These Hunan Chicken Thighs deliver the bold, spicy, and aromatic flavors of authentic Hunan cuisine. Using juicy chicken thighs and a savory sauce with fermented black beans, this stir-fry comes together quickly for a restaurant-quality meal at home. The aroma alone is unreal.
If you're looking for the perfect Hunan Chicken Thighs, you're in the right place. Whether you love Chicken Thigh Recipes or want to explore our Dinner Ideas collection, we've got you covered.
Why You’ll Love This Hunan Chicken Thighs
Restaurant-quality flavor: Fermented black beans and chilies create a savory, spicy sauce with authentic wok hei.
Juicy, never-dry chicken: Thighs stay moist and tender even over high heat.
Surprisingly fast: Cooks in under 10 minutes after prep—perfect for weeknights.
Endlessly adaptable: Easily adjust heat and add vegetables or swap sides.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tsp cornstarch
- 2 tbsp vegetable oil (or peanut oil), divided
- 4-6 dried red chilies, whole or halved (adjust to taste)
- 4 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 1½ tbsp fermented black beans, rinsed and roughly chopped
- 1 medium onion, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch chunks
- 2 scallions, cut into 1-inch pieces
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (for color)
- 1 tsp rice vinegar
- 1 tsp sugar
- ½ tsp sesame oil
- 3 tbsp water or chicken stock
- 1 tsp cornstarch
Tools: A large wok or a large, heavy-bottomed skillet, and a set of measuring spoons.
Notes: Don’t skip the fermented black beans—they’re the soul of this dish. Using a combination of soy sauces gives the sauce a beautiful color and layered umami.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 14 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 8 minutes | Total Time: 28 minutes
Before You Start: Tips & Ingredient Notes
- Prep everything before you heat the wok. Stir-frying is a fast process with no time to pause and chop. Have all your ingredients measured, chopped, and arranged within arm’s reach—this is called ‘mise en place’ and it’s the key to a stress-free, successful stir-fry.
- What if I can’t find fermented black beans? While they are essential for the authentic flavor, in a pinch you could use about a tablespoon of black bean garlic sauce. The flavor profile will be slightly different—a bit more garlic-forward and less pungent—but it will still be delicious.
- Don’t be scared of the dried chilies. They primarily provide a fragrant, slow-building heat rather than an intense, mouth-scorching spice. You can leave them whole for milder flavor or break them open to release more heat. It’s all customizable.
- Cut your chicken and vegetables uniformly. Cutting everything into similar, bite-sized pieces ensures that they all cook at the same rate. You won’t end up with overcooked peppers and undercooked chicken—everything will be perfectly done.
How to Make Hunan Chicken Thighs
Step 1: Start by marinating the chicken. In a medium bowl, combine the cubed chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 2 teaspoons of cornstarch. Use your hands to toss everything together until the chicken is evenly coated. Let it sit for at least 15 minutes while you prep the other ingredients. The cornstarch will create a light protective layer on the chicken, helping it stay juicy and giving the surface a nice sear.
Step 2: Whisk together the sauce. In a small bowl or a liquid measuring cup, combine the 2 tablespoons of soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, sesame oil, water, and 1 teaspoon of cornstarch. Whisk it vigorously until the cornstarch is fully dissolved and there are no lumps. Having the sauce ready to go is non-negotiable for a smooth stir-fry process.
Step 3: Heat your wok or large skillet over high heat until it’s very hot—you should see a slight wisp of smoke. Add 1 tablespoon of the vegetable oil and swirl it around to coat the surface. Immediately add the marinated chicken in a single layer. Let it sear undisturbed for about 1 minute to get a good color, then stir-fry for another 2-3 minutes until the chicken is cooked through and nicely browned on the outside. Transfer the chicken to a clean plate.
Step 4: Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the 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. You’ll start coughing a little from the chili fumes, but that’s how you know the flavor is releasing!
Step 5: Add the garlic, ginger, and fermented black beans to the wok. Stir-fry for just 30-45 seconds until incredibly fragrant. The trick is to cook them just until they release their aroma but before the garlic has a chance to brown. This forms the flavor base of your entire dish.
Step 6: Turn the heat back up to high and add the onion and bell pepper chunks. Stir-fry them for about 2 minutes. You’re looking for them to become tender-crisp—they should have a bit of bite left but also be bright and glossy. The high heat will give them a slight char in spots, which adds fantastic flavor.
