Hunan Chicken delivers a fiery, savory stir-fry with tender chicken and crisp vegetables. This Hunan Chicken recipe balances dry heat, fermented black beans, and aromatic spices for an addictive meal. It comes together quickly for a satisfying weeknight dinner.
Craving a delicious Hunan Chicken? You've come to the right spot! From Chicken Recipes favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why You’ll Love This Hunan Chicken
- Bold & Addictive: Layers of chilies and fermented beans create deep heat and savoriness.
- Faster Than Takeout: Cooks in under 10 minutes after prepping.
- Adjustable Heat: Control spice levels by modifying chilies.
- Fantastic Texture: Juicy chicken, crisp peppers, and glossy sauce.
Ingredients & Tools
- 450 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 2 tbsp vegetable oil, divided
- 4-6 dried red chilies
- 3 cloves garlic, thinly sliced
- 1-inch piece ginger, julienned
- 2 tbsp fermented black beans, rinsed and roughly chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 2 fresh red chilies, sliced (optional, for extra heat)
- 1 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1 tsp sugar
- ½ tsp Sichuan peppercorns, lightly crushed
- 2 spring onions, sliced on the diagonal
Tools: A large wok or heavy-bottomed skillet, wooden spatula, small bowl for sauce, and prep bowls for mise en place.
Notes: Don’t skip the fermented black beans—they add signature Hunan funk. Chicken thighs stay juicier than breasts over high heat.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 25 g |
| Fat: | 14 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 8 minutes | Total Time: 28 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Stir-frying is fast-paced, so having everything chopped, measured, and within arm’s reach is crucial. You won’t have time to mince garlic once the wok is hot.
- Don’t skip the cornstarch marinade. Coating the chicken in a bit of cornstarch and soy sauce helps tenderize it and gives the surface a nice sear without making it gummy.
- Fermented black beans are non-negotiable. They’re salty, funky, and absolutely essential for that authentic Hunan flavor. Find them in Asian grocery stores or online—they keep for ages in the fridge.
- Adjust the chilies to your comfort level. The dried chilies infuse the oil with a smoky heat, while fresh chilies add a brighter, more immediate kick. You can reduce the number or remove the seeds for less spice.
- Use high heat and don’t overcrowd the wok. A screaming hot wok is key to getting that wok hei—the slightly smoky, charred flavor that makes restaurant stir-fries so irresistible.
How to Make Hunan Chicken
Step 1: Start by marinating the chicken. In a medium bowl, combine the chopped chicken thighs with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Use your hands to mix everything well, making sure each piece is lightly coated. Let it sit for about 10–15 minutes while you prep the other ingredients. This step is simple, but it makes a huge difference in keeping the chicken tender and flavorful.
Step 2: Prepare your aromatics and vegetables. Thinly slice the garlic, julienne the ginger, and rinse and chop the fermented black beans. Cut the bell peppers into uniform 1-inch pieces so they cook evenly. Slice the spring onions and fresh chilies (if using) and have your dried chilies and Sichuan peppercorns ready. Having everything prepped and in little bowls next to the stove will make the cooking process smooth and stress-free.
Step 3: Heat your wok or large skillet over high heat until it’s very hot. Add 1 tablespoon of vegetable oil and swirl to coat the surface. Add the marinated chicken in a single layer—you might need to do this in two batches to avoid steaming. Let the chicken sear for about 1–2 minutes without moving it, until it develops a golden-brown crust. Flip and cook for another minute, then remove from the wok and set aside.
Step 4: Reduce the heat to medium-high and add the remaining tablespoon of oil. Toss in the dried chilies, Sichuan peppercorns, garlic, and ginger. Stir-fry for about 30 seconds until incredibly fragrant—be careful not to burn the garlic. You’ll notice the oil taking on a reddish hue and a slightly smoky aroma. This is the flavor base of your dish.
