Hunan Chicken
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This Hunan chicken recipe combines juicy chicken stir-fried with tender veggies in an authentic, savory, and spicy Hunan sauce. Ready in 10 minutes, my family swears it’s better than takeout.
Coming from a half-Chinese household, Hunan-style chicken is a go-to dinner. As the name suggests, it originates from the Hunan province of China and is essentially a spicier version of chicken stir-fry. It’s ready in just 10 minutes, way healthier than takeout, and my family requests it once a week!
In testing, I tried this with both chicken thighs and breasts. While chicken breast works if you’re short on time, thighs hold onto the sauce better and stay more tender after reheating, which is why they’re my go-to cut for this stir fry.
READER REVIEWS
★★★★★ – “The frying of the chicken took some time, but once that is done, the rest is a breeze! It’s so yummy. I thought they’d be leftovers, but we licked the plate clean!” – Cheryl
★★★★★ – “This came together so quickly and was packed with flavor. Better than our local takeout spot!” – Jasmine
Ingredients needed
- Skinless chicken thighs. My preferred cut of chicken for stir-fries is one that remains moist and juicy and soaks up the sauce much better than other cuts.
- Almond flour OR cornstarch. I tested both and found almond flour a great gluten-free swap that still gives the chicken a golden crust, while cornstarch yields a slightly lighter finish.
- Oil. Use a neutral-flavored oil with a high smoke point, such as safflower oil or sunflower oil.
For the stir fry
- Sesame oil. A must for any good Asian-inspired stir fry! A little goes a long way, so don’t be too heavy-handed with this.
- Ginger and garlic. Two essential aromatics.
- Stir fry veggies. I used broccoli florets, red bell peppers, and zucchini, all chopped into bite-sized pieces so they cook evenly.
For the Hunan sauce
- Chicken broth. This gives the sauce a richer flavor profile. You can also use vegetable broth or chicken stock. If you use stock, plan on adding a touch of salt.
- Soy sauce. Use tamari, low-sodium, or gluten-free soy sauce if needed.
- Fish sauce. Adds essential umami flavor. If you don’t have fish sauce, oyster sauce will suffice.
- White vinegar. Balances out the salty and sweet ingredients. You can also use rice wine vinegar, but you’ll want to reduce the brown sugar since rice vinegar is sweeter.
- Brown sugar. This also balances out the richness of the soy sauce and fish sauce.
- Chili paste. The key ingredient that distinguishes this chicken stir fry from others. I like using sambal oelek, but any spicy chili sauce can be used.
- Xanthan gum OR cornstarch. To thicken the sauce.
How to make Hunan chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Coat the chicken. In a bowl, add the chopped chicken and almond flour. Lightly toss to coat the chicken.
Step 2: Cook. Add oil to a large skillet or wok over medium-high heat. Add the chicken in an even layer and stir-fry until mostly cooked, then remove it from the pan.
Step 3: Cook the vegetables. To the skillet, add sesame oil, followed by garlic and ginger. Stir-fry for several minutes, then add the remaining vegetables and cook until they are mostly tender.
Step 4: Combine. Add the chicken, stir to combine, then add the Hunan sauce. Let the sauce bubble for several minutes before removing it from the heat.
Arman’s recipe tips
- Adjust the spice level. I kept the spice on the lower end, but you can add as much (or as little) as you can handle.
- Use other veggies, like Chinese broccoli, bok choy, mushrooms, or even eggplant.
- Let the sauce simmer before adding more cornstarch. When thickening the sauce, give it a full minute of bubbling before adding more cornstarch- In my testing, rushing this step made the sauce too gloopy.
- Don’t feel like chicken? Sub it with different proteins, like pork or tofu, or make my Hunan shrimp or Hunan beef!
- Garnish with green onions or sesame seeds for a pop of color.
Frequently asked questions
Hunan chicken is spicier and more savory, while Szechuan chicken has a sweeter flavor and a numbing heat from Szechuan peppercorns.
Yes! Use half the chili paste, or swap in a mild chili sauce. This dish will still be flavorful thanks to the garlic, ginger, and soy sauce.
Yes, but reduce the cooking time by 2-3 minutes. In my testing, breast cooks faster and can dry out, while thighs stay juicier.
Yes! You can chop the chicken and veggies and prep the sauce up to a day ahead. Stir-fry everything fresh when ready to serve for the best texture.
More Asian dinner recipes
10-Minute Hunan Chicken
Video
Ingredients
- 1 pound chicken thighs skinless, chopped into bite sized pieces
- 1 tablespoon almond flour or cornstarch
- 1 tablespoon oil
For the stir fry
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 3 cups broccoli chopped
- 1 large bell pepper chopped
- 1 medium zucchini chopped
For the Hunan sauce
- 1/2 cup chicken broth
- 3 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 2 tablespoon brown sugar
- 2 tablespoon chili paste I used sambal oelek
- 1/2 teaspoon cornstarch or xanthan gum
Instructions
- Make the Hunan sauce by whisking together the chicken broth, soy sauce, fish sauce, white vinegar, brown sugar, chili paste, and cornstarch, and setting aside.
- In a bowl, add the chopped chicken and almond flour and lightly mix together.
- Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked, around five minutes. Remove the chicken from the pan.
- Add the sesame oil and, when hot, add the minced garlic and ginger and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender, around 3 minutes.
- Add the chicken back to the pan, before adding the Hunan sauce. Let it bubble and thicken for several minutes, before removing it from the heat.
Notes
Nutrition
Originally published September 2022
I rely on quick recipes during the busy work week and this one is a winner! It has tons of flavor and is great for using up veggies. The leftovers are great as well! Perfect lunch!
Tasty, fast and easy! It has made regular rotation in our house!
Made it tonight . Delicious and relatively healthy. Great combo of protein and veggies.
Your recipes look delicious
Oh YUM, BIG YUM! This is such a versatile recipe, you could put just about any vegetable in it! I made it tonight for dinner, doubled the sauce to serve over farro. Didn’t have any brown sugar on hand so substituted honey… but next time I think I will add edamame, onion and/or sliced carrots (we are trying to eat more veggies…. why not?). Thank you!
Oh YUM, BIG YUM! This is such a versatile recipe, you could put just about any vegetable in it! I made it tonight for dinner, doubled the sauce to serve over farro. Didn’t have any brown sugar on hand so substituted honey… but next time I think I will add edamame, onion and/or sliced carrots (we are trying to eat more veggies…. why not?). Thank you!
A super evening meal xxx
I made this last night. I had to replace the white vinegar with rice vinegar and thechili paste with sugar free ketchup and red pepper flakes. The fish sauce I replace with worschestire sauce and amino.It was delicious. I served it over cauliflower fried rice.
A very healthy, nutritious, and Oh! so tasty meal, We love this presentation😛
Will def make this
The frying of the chicken took some time but once that is done, the rest is a breeze! It’s do crazy yummy. It turned out a mountain of s plate and I thought they’d leftovers but we licked the plate clean!