Hunan Chicken

Hunan Chicken is a fiery celebration of bold flavors that brings authentic Chinese cuisine right to your dinner table. This dish hails from the Hunan province in China, known for its liberal use of chili peppers, garlic, and bold spices that create a perfect balance of heat and savory goodness. Unlike its cousin Szechuan chicken, Hunan chicken tends to be purely spicy rather than numbing, with a delightful dry-heat character that lets the fresh vegetables and tender chicken shine through.

My version stays true to the dish’s roots while using ingredients you can find at most grocery stores. The combination of crisp vegetables, juicy chicken, and that signature spicy sauce creates a restaurant-quality meal that’s surprisingly simple to make at home. Whether you’re a spice enthusiast or just looking to expand your weeknight dinner rotation, this Hunan Chicken is guaranteed to become a new favorite.

Why You’ll Love This

• Ready in just 45 minutes, making it perfect for weeknight dinners when you want something flavorful but don’t have hours to spend in the kitchen
• Customizable heat level—you control exactly how spicy you want it by adjusting the amount of chili paste and peppers
• Packed with colorful vegetables for a nutritious meal that doesn’t sacrifice on flavor
• The leftovers taste even better the next day as the flavors continue to develop
• Much healthier than takeout versions, with less oil and no MSG (unless you choose to add it)

Ingredients

• 1 tablespoon vegetable oil or cooking oil of choice
• 2 chicken breasts, boneless skinless, thinly sliced
• 1 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon vegetable oil or cooking oil of choice
• 2 tablespoons minced garlic
• 1 tablespoon fresh ginger, minced
• 1 ½ cups broccoli florets, cut into bite-sized pieces
• 1 cup celery, thinly sliced
• 1 red bell pepper, cut into bite-sized pieces
• 1 can baby corn, drained and halved
• 1 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce (regular or low sodium, do not use sweet soy sauce or dark soy sauce)
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine vinegar (or substitute with rice vinegar, apple cider vinegar, or white vinegar)
• 2 tablespoons honey or sugar
• 2 teaspoons sambal olek garlic chili sauce or sriracha
• Sesame seeds
• Green onions, finely diced

Instructions

1. In a small bowl, combine all of the Hunan sauce ingredients. Mix well and set aside.
2. Place the chicken, ¼ cup of cornstarch, salt, and pepper in a Ziploc bag. Shake to coat evenly. Alternatively, you can mix the cornstarch, salt, and pepper in a bowl and coat the chicken pieces by tossing them in the mixture.
3. Heat 1 tablespoon of oil in a large skillet, frying pan, or wok over high heat. Add the chicken and stir fry until it starts to brown. Avoid overcrowding the pan and cook in batches if necessary. Remove the cooked chicken from the pan and set aside.
4. Add the remaining 1 tablespoon of oil to the pan. Stir in the minced garlic and ginger, stir frying for about 5 seconds. Add the vegetables and stir fry for 2-3 minutes.
5. Pour the prepared Hunan sauce into the pan. Let it bubble and thicken for 1-2 minutes. Reduce the heat to low and stir in the cooked chicken until evenly coated.
6. Serve the dish with rice or noodles. Garnish with sesame seeds and finely chopped green onions. Enjoy!

Tips & Variations

• For a milder version, reduce the amount of dried chilies and chili paste, or substitute with sweet paprika for color without the heat
• Chicken breast can be substituted for thighs, but be careful not to overcook as it can dry out quickly
• Add vegetables like broccoli, snow peas, or bamboo shoots for different textures and flavors
• For extra umami, add 1 tablespoon of oyster sauce or black bean sauce to the sauce mixture
• Make it vegetarian by replacing chicken with firm tofu or tempeh, and using vegetable broth instead of chicken broth
• For meal prep, prepare the sauce and cut all vegetables and chicken up to 2 days ahead, storing separately in the refrigerator

Serving Suggestions

Hunan Chicken pairs perfectly with steamed jasmine or long-grain white rice, which helps balance the heat of the dish. For a lower-carb option, serve with cauliflower rice or alongside simple stir-fried vegetables like bok choy.

Complete your homemade Chinese feast by adding egg drop soup as a starter, or serve with scallion pancakes or spring rolls on the side. A cold Asian cucumber salad makes a refreshing counterpoint to the spicy main dish.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• The chicken is done when it reaches an internal temperature of 165°F (74°C) and shows no pink in the center
• For authentic Hunan flavor, look for Chinese dried red chilies at Asian markets, though regular dried chilies will work in a pinch
• This dish is traditionally very spicy—adjust the heat level to your preference by changing the amount of chilies

FAQs

Can I make Hunan Chicken ahead of time?
Yes! You can prepare all components ahead of time and store them separately. The dish reheats well in a wok or skillet over medium heat for 3-4 minutes.

What’s the difference between Hunan Chicken and Szechuan Chicken?
Hunan Chicken features a dry-heat spiciness, while Szechuan Chicken has a numbing heat from Szechuan peppercorns. Hunan dishes typically include more vegetables and a straightforward spicy flavor.

Is this recipe gluten-free?
Not as written, but you can easily make it gluten-free by substituting tamari for the soy sauce and ensuring your chili paste is gluten-free.

Can I freeze this dish?
Yes, though the vegetables may lose some crispness. Freeze in an airtight container for up to 2 months and reheat gently on the stovetop, adding a splash of water if needed.

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