Hunan Chicken Or Beef Recipe
Make Hunan Chicken Or Beef Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein & Marinade
Vegetables & Aromatics
Sauce
Cooking & Finishing
Method
Protein & Marinade
- 1
Slice and Marinate
Trim any excess fat from the chicken thighs or steak and slice thinly across the grain into bite-size strips. In a medium bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add the sliced protein and toss to coat evenly. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).
Vegetables & Aromatics
- 2
Prepare vegetables
While the protein marinates, remove seeds from dried chilies if you prefer less heat. Slice fresh chilies, separate scallion whites and greens and cut into 1–1.5 inch pieces, slice garlic thinly, julienne the ginger, and cut bell pepper and onion into 1-inch pieces. Keep aromatics and vegetables in separate bowls so they can be added quickly while stir-frying.
Sauce
- 3
Mix the sauce
In a small bowl whisk together 1 tsp dark soy, 1 tbs light soy, 1 tbs chili bean paste (or fermented chili paste), 1 tsp rice vinegar, 1 tsp sugar and 1 tbs broth or water until sugar dissolves. In a separate tiny bowl dissolve 2 tsp cornstarch in 1 tbs cold water to make a slurry; set both aside.
Cooking & Finishing
- 4
Heat the wok
Place a wok or large skillet over high heat until very hot (about 2–3 minutes). Add 2 tbs vegetable oil and swirl to coat. When oil is shimmering, add the marinated protein in a single layer and spread out—do not overcrowd. Let sear without moving for 30 seconds, then stir-fry for 1–2 minutes until just cooked through and lightly browned. Remove protein to a plate and reserve.
- 5
Stir-fry aromatics and vegetables
Return the wok to high heat and add the remaining 1 tbs vegetable oil. Add the dried chilies and stir for 10–15 seconds until fragrant (be careful not to burn). Add garlic, ginger and the scallion whites; stir 15–20 seconds. Add bell pepper and onion and stir-fry 1–2 minutes until vegetables are bright and slightly softened but still crisp.
- 6
Combine and finish the sauce
Give the prepared sauce a quick stir and pour it into the wok along with the reserved protein. Toss everything together for 30–45 seconds. Stir the cornstarch slurry again and drizzle it into the wok while stirring; the sauce will thicken in 30–60 seconds. If sauce becomes too thick, add up to 1–2 tbs water or broth to loosen.
- 7
Season and serve
Turn off the heat and stir in 1 tsp sesame oil, 0.5 tsp salt (adjust to taste) and 0.25 tsp freshly ground black pepper. Scatter sliced fresh chilies and scallion greens on top and sprinkle toasted sesame seeds if using. Transfer to a serving platter and serve immediately with steamed rice.