Skip to main content New this month
Get the Allrecipes magazine

Hunan-Style Chicken

Rated as 4.48 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 391 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 391 calories; 23.4 g fat; 10.3 g carbohydrates; 33.4 g protein; 117 mg cholesterol; 908 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 23
  1. 27 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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

Most helpful
Most positive
Least positive
Newest

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!

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 mor...

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.

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...

'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...

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

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

This is excellent, spicy but with a heat that doesn't linger. Do toast the peppercorns and grind them, it makes a world of difference. Quadrupled the recipe, stir fried some fresh green beans in...

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 teas...