Best Hunan Chicken Recipes

HUNAN-STYLE CHICKEN

Steps:

• Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

HUNAN CHICKEN

Steps:

• Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
• Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
• Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

HOT AND SPICY HUNAN-STYLE CHICKEN

Steps:

• Whisk soy sauce, sherry, and ginger together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 15 to 20 minutes.
• While chicken marinates, soak dried chiles in warm water until soft, about 15 minutes.
• Cut chile peppers, shallot, and scallion diagonally into 1-inch pieces.
• Grind anise seed into a powder using a mortar and pestle. Transfer to a bowl and add chicken broth, vinegar, sugar, and salt; mix until well combined.
• Heat olive oil in a skillet over medium to medium-high heat. Add chile peppers and shallot; stir-fry for 30 seconds. Add scallion and stir-fry, 30 seconds more. Add marinade mixture and chicken and stir-fry, 1 to 2 minutes. Pour in chicken broth mixture and mix well.
• Cook over low heat until chicken pieces are tender, no longer pink in the centers, and juices run clear, about 10 minutes. Stir in cornstarch to thicken sauce; serve with chicken.

HUNAN CHICKEN AND VEGETABLES

Steps:

• Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
• Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
• Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
• Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

HUNAN-STYLE HOT AND SPICY CHICKEN

Steps:

• In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade.
• Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper.
• Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute.
• Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more.
• Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.

QUICK HUNAN GRILLED CHICKEN

Steps:

• Pound chicken breasts to 1/2" thickness.
• Mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken.
• Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side.
• Slice chicken diagonally across the breast and serve on a piece of iceberg lettuce.
• If you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

SHANGHAI HUNAN CHICKEN

Steps:

• In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
• Scoop the chicken out with a slotted strainer and set aside.
• Pour the hot oil into a container.
• Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
• Dip the vegetables out with a strainer. Pour off any remaining water.
• Put the sauce ingredients into the empty pan. Heat and stir together well.
• Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
• Serve over cooked rice.

SPICY HUNAN CHICKEN

Steps:

• Cut chicken breast across the grain into 1/4 inch thick slices. Mix the marinade (cornstarch, salt and water beginning of the list) in a medium bowl, then mix thoroughly with the chicken.
• Prepare snow peas and red bell pepper. Rinse the black beans in a small amount of water in a small cup. Quickly remove all the water. Place black beans, minced ginger, minced garlic, and crushed red pepper in a small bowl. Combine the sauce mixture (remaining ingredients) in a small bowl.
• Heat a wok or skillet over high heat. Add 2 tablespoons of oil and heat until hot. Add chicken and cook, stirring until chicken is just cooked. Quickly remove chicken with a slotted spatula leaving excess oil in the wok.
• Heat the remaining oil in the wok (if no oil was left, add 1/2 tablespoon of oil) until hot. Cook snow peas and red bell pepper over medium heat. Stir and cook for about a minute. Remove vegetables from the wok.
• Add 1 tablespoon of oil into the wok. Over medium heat, add the black bean, ginger, garlic and crushed red pepper to the oil. Cook for about a minute being careful not to burn the garlic. Give the sauce mixture a good stir and add to the wok. Cook over high heat and stir until the sauce is boiling. Return the vegetables and chicken to the wok, stir to mix until sauce is thickened and coating the chicken. Transfer to serving platter and serve.

HONEY HUNAN GRILLED CHICKEN

Steps:

• Cut chicken breasts into ¾ width strips (a little bigger than the tender) and thread the strips onto pre-soaked wooden skewers and brush with Honey Hunan BBQ Sauce. Cover and marinade for ½ hour while you make the Asian Spinach Salad. Note: Pre-soak wooden skewers for 1-2 hours to stop them from burning on the grill Grill on a direct-high heat on the BBQ for 6-8 minutes (length of time depends on ultimate thickness of chicken strips), turning and basting with the Honey Hunan sauce at 3 ½ to 4 minutes. Turn and baste again in the last minute of cooking - 'cause more sauce is better! To make the Honey Hunan BBQ Sauce, place all ingredients in a both, mixing thoroughly, To toast sesame seeds, place fry or sauté pan on high heat. When pan is heated, put in seeds, stir constantly to avoid burning. When most of the seeds show some light color, remove from heat and place seeds in shallow bowl to cool. When cool, mix into sauce.

HUNAN CHICKEN

Steps:

• Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
• Remove, let cool. Remove bones. Shred chicken with a cleaver.
• Combine with water chestnuts.
• Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
• To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.

HUNAN CHICKEN

Steps:

• Combine chicken, 1 tablespoon soy sauce and 1-1/2 teaspoons cornstarch in a medium bowl; toss to coat. Let stand 30 minutes at room temperature.
• In small bowl, whick together 2 tablespoons soy sauce, 1-1/2 teaspoons cornstarch, water, vinegar, sesame oil and sugar.
• Heat peanut oil in wok or large non-stick skillet over high heat until very hot. Add chicken mixture and stir fry 2 minutes. Using slotted spoon, transfer chicken to a bowl. Add green onions, chili sauce, garlic and ginger to skillet and cook 2 minutes. Add chicken and soy sauce; cook until chicken is cooked through, about 2 minutes.
• Serve with rice.

HUNAN CHICKEN

Steps:

• Saute chili peppers in peanut oil, add chicken and cabbage and reduce heat or remove from burner when chicken is browned on outside.
• Combine oriental dressing, soy sauce, chili sauces, garlic, chili flakes and rice wine and cook to reduce into a sauce, add chicken and cabbage and cook until done.