Hunan Chicken Recipes

HUNAN CHICKEN

Steps:

• Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
• Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
• Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

HUNAN-STYLE CHICKEN

Steps:

• Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• 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.
• 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.

HUNAN CHICKEN JUI-HSAING TANG, DAVID K'S

Steps:

• Make sauce of soy sauce, garlic, ginger, hoisin, sugar and white vinegar in bowl and reserve.
• Marinate chicken pieces in beaten egg with salt and pepper and teaspoon of cornstarch for 5 minutes.
• Heat wok for 1 minute over high heat, add peanut oil. When wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place in hot oil. Deep-fry for 1 1/2 to 2 minutes until chicken is crisp. Drain.
• Empty wok of oil. Place back over heat and when remaining residue of oil heats add scallions and chili peppers. Stir about 40 seconds. Add chicken and stir until well mixed.
• Add sauce and mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in wok. Remove and serve immediately.

HUNAN CHICKEN

Steps:

• Saute chili peppers in peanut oil, add chicken and cabbage and reduce heat or remove from burner when chicken is browned on outside.
• Combine oriental dressing, soy sauce, chili sauces, garlic, chili flakes and rice wine and cook to reduce into a sauce, add chicken and cabbage and cook until done.

HAINANESE CHICKEN RICE RECIPE BY TASTY

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

QUICK HUNAN GRILLED CHICKEN

Steps:

• Pound chicken breasts to 1/2" thickness.
• Mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken.
• Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side.
• Slice chicken diagonally across the breast and serve on a piece of iceberg lettuce.
• If you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.