Hunan Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
276 kcal
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Course
Main Course
Hunan Chicken
Description
Hunan Chicken begins by coating chicken breast strips in seasoned cornstarch and pan-frying them until golden. This step creates a delicate, slightly crispy exterior while keeping the meat juicy inside. Separately, sliced bell peppers, zucchini, carrots, and chili peppers are stir-fried with optional sprouted black beans to add texture and freshness to the dish.
The sauce combines chili paste, minced garlic and ginger, black bean and oyster sauces, soy sauce, rice wine, sugar, chicken broth, and seasonings like red pepper flakes and sesame oil. When added back with the chicken and vegetables, the sauce thickens and coats all components evenly, resulting in a spicy, savory finish with a hint of sweetness.
This dish is traditionally served hot over white rice or noodles and garnished with green onions and sesame seeds. The advised method of cooking the chicken in batches helps maintain crispness and prevents steaming. Freezing the prepared sauce ahead of time can streamline future meal preparation. Thin slicing the chicken after partial freezing aids even cooking and better texture.
Ingredients
- 2 chicken breasts cut into strips, large, boneless
- 1/4 cup cornstarch
- salt
- black pepper
- 2 tablespoons vegetable oil canola or peanut oil
- 1 red bell pepper sliced
- 1 zucchini cut into rounds
- 1 cup carrot sliced into rounds
- 3 chili peppers
- 1 tablespoon black beans optional, sprouted
For the sauce:
- 1 tablespoon granulated sugar
- 1 teaspoon rice wine
- 1 tablespoon cornstarch
- 4 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 2 tablespoons chili paste such as Sambal Oelek
- 2 tablespoons oyster sauce
- 1/4 cup soy sauce
- 1/2 cup chicken broth low sodium
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame oil optional, but great if you have any on hand
Garnish:
- green onions
- sesame seeds
Instructions
Make the Hunan Sauce:
- Add all the ingredients for the sauce into a bowl and whisk until well combined.
Cook the meat:
- In a bowl add ¼ cup cornstarch and season with a little salt and pepper. Stir to combine with a fork. Add chicken pieces and toss to coat well.
- In a large pan over medium-high heat, add vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Cook chicken in one layer, do not overcrowd. If needed cook in batches. Remove chicken from the pan and set aside.
Cook the Vegetables:
- Add a bit more vegetable oil to the pan and add vegetables and chili peppers, also add the sprouted beans. Cook for 7-8 minutes, stirring from time to time.
Combine meat and sauce:
- Return the chicken to the pan and also add the sauce. Stir and coat everything into the sauce and cook for 1-2 more minutes, until the sauce thickens.
Serve:
- Transfer to a plate or bowl and serve Hunan chicken with a side of white rice or noodles.
- Garnish with green onions and sesame seeds before serving.
Notes
- Coating chicken in cornstarch before cooking yields a tender, velvety texture with a slight crispness.
- Cook chicken in batches to avoid overcrowding and allow a golden crust without steaming.
- Freeze the prepared sauce in small portions for quick future meals.
- Partially freeze chicken breasts briefly before slicing for easier, uniform cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 72mg | 24% |
| Sodium | 1227mg | 51% |
| Potassium | 796mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 6460IU | 129% |
| Vitamin C | 51.3mg | 57% |
| Calcium | 30mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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