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Hunan Chicken

Hunan Chicken

The ultimate comfort food, Hunan Chicken is a delightful combination of tender chicken, vibrant vegetables, and crispy noodles. This dish delivers a punch of flavor in every bite, making it the perfect easy weeknight dinner. Bring the flavors of Hunan cuisine into your home tonight!
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 620 kcal

Equipment

  • Peeler
  • Skillet
  • Whisk
  • Frying Pan
  • Mixing Bowl
  • Large Pot
  • Wooden Spoon
  • Chef's Knife

Ingredients
  

  • 2 pounds boneless skinless chicken thinly sliced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon peanut oil or canola if you are allergic
  • 2 cloves garlic smashed
  • 2 slices fresh ginger smashed
  • 1 handful fresh cilantro leaves
  • Kosher salt and freshly ground black pepper
  • Vegetable Oil or Peanut oil, for frying
  • 2 cups Buttermilk
  • 4 cups flour
  • 2 tablespoons Cornstarch for slurry
  • 1/2 cup water
  • 1 teaspoon toasted sesame oil
  • 4 dried red Thai chilies
  • 4 scallions thinly sliced , plus more for garnish
  • 2 cloves garlic finely chopped
  • 1 inch fresh ginger peeled and finely chopped
  • 3 thick strips orange zest
  • 1/2 cup low-sodium soy sauce
  • 1 1/2 cups chicken stock
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 3 ounces dried Chinese egg noodles
  • 1-2 tablespoons canola oil
  • 1/2 cup vegetable broth low-sodium canned
  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce plus more for the table
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon dark Asian sesame oil
  • 1 heaping tablespoon minced peeled fresh ginger
  • 3 cloves garlic minced
  • 1 scallion white and green minced
  • 1/2 medium yellow onion thinly sliced
  • 1 stalk celery thinly sliced on the diagonal
  • 10 dried shiitake mushrooms rehydrated, drained, and thinly sliced
  • 1/3 cup thinly sliced canned water chestnuts
  • 6 ounces fresh mung bean sprouts
  • Mixed vegetables we used snow peas, zucchini, broccoli, and yellow squash

Instructions
 

  • Start by preparing the marinade. In a large bowl, combine the chicken, soy sauce, rice vinegar, and peanut oil. Add the garlic and ginger, mixing well to ensure all pieces are coated. Cover the bowl and let it marinate in the refrigerator for 2 hours. This step is crucial as it infuses the chicken with amazing flavors.
  • Heat enough vegetable oil in a wok or deep skillet until it reaches 375 degrees F. Carefully add the marinated chicken in batches, frying until golden brown and crispy, about 4 to 5 minutes per batch. Be sure not to overcrowd the pan. Drain the fried chicken on paper towels to remove excess oil.
  • Once all the chicken is fried, it’s time to make the sauce. In the same hot wok, add 2 tablespoons of oil, then throw in the dried red Thai chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute until fragrant. The smell will be intoxicating!
  • Next, pour in the soy sauce, chicken stock, rice vinegar, and honey. Bring the mixture to a boil, then mix the remaining cornstarch with cold water until smooth. Gradually add this slurry to the boiling sauce, stirring constantly until it thickens.
  • Add the fried chicken pieces back into the wok and toss them in the sauce, cooking for another 2 minutes until everything is heated through. Don’t forget to garnish with more scallions and cilantro leaves.
  • Now, let’s prepare the noodles! Boil the Chinese egg noodles according to package instructions, then drain in a colander and rinse under cold running water. This helps stop the cooking process and prevents them from sticking.
  • In a large, seasoned or non-stick skillet, heat a bit of oil over high heat. Add the drained noodles, spreading them out to cover the skillet evenly. Fry until they are golden brown and crispy, about 8 minutes, turning once. The goal is to achieve a nice crunch!
  • Once crispy, transfer the noodles to a paper towel-lined plate and season with salt. Set them aside while you prepare the vegetables.
  • Wipe out the skillet, then heat it over high heat again. Add a little oil if needed, then add the ginger, garlic, and scallion, stir-frying until fragrant, about 30 seconds.
  • Add the onion, celery, mushrooms, and mixed vegetables to the skillet. Stir-fry until they become crisp-tender, about 2 minutes. The colors will be vibrant and inviting!
  • Finally, add the water chestnuts and create a well in the center of the pan. Pour the broth mixture into the well and bring it to a boil, stirring to coat everything. Add in the fresh mung bean sprouts and give it a final stir.
  • Serve the stir-fried vegetables on a warm platter, topped with the crispy noodles and the Hunan Chicken. Pass extra soy sauce around for those who want more flavor. Enjoy!

Notes

Here are a few helpful notes to make your Hunan Chicken experience as delightful as possible:
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet to maintain crispiness.
  • Freezing: You can freeze the cooked Hunan Chicken without the noodles for up to three months. Just thaw in the refrigerator before reheating.
  • Pairing: This dish pairs beautifully with steamed rice or a fresh salad to balance the richness of the sauce.
  • Variations: Feel free to swap out vegetables based on seasonal availability or personal preference. Broccoli or bell peppers work wonderfully!
  • Garnish: Top your Hunan Chicken with sesame seeds or crushed peanuts for added texture and flavor.
Keyword easy Asian recipes, Homemade Hunan Chicken, Hunan Chicken recipe, Spicy Chicken Dishes