Get ready to ignite your taste buds with these 18 mouth-watering Spicy Hunan Chicken Recipes! Hunan cuisine, originating from the Hunan province in southern China, is known for its bold flavors and spicy kick. This style of cooking is a staple of Sichuan cuisine, characterized by the use of chili peppers, garlic, ginger, and sesame oil to create dishes that are both savory and pungent.
In this article, we’ll take you on a culinary journey through the world of Spicy Hunan Chicken, featuring a diverse range of recipes that incorporate different ingredients and cooking techniques. From classic stir-fries to innovative twists with vegetables and nuts, there’s something for every taste bud. Whether you’re a spice lover or just looking to add some excitement to your meals, these recipes are sure to satisfy your cravings.
Classic Hunan Chicken Stir-Fry
Experience the bold flavors of Sichuan cuisine with this classic Hunan chicken stir-fry recipe, a staple of Chinese cooking. This dish is quick to make and packed with spicy, savory, and slightly sweet notes.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 small onion, thinly sliced
– 1 cup mixed bell peppers (green, red, yellow)
– 1 tsp ground ginger
– 1 tsp soy sauce
– 1 tsp cornstarch
– 2 tbsp chili bean paste (doubanjiang)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from the pan.
3. Add garlic, onion, and bell peppers; stir-fry for 2-3 minutes.
4. Add ginger, soy sauce, and cornstarch mixture; stir-fry for an additional minute.
5. Return chicken to the pan; add chili bean paste and stir-fry until combined.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Hunan Chicken with Bell Peppers
This spicy and savory dish combines the bold flavors of Hunan chicken with the sweetness of bell peppers, creating a harmonious balance of tastes. Perfect for a quick weeknight dinner or a flavorful weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon cornstarch
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Cooking oil for stir-frying
Instructions:
1. Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add remaining 1 tablespoon of cooking oil to the pan. Stir-fry bell peppers and garlic for 2-3 minutes, or until tender.
4. In a small bowl, whisk together soy sauce, honey, cornstarch, and red pepper flakes (if using). Add mixture to the pan and stir to combine.
5. Return chicken to the pan and stir to coat with the sauce. Cook for an additional 2-3 minutes, or until chicken is cooked through.
6. Season with salt and pepper to taste. Serve hot over rice or noodles.
Cooking Time: Approximately 15-20 minutes.
Spicy Hunan Chicken and Broccoli
Experience the bold flavors of Szechuan cuisine with this spicy and savory dish that combines crispy chicken, crunchy broccoli, and a kick of heat. This quick and easy recipe is perfect for a weeknight dinner or a flavorful meal prep option.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups broccoli florets
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp ground ginger
– 1 tsp soy sauce
– 1 tsp Hunan chili paste (or to taste)
– 1/4 cup chicken broth
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together soy sauce, ginger, and Hunan chili paste.
3. Add the chicken and toss to coat; set aside.
4. In a wok or large skillet, heat oil over medium-high. Cook chicken for 5-6 minutes, until cooked through.
5. Remove chicken from the pan and set aside. Add broccoli and cook for 2-3 minutes, until tender-crisp.
6. Return chicken to the pan with garlic and chili paste; stir-fry for an additional minute.
7. Pour in chicken broth and simmer for 1-2 minutes, scraping up any browned bits.
8. Serve hot, garnished with scallions if desired.
Cooking Time: 20-25 minutes
Hunan Chicken with Garlic Sauce
This classic Sichuan dish combines tender chicken, crunchy vegetables, and a savory garlic sauce, all cooked to perfection in one skillet. Serve over steamed rice for a flavorful and filling meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 teaspoons soy sauce
– 2 teaspoons oyster sauce (optional)
– 1 teaspoon cornstarch
– 2 tablespoons chicken broth
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, and bell peppers; cook until vegetables are tender, about 4 minutes.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and chicken broth. Pour into skillet and stir to combine.
5. Reduce heat to low and simmer for 2-3 minutes or until sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
8. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Hunan Style Kung Pao Chicken
A classic Sichuan dish, Hunan Style Kung Pao Chicken is a spicy and savory stir-fry that combines crispy chicken, peanuts, vegetables, and chili peppers. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 1/4 cup roasted peanuts or cashews
– 2 tsp soy sauce
– 1 tsp Shaoxing wine (or dry sherry)
– 1 tsp cornstarch
– 2 tbsp chili bean paste (doubanjiang)
– 1-2 dried red chilies, crushed or 1/4 tsp red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from wok.
