Hunan Chicken

Method10 steps · about 45 min

1. 1

   Step 1: Slice the chicken (12 oz) ¼ inch (0.6 cm) thick and put it in a bowl with the 1 tbsp marinade water, 2 tsp cornstarch and 2 tsp oyster sauce. Massage until the liquid is absorbed, then cover and refrigerate for 30 minutes. While it marinates, prepare the ginger, garlic, leeks and peppers as listed, and have the rinsed black beans ready.

   Refrigerate the chicken marinade · 30 minUses 12 oz raw boneless chicken thighs, sliced ¼ inch (0.6 cm) thick · 1 tbsp water for the chicken marinade · 2 tsp cornstarch · 2 tsp oyster sauce

2. 2

   Step 2: Dissolve the 1 tsp sugar in the 2 tbsp hot sauce water. Add the 2 tbsp light soy sauce, ½ tsp rice vinegar and ⅛ tsp white pepper, mix well and set this sauce aside.

   Uses 2 tbsp hot water for the sauce · 1 tsp sugar · 2 tbsp light soy sauce · ½ tsp rice vinegar · ⅛ tsp ground white pepper

3. 3

   Step 3: Heat the wok over high heat until it just starts to smoke. Spread the ¼ cup neutral searing oil around it and add the marinated chicken in one layer. Work in batches if needed, using the same oil allowance. Sear both sides until golden brown, adjusting the heat as needed, then lift the chicken to a clean plate. Continue straight through the following stir-fry steps; the final step checks that the chicken is cooked through.

   Uses Cold marinated chicken · ¼ cup neutral oil for searing the chicken

   
4. 4

   Step 4: Once all the chicken has been seared and lifted out, reduce the heat to low. Leave 2 tbsp of the used searing oil in the wok and put any excess in a heatproof bowl. Keep that excess separate from this dish; if using it for another stir-fry, use it right away as the author directs.

   Uses Used searing oil remaining in the wok

5. 5

   Step 5: Add the 8 ginger slices to the retained oil over low heat. Fry for 30–60 seconds, checking from 30 seconds, until their edges are lightly browned.

   Fry the ginger edges lightly brown · 1 minUses Retained used searing oil · 8 small slices fresh ginger

   
6. 6

   Step 6: Add the 3–10 whole dried red chilies and cook for 10 seconds. Then add the 2 tbsp rinsed fermented black beans and the separate 1 tbsp chili oil with flakes.

   Briefly fry the whole dried chilies · 1 minUses Lightly browned ginger and retained oil · 3–10 whole dried red chili peppers · 2 tbsp whole fermented black beans, rinsed · 1 tbsp chili oil with flakes

   
7. 7

   Step 7: Add the prepared 1½ cups leeks, 2 long hot green peppers and ½ red bell pepper. Stir-fry for 30–60 seconds, checking from 30 seconds, until the leeks start to wilt and the peppers are nicely seared.

   Wilt the leeks and sear the peppers · 1 minUses Ginger, chilies, black beans and oils · 1½ cups leeks, halved lengthwise and cut into 2-inch (5 cm) lengths · 2 long hot green peppers, deseeded and cut into 2-inch (5 cm) pieces · ½ red bell pepper, deseeded and cut into 2-inch pieces

   
8. 8

   Step 8: Turn the heat to high. Pour the 2 tbsp Shaoxing wine around the edge of the wok and add the 5 sliced garlic cloves. Stir-fry for another 30–60 seconds, checking from 30 seconds, until the peppers are softened but still crisp-tender.

   Finish the peppers with wine and garlic · 1 minUses Stir-fried leeks, peppers and aromatics · 2 tbsp Shaoxing wine · 5 cloves garlic, sliced

9. 9

   Step 9: Return all the lifted seared chicken and its plate juices to the wok, and add all the prepared sauce. Stir-fry over high heat for about 1 minute, until the sauce reduces and clings to the chicken and vegetables. Continue as needed until the chicken is fully cooked and reaches at least 74°C/165°F.

   Coat and finish the Hunan chicken · 1 minUses Lifted seared chicken and plate juices, separate from retained or set-aside pan oil · Stir-fried vegetables and aromatics · Complete prepared soy-vinegar sauce

10. 10

    Step 10: Serve the Hunan chicken hot, with the optional ready steamed rice if desired.

    Uses Finished Hunan chicken and vegetables · Ready steamed rice for serving, optional