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Hunan-Style Chicken

Hunan-Style Chicken

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Dan

Dan

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

LINDA MCLEAN
37

LINDA MCLEAN

6/6/2012

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!

merlion
34

merlion

9/19/2012

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 more than regular peppercorns in Chinese food. This is definitely a keeper!

Baking Nana
28

Baking Nana

1/31/2013

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.

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