3. Add garlic, onion, and bell peppers. Stir-fry for 2 minutes.
4. Add peanuts, soy sauce, wine, cornstarch mixture, chili bean paste, and crushed red chilies. Stir-fry for an additional 2-3 minutes.
5. Return chicken to the wok and stir-fry until coated with the sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using). Serve immediately.
Cooking Time: 15-20 minutes
Hunan Chicken with Cashews
This recipe combines the bold flavors of Sichuan pepper and chili flakes with the richness of cashews, making for a mouth-numbingly good meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes
– 1/2 cup cashews, chopped
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from wok.
3. In the same wok, add garlic, ginger, Sichuan peppercorns, and red pepper flakes. Cook for 30 seconds.
4. Add cashews and stir-fry for 1 minute.
5. Return chicken to the wok and pour in soy sauce and rice vinegar. Stir-fry until coated and cooked through.
6. Season with salt and pepper to taste.
7. Serve immediately over steamed rice or noodles.
Cooking Time: 15-20 minutes
Hunan Chicken and Mushroom Stir-Fry
Experience the bold flavors of Hunan cuisine with this quick and savory stir-fry recipe, featuring chicken, mushrooms, and a spicy kick.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Vegetable oil for stir-frying
Instructions:
1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add mushrooms and garlic to the pan; cook until mushrooms release their moisture and start browning, about 4 minutes.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), honey, ginger, and red pepper flakes.
5. Pour the sauce into the pan with the mushrooms and stir-fry for 1 minute.
6. Return chicken to the pan and stir-fry until coated with the sauce, about 2 minutes.
7. Season with salt and pepper to taste.
8. Serve immediately over steamed rice or noodles.
Cooking Time: 15-20 minutes
Hunan Chicken with Zucchini
This recipe combines the bold flavors of Hunan chicken with the sweetness of zucchini, creating a delicious and well-rounded dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon honey
– 1 teaspoon cornstarch
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Vegetable oil for stir-frying
Instructions:
1. In a small bowl, whisk together soy sauce, oyster sauce (if using), honey, and cornstarch. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet.
4. In the same skillet, add another tablespoon of oil if necessary, then sauté garlic and zucchinis for 2-3 minutes, or until tender.
5. Add the cooked chicken back to the skillet, along with the reserved sauce. Stir-fry everything together for about 1 minute.
6. Season with salt, pepper, and red pepper flakes (if desired). Serve hot over steamed rice or noodles.
Cooking Time: 15-20 minutes
Hunan Chicken and Green Beans
A flavorful and spicy stir-fry that combines succulent chicken with crispy green beans and savory Hunan sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups fresh green beans, trimmed
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. In the same pan, add the garlic and green beans. Cook until the green beans are tender-crisp, about 4-5 minutes.
4. Add the soy sauce, oyster sauce (if using), sesame oil, and red pepper flakes to the pan. Stir-fry for 1 minute.
5. Return the chicken to the pan and stir-fry until coated with the Hunan sauce, about 2-3 minutes.
6. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 15-20 minutes
Hunan Chicken with Chili Oil
Experience the bold flavors of Sichuan cuisine with this spicy and savory Hunan Chicken recipe, elevated by a drizzle of chili oil. This quick and easy dish is perfect for a weeknight dinner or a flavorful snack.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 teaspoon cornstarch
– 2 teaspoons chili flakes
– 1/4 cup vegetable oil
– 2 tablespoons chili oil
– Scallions, chopped (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add chicken and mix until coated.
2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add garlic and stir-fry for 10 seconds.
3. Add chicken to the wok and cook until browned and cooked through, about 5-6 minutes.
4. Remove chicken from the wok and set aside.
5. In the same wok, add chili flakes and chili oil. Stir-fry for 30 seconds to combine.
6. Return chicken to the wok and stir-fry for an additional 1 minute to coat with chili oil mixture.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Hunan Chicken and Carrot Stir-Fry
Quickly stir-fry chicken, carrots, and bell peppers in a savory sauce with a kick of heat from Hunan chili flakes. This recipe is perfect for a weeknight dinner or a party appetizer.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium carrots, peeled and sliced
– 1 large bell pepper, seeded and sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon Hunan chili flakes
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes.
3. Remove chicken; add garlic, carrots, and bell peppers. Cook for 5 minutes.
4. Add chili flakes, soy sauce, and oyster sauce (if using). Stir-fry for another minute.
5. Return chicken to the wok; stir to combine with vegetables and sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
Cooking Time: 15-20 minutes
Hunan Chicken with Snow Peas
A classic Chinese dish that combines spicy chicken with crunchy snow peas, all wrapped up in a flavorful sauce. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup snow peas, trimmed
– 1/4 cup Hunan sauce (store-bought or homemade)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from wok.