Step 7: Return the cooked chicken (and any accumulated juices) to the wok, tossing everything together to combine. Give your prepared sauce a quick re-whisk (the cornstarch may have settled) and then pour it over the chicken and vegetables.
Step 8: Stir-fry continuously for 1-2 minutes. The sauce will bubble and thicken almost immediately, turning glossy and coating every piece beautifully. Once the sauce has thickened to a gravy-like consistency, toss in the scallion pieces, give it one final stir, and immediately remove 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 to re-emulsify sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect neutral canvas to soak up every last drop of that incredible spicy, savory sauce.
- Simple Stir-Fried Greens — A quick dish of bok choy or gai lan (Chinese broccoli) with garlic and a splash of soy sauce provides a fresh, crisp contrast to the rich chicken.
- Cucumber Salad — Thinly sliced cucumbers tossed with a little rice vinegar, salt, and a pinch of sugar offer a cool, refreshing crunch that balances the heat.
Drinks
- Jasmine Tea (Iced or Hot) — Its delicate floral notes help cleanse the palate between bites of the robust and spicy chicken, making each mouthful taste new again.
- A Light Lager — A crisp, cold lager doesn’t fight the spice; it acts as a refreshing counterpoint that cools and complements the dish’s intensity.
- Gewürztraminer — This slightly sweet, aromatic white wine has lychee and spice notes that are a classic and fantastic pairing with Hunan-style heat.
Something Sweet
- Lychee Sorbet — The sweet, floral fruitiness of lychee is a dream with spicy food, and the icy-cold sorbet is the perfect, refreshing finish.
- Fortune Cookies — It’s a classic for a reason! The sweet, vanilla-like flavor and satisfying crunch provide a fun, light ending to the meal.
- Mango Pudding — Silky, creamy, and sweet with a tropical twist, it’s a delightful and common dessert in Chinese restaurants that cools the palate beautifully.
Top Mistakes to Avoid
- Overcrowding the wok. If you add too much chicken at once, it will steam instead of sear, resulting in a gray, watery dish rather than one with beautiful caramelization. Cook in batches if your pan isn’t large enough.
- Burning the garlic and ginger. These aromatics cook in seconds. If they burn, they’ll turn bitter and overpower the entire dish. Keep the heat at medium-high when you add them and stir constantly.
- Using breast meat instead of thighs. I’ve messed this up before too… Chicken breast cooks much faster and has less fat, making it prone to drying out and becoming tough with this high-heat cooking method. Thighs are simply more forgiving and flavorful here.
- Adding the sauce too early. If you add the sauce before your vegetables are nearly cooked, they’ll release too much water and you’ll end up with a soupy, diluted sauce instead of a thick, glossy coating.
Expert Tips
- Tip: For an even deeper “wok hei” flavor, try this pro move: after you’ve plated the stir-fry, drizzle about a teaspoon of hot chili oil or toasted sesame oil over the top just before serving. The heat from the dish will wake up the oils’ aromas instantly.
- Tip: If you want to add more vegetables like broccoli or carrots, blanch them in boiling water for 1-2 minutes first and drain thoroughly. This pre-cooks them slightly so they stay crisp-tender in the quick stir-fry without watering down your sauce.
- Tip: To make this dish ahead, you can prep all the components—marinate the chicken, chop the veggies, make the sauce—and store them separately in the fridge for up to 24 hours. When you’re ready to eat, the cooking will take less than 10 minutes.
- Tip: If your sauce thickens too much before you’re done, don’t panic. Just add a tablespoon or two of warm water or chicken stock and stir. It will loosen right up to the perfect consistency.
FAQs
Can I make this Hunan Chicken less spicy?
Absolutely! The heat level is completely in your control. You can reduce the number of dried chilies, remove the seeds from them before adding (that’s where a lot of the capsaicin is), or even use a single, de-seeded fresh chili pepper for a fresher, milder heat. You’ll still get all the fantastic savory flavor from the black beans and sauces.
What’s a good substitute for Shaoxing wine?
Dry sherry is the closest and most common substitute, providing a similar complex, slightly nutty flavor. If you don’t have either, you can use a dry white wine like Sauvignon Blanc, though the flavor will be a bit different. In a real pinch, you could just use an extra tablespoon of chicken stock, but you’ll miss the depth the wine provides.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a wok or skillet over medium heat with a tiny splash of water. This will gently warm it through and re-emulsify the sauce. Microwaving can make the chicken rubbery and the sauce separate.