Step 5: Add the fermented black beans and fresh chilies (if using) to the wok. Stir for another 20 seconds to release their pungent, savory notes. Then, add the bell peppers and stir-fry for 1–2 minutes until they just start to soften but still have a nice crunch. The colors will become more vibrant as they cook.
Step 6: Return the cooked chicken to the wok. Increase the heat back to high and add the Shaoxing wine, letting it sizzle and reduce for about 30 seconds. Then, add the dark soy sauce and sugar, stirring quickly to coat everything in that dark, glossy sauce. The sugar will balance the saltiness and add a subtle caramel note.
Step 7: Finally, toss in the sliced spring onions and give everything one last vigorous stir—about 30 seconds is all you need. The spring onions should wilt slightly but remain bright and fresh. Taste and adjust seasoning if needed, though the fermented beans and soy sauces usually provide enough saltiness.
Step 8: Serve immediately while everything is hot and fragrant. The chicken should be juicy, the peppers crisp-tender, and the sauce clinging beautifully to each component. Honestly, it’s best straight from the wok, with steamed rice to soak up every last drop.
Storage & Freshness Guide
- Fridge: Store in an airtight container 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 refresh sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, fragrant rice is the perfect neutral base to balance the intense, spicy flavors of the chicken.
- Simple cucumber salad — A quick mix of sliced cucumbers with a little rice vinegar and sesame oil provides a cool, refreshing contrast.
- Stir-fried greens with garlic — Bok choy or gai lan sautéed with garlic makes a wonderful side that complements the main dish without overpowering it.
Drinks
- Jasmine tea — Its floral notes and clean finish help cleanse the palate between spicy bites.
- Cold lager — A crisp, light beer contrasts the heat and richness beautifully, making each mouthful feel new again.
- Lychee juice with soda — The subtle sweetness and effervescence are surprisingly effective at cooling the tongue.
Something Sweet
- Mango pudding — Its creamy, fruity sweetness is a lovely way to end the meal and soothe your taste buds.
- Fortune cookies and green tea ice cream — A little nod to tradition, with the bitter notes of matcha balancing the residual spice.
- Fresh orange wedges — Simple, refreshing, and just sweet enough to provide a clean, bright finish.
Top Mistakes to Avoid
- Overcrowding the wok. If you add too much at once, the temperature drops and the ingredients steam instead of sear. Cook in batches if needed to get that perfect caramelization.
- Burning the garlic and aromatics. They cook in seconds, so keep the heat medium-high when toasting the chilies and garlic. Burnt garlic turns bitter and can ruin the whole dish.
- Using low-quality soy sauce. The sauce is simple, so the quality of your soy sauce and Shaoxing wine really matters. Opt for naturally brewed varieties for the best depth of flavor.
- Skipping the marinating step. That quick cornstarch and soy sauce marinade is what gives the chicken its velvety texture. Rushing this can lead to tough, dry chicken.
Expert Tips
- Toast the dried chilies and Sichuan peppercorns briefly in a dry pan before using. This deepens their aroma and adds a smoky complexity to the oil.
- Use a splatter screen if you have one. Stir-frying at high heat can get a bit messy, and a screen will keep your stovetop clean while still allowing steam to escape.
- Don’t stir the chicken too soon. Let it sit for a minute when it first hits the wok to develop a seared, golden crust—this is where a lot of the flavor comes from.
- Make a double batch of the sauce and keep it in the fridge. You can use it for other stir-fries or as a quick marinade for grilled meats during the week.
- If you can’t find Shaoxing wine, dry sherry is a good substitute. Avoid “cooking wine” with added salt—it can throw off the balance of your dish.
FAQs
Can I make this dish less spicy?
Absolutely! You have a few options. You can reduce the number of dried chilies, remove the seeds from both dried and fresh chilies (that’s where a lot of the heat resides), or omit the fresh chilies entirely. The fermented black beans and soy sauces will still provide plenty of flavor, so you won’t be missing out on the savory depth.
What can I use instead of fermented black beans?
