Fiery Hunan Chicken

This Hunan Chicken recipe guides you through creating a vibrant, spicy, and utterly delicious stir-fry right in your own kitchen. Featuring succulent chicken pieces, a medley of crisp-tender vegetables, and a bold, savory sauce with a delightful kick, this classic Chinese-American dish is surprisingly simple to master. Perfect for a busy weeknight or a flavorful weekend meal, you’ll be amazed at how quickly this restaurant-quality dish comes together.

Inspired by the rich flavors of Hunan cuisine, our rendition simplifies the preparation without compromising on taste. The cooking method, reminiscent of many popular Asian chicken dishes, focuses on efficiency and fresh ingredients. Serve it alongside perfectly fluffy rice, noodles, or even in light lettuce wraps for a complete and satisfying meal that the whole family will love.

What is Hunan Chicken? A Culinary Journey

Hunan Chicken is a beloved Chinese-American dish, distinct from other regional stir-fries like Szechuan chicken, primarily by its emphasis on dry heat and pure, intense spiciness, often derived from fresh chilies. While “authentic” Hunan cuisine from China is known for its deep, rich, and extremely hot flavors, the Americanized version offers a beautifully balanced blend of savory, sweet, and spicy notes, typically featuring thinly sliced and fried chicken paired with an assortment of sautéed vegetables and a thick, glossy sauce.

Our recipe captures the essence of this popular dish, delivering that perfect combination of textures and flavors. In just three straightforward steps – frying the chicken to golden perfection, quickly sautéing fresh vegetables, and simmering everything together in a dynamic, chili-infused sauce – you’ll create a meal that’s both comforting and exciting. The beauty of this recipe lies in its adaptability; you can easily adjust the spice level to your preference and incorporate any vegetables you have on hand, making it a truly versatile addition to your culinary repertoire.

Why You’ll Love This Homemade Hunan Chicken

• Explosive Flavor: A perfect harmony of savory, sweet, and spicy will tantalize your taste buds. The secret is in the carefully balanced sauce.
• Quick & Easy: This dish comes together in about 30 minutes, making it an ideal choice for busy weeknights when you crave something wholesome and flavorful.
• Versatile & Customizable: Easily swap proteins, adjust vegetables, and control the spice to suit your family’s preferences. It’s a great way to use up whatever fresh produce you have in the fridge.
• Better Than Takeout: Achieve authentic Chinese-American flavors at home, often healthier and fresher than what you’d get from a restaurant.
• Meal Prep Friendly: Leftovers store beautifully, making it excellent for packed lunches or quick dinners throughout the week.

Essential Ingredients for Your Hunan Chicken Masterpiece

Crafting the perfect Hunan Chicken begins with selecting quality ingredients. While the dish is forgiving, using fresh components will elevate the flavor significantly. Here’s what you’ll need, along with some tips for each category:

For the Tender Chicken and Crisp Vegetables:

• Chicken Breasts: We recommend boneless, skinless chicken breasts, thinly sliced against the grain. This ensures quick cooking and maximum tenderness. Chicken thighs can also be used for a richer flavor and even more tender texture.
• Cornstarch: Essential for coating the chicken, which results in a crispy exterior when fried and helps the sauce adhere beautifully. It also acts as a thickener for the sauce.
• Vegetable Oil: For frying the chicken and sautéing the aromatics and vegetables. A neutral oil like canola or grapeseed works best.
• Garlic & Ginger: The aromatic backbone of many Asian dishes. Freshly minced garlic and grated ginger are non-negotiable for their vibrant flavor. Do not substitute with dried powders if possible.
• Bell Peppers: Colorful and sweet, bell peppers add a delightful crunch. A mix of red and green bell peppers enhances both flavor and visual appeal.
• Carrots: Thinly sliced or julienned carrots provide a touch of sweetness and vibrant color.
• Mushrooms: Baby Bella (cremini) mushrooms add an earthy depth. Sliced white button mushrooms also work well.
• Broccoli Florets: Packed with nutrients and a favorite in stir-fries, broccoli adds substance and a pleasant texture. Ensure florets are uniform in size for even cooking.
• Optional Vegetables: Feel free to add or substitute with other stir-fry friendly vegetables like snow peas, green beans, bamboo shoots, water chestnuts, or even baby corn.

