Hunan Chicken
You’ll love the bold flavors in this Hunan chicken dish! Made with hot peppers, garlic, and ginger, this stir-fry is a spicy delight.
Get a taste of bold and spicy Hunan flavors with this quick and easy stir-fry. Originating from China’s Hunan province, this dish is all about heat, aromatics, and balance. It’s made with tender chicken, garlic, ginger, and dried red chile peppers — with just enough tangy sauce to bring it all together.
Customize the spice level and vegetables to suit your taste, and serve it over rice or noodles for a weeknight-friendly dinner that doesn’t skimp on flavor.
Why You’ll Love It
Bold and spicy flavor. Dried chilies, ginger, and garlic bring authentic Hunan heat and fragrance.
Quick-cooking stir-fry. The dish comes together in under 30 minutes, perfect for busy nights.
Customizable spice level. Easily dial the heat up or down depending on your pepper choice.
Versatile base. Great with vegetables, shrimp, or noodles instead of rice.
Ingredient Notes
- Chicken thighs or breasts – Cut into bite-size pieces; thighs stay juicier but either works.
- Ginger – Freshly grated adds warmth and aroma.
- Shaoxing wine – Adds depth; substitute dry sherry if needed.
- Soy sauce – Use low-sodium for better control over saltiness.
- Sichuan pepper – Adds signature numbing heat; use sparingly or omit for less intensity.
- Dried chile peppers – Dried de arbol or Thai bird’s eye chilies work well.
- Cornstarch – Thickens the sauce slightly at the end.
- Green onions – Used both in the stir-fry and as a garnish.
Steps to Make Hunan Chicken
- Marinate the chicken with ginger, Shaoxing wine, and soy sauce for about 20 minutes.
- Mix the chicken broth, soy sauce, vinegar, sugar, salt, and Sichuan pepper in a bowl; set aside.
- Heat oil in a wok or large skillet and stir-fry the green onion pieces and dried chiles.
- Add the marinated chicken and cook, stirring, for 2 to 3 minutes.
- Add the sauce mixture and cook until the chicken is cooked through and tender.
- Stir in the cornstarch slurry and cook until the sauce thickens.
- Garnish with green onions and serve with rice or noodles.
Tips
- Adjust spice to taste by adding more or fewer chiles or using a milder variety.
- Cut chicken evenly for quicker, even cooking in the wok or skillet.
- Prep all ingredients ahead — stir-fry moves fast and requires readiness.
Recipe Variations
- Add vegetables. Stir-fry snow peas, bell pepper, zucchini, carrots, broccoli, or baby corn with the chicken.
- Use shrimp. Add peeled raw shrimp near the end and cook just until pink and opaque.
- Swap the starch. Serve with chili garlic noodles, sesame noodles, or cauliflower fried rice instead of white rice.
Serving Suggestions
- Serve over jasmine or basmati rice to soak up the sauce.
- Add steamed vegetables or a light cucumber salad for contrast.
- Pair with egg rolls or dumplings for a full Chinese-inspired meal.
- Garnish with sesame seeds or more scallions if desired.
How to Store (and Reheat, if applicable)
Refrigerate: Store cooled leftovers in an airtight container for up to 3 days.
Freeze: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Hunan Chicken
Ingredients
- 1 tablespoon ginger, grated
- 1 tablespoon dry sherry, or Chinese Shaoxing wine
- 2 tablespoons low-sodium soy sauce
- 2 pounds chicken breasts, or thighs, boneless, without skin, cut into bite-size pieces
- 1/2 cup chicken broth
- 1 tablespoon low sodium soy sauce
- 2 tablespoons wine vinegar
- 1 tablespoon sugar
- Kosher salt, to taste
- 1/2 teaspoon ground Sichuan pepper*
- 2 green onions, sliced on a diagonal into 1-inch pieces
- 2 to 3 small dry red chile peppers, seeds removed (more or less)
- 3 to 4 tablespoons cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons green onions, sliced , for garnish, optional
Instructions
- Combine the ginger, wine, and 2 tablespoons of soy sauce in a glass or stainless steel bowl. Add the chicken pieces and marinate for 20 minutes.
- In a separate bowl, combine the chicken broth, 1 tablespoon of soy sauce, rice vinegar, sugar, salt, and the Sichuan pepper. Set aside
- Heat the oil in a large skillet or wok over high heat. Add the scallion and hot chile peppers, and stir-fry for a few minutes. Add the chicken and marinade mixture and stir-fry for 2 to 3 minutes longer. Add chicken broth mixture and mix well. Lower the heat to medium-low and cook until the chicken pieces are tender. Thighs may take a bit longer.
- Combine the cornstarch with 2 teaspoons of water, then stir until smooth. Add to the chicken mixture and continue cooking until the liquid thickens.
- Garnish with green onion tops if desired. Serve with hot cooked rice.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
