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.
Hunan Hot & Sour Chicken
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
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In a bowl, combine 2 teaspoons cornstarch, sherry, salt, and pepper.
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Add the chicken pieces and stir to coat evenly.
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Stir in 1 1/2 teaspoons of the salad oil and let the chicken marinate for 15 minutes.
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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.
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Place a wok or wide frying pan over high heat.
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When the pan is hot, add 2 tablespoons of the remaining salad oil.
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When the oil is hot, add garlic, ginger, and fermented black beans.
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Stir once, then add the marinated chicken and stir-fry until the chicken is opaque, about 3 minutes.
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Remove the chicken from the pan and set aside.
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Add the remaining 1 tablespoon of salad oil to the pan.
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When the oil is hot, add the green pepper, carrot, and bamboo shoots.
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Stir-fry the vegetables for 30 seconds.
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Add 1 tablespoon of water and stir-fry for another 1 1/2 minutes.
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Return the cooked chicken to the pan.
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Stir the cooking sauce again to prevent settling, then add it to the pan.
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Cook, stirring constantly, until the sauce bubbles and thickens.
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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.