3. In the same wok, add garlic, ginger, and snow peas. Cook for 2-3 minutes, or until snow peas are tender-crisp.
4. Return chicken to the wok and stir in Hunan sauce. Cook for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Hunan Chicken and Bamboo Shoots
Experience the bold flavors of China with this classic Sichuan dish, featuring spicy chicken, crunchy bamboo shoots, and a savory sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups bamboo shoots, sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 teaspoon cornstarch
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Salt and black pepper, to taste
– Vegetable oil, for cooking
Instructions:
1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove from the wok and set aside.
3. In the same wok, add the bamboo shoots, garlic, soy sauce, Shaoxing wine, and cornstarch mixture. Cook for 2-3 minutes, stirring constantly.
4. Add the chicken back to the wok and stir to combine with the sauce and bamboo shoots. Cook for an additional minute.
5. Season with salt, black pepper, and red pepper flakes (if using). Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Hunan Chicken with Szechuan Peppercorns
Experience the bold flavors of Szechuan cuisine with this spicy and savory dish, featuring tender chicken cooked in a rich sauce infused with the unique numbing properties of Szechuan peppercorns.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp ginger, grated
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1/4 cup chicken broth
– 2 Szechuan peppercorns, toasted and ground
– 1/4 cup Hunan chili bean paste
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from wok.
3. In the same wok, add garlic, ginger, soy sauce, wine, broth, Szechuan peppercorns, and chili bean paste. Stir-fry for 1 minute.
4. Return chicken to the wok and stir-fry until coated in the sauce.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Hunan Chicken and Eggplant Stir-Fry
A classic Sichuan dish with a perfect balance of spicy, savory, and sweet flavors. This quick and easy recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 teaspoons Hunan chili flakes (or Szechuan peppercorns)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of sesame oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from the pan.
3. Add remaining sesame oil, garlic, and eggplant to the pan. Stir-fry for 2-3 minutes.
4. Add soy sauce, Shaoxing wine, cornstarch mixture, and chili flakes to the pan. Stir-fry for an additional 1-2 minutes.
5. Return chicken to the pan and stir-fry until cooked through.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Hunan Chicken with Chili Garlic Sauce
This recipe combines the bold flavors of Hunan cuisine with the heat of chili garlic sauce, resulting in a dish that’s both aromatic and spicy. Perfect for those who like a little kick in their meals!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chili garlic sauce (see note)
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 1 teaspoon sesame oil
– 1/4 cup scallions, chopped
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together chicken, garlic, ginger, chili garlic sauce, soy sauce, and sesame oil.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
3. Add the chicken mixture and cook for 5-7 minutes, until cooked through.
4. Stir in chopped scallions and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15-20 minutes
Hunan Chicken and Cabbage Stir-Fry
Experience the bold flavors of Sichuan cuisine with this quick and easy stir-fry recipe, featuring tender chicken, crunchy cabbage, and a spicy kick. Perfect for a weeknight dinner or lunch!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups thinly sliced cabbage
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 2 tablespoons cornstarch
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: red pepper flakes or Szechuan peppercorns for added heat
Instructions:
1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add garlic, ginger, and cabbage. Cook until cabbage is tender-crisp, about 4 minutes.
4. In a small bowl, whisk together soy sauce and cornstarch. Add to the pan and stir to combine.
5. Return chicken to the pan and cook for an additional 2-3 minutes, until coated in the sauce.
6. Season with salt, pepper, and optional red pepper flakes or Szechuan peppercorns. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Hunan Chicken with Sesame Seeds
This recipe combines the bold flavors of Hunan cuisine with the nutty taste of sesame seeds, creating a mouthwatering and aromatic dish. Perfect for a quick weeknight meal or as an appetizer for your next dinner party.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground ginger
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– 1/4 cup sesame seeds
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken, onion, garlic, and ginger; stir-fry until the chicken is cooked through.
3. In a small bowl, whisk together soy sauce and oyster sauce (if using); add to the wok and stir-fry for 1 minute.
4. Sprinkle sesame seeds over the top and stir-fry for an additional 30 seconds.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy Hunan chicken recipes! From classic stir-fries to innovative twists, each dish is a masterclass in balancing bold flavors and textures. Whether you’re in the mood for something familiar or looking to try new ingredients, this collection has got you covered. Discover how to make iconic dishes like Kung Pao chicken, add crunch with cashews or carrots, or spice things up with chili oil. Whatever your craving, these recipes are sure to delight!
