An authentic tasting Hunan chicken that features tender chicken pieces and hot peppers cooked in a rich savory sauce made with fermented black beans and aromatics. If you enjoy a takeout style Hunan chicken, as well as spicy food with a punch, you can’t miss this one. {Gluten-Free Adaptable}
Today I want to share a Hunan chicken that is slightly different from the takeout style dish you often find in the US. But before diving into the recipe, let’s talk about Hunan cuisine.
Hunan dishes are characterized by their use of fresh chilies, garlic, fermented soybeans, and pickled ingredients. Unlike Sichuan cuisine, which heavily features numbing Sichuan peppercorns, Hunan cooking focuses on a pure, intense heat that builds with each bite. The result is a deeply satisfying, aromatic, and sometimes smoky flavor profile. For example, I’ve shared a Hunan Beef (湖南小炒肉) that uses two types of fresh hot chili peppers and dried chili peppers to build a layered spicy flavor.
Does Hunan Chicken exist in China?
No, Hunan chicken as commonly found in Western Chinese restaurants does not exist in China. While the dish takes inspiration from Hunan cuisine (湘菜, Xiāng cài), Hunan chicken as seen in American-Chinese restaurants is a Western creation.
What makes this recipe special
Most takeout style Hunan chicken recipes feature a stir-fried combination of chicken, vegetables (like bell peppers and carrots), and a brown sauce made with soy sauce, garlic, ginger, and chili paste. While it may be loosely inspired by Hunan flavors, it doesn’t match the authentic bold, dry heat and fermented flavors that characterize true Hunan dishes.
When I created my own version of Hunan chicken, I used:
- Fresh hot Chilies and heavy aromatics – Instead of relying on paste, my Hunan chicken uses a mix of fresh red chilies and a lot of ginger, garlic and scallion for depth and complexity.
- Fermented Black Beans – They add a savory, umami-rich flavor that enhances the dish’s richness.
- No Heavy Sweet Sauce – Unlike Americanized versions with a thick, sugary sauce, this recipe has a lighter yet richer sauce, made with oyster sauce, wine and soy sauce.
Ingredients
Chili peppers
Hunan food uses abundant amounts of chili peppers to build the flavor and texture of the dish. Traditionally, peppers such as Er Jing Tiao (二荆条) and Xiao Mi La (小米辣椒) are commonly used. But since those regional chili peppers might be hard to find, I suggest using peppers with similar heat levels. I really love using anaheim and Fresno peppers. Fresno is quite spicy eaten by itself and has a nice smoky and fruity flavor, which is perfect for this dish. If you like extra spiciness, consider throwing in one or two bird’s eye chilis.
If you don’t care for intense heat, it’s OK to use bell peppers or sweet peppers as a replacement.
Fermented black beans
Fermented black beans (豆豉, dòu chǐ) are also known as Chinese fermented beans. It is a salty ingredient made from soybeans fermented in heavily salinated water, a process that softens the beans and dries them out slightly. As a result, it has a deep umami flavor like soy sauce but with an even stronger, fermented fragrance. It’s a key ingredient in Hunan chicken to bring together the aromatics and spicy chili pepper, creating a rich tasting dish.
You can find fermented black beans at your local Chinatown or Asian market. If buying online I would highly recommend the Sichuan Fermented Black Beans from The Mala Market.
Mise en place
When you’re ready to cook, your table should have:
- Marinated chicken
- Sliced vegetables – celery, chili pepper, scallion greens
- Mixed sauce
- Aromatics – ginger, garlic, scallion whites
- Fermented black beans
How to cook Hunan chicken
First, sear the chicken with a hot pan until lightly browned and just cooked through. It’s important to remove the chicken from the pan to prevent it from overcooking.
Cook the aromatics and fermented black beans to release fragrance.
Stir fry the vegetables until they just start to soften but are still crisp.
Add back the chicken and pour in the sauce.
Cook and stir until the sauce is thickened and coats the ingredients.
My recipe only uses enough sauce to coat the ingredients, but you’ll find every bite bursting with flavor with a punch. The chicken is tender and juicy, and the vegetables crunchy and crispy.
