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
Scale
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.
