Hunan Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1" bite-size pieces. Place in a bowl.

Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch to the chicken. Mix thoroughly so each piece is coated. Let marinate 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl to coat.

Working in one or two quick batches to avoid overcrowding, add marinated chicken pieces to the hot wok in a single layer. Spread them out and let sear without moving for about 1–2 minutes until the underside is golden, then stir-fry 1–2 more minutes until mostly cooked through. Remove chicken to a plate and set aside. Add a touch more oil between batches if needed.

With the wok still on high heat, add the halved dried chilies. Stir them for 20–30 seconds until fragrant and slightly darkened (be careful not to burn them).

Add the minced garlic and ginger and stir-fry for 15–20 seconds until fragrant.

Add the cut onion and red bell pepper and stir-fry 1–2 minutes until they begin to soften but still have some crunch.

Add the scallion pieces and stir briefly to combine (about 20–30 seconds).

While the vegetables cook, whisk together 1 cup chicken broth, 1 tbsp light soy sauce, 1 tsp dark soy, 1 tsp black or rice vinegar, 1 tsp sugar, 1 tsp doubanjiang, and 1 tsp hoisin (if using) in a bowl until smooth.

Pour the sauce mixture into the wok with the vegetables and bring to a gentle boil, scraping any browned bits from the bottom of the wok.

Return the cooked chicken and any accumulated juices to the wok. Stir to combine and simmer for 1–2 minutes to finish cooking the chicken and allow flavors to meld.

Mix 2 tsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook for 30–60 seconds until the sauce thickens and becomes glossy. If the sauce becomes too thick, add a tablespoon of water or broth to reach desired consistency.

Turn off the heat and drizzle 1/2 tsp sesame oil over the dish. Toss to coat.

Taste and adjust seasoning: add a pinch of salt or a splash of soy if needed, or a pinch of sugar if you'd like more balance.

Transfer to a serving plate and sprinkle toasted sesame seeds on top if using. Serve immediately over steamed rice.