Hunan Chicken

This Hunan chicken recipe combines juicy chicken stir-fried with tender veggies in an authentic savory and spicy Hunan sauce. Ready in 10 minutes, it’s WAY better than takeout!

Craving delicious chicken recipes? Try my Huli Huli chicken, Peruvian chicken, chicken al pastor, and Mongolian chicken next.

Coming from a half-Chinese household, we grew up eating stir fries that, thank the heavens, are becoming more mainstream. We all had our favorites growing up, but mine was hands-down Hunan-style chicken.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make Hunan chicken
4. Arman’s recipe tips
5. Storage instructions
6. More Asian-inspired chicken dinners
7. 10-Minute Hunan Chicken (Recipe Card)

Why I love this recipe

• Ready in 10 minutes. There’s no marinating, and the prep time is minimal, making it the perfect weeknight dinner. 
• Healthier than takeout. Let’s be real: American Chinese takeout is usually made with calorie and sugar-laden sauces– but not my homemade version. 
• And it tastes better, too! The secret to the best Hunan stir fry is to use a good quality chili paste. I use sambal oelek, and it takes this dish to another level!

Ingredients needed

• Skinless chicken thighs. My preferred cut of chicken for stir-fries since they remain moist and juicy and soak up the sauce much better than other cuts. You can use chicken breast if you prefer, but note they cook faster than thighs.
• Almond flour OR cornstarch. Blanched almond flour is used to lightly coat the chicken before frying, helping keep it tender and golden on the outside. 
• Oil. Use any neutral-flavored oil with a high smoke point, like 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. Use keto brown sugar to keep it low-carb. 
• 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- Make the Hunan sauce. Whisk together the sauce ingredients and set aside. 

Step 2- Coat the chicken. In a bowl, add the chopped chicken and almond flour. Lightly toss to coat the chicken. 

Step 3- Cook the chicken. 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 4- Combine. To the skillet, add sesame oil, followed by garlic and ginger. Stir fry for several minutes, then add the remaining vegetables and cook until mostly tender. 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. If the sauce doesn’t thicken up right away, give it a few minutes for the cornstarch to activate. It’s always easier to add more thickening agents than it is to thin it out. 
• 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.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered in an airtight container, for up to five days. 

To freeze: Place the cooled leftover chicken stir fry in a shallow container and store it in the freezer for up to six months. 

Reheating: Microwave leftovers for 1-2 minutes or pan fry until warm.

More Asian-inspired chicken dinners

• General Tso’s chicken
• Pineapple chicken
• Satay chicken
• Chicken lollipops
• Korean chicken wings

Originally published September 2022, updated and republished June 2024