For the Signature Savory and Spicy Hunan Sauce:

• Chicken Stock: Forms the base of our sauce, adding depth and richness.
• Cornstarch: Used in the sauce mixture to create that signature thick, glossy consistency that perfectly coats the chicken and vegetables.
• Low-Sodium Soy Sauce: Provides essential umami and saltiness without overpowering the dish.
• Hoisin Sauce or Oyster Sauce: These provide a sweet, savory, and rich complexity. Oyster sauce is traditional, but hoisin is an excellent alternative, especially for those with shellfish allergies (see substitutes below).
• Sesame Oil: A finishing oil, added at the end for its distinctive nutty aroma and flavor.
• Rice Vinegar: Adds a bright, tangy balance to the richness of the sauce.
• Brown Sugar: Counteracts the spice and tang, bringing a subtle sweetness that rounds out the flavor profile. Honey can be used as a substitute.
• Sambal Oelek (Chili Sauce): This is where the signature Hunan kick comes from! Adjust the amount to your desired level of heat.

How to Make Hunan Chicken: A Simple Step-by-Step Guide

This recipe breaks down into three main phases: preparing the chicken, sautéing the vegetables, and finally, combining everything with the flavorful sauce. Follow these steps for a perfect Hunan Chicken every time.

Step 1: Prepare and Cook the Chicken

• Start by slicing the chicken breasts into thin, bite-sized strips. Aim for uniform pieces to ensure even cooking.
• In a medium bowl, lightly dredge the chicken strips in cornstarch, ensuring each piece is well coated. This step is crucial for achieving a tender interior and slightly crispy exterior, as well as helping the sauce cling to the chicken.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the cornstarch-coated chicken in batches. Avoid overcrowding the pan, which can lower the temperature and lead to steaming instead of frying.
• Fry the chicken for 3-4 minutes per batch, or until golden brown and cooked through. Remove the cooked chicken with a slotted spoon and set aside on a plate lined with paper towels to drain any excess oil.

Step 2: Sauté the Vegetables

• Using the same skillet (add a little more oil if needed), add the minced garlic and grated fresh ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn them.
• Add the bell peppers, broccoli, and carrots to the skillet. Stir-fry for 3-5 minutes, or until the vegetables begin to soften but still retain a slight crunch. We want them crisp-tender.
• Finally, add the sliced mushrooms and continue to sauté for another 2-3 minutes, stirring often, until they are tender and have released some of their moisture.

Step 3: Combine and Simmer with Sauce

• While the vegetables are cooking, prepare your flavorful sauce. In a small bowl or liquid measuring cup, whisk together the chicken stock, cornstarch, low-sodium soy sauce, oyster sauce (or substitute), rice vinegar, brown sugar, and Sambal oelek chili sauce. Mix until the cornstarch is fully dissolved and the sauce is smooth.
• Return the cooked chicken to the skillet with the sautéed vegetables. Toss gently to combine.
• Pour the prepared sauce mixture evenly over the chicken and vegetables in the skillet.
• Bring the mixture to a gentle simmer, stirring continuously. The sauce will begin to thicken as it heats, thanks to the cornstarch. Continue to simmer for 2-3 minutes until the sauce achieves a glossy, thick consistency that coats all the ingredients beautifully.
• Remove from heat, stir in a dash of sesame oil for aroma, and serve immediately over your choice of rice or noodles.

Oyster Sauce Substitutes: Catering to All Tastes

Oyster sauce provides a unique depth of flavor, but if you have dietary restrictions, allergies, or simply don’t have it on hand, there are excellent alternatives:

• Hoisin Sauce: This is an excellent go-to substitute, offering a similar sweet and savory profile with a slightly thicker consistency.
• Sweet Soy Sauce (Kecap Manis): Much thicker and sweeter than regular soy sauce, it can mimic some of the richness of oyster sauce. You might need to adjust the brown sugar in the recipe if using this.
• Fish Sauce: For an umami punch, a small amount of fish sauce (start with half the amount of oyster sauce) can be used, but note it won’t provide the same sweetness or thickness. Balance with a pinch more sugar.
• Vegetarian Mushroom Sauce: Look for vegetarian oyster sauce alternatives made from mushrooms if you prefer a plant-based option.

Storing Leftovers and Meal Prep Tips

Hunan Chicken makes fantastic leftovers, making it an excellent candidate for meal prepping. Store any uneaten portions in an airtight container in the refrigerator for up to 3-4 days. This dish reheats well in the microwave or on the stovetop over medium heat, though you might want to add a splash of chicken broth or water to loosen the sauce if it has thickened too much.

To prepare ahead, you can chop all your vegetables and slice the chicken a day in advance. Store them separately in the refrigerator. The sauce can also be mixed ahead of time and kept in a sealed jar. This way, dinner comes together even faster when you’re ready to cook.

Frequently Asked Questions About Hunan Chicken

Is Hunan Chicken very spicy?

