Hunan Chicken

This Hunan chicken is a bold, spicy stir-fry that comes together quickly once everything is prepped. Tender bites of chicken are marinated with ginger and soy sauce, then seared hot with scallions and dried chile peppers so the aromatics really perfume the oil. A simple sauce of broth, soy, vinegar, sugar, and Sichuan pepper coats every piece, giving you that savory-tingly profile you expect from a restaurant-style Hunan dish.

It’s a great weeknight meal because most of the work happens before the pan ever hits the burner. Once the chicken is marinated and the vegetables are sliced, the actual cooking is fast and high-heat. Serve it over hot rice to soak up the sauce, add a simple vegetable side, and you’ve got a complete dinner that feels special without much fuss.

What You’ll Like About This Recipe

• Restaurant-style flavor at home. The combination of ginger, soy sauce, wine, vinegar, and Sichuan pepper creates a layered, punchy sauce that tastes like your favorite takeout—without being overly complicated or heavy.
• Customizable heat level. The dried red chiles and Sichuan peppercorn give the dish its signature kick, but you can easily scale them up or down to suit your crowd. It’s just as easy to make this mildly spicy as it is to make it fiery.
• Quick stir-fry method. Once the chicken has marinated and everything is sliced, the stir-fry itself cooks in just a few minutes. That makes it perfect for busy nights when you want something fresh and flavorful but don’t want to spend much time at the stove.
• Use of everyday ingredients. Aside from the Sichuan pepper and dried chiles, everything in this recipe is easy to find in a typical supermarket. And even those specialty ingredients can be swapped if needed, so you’re not locked into a long shopping list.
• Great with simple sides. This Hunan chicken doesn’t demand anything fancy on the table. Plain steamed rice, a basic stir-fried vegetable, or even a bag of frozen mixed vegetables quickly sautéed in the same pan turn it into a complete, satisfying meal.

Ingredient Notes

• Chicken – Boneless chicken breast keeps the dish lean and cooks quickly, but boneless thighs are a great choice if you prefer a slightly richer, juicier texture. Cut the pieces small and fairly uniform so they cook through in the brief stir-fry time.
• Ginger – Fresh grated ginger brings a bright, zesty heat that runs through the whole dish. If you use ginger paste, choose an unsweetened version and add it to the marinade just as you would fresh.
• Dry sherry or Shaoxing wine – This adds depth and that subtle “restaurant” flavor you get from many Chinese dishes. Shaoxing wine is more traditional, but dry sherry is a good, widely available substitute. If you need to avoid alcohol, use a splash of additional broth with a tiny bit of rice vinegar instead.
• Soy sauce – Low-sodium soy sauce keeps the dish from becoming overly salty, especially since it appears in both the marinade and the finishing sauce. If you only have regular soy sauce, you can reduce the added salt in the recipe and thin it with a bit more broth.
• Chicken broth – A small amount of broth stretches the sauce and helps it coat every piece of chicken. Use a low-sodium broth so you can better control the saltiness.
• Rice or wine vinegar – The vinegar adds brightness and balances the savory and spicy flavors. Rice vinegar is mild and slightly sweet, but white wine vinegar or apple cider vinegar will also work in a pinch.
• Sugar – Just enough sugar rounds out the sharp edges from the vinegar and chile heat. If you prefer, you can use honey or brown sugar for a slightly different nuance.
• Sichuan pepper – This is key to getting that characteristic tingly, citrusy heat. It’s very different from black pepper and adds both aroma and a slight numbing effect. If you don’t have it, you can substitute a bit of freshly ground black pepper and a pinch of crushed red pepper, though the flavor won’t be quite the same.
• Dried red chile peppers – These provide most of the straightforward heat. Removing the seeds keeps the burn moderate; if you like things spicier, leave in some seeds or add an extra pepper or two. Small whole chiles are easiest to stir-fry and remove if someone doesn’t want to eat them.
• Green onions (scallions) – The sliced scallions add freshness and a mild onion bite to the stir-fry, and the extra green tops make a pretty garnish. If you’re out, thinly sliced leeks or regular onion will work, but you may want a handful of fresh herbs at the end to add color.
• Cornstarch – A simple slurry of cornstarch and water thickens the sauce so it clings to the chicken rather than pooling in the bottom of the bowl. Stir the slurry just before adding so the cornstarch hasn’t settled.

