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