The spiciness is completely adjustable! Our recipe calls for 2-4 teaspoons of Sambal Oelek. Start with 2 teaspoons for a mild to medium heat, and increase to 4 (or more!) for a fiery kick.

Can I use frozen vegetables?

Absolutely! A frozen Asian stir-fry mix is a great time-saver. Thaw them slightly or add them directly to the pan, cooking until tender-crisp. You might need to cook them a bit longer to evaporate excess moisture.

What kind of pan should I use?

A large skillet or a traditional wok works best for stir-fries. The high sides and wide surface area allow for even cooking and tossing of ingredients.

Can I make this gluten-free?

Yes! Simply use tamari or gluten-free soy sauce instead of regular soy sauce, and ensure your chicken stock and oyster/hoisin sauce are also gluten-free. Cornstarch is naturally gluten-free.

What if I don’t have fresh ginger?

While fresh ginger provides the best flavor, you can substitute with ½ teaspoon of ground ginger for every 1 teaspoon of fresh grated ginger.

More Easy Asian Chicken Dinners to Explore

If you loved this Hunan Chicken, you’re in for a treat! Discover more delightful Asian-inspired chicken recipes that are perfect for any night of the week:

• General Tso’s Chicken
• Sheet Pan Stir Fry
• Orange Chicken
• Easy Sesame Chicken
• Kimchi Fried Rice
• Hibachi Chicken

For even more inspiring dishes like this one, be sure to browse our comprehensive Asian Category. You’ll find a treasure trove of recipes from various Asian cuisines, all designed to be accessible and delicious for the home cook.

Hunan Chicken

Author: Anna

This Hunan Chicken is a colorful and flavorful dish made with chicken, vegetables, and a savory sauce. This dish is ready in 3 simple steps and ingredients can be adapted to what you have on hand.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Course: Main Dish

Cuisine: Asian

Servings: 4 people

Calories: 461 kcal

Ingredients

for the chicken and vegetables:

• 2 lbs chicken breasts, sliced thinly
• ¼ cup cornstarch
• 3 tablespoons vegetable oil
• 3 teaspoons minced garlic
• 1 teaspoon grated fresh ginger
• 1 bell pepper, chopped (use half red and half green for color)
• 6 baby Bella mushrooms, sliced
• 1 cup thinly sliced carrots
• 1 ½ cups broccoli florets

for the sauce:

• ½ cup chicken stock
• 2 teaspoons cornstarch
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons oyster sauce (see note for substitutes)
• 1 tablespoon rice vinegar
• 1 tablespoon packed brown sugar or honey
• 2 to 4 teaspoons Sambal oelek chili sauce (adjust to spice preference)

Instructions

1. In a medium bowl, toss the thinly sliced chicken with ¼ cup cornstarch until evenly coated.
2. Heat 3 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through (about 3-4 minutes per batch). Remove chicken from the pan and set aside on a plate.
3. Add 3 teaspoons minced garlic and 1 teaspoon grated fresh ginger to the same skillet. Sauté for about 2 minutes over medium heat until fragrant.
4. Add the chopped bell pepper, broccoli florets, and thinly sliced carrots to the pan. Sauté for 3-5 minutes until the vegetables begin to soften but are still crisp-tender.
5. Stir in the sliced baby Bella mushrooms and continue to sauté for another 3 minutes, stirring frequently.
6. In a small bowl, whisk together the sauce ingredients: ½ cup chicken stock, 2 teaspoons cornstarch, 3 tablespoons low-sodium soy sauce, 2 teaspoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon packed brown sugar (or honey), and 2-4 teaspoons Sambal oelek chili sauce.
7. Return the cooked chicken to the skillet with the sautéed vegetables.
8. Pour the prepared sauce mixture into the skillet and stir well to combine all ingredients.
9. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the chicken and vegetables.
10. Serve immediately over steamed rice or noodles.

Notes

1. For bell peppers, I often use half of a red bell pepper and half of a green bell pepper for a colorful presentation.
2. If fresh ginger is unavailable, you may use ½ teaspoon of ground ginger as a substitute.
3. If you prefer not to use oyster sauce, hoisin sauce or sweet soy sauce (Kecap Manis) are excellent alternatives.
4. For a spicier dish, increase the Sambal Oelek to 4 teaspoons or more, depending on your heat tolerance.
5. The nutritional values provided are estimates and can vary based on specific brands and ingredients used. Always verify with a calorie counter you trust.

Nutrition

Calories: 461kcal | Carbohydrates: 23g | Protein: 52g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 860mg | Potassium: 1318mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6575IU | Vitamin C: 74mg | Calcium: 47mg | Iron: 2mg

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