Spicy Hunan Chicken (Print Version)
# Ingredients:
→ For the Sauce
01 -
3 tablespoons soy sauce
02 -
2 tablespoons oyster sauce
03 -
2 tablespoons doubanjiang (or your favorite chili paste like sambal oelek)
04 -
1 tablespoon rice wine
05 -
1 teaspoon sesame oil
06 -
1 teaspoon sugar or honey
07 -
1/2 cup chicken broth
08 -
1/2 teaspoon red chili flakes (add more if you love heat)
09 -
1/2 teaspoon ground Sichuan peppercorns (optional, for extra tingle)
10 -
1 tablespoon cornstarch whisked with 1 tablespoon water
→ For the Chicken and Vegetables
11 -
1 pound boneless chicken breast, cut into bite-sized pieces
12 -
1/4 cup cornstarch
13 -
Salt and black pepper
14 -
3 tablespoons vegetable oil, divided
15 -
1 large red bell pepper, thinly sliced
16 -
1 to 2 jalapeno peppers, sliced (optional, or swap with other chilies)
17 -
1 medium zucchini, sliced into rounds
18 -
1 medium carrot, julienned into matchsticks
19 -
1 tablespoon fresh garlic, minced
20 -
1 tablespoon fresh ginger, minced
→ For Garnish and Serving
21 -
Sliced green onions
22 -
Red pepper flakes
23 -
Sesame seeds
24 -
Steamed rice or noodles
# Instructions:
01 -
In a medium bowl, combine the soy sauce, oyster sauce, doubanjiang, rice wine, sesame oil, sugar, chicken broth, chili flakes, and Sichuan peppercorns if using. Whisk everything together until well blended, then set the bowl aside for later.
02 -
Grab a large mixing bowl and add the cornstarch along with a generous pinch of salt and pepper. Toss in your chicken pieces and mix them around until every piece is nicely coated in the cornstarch mixture.
03 -
Heat 2 tablespoons of vegetable oil in a large wok or heavy skillet over medium-high heat. Once the oil is shimmering, add the coated chicken pieces. Stir them occasionally and cook until they turn golden and crispy on the outside, about 2 to 3 minutes. If your pan is crowded, work in batches. Transfer the cooked chicken to a plate and set it aside.
04 -
Pour the remaining tablespoon of oil into the same wok. Toss in the sliced bell pepper, jalapenos, zucchini rounds, and carrot sticks. Stir fry the vegetables over high heat for about 5 to 6 minutes until they start to soften but still have a nice crunch.
05 -
Stir in the minced garlic and ginger. Let them cook for about a minute, stirring constantly, until they become fragrant and fill your kitchen with amazing aromas.
06 -
Return the golden chicken to the wok with the vegetables. Pour in your prepared sauce and stir everything together. Keep stirring for another 1 to 2 minutes until the sauce thickens up and coats all the chicken and veggies beautifully.
07 -
Transfer your Hunan chicken to a serving dish. Sprinkle with sliced green onions, red pepper flakes, and sesame seeds. Serve it hot over steamed rice or noodles and dig in!
# Notes:
01 -
This dish is traditionally served over steamed white rice, but feel free to swap in your favorite noodles for a fun twist.
02 -
Nutritional values are calculated without rice or noodles included.
03 -
The cornstarch slurry helps create that signature glossy, slightly thick sauce that clings to every piece.