Hunan Chicken

Why You’ll Love This Recipe

• Bold, spicy flavors with just the right amount of heat.
• A quick, 30-minute stir-fry that’s weeknight-friendly.
• Uses pantry-friendly Asian ingredients for authentic taste.
• Balanced with sweetness, tanginess, and savory depth.
• Pairs well with steamed rice or stir-fried vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon honey
1 teaspoon black peppercorns
½ teaspoon salt
2 tablespoons dark soy sauce
2 tablespoons dry sherry
6 boneless, skinless chicken thighs, cut into chunks
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon crumbled dried red chile pepper
4 green onions, chopped
1 teaspoon hot bean sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil

Directions

1. In a small bowl, combine honey, black peppercorns, salt, soy sauce, and dry sherry. Add the chicken chunks and let marinate for 15–20 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the marinated chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
4. In the same pan, add ginger, garlic, and dried red chile pepper. Stir-fry for about 1 minute until fragrant.
5. Add the chicken back to the pan along with green onions, hot bean sauce, and rice vinegar. Stir to coat everything evenly.
6. Drizzle in sesame oil, toss well, and cook for another 1–2 minutes.
7. Serve hot with steamed rice.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Swap chicken thighs for chicken breast if you prefer leaner meat.
• Adjust spice level by adding more or fewer dried chilies.
• Substitute Shaoxing wine for dry sherry for a more authentic flavor.
• Add vegetables like broccoli, bell peppers, or snap peas for extra nutrition.
• Use chili garlic paste instead of hot bean sauce for a slightly different flavor profile.

Storage/Reheating

Store leftover Hunan Chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through. To reheat in the microwave, cover and heat in 1-minute intervals. This dish can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

What makes Hunan Chicken different from General Tso’s Chicken?

Hunan Chicken is spicier, lighter, and less sweet, relying on chilies and bean sauce for heat and flavor.

Can I use chicken breast instead of thighs?

Yes, chicken breast works, though thighs remain juicier and more flavorful.

Is hot bean sauce necessary?

It adds authentic depth, but chili garlic sauce or sambal oelek can be substituted.

Can I reduce the spice level?

Yes, simply reduce the amount of dried chili or omit it entirely.

What can I serve with Hunan Chicken?

Steamed white rice, fried rice, or stir-fried noodles pair perfectly.

Can I make this dish vegetarian?

Yes, substitute chicken with tofu or tempeh and adjust the cooking time.

How do I prevent the chicken from drying out?

Avoid overcooking cook just until chicken is no longer pink and tender.

Can I prepare the sauce ahead of time?

Yes, mix the sauce ingredients in advance and store in the fridge for up to 2 days.

Is this recipe gluten-free?

Use gluten-free soy sauce and ensure your hot bean sauce is gluten-free.

Can I add more vegetables?

Absolutely broccoli, zucchini, carrots, or mushrooms all work great in this dish.

Conclusion

Hunan Chicken is a vibrant, spicy, and savory dish that’s quick to make and full of bold flavors. Perfect for a weeknight dinner or when you’re craving takeout at home, this recipe delivers authentic taste in just 30 minutes. Serve it with rice and enjoy a flavorful, satisfying meal.

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