If you crave Chinese takeout with more fire and personality, Hunan Chicken is your answer. This bold stir-fry from the chili-loving Hunan province features tender chicken in a savory, spicy sauce. It comes together faster than delivery and lets you control the heat.
If you're looking for the perfect Hunan Chicken, you're in the right place. Whether you love Chicken Breast Recipes or want to explore our Dessert Recipes collection, we've got you covered.
Why You’ll Love This Hunan Chicken
- Flavor explosion: Layers of heat, umami, and aromatic spices in every bite.
- Surprisingly quick: Ready in about 30 minutes using fast stir-fry cooking.
- Control the spice: Easily adjust the heat level to your personal preference.
- Perfect texture: Juicy, velvety chicken and crisp-tender vegetables.
Ingredients & Tools
- 450 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 egg white, lightly beaten
- 2 tbsp vegetable oil, divided
- 4–6 dried red chilies (adjust to taste)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fermented black beans, rinsed and roughly chopped
- 1 medium bell pepper, sliced
- 2 scallions, cut into 1-inch pieces
- For the sauce: 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp dark soy sauce, 1 tsp sugar, ½ tsp sesame oil, ¼ cup chicken stock, 1 tsp cornstarch
Tools: A large wok or skillet, a set of mixing bowls, and a whisk for the sauce.
Notes: Don’t skip the fermented black beans—they’re the secret umami weapon. Chicken thighs stay more succulent than breasts during high-heat cooking.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 25 g |
| Fat: | 14 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- What are fermented black beans? These are soybeans fermented with salt and spices, not the black beans you’d use in burritos. They’re intensely savory and can be found in the Asian aisle of most supermarkets. A little goes a long way.
- Why velvet the chicken? Coating the chicken in egg white and cornstarch before cooking creates a protective layer that seals in juices, giving you that restaurant-style tender bite. It’s a non-negotiable step for the best texture.
- Can I make it less spicy? Absolutely. You can reduce the number of dried chilies or even remove the seeds for a milder heat. The flavor base from garlic and ginger will still shine through beautifully.
- Get your mise en place ready. Stir-fries move fast, so have all your ingredients chopped, measured, and within arm’s reach before you even turn on the heat. You’ll thank yourself later.
How to Make Hunan Chicken
Step 1: Start by preparing the chicken. In a medium bowl, combine the cubed chicken thighs with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and the lightly beaten egg white. Use your hands to mix everything thoroughly until each piece of chicken is coated in a thin, sticky layer. This is the velveting step—it might feel a little odd, but it’s the secret to incredibly tender meat. Let it sit for 10–15 minutes while you prep the other ingredients.
Step 2: While the chicken marinates, whisk together all the sauce ingredients in a small bowl or measuring cup. Combining the soy sauces, Shaoxing wine, sugar, sesame oil, chicken stock, and cornstarch now means you won’t be fumbling later. The cornstarch will thicken the sauce beautifully in the wok, giving it that glossy, clingy texture we’re after. Set this aside near your stove.
Step 3: Heat 1 tablespoon of vegetable oil in your wok or a large skillet over high heat. When the oil is shimmering and just starting to smoke, add the chicken in a single layer. You might need to do this in two batches to avoid overcrowding. Let the chicken sear undisturbed for about 1–2 minutes until a golden-brown crust forms on one side, then flip and cook for another minute. The chicken doesn’t need to be fully cooked through yet—it will finish later. Remove it to a clean plate.
Step 4: Reduce the heat to medium-high and add the remaining tablespoon of oil to the same wok. Toss in the dried chilies and stir-fry for about 30 seconds until they become fragrant and darken slightly. Be careful not to burn them, or they’ll turn bitter. You’ll notice the air getting a little spicy—that’s how you know the chilies are releasing their oils.
Step 5: Add the minced garlic, grated ginger, and chopped fermented black beans to the wok. Stir constantly for just 20–30 seconds until incredibly fragrant. The aroma at this stage is intoxicating—savory, pungent, and deeply inviting. If the garlic starts to brown too quickly, lower the heat a touch.
Step 6: Now, add the sliced bell pepper and scallions to the wok. Stir-fry for about 2 minutes until the vegetables are bright and just starting to soften but still have a good crunch. You want that textural contrast with the tender chicken.
Step 7: Return the partially cooked chicken to the wok, pouring in any accumulated juices. Give everything a good toss to combine. Now, pour the pre-mixed sauce over the chicken and vegetables. It will sizzle and start to bubble almost immediately.
