What Is Hunan Chicken
When I worked in San Francisco, one of my favorite restaurants was this Hunan restaurant near my old office. The owners were from Hunan and the restaurant is famous for its signature Hunan Chicken. Imagine tender pieces of chicken breast, stir-fried with colorful vegetables in a spicy Chinese brown sauce. It’s delicious with warm fluffy steamed rice.
Hunan Chicken Ingredients
Chicken breast is the key ingredient. Other ingredients include broccoli florets, sliced carrot, red bell peppers and black fungus. The Hunan sauce consists of chili bean sauce, soy sauce and oyster sauce. All the ingredients can be found at regular supermarkets or Asian stores.
How to Make Hunan Chicken
The first step in a good Chinese stir-fry is marinating the protein, in this case, the chicken meat is “velveted” – a Chinese cooking technique where the chicken is coated with a mixture of egg white, cornstarch, salt and pepper. This process will make the chicken silky smooth and tender just like Chinese restaurants.
This Hunan Chicken recipe mimics my favorite ones in San Francisco. I hope you enjoy it!
Other Chinese Stir-Fry Recipes:
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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 constarch
3 dashes white pepper
1/2 teaspoon salt
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.
The Hunan Sauce can be stored in the refrigerator for other stir-fry recipes.
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