Hunan Chicken Recipe

If you are craving authentic Chinese food, that has not been Americanized, then you gotta try this Chinese Hunan Chicken. If you never tried making it at home, you should at least once, and you will be hooked. It’s filling, it’s spicy, it’s flavorful, and the best part, it is ready in 30 minutes!

Living in NYC for over a decade, I had my fair share of Chinese take-out. That made me start my journey of finding the best and most authentic Chinese food in the city. I developed this recipe after having the most delicious Hunan Chicken at a family-owned restaurant in Chinatown.

This is a Chinese stir-fry made with chicken and crunchy vegetables in an authentic spicy Hunan Sauce. Using my cooking expertise, I have polished this recipe to resemble the original to perfection. I can go ahead and say that my version is even better, and hear me out why!

Why you’ll love homemade Hunan Chicken:

• First, because it can be done at home in just about 30 minutes, that is quicker than ordering takeout. Also, it is cheaper than having this dinner at a restaurant.
• The second reason is that you can control the quality of the ingredients. A lot of restaurants re-use their frying oil or use cheaper and unhealthier oils. While at home, you are in charge of what you are using.
• The third reason is that you can control the flavors and spiciness of the dish. Also, you can make it more nutritious, by using more veggies! I make mine with lean protein and lots of fresh vegetables!
• Also, because I use a tried and true method called “velveting” to cook the meat, it helps it stay tender and juicy on the inside and very crispy on the outside. I have kept the recipe on the healthier side and haven’t battered and deep-fried the meat.

Ingredients for hunan chicken

Meat

Here you have two options, for the juiciest and most tender meat, I recommend you get boneless-skinless chicken thigh. The fat content makes a difference. However, if you want something leaner, with no fat at all, choose boneless-skinless chicken breasts.

Vegetables

For these, there isn’t a well-defined rule. However, the “original” dish, contains a mix of bell peppers, and lots of green onions. I recommend that you choose between a variety of textures and colors. For example, use bell peppers as they stay crunchier, and use zucchini or broccoli, as they will get softer when cooked. Having a combination of textures will make this dish truly remarkable.

Sauce

Obviously, this dish is defined by the use of chili peppers (or any other spicy alternative) and the sauce! In this case, the sauce is flavorful, garlicky, and spicy. In Hunan cuisine, garlic is kind of a star ingredient, use as much as you please. To make it authentic and flavorful, I also always use fresh ginger, in addition to staples like soy sauce, oyster sauce, and rice wine.

How to make hunan chicken

I have created and organized this recipe for you in a way so you can easily and seamlessly make it at home while saving time and effort.

1. First, I recommend that you mix the sauce ingredients to have them on hand. In a bowl or jar combine minced garlic, ginger, soy sauce, oyster sauce, sugar, salt, cornstarch, and chili paste. Then, add rice wine, and broth. Stir the mixture until the cornstarch is fully dissolved. This can be done the day ahead, it takes just a few minutes but will be helpful to have it ready when you start cooking.
2. When you are ready to cook dinner, start by adding the chicken pieces to a large bowl and toss them with the cornstarch, salt, and pepper. After that brown them in a large skillet or wok. Afterward, remove the chicken from the pan and set it aside.
3. Next, add a bit more oil to the pan and cook the veggies until tender but still crisp. Add the meat back to the pan, give the sauce a good stir, and pour it on top of the veggies. Stir for 1-2 minutes until the mixture thickens and the meat is heated through.
4. This classic Chinese food is served with steamed rice, soba noodles, or some egg rolls, for an Asian feast.

Expert tip:

Velveting the meat

First, velveting is a technique in Chinese cuisine that preserves the moisture and tenderness of the meat while cooking, therefore resulting in “velvety” meat. The technique is applied to raw meat, by creating a protective coat before browning it.

To be more specific, the meat is coated in a mixture of oil, egg white, cornstarch, and sometimes rice wine, and then blanching and drying follow. This way, the moisture is retained and the protective coat adds crispiness and texture. Sometimes, the velveting is kept simpler, by tossing the raw meat in some cornstarch before browning it, like I did in this recipe.

Recipe variations:

• Meat: This recipe is easily adaptable and can be made with beef, or pork instead of chicken. The Hunan Beef is equally delicious.
• Vegetarian: Convert this Hunan stir fry into a vegetarian dish by using firm tofu, tempeh, of more veggies.
• Gluten-Free: Keep in mind that soy sauce contains gluten, so make sure to use amino acids instead.
• Veggies: Add different veggies to the stir fry like: baby corn, okra, zucchini, green beans, bamboo shots, sweet peas, or mushrooms.

Frequently Asked Questions

What is Hunan Chicken made of?

Hunan Chicken is a Chinese stir-fry that originates from the Hunan Province in China. Hunan cuisine, also called Xiang cuisine, is known for its hot and spicy dishes, and the colorful variety of ingredients that it uses.

Therefore, this recipe is no exception and is a combination of usually fried chicken strips, with vegetables like bell peppers, broccoli, carrots, zucchini, Chinese corn, green onions, and green beans.

Also, like in many other Chinese recipes, ginger and garlic are used, rice vinegar, oyster sauce, and soy sauce. To make it spicy, usually chili paste, fresh chilies, or sambal oelek paste is used.

What is the difference between Hunan and Szechuan Chicken?

While both Hunan and Sichuan cuisine are known for their spicy takes on dishes, there are slight differences between the two.

The first difference is in the origin of the recipe. Szechuan Chicken comes from the southwestern Chinese province Sichuan which is famous for its delicious cuisine. Known for its liberal use of garlic, chili peppers which are often dried, and the unique Sichuan pepper.

The Hunan Chicken originates from the Hunan province, and the spiciness is added using just chili peppers. Also, the Hunan version is less oily and will have more veggies, while the Sichuan one incorporates some nuts into the dish.

Is this dish spicy?

This dish has a sophisticated, rich Asian flavor because of the ingredients specific to this cuisine. The chili paste adds that Chinese flair to this recipe alongside the oyster sauce.

It is on the spicier side, but you can tone it down by limiting the amount of chili paste that goes into it. In addition, the sugar, fermented rice wine, and soy sauce balance nicely out all the spiciness. It has the right amount of sweetness to it, with some hint of sourness, and an unmistakably invigorating aroma from the ginger.

How to store:

1. Store: If you have leftovers, add them to a sealed container and store them in the fridge for 3-4 days.
2. Freeze: This recipe freezes very well. First, let the dish fully cool, and then add it to a freezer-safe container or Ziploc bag. After that, freeze for up to 3 months.
3. Defrost: When ready to serve, plan ahead of time, and let the frozen meal thaw in the fridge overnight or defrost in the microwave. After that, add it to a skillet over medium-high heat and stir-fry for a few minutes. Make sure to taste and adjust for seasonings as needed.

More Asian dishes you’ll love:

Recipe tips:

• As a trained chef, planning to make cooking easier is key. You can make the sauce ahead of time, and freeze it in individual Ziploc bags, to always have some on hand. When the time comes, simply defrost it and use it as needed.
• To easily thinly slice the chicken for this recipe, first, freeze the meat for 20-30 minutes to firm it up.
• It is important to cook the chicken in batches and to now overcrowd the pan. Otherwise, the chicken will steam, and it won’t be crispy.