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Hunan Chicken

Hunan Chicken - recipe card
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A fiery, aromatic stir-fry featuring tender chicken breast pieces coated in a glossy, savory sauce with the distinctive numbing heat of Sichuan peppercorns and dried chilies. The dish balances intense chile heat with the floral, citrusy notes of Sichuan pepper for a complex, addictive flavor profile that defines Hunan cuisine.

Ingredients

Scale
  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp Shaoxing wine or dry sherry
  • 2 tsp light soy sauce
  • 1 tsp cornstarch
  • 1/4 tsp ground white pepper
  • 2 tbsp vegetable oil, divided
  • 1/4 cup small dried red chilies (Tien Tsin or árbol), stemmed and halved lengthwise
  • 1 tbsp Sichuan peppercorns
  • 6 cloves garlic, thinly sliced
  • 2 inch piece fresh ginger, peeled and julienned
  • 4 whole scallions, white and light green parts, cut into 1-inch pieces
  • 1 red bell pepper, seeded and thinly sliced into 2-inch strips
  • For the sauce:
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese black vinegar (Chinkiang)
  • 1 tbsp sugar
  • 1/2 cup low-sodium chicken broth
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

  1. In a medium bowl, combine the chicken cubes with Shaoxing wine, 2 teaspoons light soy sauce, 1 teaspoon cornstarch, and white pepper. Toss to coat evenly and let marinate at room temperature for 15 minutes. This velveting step tenderizes the meat and helps the sauce cling to each piece.
  2. In a small bowl, whisk together the 2 tablespoons light soy sauce, dark soy sauce, black vinegar, sugar, and chicken broth until the sugar dissolves. Set the sauce mixture nearby along with the cornstarch slurry.
  3. Heat a wok or large heavy skillet over high heat until a drop of water evaporates instantly, about 2 minutes. Add 1 tablespoon of the vegetable oil and swirl to coat the surface. The oil should shimmer and begin to smoke lightly.
  4. Carefully add the chicken pieces in a single layer without crowding (cook in batches if necessary). Sear undisturbed for 1 minute until the underside is golden brown. Stir-fry for another 1 to 2 minutes until the chicken is just cooked through and no longer pink inside. Transfer to a clean plate.
  5. Reduce heat to medium-high and add the remaining 1 tablespoon oil. Add the dried chilies and Sichuan peppercorns; stir-fry for 30 seconds until fragrant and the chilies darken slightly. The Sichuan peppercorns will release a citrusy aroma—be careful not to burn them.
  6. Add the sliced garlic, julienned ginger, and scallion pieces. Stir-fry for 30 seconds until the garlic is golden and fragrant. The mixture should sizzle energetically.
  7. Add the sliced red bell pepper and stir-fry for 1 minute until it begins to soften but retains some crunch. You should see light char marks on the edges.
  8. Return the cooked chicken to the wok. Pour the prepared sauce mixture over the top and toss everything together to coat evenly. Let the sauce bubble for 30 seconds.
  9. Give the cornstarch slurry a quick stir, then drizzle it into the center of the wok while stirring constantly. The sauce will thicken almost immediately—continue tossing for about 20 seconds until glossy and clinging to the chicken and vegetables.
  10. Remove from heat. Drizzle with toasted sesame oil and toss once more. Serve immediately over steamed white rice. The dish should be highly fragrant with layers of heat, numbing spice, and savory depth.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Not recommended, as the sauce may separate and chicken can become rubbery upon thawing. Reheating: Reheat in a wok or skillet over medium-high heat with a splash of water or broth for 2-3 minutes until steaming. Alternatively, microwave on high for 1-2 minutes, stirring halfway through. For best texture, avoid overcooking when reheating.

Nutrition

Keywords: Hunan chicken, spicy Chinese chicken stir-fry, Sichuan peppercorn chicken, dried chili chicken, Chinese restaurant recipe, quick weeknight dinner, authentic Hunan dish, chicken thigh stir-fry, garlic ginger chicken, fiery chicken recipe, wok recipe

Find it online: https://copycatkitchenco.com/hunan-chicken/