Best 2 Hot And Spicy Hunan Style Chicken Recipes

**Hot and Spicy Hunan Style Chicken: A Culinary Journey to Savor**

Embark on a tantalizing culinary adventure with our authentic Hot and Spicy Hunan Style Chicken recipe, a hallmark of Hunan cuisine renowned for its bold flavors and fiery heat. Originating from the vibrant province of Hunan, China, this dish embodies the region's love for chili peppers, creating a symphony of spicy and savory sensations that will ignite your taste buds. Get ready to tantalize your palate with this classic Hunanese delicacy, perfect for those who relish the thrill of spicy cuisine. Our comprehensive guide includes step-by-step instructions, cooking tips, and variations to cater to diverse preferences. Additionally, discover delectable complementary recipes such as Hunanese Steamed Fish, a delicate balance of flavors, and the intriguing Hunan Eggplant with Garlic Sauce, a vegetarian delight. Prepare to embark on an unforgettable culinary journey with our authentic Hunanese recipes, promising an explosion of flavors and a memorable dining experience.

Here are our top 2 tried and tested recipes!

HOT AND SPICY HUNAN-STYLE CHICKEN

Hot and Spicy Hunan-Style Chicken image

This is a dish that I love to make. It is a simple Hunan-style chicken that you will love. If you like a lot of heat, you want to add to the anise pepper. It gives it that warm, deep heat.

Provided by Albert Honaker

Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken

Time 50m

Yield 2

Number Of Ingredients 14

Ingredients

2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon grated fresh ginger
2 large skinless, boneless chicken breasts, cut into bite-sized pieces
6 peppers dried red chile peppers, or more to taste
1 medium shallot
1 medium scallion
1 teaspoon anise seed, or more to taste
½ cup chicken broth
2 tablespoons rice wine vinegar
1 tablespoon white sugar
½ teaspoon salt
4 tablespoons olive oil
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 580.5 calories, Carbohydrate 19.5 g, Cholesterol 130.7 mg, Fat 32.9 g, Fiber 1.2 g, Protein 49.6 g, SaturatedFat 5.3 g, Sodium 1938.6 mg, Sugar 7.9 g

HUNAN-STYLE HOT AND SPICY CHICKEN

Hunan-Style Hot and Spicy Chicken image

Make and share this Hunan-Style Hot and Spicy Chicken recipe from Food.com.

Provided by Member 610488

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons vegetable oil
1 green onion, sliced thinly on the diagonal
3 small hot chili peppers, sliced thinly on the diagonal
1 tablespoon ginger, shredded
1 tablespoon sherry wine vinegar
2 tablespoons soy sauce (light is the best)
2 lbs chicken pieces, cut into bite size pieces
1/2 cup chicken broth
1 tablespoon soy sauce (light is the best)
2 tablespoons shaoxing wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 teaspoons szechwan pepper
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 472.6, Fat 35, SaturatedFat 7.8, Cholesterol 103.5, Sodium 1240.7, Carbohydrate 10.9, Fiber 1.3, Sugar 5.3, Protein 28.7

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and free-range or organic chicken.
Don't be afraid to adjust the heat level: This recipe is written for a medium-spicy dish, but you can adjust the amount of chili peppers or Sriracha sauce to suit your taste.
Serve with rice or noodles: Hunan-style chicken is traditionally served with rice or noodles. This helps to soak up the delicious sauce and makes the dish more filling.

Conclusion:

This recipe for Hot and Spicy Hunan-Style Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is flavorful and spicy. Serve with rice or noodles, and enjoy!