on Mar 16, 2021, Updated Dec 23, 2023 Here are some more Chinese-style dishes: Shrimp Chow Mein, Vegan Pad Thai Noodles, Hunan Shrimp, and Instant Pot Chicken Congee. Heat a wide, flat pan or a large skillet over high heat. Once the pan is hot, add 2 tablespoon oil. Hunan chicken recipe comes from the Hunan province of China, where spicy and tart flavors are prevalent in their cooking style. It is hotter in flavor and not sweet, unlike the Schezwan chicken, which is a little sweeter. This Hunan-style chicken is among Chinese restaurants’ most popular takeout dishes worldwide. I love it so much that I made it a point to perfect my homemade recipe. I proudly say that my homemade Hunan spicy chicken tastes as good, if not better than most takeouts. The cooked chicken is tender and juicy, and the Hunan sauce it is coated with is incredibly flavorful and delicious. It comes together in under 30 minutes using simple ingredients. This customizable recipe lets you adjust the heat, sauces, and veggies. It is also much more economical to make it at home. Serve it with stir-fried noodles or steamed rice for a comforting meal. Cornstarch – Cornstarch coats the chicken before sauteeing and thickening the sauce. Veggies – I used red bell peppers, broccoli, and celery. Others – You will also need oil, salt, black pepper, garlic, and low-sodium chicken broth. Replace black pepper powder with crushed Sichuan peppercorns if you have them. Hunan Sauce Ingredients Hunan chicken is a spicy dish with a spicy kick from a spicy Hunan sauce. To make the sauce, you will need dark soy sauce, oyster sauce, rice vinegar, honey, and red chili paste. You can make chili paste at home using my easy Asian Red Chili Paste recipe or buy a bottle. Adjust the amount to match your spice level. Make this recipe with other meats like pork or beef, seafood like shrimp or scallops, and fish like salmon and sea bass. You can also replace chili paste with sambal oelek. For a more authentic taste, use sesame oil. You can also use other fresh vegetables, such as mushrooms, zucchini, sugar peas, green beans, and baby corn. Canned veggies like water chestnuts, bamboo shoots, etc., are also great additions. Rice vinegar is made from fermented rice and adds a mildly sweet flavor. If it’s not readily available, replace it with regular white vinegar. Using paper towels, I pat dry 1 lb (2 large) chicken breasts and slice them into thin slices. I freeze the chicken breasts for 20-30 minutes until they firm up. Then, I cut them against the grains into thin slices, almost shaved. Freezing makes the slicing easier. Cut a small broccoli head into small florets, slice a stalk of celery, core, deseed 1 red bell pepper, and cut it into ½ inch cubes. Mince 3-4 cloves of garlic. Gather the remaining ingredients and keep them next to the cooking area. We need to be quick once we start to stir fry.
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Note: I used a 12-inch pan for 1 pound of chicken. If you are scaling the recipe, fry it in batches. Stir the chicken a few times while cooking, and fry until nicely browned on both sides (6-8 minutes). Remove to a plate. Note – Do not overcook the chicken; otherwise, it will become chewy. Once the oil is hot and shimmery, add 2 teaspoon minced garlic and saute it for 3-4 seconds.
1 cup broccoli florets ½ cup thinly sliced celery 1 red bell pepper (cored, seeded, and cut into ½ inch cubes)
Add the fried chicken back to the pan and mix well.
2 tablespoon dark soy sauce 2 tablespoon oyster sauce 2 teaspoon rice vinegar 1 teaspoon honey ¼ teaspoon salt ¼ teaspoon pepper powder
Note – Be very careful about the extra salt. The sauces already have a lot of salt, so add a little, taste, and add more if necessary. Add 2 teaspoon red chili paste and mix well again. Garnish with green onions and sesame seeds, and serve hot.
