0 from 18 votes
Hunan Chicken
Make this takeout classic at home: my Hunan Chicken brings the heat, marrying the robust spiciness of traditional Hunan cuisine with the comforting embrace of Chinese-American flavors. The best part is that this easy weeknight meal comes together in about 20 minutes.
Prep Time
12 mins
Cook Time
12 mins
Total Time
19 mins
Servings: 3 servings
Calories: 455 kcal
Course:
Main Course
Cuisine:
Chinese-American Fussion
Ingredients
For chicken
- 430 grams boneless skin-on chicken thighs
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 10 grams ginger (grated)
- 2 tablespoons Potato Starch
For Hunan Chicken Sauce
- ⅓ cup chicken stock
- 2 tablespoons oyster sauce
- 1 ½ tablespoons doubanjiang
- ½ teaspoon Potato Starch
For stir-fry
- 1 tablespoon vegetable oil
- 12 grams garlic (thinly sliced)
- 4 dried chili peppers
- 100 grams Shiitake mushrooms (cleaned, trimmed, & quartered)
- 100 grams red pepper (cored & cut into squares)
- 100 grams mild green pepper (cored & cut into squares)
- 50 grams scallions (sliced diagonally)
- 1 tablespoon rice vinegar
Instructions
- Cut 430 grams boneless skin-on chicken thighs into bite-sized pieces and add it to a bowl with 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, and 10 grams ginger. Mix and let the chicken marinate while you prepare the other ingredients.
- Make the Hunan Chicken Sauce by whisking together ⅓ cup chicken stock, 2 tablespoons oyster sauce, 1 ½ tablespoons doubanjiang, and ½ teaspoon potato starch
- Prepare all of the ingredients for the stir-fry by measuring them out and cutting them according to the ingredient notes above.
- When you're ready to make the stir-fry, add 2 tablespoons potato starch to the marinated chicken and mix it in to coat the chicken evenly. It should all look wet.
- Heat a large frying pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and 4 dried chili peppers and fry them in the oil until they stop sizzling.
- Add the marinated chicken and spread the pieces out evenly around the pan in a single layer with the skin side down. Fry undisturbed until the chicken starts browning on one side (~ 1 ½ minutes).
- Flip the chicken over and add 100 grams shiitake mushrooms in the spaces around the chicken (~1 minute).
- When the chicken is browned on the second side, add 12 grams garlic and start stir-frying the mixture until the mushrooms are mostly cooked through (~1 minute).
- Add 100 grams red pepper and 100 grams mild green pepper and continue stir-frying until the peppers are cooked but still vibrant in color (~2 minutes).
- Stir the sauce to redistribute the starch settled at the bottom of the bowl and pour it over the Hunan Chicken.
- Add 50 grams scallions and toss together to glaze everything with the sauce.
- Finish the Hunan style chicken by drizzling over 1 tablespoon rice vinegar and tossing to distribute evenly.
Cup of Yum
Nutrition Information
Calories
455kcal
(23%)
Carbohydrates
20g
(7%)
Protein
27g
(54%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
141mg
(47%)
Sodium
936mg
(39%)
Potassium
689mg
(20%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1515IU
(30%)
Vitamin C
53mg
(59%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 455
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 141mg | 47% |
| Sodium | 936mg | 39% |
| Potassium | 689mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 53mg | 59% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.