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Authentic Hunan Chicken

Hunan chicken is one of those dishes that instantly wakes up your taste buds - spicy, savory, and full of depth. Inspired by traditional Chinese flavors from the Hunan province, this stir-fry celebrates bold chili heat balanced with aromatic garlic, ginger, and a rich umami sauce. It’s simple, quick, and deeply satisfying. My version keeps the authentic essence while using everyday vegetables like broccoli, carrots, and bell peppers for a colorful, nourishing twist on the classic!
Course Main Course
Cuisine Asian, Chinese
Keyword chicken stir fry, hunan chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Winnie Kison

Ingredients

For the chicken and marinade

  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 tablespoon cornstarch

For the sauce

  • 1½ tablespoons chili bean paste doubanjiang
  • 1 tablespoon oyster sauce
  • ½ tablespoon dark soy sauce optional for color
  • 2 tablespoons chicken stock or water
  • 1 teaspoon sugar optional for balance

For the stir-fry

  • 2 to 3 tablespoons neutral oil
  • 3 to 4 garlic cloves sliced
  • 1 inch piece of ginger julienned
  • 3 to 4 fresh red chilies sliced
  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup broccoli florets
  • 1 small carrot thinly sliced
  • 2 scallions cut into 1-inch pieces
  • 1 tablespoon rice vinegar

Instructions

  • Combine chicken, soy sauce, shaoxing wine, and cornstarch. Let it sit for about 15 minutes while preparing the other ingredients.
  • In a small bowl mix chili bean paste, oyster sauce, dark soy sauce, chicken stock, and sugar. Stir until smooth and set aside.
  • Heat one tablespoon of oil in a wok or large skillet over high heat. Add the chicken and cook until it turns golden and nearly cooked through. Remove and set aside.
  • Add a little more oil if needed. Stir-fry the garlic, ginger, and chilies for about 20 seconds until fragrant.
  • Add the carrots and broccoli first since they take longer to cook. After one minute add the bell peppers. Stir-fry until the vegetables are crisp-tender.
  • Return the chicken to the wok and pour in the sauce. Toss well for one to two minutes until everything is coated and the sauce slightly thickens.
  • Drizzle rice vinegar and toss again. Top with scallions and serve hot with steamed jasmine rice.