Hunan Chicken (An Authentic Version)
A delicious and authentic chicken recipe for Hunan Chicken (An Authentic Version), prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb boneless skinless chicken thigh (, cut into 1” (2.5 cm) pieces (or breast))
- • 1 tablespoon Shaoxing wine
- • 1/4 teaspoon salt
- • 2 teaspoons cornflour
- • 1 tablespoon oyster sauce
- • 1 tablespoon Shaoxing wine
- • 1 tablespoon soy sauce
- • 1 teaspoon dark soy sauce
- • 2 teaspoons sugar
- • 1/2 teaspoon cornflour
- • 2 tablespoon peanut oil ((or vegetable oil))
- • 6 spring onions (, sliced into 1” (2.5) pieces, white and green parts separated)
- • 5 garlic cloves (, smashed and sliced)
- • 1/2 ” ginger (, julienned)
- • 2 tablespoons fermented black beans
- • 2 stalks celery (, sliced on bias into 1/2” thick pieces)
- • 2 hot chilli peppers (, thinly sliced on the bias (anaheim, or Fresno etc))
Preparation Steps
Combine chicken, Shaoxing wine, salt, and cornflour in a medium-sized bowl. Mix well with your hands, so the chicken is evenly covered with a thin slurry.
Mix all the sauce ingredients together in a small bowl.
Heat 1 tablespoon of oil in a large frying pan over high heat until hot. Add the chicken pieces and spread into a layer without overlapping. Let sear until the bottom turns golden brown, 2 minutes or so. Flip to cook the other side until the chicken is cooked through, 1 to 2 minutes. Transfer the chicken to a big plate.
Add the remaining 1 tablespoon oil, spring onions whites, garlic, ginger and fermented black beans. Cook and stir over medium heat for 1 minute to release fragrance.
Add the chilli pepper, celery and spring onions greens. Stir and cook for 2 minutes, until just starting to turn tender.
Add back the chicken pieces and pour in the sauce. Cook and stir until the sauce has reduced and coats everything. Transfer everything to a big plate. Serve hot with steamed rice as a main dish.