Hunan Chicken

Hunan Chicken

Hunan Chicken

There are 2 versions of Hunan chicken: The traditional Chinese way and the Chinese American way. When you get Hunan chicken for takeout, you will get breaded chunks of chicken breast heavily coated in a sugary sweet and spicy sauce. The traditional Chinese way uses a whole bone in cut up chicken sautéed with a variety of chilies, very lightly coated in sauce. This version of Hunan chicken uses a combination of the traditional Chinese recipe and the Americanized one. All of the ingredients are traditional Chinese. What Americanizes this dish is using boneless skinless chicken.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Chinese, East Asian, main course
Servings: 2
Author: Alex Gorgos

Ingredients

  • 1 lb boneless skinless chicken thighs cut into small pieces
  • 1 tbsp shaoxing cooking wine
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 4 garlic cloves minced
  • 2 tsp ginger minced
  • 3 anaheim chilies sliced
  • 1 serrano pepper sliced

Sauce

  • 1/2 cup chicken stock
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 2 tsp cornstarch

Instructions

  • Mix together the sauce ingredients. Set aside.
    Chinese, main course, chicken
  • Mix together the cooking wine, salt, and cornstarch. Add in the chicken, making sure that it is evenly coated.
    Chinese, main course, chicken
  • Heat up cooking oil in a sauté pan over medium high heat. Add in the chicken. Sauté for 5 minutes until almost cooked through.
    Chinese, main course, chicken
  • Add in the garlic and ginger. Cook for 30 seconds. Add in the anaheim chilies and serrano pepper. Sauté for 2 minutes.
    Chinese, main course, chicken
  • Pour in the sauce. Give it a few stirs. It will thicken fairly quickly. Turn off the heat.
    Chinese, main course, chicken
Chinese, main course, chicken
Serve with steamed rice.