Fermented black beans are pretty unique, but in a pinch, you can use black bean garlic sauce (use about 1 tablespoon, and reduce the soy sauce slightly) or even a miso paste for a different kind of umami. The flavor won’t be exactly the same, but it’ll still be delicious.
Can I use chicken breast instead of thighs?
You can, but be extra careful not to overcook it. Chicken breast tends to dry out faster than thighs. If using breast, cut it into slightly larger pieces and reduce the cooking time by about 30 seconds per side. I’d also recommend increasing the cornstarch in the marinade to 1.5 teaspoons to help protect the meat.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat with a tiny splash of water or chicken stock to loosen the sauce. Avoid the microwave if you can—it can make the peppers soggy and the chicken rubbery.
Is this dish gluten-free?
It can be! Just make sure to use tamari instead of soy sauce, and check that your Shaoxing wine is gluten-free (or substitute with a dry sherry that is certified gluten-free). Fermented black beans are typically gluten-free, but always check the label to be safe.
Hunan Chicken
Make authentic Hunan Chicken at home with this easy recipe. Fiery, savory, and ready in under 30 minutes—faster than takeout! Get the full recipe now.
Ingredients
For the main ingredients
-
450 g boneless, skinless chicken thighs (cut into 1-inch pieces)
-
1 tbsp soy sauce
-
1 tsp cornstarch
-
2 tbsp vegetable oil (divided)
-
4-6 dried red chilies
-
3 cloves garlic (thinly sliced)
-
1 inch piece ginger (julienned)
-
2 tbsp fermented black beans (rinsed and roughly chopped)
-
1 red bell pepper (cut into 1-inch pieces)
-
1 green bell pepper (cut into 1-inch pieces)
-
2 fresh red chilies (sliced (optional, for extra heat))
-
1 tbsp Shaoxing wine
-
2 tsp dark soy sauce
-
1 tsp sugar
-
0.5 tsp Sichuan peppercorns (lightly crushed)
-
2 spring onions (sliced on the diagonal)
Instructions
-
Start by marinating the chicken. In a medium bowl, combine the chopped chicken thighs with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Use your hands to mix everything well, making sure each piece is lightly coated. Let it sit for about 10–15 minutes while you prep the other ingredients.01
-
Prepare your aromatics and vegetables. Thinly slice the garlic, julienne the ginger, and rinse and chop the fermented black beans. Cut the bell peppers into uniform 1-inch pieces so they cook evenly. Slice the spring onions and fresh chilies (if using) and have your dried chilies and Sichuan peppercorns ready.02
-
Heat your wok or large skillet over high heat until it’s very hot. Add 1 tablespoon of vegetable oil and swirl to coat the surface. Add the marinated chicken in a single layer—you might need to do this in two batches to avoid steaming. Let the chicken sear for about 1–2 minutes without moving it, until it develops a golden-brown crust. Flip and cook for another minute, then remove from the wok and set aside.03
-
Reduce the heat to medium-high and add the remaining tablespoon of oil. Toss in the dried chilies, Sichuan peppercorns, garlic, and ginger. Stir-fry for about 30 seconds until incredibly fragrant—be careful not to burn the garlic.04
-
Add the fermented black beans and fresh chilies (if using) to the wok. Stir for another 20 seconds to release their pungent, savory notes. Then, add the bell peppers and stir-fry for 1–2 minutes until they just start to soften but still have a nice crunch.05
-
Return the cooked chicken to the wok. Increase the heat back to high and add the Shaoxing wine, letting it sizzle and reduce for about 30 seconds. Then, add the dark soy sauce and sugar, stirring quickly to coat everything in that dark, glossy sauce.06
-
Finally, toss in the sliced spring onions and give everything one last vigorous stir—about 30 seconds is all you need. The spring onions should wilt slightly but remain bright and fresh. Taste and adjust seasoning if needed, though the fermented beans and soy sauces usually provide enough saltiness.07
-
Serve immediately while everything is hot and fragrant.08
Not what you're looking for?
