How To Make Hunan Chicken

Hunan chicken is a spicy dish made with chicken, onions, and chilli peppers. The chicken is typically marinated in a mixture of soy sauce, rice wine, and cornstarch before being stir-fried with the other ingredients. The Hunan chicken recipe is a must-try for anyone who likes Thai food. It is quick, easy and healthy with a delicious taste that will leave you wanting more! Read on to learn how to make the Hunan chicken recipe and see just how simple it is to make this amazing dish at home. The only hard part is waiting for the rice to cook because this meal is best served over rice!

This recipe serves about two to three people.

Ingredients Of Hunan Chicken

• Half cup of water
• 2½ tablespoons of soy sauce
• 4½ tablespoons of cornflour
• ¼ teaspoon of white pepper (or black pepper)
• 400 grams boneless chicken breast, cut into 1 ½ inch pieces
• 1/4 cup oil (vegetable or canola)
• 1 cup chicken stock
• 3-4 garlic cloves, chopped
• 1-inch ginger, chopped
• 1 celery stalk, chopped
• 1 tablespoon of red chilli paste
• 1 small onion, quartered, layers separated
• ¼ medium yellow capsicum, cut into1-inch pieces
• ¼ medium red capsicum, cut into1-inch pieces
• ½ medium green capsicum, cut into 1-inch pieces
• 6-8 fresh button mushrooms, quartered
• ¼ cup bean sprouts
• 1 tablespoon white vinegar
• 8-10 cashew nuts, roasted
• Salt to taste

How To Make Hunan Chicken

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• In a small bowl combine the water, soy sauce, cornflour and white pepper. Whisk until smooth then add the chicken pieces to marinate for at least 15 minutes or up to overnight in the refrigerator.
• In a large skillet or wok, heat the oil over high heat. When the oil is hot add the chicken and cook for 3-5 minutes on each side or until browned
• Heat enough oil and deep-fry the chicken cubes until they are lightly browned. Drain onto absorbing paper.
• In a nonstick wok or skillet, heat two tablespoons of oil. Add the garlic, ginger, and celery, and sauté for a few seconds.
• Stir in the chilli paste. On high heat, combine thoroughly, add onion, yellow, red, and green bell peppers, as well as mushrooms (spicy mushroom recipe).
• Stir in the majority of the remaining liquid and soy sauce. The slurry is created by combining the remaining cornflour with some stock. Mix thoroughly after adding salt.

• Pour the slurry into the wok and thoroughly stir. After setting out some for garnishing, combine the chicken, and bean sprouts, vinegar, and roasted cashews.
• Place in a bowl for serving and top with some bean sprouts and roasted cashew nuts. Make sure to serve immediately with rice or noodles.