How to serve Hunan chicken
Authentic Hunan chicken is best enjoyed with plain steamed rice to balance the heat. For a complete Hunan-style meal, serve it alongside stir-fried greens like baby bok choy or a simple cucumber salad to cool things down. For a full meal, also consider:
If you’re a fan of spicy, bold flavors, this authentic-style Hunan chicken is a must-try. It’s fiery, aromatic, and packed with umami, showcasing the heart of Hunan cuisine. Forget the thick, sugary sauces of Westernized versions—this dish is all about pure, unfiltered heat and flavor. Try it out and experience a taste of true Hunan spirit!
Have you tried authentic Hunan chicken before? Let us know in the comments how you like your spice level!
Hunan Chicken (An Authentic Version)
Ingredients
- 1 lb boneless skinless chicken thigh , cut into 1” (2.5 cm) pieces (or breast)
Marinade
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
Sauces
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon cornstarch
Stir Fry
- 2 tablespoon peanut oil (or vegetable oil)
- 6 scallions , sliced into 1” (2.5) pieces, white and green parts separated
- 5 garlic cloves , smashed and sliced
- 1/2 ” ginger , julienned
- 2 tablespoons fermented black beans
- 2 stalks celery , sliced on bias into 1/2” thick pieces
- 2 hot chili peppers , thinly sliced on the bias (anaheim, or Fresno etc)
Instructions
- Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well with your hands, so the chicken is evenly covered with a thin slurry.
- Mix all the sauce ingredients together in a small bowl.
- Heat 1 tablespoon of oil in a large skillet over high heat until hot. Add the chicken pieces and spread into a layer without overlapping. Let sear until the bottom turns golden brown, 2 minutes or so. Flip to cook the other side until the chicken is cooked through, 1 to 2 minutes. Transfer the chicken to a big plate.
- Add the remaining 1 tablespoon oil, scallion whites, garlic, ginger and fermented black beans. Cook and stir over medium heat for 1 minute to release fragrance.
- Add the chili pepper, celery and scallion greens. Stir and cook for 2 minutes, until just starting to turn tender.
- Add back the chicken pieces and pour in the sauce. Cook and stir until the sauce has reduced and coats everything. Transfer everything to a big plate. Serve hot with steamed rice as a main dish.
I see sesame seeds in your photos. How much do you add and do you just add them at the end?
Hi Beth, I added a small pinch of toasted sesame seeds at the end of the cooking as garnish. You could add or skip them.
Happy cooking and hope your dish turns out great 🙂
Am I reading this correctly, “1 tablespoon Shaoxing wine”? It sounds a bit off for 1 lb of chicken.
Hi Victor, yes it is 1 tablespoon Shaoxing wine. I like its taste so I usually use a lot to marinate. If there is still liquid left after the marinating, you could drain and discard any liquid before cooking so it won’t cause splatters.
Thanks for another great recipe! This is the second recipe I had tried from your blog. My family loved this dish. A true keeper.
Hi Maggie – Could you tell me how to make this with shrimp?
Hi Ben, I’m pretty sure you can directly replace the chicken with shrimp. It might need a bit more cornstarch or reduce the Shaoxing wine to 2 teaspoons for the marinade so it’s a slurry just thick enough to coat the shrimp. The rest remains the same.
One place in my area makes this and it’s really good, i’ve been looking for this recipe. I wanted to inquire about the peppers, do you know the name–is it the hungarian wax pepper, or some variant of this? thank you!
I think it’s Anaheim pepper. It has a longer shape, with thinner skin than bell pepper, tastes slightly spicy but not overwhelming.
Great and subtle food. The family rated this a 5 out of 5. Everyone, young and old, loved it. This is the soft side of Chinese cooking … not extremely strong in any way …and it’s very delicious in a delicate way too!! I would be happy to serve this to almost anyone! Thanks for the recipe Maggie. Highly recommended!
BobB
This is a simple recipe for a satisfying dish.
It looked just like the picture, and the chicken was super tender!