Adds bright heat and color contrast.
- 1 large bell pepper, cut into strips: Adds sweetness, crunch, and vibrant color.
- 3 green onions, cut into 1-inch pieces: Provide fresh oniony brightness and a bit of crunch.
- 1 teaspoon sesame oil for finishing: Adds nuttiness and a glossy finish that ties the dish together.
How to Make Hunan Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the chicken pieces with soy sauce, cornstarch, sesame oil, and salt. This simple marinade does wonders—it tenderizes the meat while silently prepping it for a perfect sear. Letting it rest even for 10 minutes helps the flavors penetrate and creates that coveted tender texture when cooked.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together the dark soy sauce, rice wine, sugar, cornstarch, black pepper, and chicken broth until smooth. Making sure the cornstarch dissolves fully is key to avoid lumps later. This sauce comes to life once it hits the heat, thickening to coat every piece with a glossy, flavorful glaze.
Step 3: Heat the Wok
Get your wok or large skillet smoking hot before adding the vegetable oil. This high heat is essential to capture the elusive “wok hei” flavor—an intoxicating smoky essence that elevates the entire dish beyond everyday stir-fry fare.
Step 4: Cook the Chicken
Add the marinated chicken to the pan, spreading the pieces out so each gets a chance to sear properly. Resist the urge to stir immediately—let the chicken develop a golden crust for a few minutes before tossing everything together. This step locks in juiciness and adds beautiful texture before you remove the chicken to rest.
Step 5: Build the Aromatics
Time to awaken those layers of flavor! Toss in the dried red chilies and give them a quick stir until fragrant but not burnt. Follow with garlic, ginger, and fresh slices of red chili. The sizzling aromatics fill your kitchen, signaling that your Hunan Chicken Recipe is coming together beautifully.
Step 6: Add Vegetables
Introduce the bell pepper strips next, stir-frying just until they begin to soften but still hold their crispness. This careful timing ensures the dish has lovely textural contrast alongside the tender chicken and silky sauce.
Step 7: Combine and Finish
Return the chicken and green onions to the wok, then pour the sauce over everything. Stir-fry for a minute or two until the sauce thickens and glazes each ingredient evenly. Finish by drizzling sesame oil over the top to add a final burst of fragrant richness that will have everyone asking for seconds.
How to Serve Hunan Chicken Recipe
Garnishes
Sprinkle freshly chopped green onions or toasted sesame seeds for a pop of color and slightly nutty crunch. For an extra touch, add a squeeze of lime or a handful of fresh cilantro leaves to brighten up the deep, spicy flavors.
Side Dishes
Hunan Chicken pairs beautifully with simple steamed jasmine rice or brown rice to soak up the flavorful sauce. You can also serve it alongside stir-fried greens like bok choy or snap peas for an extra vegetable boost.
Creative Ways to Present
For a fun twist, serve this dish in individual lettuce cups for a fresh, handheld bite with cool contrast. Alternatively, plate it over a bed of crispy noodles or stir roasted cauliflower rice to keep things light and low-carb without sacrificing flavor.
Make Ahead and Storage
Storing Leftovers
Place any leftover Hunan Chicken in an airtight container and refrigerate within two hours of cooking. It stays fresh and delicious for up to 3 days, making it a perfect option for quick lunches or dinners.
Freezing
You can freeze cooked Hunan Chicken for longer storage. Portion the dish into freezer-safe containers or bags, removing as much air as possible. It will maintain its quality for 2 to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat to preserve tenderness and prevent drying out. Adding a splash of water or broth can help loosen the sauce if it has thickened too much. Avoid microwaving if possible for the best texture.
FAQs
Can I use chicken breast instead of thighs in the Hunan Chicken Recipe?
Absolutely! While chicken thighs offer more juiciness and flavor, chicken breasts can also work well if you prefer leaner meat. Just be careful not to overcook them to keep the chicken tender.
How spicy is the Hunan Chicken Recipe?
