Hunan Chicken (An Authentic Version)

Method6 steps · about 30 min

1. 1

   Step 1: Mix all the 1 lb chicken pieces with the 1 tbsp marinade Shaoxing wine, ¼ tsp salt and 2 tsp marinade cornstarch until evenly covered in a thin slurry. Keep refrigerated while preparing the sauce and vegetables; no fixed marinating time is needed.

   Uses 1 lb boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces · 1 tbsp Shaoxing wine for marinade · ¼ tsp salt for marinade · 2 tsp cornstarch for marinade

2. 2

   Step 2: Mix all the sauce ingredients in a small bowl: 1 tbsp oyster sauce, 1 tbsp sauce Shaoxing wine, 1 tbsp soy sauce, 1 tsp dark soy sauce, 2 tsp sugar and ½ tsp sauce cornstarch. Reserve the whole sauce.

   Uses 1 tbsp oyster sauce for sauce · 1 tbsp Shaoxing wine for sauce · 1 tbsp soy sauce for sauce · 1 tsp dark soy sauce for sauce · 2 tsp sugar for sauce · ½ tsp cornstarch for sauce

3. 3

   Step 3: Heat 1 tbsp of the peanut oil in a large skillet over high heat. Add all the marinated chicken from step 1 in one layer without overlapping. Sear about 2 minutes on the first side until golden; flip and cook the other side about 1–2 minutes, continuing until the chicken reaches 74°C (165°F). Transfer all the cooked chicken to a plate; retain any pan oil and cooking juices for step 4.

   Sear chicken — first side · 2 minUses 1 tbsp peanut oil for chicken · All the chicken with its thin marinade from step 1

   
4. 4

   Step 4: Add the remaining 1 tbsp peanut oil to the residual pan contents from step 3. Add the whites from all 6 scallions, all 5 smashed and sliced garlic cloves, the julienned ½-inch ginger piece and the 2 tbsp fermented black beans. Stir-fry over medium heat about 1 minute until fragrant.

   Release aromatics and black-bean fragrance · 1 minUses Any residual oil and cooking juices after the chicken is removed · Remaining 1 tbsp peanut oil for aromatics · Whites from the 6 scallions · 5 garlic cloves, smashed and sliced · One ½-inch piece ginger, julienned · 2 tbsp fermented black beans (douchi)

   
5. 5

   Step 5: Add both sliced hot peppers, both sliced celery stalks (2) and the reserved greens from the 6 scallions to all the aromatics and black beans from step 4. Stir-fry about 2 minutes until the vegetables are just beginning to soften while remaining crisp.

   Stir-fry peppers celery and scallion greens · 2 minUses All the aromatics, beans and pan contents from step 4 · 2 hot chili peppers such as Anaheim or Fresno, thinly sliced on the bias · 2 celery stalks, sliced on the bias into ½-inch-thick pieces · Greens from the 6 scallions

   
6. 6

   Step 6: Return all the cooked chicken from step 3 to all the vegetables and aromatics from step 5. Stir the whole sauce from step 2 again to suspend its starch, then pour it in. Cook and stir until the sauce is reduced and coats everything. Add the optional small pinch toasted sesame seeds (1 small pinch) and serve promptly as 4 servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the cooked chicken reserved from step 3 · All the vegetables, beans, aromatics and pan contents from step 5 · All the mixed sauce from step 2 · 1 small pinch toasted sesame seeds for garnish, optional · Plain ready steamed rice for serving, optional