Hunan Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-size pieces.

Place the chicken pieces in a bowl and add 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch and (if using) 1 teaspoon baking soda. Mix thoroughly so each piece is lightly coated. Let sit for 15–20 minutes to marinate and tenderize.

Make the sauce

In a small bowl, combine 1 cup chicken stock (or water), 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon black or rice vinegar, 1 teaspoon brown sugar, and 1 teaspoon light corn syrup or honey (if using). Stir until sugar dissolves. In a separate tiny bowl, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry; set both aside.

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 2 tablespoons vegetable oil and swirl to coat.

If you prefer a slightly crisp exterior on the chicken, you can shallow-fry in batches: add half the marinated chicken pieces in a single layer, spreading them out and letting them brown for 1–2 minutes without moving, then stir-fry until mostly cooked (2–3 minutes). Remove to a plate and repeat with remaining chicken, adding another tablespoon oil if needed. Alternatively, for a quicker method, add all chicken to the wok in two batches and stir-fry until just cooked through, about 4–5 minutes total.

Wipe the wok briefly with a paper towel if it has excessive residue, then add the remaining 2 tablespoons oil. Add the dried red chilies and fry for 10–20 seconds until they darken slightly and become aromatic — be careful not to burn them. Add the sliced garlic and julienned ginger and stir-fry for about 20–30 seconds until fragrant.

Add the bell pepper pieces and the white parts of scallions or leek (if using). Stir-fry 30–45 seconds until vegetables are bright and still crisp-tender.

Return the cooked chicken (and any accumulated juices) to the wok and toss to combine with the aromatics and vegetables.

Give the prepared sauce a quick stir and pour it into the wok. Bring to a rapid simmer; let the sauce reduce slightly for 30–45 seconds.

Stir the cornstarch slurry again and drizzle it into the simmering sauce while stirring to thicken. Cook for another 30 seconds until the sauce becomes glossy and coats the chicken. If the sauce is too thin, simmer a little longer; if too thick, add 1–2 tablespoons water or stock.

Season with 1/4 teaspoon salt and a pinch (1/8 tsp) white pepper, taste and adjust. Finish with 1/2 teaspoon sesame oil tossed in.

Turn off heat, add the green parts of the scallions, toss quickly, and transfer the Hunan chicken to a serving plate. Sprinkle toasted sesame seeds if desired and serve immediately with steamed rice.