Hunan Hot & Sour Chicken

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Servings: 4 Difficulty: Advanced
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A fiery, tangy stir-fry featuring tender chicken and crisp vegetables in a savory sauce.
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This Hunan-style hot and sour chicken delivers a bold punch of flavor with every bite. Tender pieces of chicken breast are marinated and stir-fried to perfection, then tossed with crunchy bamboo shoots, carrots, and green peppers. The sauce is a vibrant mix of soy sauce, vinegar, and chili, creating a delicious balance of heat and acidity that defines classic Hunan cuisine. Its a quick, satisfying weeknight dinner that brings restaurant-quality taste to your home kitchen. Serve it hot over steamed rice for a complete meal that warms the soul.

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Hunan Hot & Sour Chicken

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 350

Description

This Hunan-style hot and sour chicken delivers a bold punch of flavor with every bite. Tender pieces of chicken breast are marinated and stir-fried to perfection, then tossed with crunchy bamboo shoots, carrots, and green peppers. The sauce is a vibrant mix of soy sauce, vinegar, and chili, creating a delicious balance of heat and acidity that defines classic Hunan cuisine. Its a quick, satisfying weeknight dinner that brings restaurant-quality taste to your home kitchen. Serve it hot over steamed rice for a complete meal that warms the soul.

Ingredients

Directions

  1. In a bowl, combine 2 teaspoons cornstarch, sherry, salt, and pepper.
  2. Add the chicken pieces and stir to coat evenly.
  3. Stir in 1 1/2 teaspoons of the salad oil and let the chicken marinate for 15 minutes.
  4. In a separate small bowl, blend the remaining 2 teaspoons cornstarch, crushed red pepper, 1/2 teaspoon salad oil, soy sauce, white wine vinegar, and chicken broth to form the cooking sauce. Set aside.
  5. Place a wok or wide frying pan over high heat.
  6. When the pan is hot, add 2 tablespoons of the remaining salad oil.
  7. When the oil is hot, add garlic, ginger, and fermented black beans.
  8. Stir once, then add the marinated chicken and stir-fry until the chicken is opaque, about 3 minutes.
  9. Remove the chicken from the pan and set aside.
  10. Add the remaining 1 tablespoon of salad oil to the pan.
  11. When the oil is hot, add the green pepper, carrot, and bamboo shoots.
  12. Stir-fry the vegetables for 30 seconds.
  13. Add 1 tablespoon of water and stir-fry for another 1 1/2 minutes.
  14. Return the cooked chicken to the pan.
  15. Stir the cooking sauce again to prevent settling, then add it to the pan.
  16. Cook, stirring constantly, until the sauce bubbles and thickens.
  17. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 120mg40%
Sodium 800mg34%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Sugars 3g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra heat, serve with a side of hot pepper and black bean sauce.

Ensure the wok is very hot before adding oil to prevent sticking and achieve a good sear.

Fermented black beans can be found in the Asian section of most grocery stores; rinse well to reduce saltiness.

This dish is best served hot over steamed white rice.

Keywords: hunan, chicken, stir fry, hot, sour, spicy, chinese, bamboo shoots, ginger, garlic, soy sauce, vinegar, weeknight dinner, savory, wok, quick meal, asian cuisine, chicken breast, fermented black beans, stir-fry sauce, crispy vegetables
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