Hunan Chicken Recipe

Prep and Marinate Chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch bite-size pieces. In a bowl combine 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, egg white, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken and mix thoroughly to coat. Let marinate 15 minutes at room temperature or up to 1 hour in the refrigerator.

Coat Chicken

After marinating, add 2 tablespoons cornstarch to the chicken and toss until pieces are evenly coated with a thin layer. This will give a velvety exterior when stir-fried.

Prepare vegetables while chicken marinates. Wash broccoli and cut into small florets (about 3 cups). Slice mushrooms into 1/4-inch slices. Mince garlic (6 cloves) and ginger (1 tablespoon). Slice scallions on the diagonal and set greens aside for garnish. If using whole dried chilies, tear long chilies in half to expose seeds (wear gloves if sensitive).

Blanch broccoli: bring a medium pot of salted water to a boil, add broccoli and cook 45–60 seconds until bright green and slightly tender. Immediately plunge into an ice bath or rinse under very cold water to stop cooking. Drain and set aside.

Whisk together sauce ingredients in a small bowl: 1/2 cup chicken stock, 1 teaspoon dark soy, 1 tablespoon light soy, 1 teaspoon doubanjiang (or more to taste), 1 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon sesame oil. In a separate small cup dissolve 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry; set both aside.

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

Sear the chicken: working in one layer, add the coated chicken to the hot wok. Do not overcrowd — cook in two quick batches if necessary. Let chicken sit undisturbed 45–60 seconds to develop color, then stir-fry 1–2 minutes until cooked through and edges are slightly crisp. Remove chicken to a plate and keep warm.

Add remaining 1 tablespoon oil to the wok. Add dried chilies and fry briefly 15–20 seconds until fragrant but not burnt (reduce heat slightly if chilies darken too fast). Add minced garlic and ginger and stir 10–15 seconds until aromatic.

Add mushrooms and stir-fry 1–2 minutes until they begin to soften. Return the chicken to the wok and toss to combine.

Add blanched broccoli and pour the prepared sauce over the ingredients. Toss everything together and allow the sauce to come to a simmer, 30–45 seconds.

Give the cornstarch slurry a quick stir and drizzle into the wok while stirring; cook another 30 seconds until sauce thickens and becomes glossy, coating the chicken and vegetables. Taste and adjust seasoning — add a splash more soy or a pinch of sugar if needed. Stir in optional chile oil for extra heat.

Finish by tossing in sliced scallion greens, then remove from heat.

Transfer the Hunan chicken to a serving platter. Sprinkle with toasted sesame seeds if using. Serve immediately over steamed rice.