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Hunan Chicken
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4.91 from 10 votes

Hunan Chicken

This Hunan Chicken recipe references traditional Hunan flavors, including black bean, chilies, ginger, and garlic. Make it with chicken breast or thighs.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Chicken
Cuisine: Chinese
Servings: 4
Calories: 355kcal
Author: Bill

Ingredients

For velveting the chicken:

  • 12 ounces boneless chicken thighs (or boneless chicken breast, sliced ¼-inch/0.6cm thick; with or without skin)
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 2 teaspoons oyster sauce

For the rest of the dish:

  • 2 tablespoons hot water
  • 1 teaspoon sugar
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/8 teaspoon white pepper
  • 1/4 cup neutral oil (such as vegetable, canola, or avocado oil)
  • 8 small slices fresh ginger (8 slices = about 0.4 ounces/12g)
  • 3-10 whole dried red chili peppers
  • 1 1/2 cups leeks (cut in half lengthwise into 2-inch/5cm lengths)
  • 2 long hot green peppers (or other spicy peppers of choice, deseeded and cut into 2-inch/5cm pieces; 2 peppers = about 1 cup/70g)
  • 1/2 red bell pepper (deseeded and cut into 2 inch pieces; about 1 cup or 85g)
  • 2 tablespoons whole fermented black beans (rinsed)
  • 1 tablespoon chili oil (with flakes)
  • 2 tablespoons Shaoxing wine
  • 5 cloves garlic (sliced)
US Customary - Metric

Instructions

  • Add the sliced chicken to a medium bowl, along with the water, cornstarch, and oyster sauce. Massage with your hands until all of the liquid is absorbed. Set aside for 30 minutes to marinate.
  • Stir 2 tablespoons of hot water with the granulated sugar until the sugar dissolves. Add the light soy sauce, rice vinegar, and white pepper. This is your sauce mixture. Mix until well-combined, and set aside.
  • Heat your wok over high heat until it’s just starting to smoke. Spread the oil around the wok, and add the chicken in one layer (you can do this in a couple batches, depending on the size of your wok). Sear on both sides until golden brown. Adjust your heat as needed, but you’ll know you have it right when the aroma from your wok smells a bit like fried chicken! Remove the chicken from the wok and set aside.
  • After searing the chicken, reduce the heat to low, and leave 2 tablespoons of the oil in the wok. Set aside any excess in a heatproof bowl. You can use this oil to stir-fry another dish, so long as you are using it right away.
  • Add the ginger, and let it fry for 30-60 seconds, until lightly browned on the edges. Toss in the dried red chili peppers, cook for another 10 seconds, and then add the fermented black beans and chili oil.
  • Next, add the leeks and peppers, and continue to stir-fry for another 30 seconds to 1 minute, until the leeks start to wilt and you get a nice sear on the peppers.
  • Next, pour the Shaoxing wine around the perimeter of the wok, and add the garlic. Stir-fry for another 30 to 60 seconds on high heat, or until the peppers are softened but still crisp tender.
  • Add the seared chicken along with any juices back to the wok, along with your prepared sauce. Maintaining high heat, stir-fry everything together for another minute, until the sauce reduces and clings to the chicken and vegetables. Serve.

Video

Nutrition

Calories: 355kcal | Carbohydrates: 12g | Protein: 18g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 734mg | Potassium: 296mg | Fiber: 2g | Sugar: 3g | Vitamin A: 722IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg