Hunan-Style Chicken

Hunan-Style Chicken

Dan 0

"I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!"


30 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 908 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
  4. Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
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  1. 17 Ratings


We thought this was really yum Dan! I used lite soy sauce and because I didn't have black vinegar, I used rice vinegar instead. This is a keeper and thank you so much!

This is one of the yummiest Chinese dish I have had from here!! Thank you so much for a great tasting recipe. I doubled the recipe and used Szechuan peppercorns instead because we enjoy them mor...

This came together really fast which is nice. We like spicy and I thought this would be spicer than it was. I served this Jasmine rice and some stir fried veggies.

'Omitted the peppercorns & the hot bean sauce. This reminded me of good mall food. I do mean that as a compliment. It's good, but it tastes easy - which it is. I used 1/2t crushed red pepper...

RE: Chrismith This recipe was edited before they put it on the site. They missed out preparing the the peppercorns. Try toasting them in a dry pan for a minute or so. They'll start to pop around...

loved this receipe, one rater said they had no black vinegar, it doesn't call for this, it calls for rice vinegar, in case this helps the other rater, thanx dan will make this again

Mine was really tasty but did not look like the picture. I was expecting a different taste. Family did enjoy it.

This is delicious. I would recommend leaving out the peppercorns though as they are too strong when you bite down on them. When making it a second time I replaced it with about a third of a teas...

We loved it!