Step 8: Keep stirring and tossing the contents of the wok. You’ll see the sauce begin to thicken and turn glossy, coating each piece of chicken and vegetable beautifully. This should only take 1–2 minutes. Once the sauce has thickened and the chicken is cooked through, immediately remove the wok from the heat. Serve right away while it’s piping hot.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat in a skillet with a splash of water or stock to restore sauciness and texture.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect canvas to soak up every last drop of that incredible spicy sauce.
- Simple Stir-Fried Greens — A quick bok choy or gai lan stir-fried with garlic provides a fresh, slightly bitter counterpoint to the rich chicken.
- Cooling Cucumber Salad — Thinly sliced cucumbers with a rice vinegar dressing offer a crisp, refreshing bite that helps balance the heat.
Drinks
- Jasmine Tea (Iced or Hot) — Its floral notes and clean finish help cleanse the palate between spicy bites without overwhelming the dish.
- A Crisp Lager — The carbonation and mild bitterness of a light beer cut through the richness and spice beautifully.
- Lychee Juice with Seltzer — The sweet, floral flavor of lychee is a surprisingly wonderful partner for spicy food, especially when fizzy.
Something Sweet
- Mango Pudding — Its creamy, tropical sweetness is a classic and delightful way to end a spicy meal on a soothing note
Hunan Chicken
Learn how to make authentic Hunan Chicken at home in under 30 minutes. This spicy stir-fry is more flavorful than takeout. Get the easy recipe now!
Ingredients
For the chicken and marinade:
-
450 g boneless, skinless chicken thighs (cut into 1-inch pieces)
-
1 tbsp soy sauce
-
1 tsp cornstarch
-
1 egg white (lightly beaten)
For the stir-fry:
-
2 tbsp vegetable oil (divided)
-
4–6 dried red chilies (adjust to taste)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp fermented black beans (rinsed and roughly chopped)
-
1 medium bell pepper (sliced)
-
2 scallions (cut into 1-inch pieces)
For the sauce:
-
2 tbsp soy sauce
-
1 tbsp Shaoxing wine
-
1 tsp dark soy sauce
-
1 tsp sugar
-
0.5 tsp sesame oil
-
0.25 cup chicken stock
-
1 tsp cornstarch
Instructions
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Start by preparing the chicken. In a medium bowl, combine the cubed chicken thighs with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and the lightly beaten egg white. Use your hands to mix everything thoroughly until each piece of chicken is coated in a thin, sticky layer. Let it sit for 10–15 minutes while you prep the other ingredients.01
-
While the chicken marinates, whisk together all the sauce ingredients in a small bowl or measuring cup. Combining the soy sauces, Shaoxing wine, sugar, sesame oil, chicken stock, and cornstarch now means you won’t be fumbling later. Set this aside near your stove.02
-
Heat 1 tablespoon of vegetable oil in your wok or a large skillet over high heat. When the oil is shimmering and just starting to smoke, add the chicken in a single layer. You might need to do this in two batches to avoid overcrowding. Let the chicken sear undisturbed for about 1–2 minutes until a golden-brown crust forms on one side, then flip and cook for another minute. The chicken doesn’t need to be fully cooked through yet—it will finish later. Remove it to a clean plate.03
-
Reduce the heat to medium-high and add the remaining tablespoon of oil to the same wok. Toss in the dried chilies and stir-fry for about 30 seconds until they become fragrant and darken slightly. Be careful not to burn them, or they’ll turn bitter.04
-
Add the minced garlic, grated ginger, and chopped fermented black beans to the wok. Stir constantly for just 20–30 seconds until incredibly fragrant. If the garlic starts to brown too quickly, lower the heat a touch.05
-
Now, add the sliced bell pepper and scallions to the wok. Stir-fry for about 2 minutes until the vegetables are bright and just starting to soften but still have a good crunch.06
-
Return the partially cooked chicken to the wok, pouring in any accumulated juices. Give everything a good toss to combine. Now, pour the pre-mixed sauce over the chicken and vegetables. It will sizzle and start to bubble almost immediately.07
-
Keep stirring and tossing the contents of the wok. You’ll see the sauce begin to thicken and turn glossy, coating each piece of chicken and vegetable beautifully. This should only take 1–2 minutes. Once the sauce has thickened and the chicken is cooked through, immediately remove the wok from the heat. Serve right away while it’s piping hot.08
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