Hunan Chicken

A healthier, pan fried version of Sichuan style hunan chicken, with freshly ground Sichuan peppercorns, Chinese spices, spicy red chili peppers and hot chili oil, for heat, balance and depth. Enjoy!


1 lb chicken, boneless skinless, diced
8 shallots, minced
1 inch ginger, minced
4 garlic cloves, minced
2 red chiles
Vegetable or peanut oil, to saute

To coat chicken:
1 egg white, beaten
2 tbsp vegetable oil or peanut oil
1 tbsp cornstarch
2 tbsp light white wine
1 tsp sugar
Kosher salt and pepper, to taste

For sauce:
5 tbsp ketchup
2 tsp rice vinegar
1 tsp hot pepper oil 
1 tbsp light soy sauce
1 tsp Sichuan peppercorns



1. Combine all chicken coating ingredients in a bowl. Add chicken and toss to coat. Marinate in refrigerator, 1-2 hours.
2. In a separate bowl, combine all sauce ingredients and set aside.
3. In a large skillet or wok, add oil over high heat. Reduce heat to medium-high and add garlic and ginger and saute, 1-2 minutes. Add shallots and saute, 2-3 minutes. 
4. Turn heat to high, add chicken in a layer and cook until browned on all sides, 4-6 minutes. Add wine and sauce. Stir fry, 2-3 minutes. Remove from heat and serve with rice and vegetables and enjoy!


Freshly Ground Spices, Shipped Quarterly.

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