Let’s talk about how to make Hunan Chicken, shall we? You’ll have this one on the table in well under 30 minutes, including your prep time, and that is fantastic for a slow cook like me. Plus, you can really adjust the spice and heat factor very easily. This recipe is called Hunan Chicken, and I think you’re going to love it. You may have tried Hunan chicken in your favorite Chinese restaurant, as it is quite a popular Chinese-American dish. Hunan chicken relies more on a fermented Chinese chili-bean paste called doubanjiang for it’s heat and flavor, where Szechuan chicken focuses more on tongue-numbing Sichuan peppercorns and spicy peppers. Both Hunan cuisine and Sichuan cuisine are known for being spicy. Garnish and Serve. Sprinkle on the chopped green onions, chili flakes and red chili flakes. It’s great with cooked rice or noodles. Get Whisking. Whisk together the sauce ingredients in a small bowl and set aside. Coat the Chicken. Add the corn starch to a large bowl with salt and pepper to taste and add the chicken. Toss the chicken to evenly coat each piece. Do this in batches if needed. Should take 2-3 minutes. Remove the chicken from the pan and set aside. Reserved Chicken and Sauce. Add the chicken back to the pan and stir in the sauce. Stir to coat the ingredients and thicken the sauce, 1-2 minutes more to warm and cook the chicken through. Boom! Done! Who’s ready for some Hunan chicken? So easy to make, isn’t it? I love quick and easy recipes, especially when they’re so big on flavor. Hunan chicken always delivers. That’s it, my friends. I hope you enjoy my Hunan chicken recipe. I like my spicy version the best. Let me know if you make it. I’d love to hear how it turned out for you. You can also freeze the chicken in vacuum sealed bags or containers in the freezer for up to 6 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Food of Sichuan, by Fuchsia Dunlop (affiliate link, my friends!) - This book is fantastic with loads of authentic Sichuan recipes and knowledge. Highly recommended. Easy Chinese Cookbook: Restaurant Favorites Make Simple, by Chris Toy (affiliate link, my friends!) The Essential Wok Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!)
