Authentic Hunan Chicken
Serves 6
10 mins prep
15 mins cook
25 mins total
Hunan chicken is one of those dishes that instantly wakes up your taste buds - spicy, savory, and full of depth. Inspired by traditional Chinese flavors from the Hunan province, this stir-fry celebrates bold chili heat balanced with aromatic garlic, ginger, and a rich umami sauce. It’s simple, quick, and deeply satisfying. My version keeps the authentic essence while using everyday vegetables like broccoli, carrots, and bell peppers for a colorful, nourishing twist on the classic!
0 servings
For the chicken and marinade
For the sauce
For the stir-fry
Combine chicken, soy sauce, shaoxing wine, and cornstarch. Let it sit for about 15 minutes while preparing the other ingredients.
In a small bowl mix chili bean paste, oyster sauce, dark soy sauce, chicken stock, and sugar. Stir until smooth and set aside.
Heat one tablespoon of oil in a wok or large skillet over high heat. Add the chicken and cook until it turns golden and nearly cooked through. Remove and set aside.
Add a little more oil if needed. Stir-fry the garlic, ginger, and chilies for about 20 seconds until fragrant.
Add the carrots and broccoli first since they take longer to cook. After one minute add the bell peppers. Stir-fry until the vegetables are crisp-tender.
Return the chicken to the wok and pour in the sauce. Toss well for one to two minutes until everything is coated and the sauce slightly thickens.
Drizzle rice vinegar and toss again. Top with scallions and serve hot with steamed jasmine rice.