Steps to Make Hunan Chicken

1. Prepare the chicken and marinade by combining the ginger, wine, and soy sauce in a nonreactive bowl, then add the chicken pieces and toss until everything is coated. Let the chicken rest briefly so the flavors soak in.
2. While the chicken marinates, whisk together the broth, soy sauce, vinegar, sugar, salt, and Sichuan pepper in a separate bowl. This will be the stir-fry sauce you add toward the end.
3. Heat a wok or large skillet over high heat until very hot, then add the oil. When the oil shimmers, stir-fry the scallions and dried chile peppers just until fragrant so the aromatics flavor the oil without burning.
4. Add the marinated chicken to the hot pan and stir-fry, keeping the pieces moving so they sear on the outside without overcooking. Cook until the chicken is mostly cooked through and starting to pick up some color.
5. Pour the prepared sauce into the pan and toss everything together, letting the liquid come to a lively simmer so the chicken finishes cooking and the flavors concentrate.
6. Stir the cornstarch with a splash of water to make a smooth slurry, then drizzle it into the bubbling sauce while stirring. Cook for another minute or so, just until the sauce thickens and coats the chicken in a glossy layer.
7. Remove the pan from the heat and garnish with additional sliced green onions. Serve the Hunan chicken immediately over hot rice so the sauce can soak into the grains.

Pro Tips

• Prep everything before you start cooking. Stir-fries move quickly, so have the chicken cut, aromatics sliced, and sauces mixed in small bowls within easy reach before you turn on the heat.
• Dry the chicken well with paper towels before marinating. Excess moisture can keep the pieces from searing properly and may cause the oil to sputter when they hit the pan.
• Heat the wok or skillet thoroughly before adding the oil and aromatics. A properly hot pan helps prevent sticking and gives the chicken a better sear, which adds flavor without overcooking the interior.
• Stir frequently but not constantly. Give the chicken brief contact with the hot surface so it can brown a bit before you move it, then toss and repeat so every side gets some color.
• Taste the sauce right before serving. If it seems too sharp, a small pinch of sugar or an extra splash of broth can help; if it tastes flat, a drop more vinegar or soy sauce usually perks it up.

Recipe Variations

• Tone down the heat. Reduce the number of dried chiles and use only a light sprinkle of Sichuan pepper if you prefer a milder dish. You can also remove the chiles before serving so sensitive eaters don’t accidentally bite into one.
• Add more vegetables. Toss in sliced bell peppers, snow peas, broccoli florets, or thin carrot matchsticks after the chicken is nearly done and stir-fry just until crisp-tender. This turns the dish into a more complete one-pan meal.
• Change the protein. Use thinly sliced pork, beef, shrimp, or extra-firm tofu instead of chicken. Shrimp and tofu cook even more quickly, so watch them closely and add them later in the process so they don’t overcook.
• Make it saucier. If you like extra sauce for the rice, increase the broth slightly, add a touch more soy sauce and vinegar, and adjust the cornstarch slurry so the sauce still thickens nicely.
• Swap the starch. Serve with chili garlic noodles, sesame noodles, or cauliflower fried rice instead of white rice.

Serving Suggestions

• Add a simple side of stir-fried or steamed vegetables—such as broccoli, bok choy, or green beans—to round out the meal.
• Pair with egg drop soup, hot and sour soup, or a light cucumber salad if you want a more complete takeout-style spread at home.
• Choose jasmine or long-grain white rice for a classic pairing, or try brown rice or cauliflower rice if you’d like a slightly heartier or lighter base.

How to Store

• Refrigerate: Cool the Hunan chicken to room temperature, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 to 4 days, and try to include plenty of sauce in the container so the chicken stays moist.
• Reheat: Warm individual portions gently in the microwave, pausing to stir once or twice so the chicken heats evenly. For the best texture, you can also reheat it in a skillet over medium heat with a small splash of water or broth to loosen the sauce.
• Freeze: For longer storage, spoon the cooled chicken and sauce into freezer-safe containers or bags, pressing out excess air. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating, and be aware that the vegetables and sauce may soften slightly after freezing.