Description

Growing up in a family that treasured bold flavors, I learned early that the best Hunan chicken doesn’t come from hiding behind sweetness – it celebrates heat. This recipe honors the traditional Hunan province cooking style, where fresh chilies and robust seasonings create dishes that are intensely flavorful rather than just spicy for the sake of being spicy.

Ingredients

Scale

For the Chicken:

1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
½ teaspoon salt

For the Sauce:

3 tablespoons dark soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon sugar
1 teaspoon cornstarch
½ teaspoon black pepper
2 tablespoons chicken broth

For the Stir-Fry:

3 tablespoons vegetable oil
4–6 dried red chilies, stems removed
3 cloves garlic, minced
1 inch fresh ginger, minced
2–3 fresh red chilies, sliced (adjust to taste)
1 large bell pepper, cut into strips
3 green onions, cut into 1-inch pieces
1 teaspoon sesame oil for finishing

Smart Substitutions: Chicken breast works if you prefer white meat, though thighs stay more tender. For gluten-free needs, use tamari instead of soy sauce. Vegetarians can substitute firm tofu or cauliflower florets for the chicken.

Instructions

1. Marinate the Chicken

Combine chicken pieces with soy sauce, cornstarch, sesame oil, and salt in a medium bowl. Mix thoroughly until each piece is evenly coated. The cornstarch creates a light coating that helps the chicken stay tender while developing a beautiful texture when cooked. Let this sit while you prepare other ingredients – even 10 minutes makes a difference.

2. Prepare the Sauce

Whisk together dark soy sauce, rice wine, sugar, cornstarch, black pepper, and chicken broth until smooth. The cornstarch must be completely dissolved to prevent lumps. This sauce will thicken quickly once it hits the hot pan, so have it ready beside your stove.

3. Heat the Wok

Heat your wok or large skillet over high heat until it’s smoking hot. Add vegetable oil and swirl to coat. The high heat is crucial for achieving that distinctive “wok hei” flavor – the slightly smoky taste that separates restaurant stir-fries from home cooking.

4. Cook the Chicken

Add marinated chicken to the hot oil, spreading pieces in a single layer. Let them sear undisturbed for 2-3 minutes until golden brown on one side, then stir-fry for another 2-3 minutes until cooked through. Remove chicken to a plate, leaving any oil in the pan.

5. Build the Aromatics

Add dried chilies to the hot pan and stir for 30 seconds until fragrant but not burnt. Add minced garlic, ginger, and fresh chilies, stir-frying for another 30 seconds until incredibly fragrant. This step creates the foundation of flavor that makes Hunan chicken so distinctive.

6. Add Vegetables

Toss in bell pepper strips and stir-fry for 1-2 minutes until slightly softened but still crisp. The vegetables should maintain some bite for textural contrast against the tender chicken.

7. Combine and Finish

Return chicken to the pan, add green onions, and give the sauce a quick stir before pouring it over everything. Stir-fry for 1-2 minutes until the sauce thickens and coats everything beautifully. Remove from heat and drizzle with sesame oil for that final touch of richness.

Nutrition

Calories: 285
Sodium: 890mg
Fat: 12g
Carbohydrates: 12g
Fiber: 2g
Protein: 32g