Is this recipe gluten-free?
It can be, with a few simple swaps. Use tamari instead of soy sauce, and ensure your oyster sauce is a gluten-free brand (or substitute with hoisin sauce, but note that will make it sweeter). Always check the labels on your fermented black beans and other sauces to be certain.
Can I use a non-stick skillet instead of a wok?
You can, but the results will be slightly different. A wok’s shape and material are designed for high-heat cooking that creates “wok hei.” A heavy-bottomed skillet like cast iron or carbon steel is a great alternative as it holds heat well. A non-stick skillet won’t get as hot and won’t create the same sear, but it will still work—just be sure not to use metal utensils that can scratch the surface.
Hunan Chicken Thighs
Make authentic Hunan Chicken Thighs at home with this easy recipe. Bold, spicy, and ready in under 30 minutes. Get the full recipe and cook like a pro tonight!
Ingredients
For the main ingredients:
-
600 g boneless, skinless chicken thighs (cut into 1-inch pieces)
-
1 tbsp soy sauce
-
1 tbsp Shaoxing wine (or dry sherry)
-
2 tsp cornstarch
-
2 tbsp vegetable oil (or peanut oil, divided)
-
4-6 dried red chilies (whole or halved, adjust to taste)
-
4 cloves garlic (finely minced)
-
1 tbsp fresh ginger (grated)
-
1.5 tbsp fermented black beans (rinsed and roughly chopped)
-
1 medium onion (cut into 1-inch chunks)
-
1 red bell pepper (cut into 1-inch chunks)
-
2 scallions (cut into 1-inch pieces)
For the sauce:
-
2 tbsp soy sauce
-
1 tbsp oyster sauce
-
1 tsp dark soy sauce (for color)
-
1 tsp rice vinegar
-
1 tsp sugar
-
0.5 tsp sesame oil
-
3 tbsp water or chicken stock
-
1 tsp cornstarch
Instructions
-
Start by marinating the chicken. In a medium bowl, combine the cubed chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 2 teaspoons of cornstarch. Use your hands to toss everything together until the chicken is evenly coated. Let it sit for at least 15 minutes while you prep the other ingredients. The cornstarch will create a light protective layer on the chicken, helping it stay juicy and giving the surface a nice sear.01
-
Whisk together the sauce. In a small bowl or a liquid measuring cup, combine the 2 tablespoons of soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, sesame oil, water, and 1 teaspoon of cornstarch. Whisk it vigorously until the cornstarch is fully dissolved and there are no lumps. Having the sauce ready to go is non-negotiable for a smooth stir-fry process.02
-
Heat your wok or large skillet over high heat until it's very hot—you should see a slight wisp of smoke. Add 1 tablespoon of the vegetable oil and swirl it around to coat the surface. Immediately add the marinated chicken in a single layer. Let it sear undisturbed for about 1 minute to get a good color, then stir-fry for another 2-3 minutes until the chicken is cooked through and nicely browned on the outside. Transfer the chicken to a clean plate.03
-
Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the 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. You'll start coughing a little from the chili fumes, but that's how you know the flavor is releasing!04
-
Add the garlic, ginger, and fermented black beans to the wok. Stir-fry for just 30-45 seconds until incredibly fragrant. The trick is to cook them just until they release their aroma but before the garlic has a chance to brown. This forms the flavor base of your entire dish.05
-
Turn the heat back up to high and add the onion and bell pepper chunks. Stir-fry them for about 2 minutes. You're looking for them to become tender-crisp—they should have a bit of bite left but also be bright and glossy. The high heat will give them a slight char in spots, which adds fantastic flavor.06
-
Return the cooked chicken (and any accumulated juices) to the wok, tossing everything together to combine. Give your prepared sauce a quick re-whisk (the cornstarch may have settled) and then pour it over the chicken and vegetables.07
-
Stir-fry continuously for 1-2 minutes. The sauce will bubble and thicken almost immediately, turning glossy and coating every piece beautifully. Once the sauce has thickened to a gravy-like consistency, toss in the scallion pieces, give it one final stir, and immediately remove from the heat. Serve right away while it's piping hot.08
Not what you're looking for?
