Hunan-Style Chicken Recipe -
Hunan-Style Chicken Recipe
  • READY IN 30 mins

Hunan-Style Chicken

Recipe by  

"I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
  4. Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2012

We thought this was really yum Dan! I used lite soy sauce and because I didn't have black vinegar, I used rice vinegar instead. This is a keeper and thank you so much!

Most Helpful Critical Review
Oct 12, 2014

Mine was really tasty but did not look like the picture. I was expecting a different taste. Family did enjoy it.


17 Ratings

Sep 19, 2012

This is one of the yummiest Chinese dish I have had from here!! Thank you so much for a great tasting recipe. I doubled the recipe and used Szechuan peppercorns instead because we enjoy them more than regular peppercorns in Chinese food. This is definitely a keeper!

Jan 31, 2013

This came together really fast which is nice. We like spicy and I thought this would be spicer than it was. I served this Jasmine rice and some stir fried veggies.

Jun 29, 2014

'Omitted the peppercorns & the hot bean sauce. This reminded me of good mall food. I do mean that as a compliment. It's good, but it tastes easy - which it is. I used 1/2t crushed red pepper & it was mild heat, maybe too much for those that are sensitive. 'Glad I tried.

Apr 10, 2013

RE: Chrismith This recipe was edited before they put it on the site. They missed out preparing the the peppercorns. Try toasting them in a dry pan for a minute or so. They'll start to pop around in the pan. Then grind them in a pestle and mortar. It really brings out the flavour of the peppercorns.

Feb 15, 2013

loved this receipe, one rater said they had no black vinegar, it doesn't call for this, it calls for rice vinegar, in case this helps the other rater, thanx dan will make this again

Apr 30, 2013

This is delicious. I would recommend leaving out the peppercorns though as they are too strong when you bite down on them. When making it a second time I replaced it with about a third of a teaspoon ground black pepper. I also left out the salt as soy sauce is salty enough. This was quick and easy, I will definitely make again!


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  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 33.4 g
  • 67%
  • Sodium
  • 908 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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