Spicy Hunan Chicken Recipes

HOT AND SPICY HUNAN-STYLE CHICKEN

Steps:

• Whisk soy sauce, sherry, and ginger together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 15 to 20 minutes.
• While chicken marinates, soak dried chiles in warm water until soft, about 15 minutes.
• Cut chile peppers, shallot, and scallion diagonally into 1-inch pieces.
• Grind anise seed into a powder using a mortar and pestle. Transfer to a bowl and add chicken broth, vinegar, sugar, and salt; mix until well combined.
• Heat olive oil in a skillet over medium to medium-high heat. Add chile peppers and shallot; stir-fry for 30 seconds. Add scallion and stir-fry, 30 seconds more. Add marinade mixture and chicken and stir-fry, 1 to 2 minutes. Pour in chicken broth mixture and mix well.
• Cook over low heat until chicken pieces are tender, no longer pink in the centers, and juices run clear, about 10 minutes. Stir in cornstarch to thicken sauce; serve with chicken.

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.

SPICY HUNAN CHICKEN

Steps:

• Cut chicken breast across the grain into 1/4 inch thick slices. Mix the marinade (cornstarch, salt and water beginning of the list) in a medium bowl, then mix thoroughly with the chicken.
• Prepare snow peas and red bell pepper. Rinse the black beans in a small amount of water in a small cup. Quickly remove all the water. Place black beans, minced ginger, minced garlic, and crushed red pepper in a small bowl. Combine the sauce mixture (remaining ingredients) in a small bowl.
• Heat a wok or skillet over high heat. Add 2 tablespoons of oil and heat until hot. Add chicken and cook, stirring until chicken is just cooked. Quickly remove chicken with a slotted spatula leaving excess oil in the wok.
• Heat the remaining oil in the wok (if no oil was left, add 1/2 tablespoon of oil) until hot. Cook snow peas and red bell pepper over medium heat. Stir and cook for about a minute. Remove vegetables from the wok.
• Add 1 tablespoon of oil into the wok. Over medium heat, add the black bean, ginger, garlic and crushed red pepper to the oil. Cook for about a minute being careful not to burn the garlic. Give the sauce mixture a good stir and add to the wok. Cook over high heat and stir until the sauce is boiling. Return the vegetables and chicken to the wok, stir to mix until sauce is thickened and coating the chicken. Transfer to serving platter and serve.

HUNAN-STYLE HOT AND SPICY CHICKEN

Steps:

• In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade.
• Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper.
• Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute.
• Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more.
• Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.