The level of heat can be adjusted easily by changing the amount of dried and fresh chilies. The recipe is designed to have a noticeable but balanced spice — fiery enough to satisfy heat lovers but not overwhelming.
What can I substitute for rice wine or dry sherry?
If you don’t have rice wine or dry sherry, a mild white wine or even apple cider vinegar diluted with water can be used. The goal is a little acidity and sweetness to balance the rich soy flavors.
Is this recipe gluten-free?
You can make it gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce. Double-check all other ingredients like chicken broth and rice wine for gluten content to be sure.
Can I make this recipe vegetarian or vegan?
Yes! Replace chicken with firm tofu or tempeh and use vegetable broth instead of chicken broth. The robust sauce and spices will still provide that signature punch of flavor.
Final Thoughts
The Hunan Chicken Recipe is one of those dishes that never fails to impress, whether you’re cooking for yourself or a crowd. Its lively balance of spicy heat, savory depth, and crisp textures makes every bite a joy. If you’re ready to bring a vibrant taste of Hunan province into your own kitchen, this recipe is your perfect starting point. Give it a try, and watch how quickly it becomes a beloved favorite in your meal rotation!
Print
Hunan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Description
This authentic Hunan Chicken recipe features tender chicken thighs stir-fried with a flavorful combination of dried and fresh chilies, garlic, ginger, and bell peppers, all coated in a rich, savory sauce. Achieve a perfect balance of smoky ‘wok hei’ flavor and vibrant spice in just 25 minutes for a delicious and satisfying meal.
Ingredients
For the Chicken Marinade
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon salt
For the Sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons rice wine or dry sherry
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- 2 tablespoons chicken broth
For Stir-Frying
- 3 tablespoons vegetable oil
- 4–6 dried red chilies, stems removed
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2–3 fresh red chilies, sliced (adjust to taste)
- 1 large bell pepper, cut into strips
- 3 green onions, cut into 1-inch pieces
- 1 teaspoon sesame oil for finishing
Instructions
- Marinate the Chicken: Combine chicken pieces with soy sauce, cornstarch, sesame oil, and salt in a medium bowl. Mix thoroughly until evenly coated. Let sit for at least 10 minutes to tenderize and develop texture.
- Prepare the Sauce: In a bowl, whisk together dark soy sauce, rice wine, sugar, cornstarch, black pepper, and chicken broth until smooth, ensuring no lumps remain. Set aside near the stove.
- Heat the Wok: Place your wok or large skillet over high heat until it begins to smoke. Add vegetable oil and swirl to coat the pan surface evenly. High heat is critical for achieving authentic wok flavors.
- Cook the Chicken: Add the marinated chicken in a single layer. Let it sear undisturbed for 2-3 minutes until golden brown on one side, then stir-fry for another 2-3 minutes until fully cooked. Remove the chicken and set aside, leaving oil in the pan.
- Build the Aromatics: Add dried chilies to the hot pan and stir for about 30 seconds until fragrant without burning them. Then add minced garlic, ginger, and sliced fresh chilies, stir-frying for an additional 30 seconds to release aromatic flavors.
- Add Vegetables: Toss in the bell pepper strips and stir-fry for 1-2 minutes, allowing them to soften slightly while maintaining a crisp bite for texture contrast.
- Combine and Finish: Return the cooked chicken to the pan along with green onions. Stir the prepared sauce and pour it over the ingredients. Stir-fry for 1-2 minutes until the sauce thickens and evenly coats the chicken and vegetables. Remove from heat and drizzle with sesame oil to finish.
Notes
- Adjust fresh red chilies according to your preferred spice level.
- Using chicken thighs instead of breasts helps retain juiciness and tenderness.
- Ensure your wok or skillet is very hot before adding ingredients to achieve the signature smoky wok flavor.
- Serve immediately for the best texture and flavor.
- This dish pairs well with steamed white rice or fried rice.
