Description

This Hunan Chicken recipe features tender chicken thighs stir-fried with vibrant bell peppers and pungent aromatics in a savory, slightly spicy sauce. Cooked at high heat in a wok for authentic wok hei, this dish delivers restaurant-quality flavors with a perfect balance of textures—crispy on the outside, juicy inside, and coated in a glossy, thickened sauce with a hint of smokiness and heat.

Ingredients

Scale

Chicken Marinade

1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
½ teaspoon salt

Sauce

3 tablespoons dark soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon sugar
1 teaspoon cornstarch
½ teaspoon black pepper
2 tablespoons chicken broth

Stir-Fry

3 tablespoons vegetable oil
4-6 dried red chilies, stems removed
3 cloves garlic, minced
1 inch fresh ginger, minced
2-3 fresh red chilies, sliced (adjust to taste)
1 large bell pepper, cut into strips
3 green onions, cut into 1-inch pieces
1 teaspoon sesame oil for finishing

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, and salt. Mix thoroughly until each piece is evenly coated. This light coating with cornstarch helps retain tenderness and creates a nice texture when cooked. Let it rest for at least 10 minutes to enhance flavor.
Prepare the Sauce: Whisk together dark soy sauce, rice wine or dry sherry, sugar, cornstarch, black pepper, and chicken broth until smooth with no lumps. This sauce will thicken quickly once it hits the hot pan, so keep it ready near your cooking station.
Heat the Wok: Heat a wok or large skillet over high heat until it starts to smoke lightly. Add vegetable oil and swirl to coat the surface evenly. High heat is key to developing the characteristic wok hei flavor prized in stir-fries.
Cook the Chicken: Add the marinated chicken to the hot oil, spreading the pieces in a single layer. Let them sear undisturbed for 2-3 minutes until golden brown on one side, then stir-fry for another 2-3 minutes until fully cooked through. Remove the chicken to a plate, leaving the oil and fond in the pan.
Build the Aromatics: Add dried red chilies to the hot wok and stir for about 30 seconds until fragrant but not burnt. Then add the minced garlic, ginger, and fresh sliced chilies, stir-frying for another 30 seconds to build an intense flavor base.
Add Vegetables: Toss in the bell pepper strips and stir-fry for 1-2 minutes. The peppers should soften slightly but remain crisp for texture contrast against the tender chicken.
Combine and Finish: Return the cooked chicken to the wok, add green onions, and quickly stir the sauce again before pouring it over the ingredients. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully. Remove from heat and drizzle with sesame oil for a final layer of aroma and richness.

Notes

For best results, use a well-seasoned wok to achieve the characteristic smoky flavor known as “wok hei.”
If you prefer less heat, reduce the number of dried and fresh red chilies or remove the seeds before slicing.
Chicken thighs are preferred for their juiciness and tenderness; however, you can substitute with boneless skinless chicken breasts if desired.
Make sure to dissolve cornstarch completely in the sauce to prevent lumps that can affect the texture.
This dish tastes great served with steamed white rice or fried rice for a complete meal.