Hunan Chicken
May 07th, 2014 12 Comments

Hunan Chicken

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Hunan Chicken


Hunan Chicken Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes


8 oz chicken breast, cut into about 1/4-inch slices
3 tablespoons oil
2 cloves garlic, minced
2 cups broccoli floret, sliced carrot, sliced mushroom, and red bell pepper
2 oz dry black fungus, optional, soaked in water and drained
5 tablespoons Hunan Sauce
Salt and sugar, to taste


1 egg white, beaten
1/2 teaspoon cornstarch
3 dashes white pepper
1/2 teaspoon salt

Hunan Sauce:

Yields 2/3 cup

1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons oyster sauce
3 tablespoons chili bean sauce, Spicy Douban Jiang or Spicy Fermented Soybean Sauce
2 1/2 tablespoons ketchup
1/2 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
3 dashes white pepper
1 teaspoon cornstarch


Marinate the chicken with all the ingredients in the Marinade and set aside for 10 minutes.

Mix all the Hunan Sauce ingredients. Set aside.

Add the oil in a heated wok, gently drop in marinated chicken slices, stir-fry the chicken until the surface turns opaque. Dish out and set aside.

Add the remaining oil into the wok, stir-fry the minced garlic until fragrant. Toss in the mixed vegetables, black fungus and continue to stir-fry for 2 minutes.

Toss in the chicken, put 5 tablespoons of Hunan Sauce, stir to combine well, until the chicken is completely cooked. Add extra Hunan Sauce, if you like, and add salt and sugar to taste. Dish out and serve with steamed rice.

Cook’s Note:

The Hunan Sauce can be stored in the refrigerator for other stir-fry recipes.

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12 comments... read them below or add one

  1. Oh I love Hunan Chicken and always order it when we eat out. Nice to find this recipe on your site so I can make it at home, the way I want it. Thanks for sharing!

  2. Margaret says:

    I’m looking for a BLACK PEPPER CHICKEN Recipe

  3. Kimberly says:

    I believe you are talking about Henry’s Hunan! I so it is still around, and my favorite is their Thursday special Chicken w/Black Bean Sauce, and their pot stickers are to die for. Glad tomorrow is Thursday! ;)

  4. Dennis Gerber says:

    Hunan chicken is one of my favorites. I could not wait to try your recipe, so much so I made an early dinner as soon as I pulled it off the Internet. It was great – no disappointment.

  5. Saif says:

    Your story remind me, few things of my own… I will try this tonight for sure. As I love the black fungus a lot.

  6. sharon says:

    Hi…can u tell me where to get the hunan sauce? Or which brand is that?

    I cant wait to try out your recipe but I couldn’t find d hunan sauce :(

  7. Rasa Malaysia says:

    Hi Sharon, I don’t think I’ve seen pre-made bottled Hunan Sauce at the markets here. For me, its easier to blend my own Hunan Sauce and adjust the flavors according to personal preference.

  8. Mary says:

    Bee – I get your emails and have learned so much from them and your book. The proportions of the ingredients in your sauces are so perfect! This Hunan Sauce is another “keeper” and I’ve made it several times, sometimes just using it with stir-fried vegetables to “wake them up.” Thanks for sharing.

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