Make juicy chicken with rich savory black bean sauce just like you'd get from a Chinese restaurant! This Hunan Chicken recipe references traditional Hunan flavors, including black bean, chilies, ginger, and garlic. Make it with chicken breast or thighs!
INGREDIENTS
- 4 cloves garlic
- 1 inch (about 1 tbsp) ginger
- 3 medium chicken thighs
- 1/2 medium white onion
- 1 red bell pepper
- 3 green onions
- 6-8 Tian Jin peppers
- peanut oil
INGREDIENTS (marinade)
- 4 tbsp low sodium soy sauce (or 1 tbsp full sodium soy sauce)
- 1 tbsp shaoxing wine
- 1/2 tsp white pepper
- 2 tbsp corn starch
INGREDIENTS (sauce)
- 4 tbsp low sodium soy sauce (or 1 tbsp full sodium soy sauce)
- 1 tbsp oyster sauce
- 2 tbsp black vinegar
- 2 tbsp fermented black bean in chili oil
DIRECTIONS
PREP
- CRUSH and mince the garlic, set aside
- MINCE the ginger, set aside
- SLICE the green onions into planks, set aside
- LARGE DICE the bell pepper, set aside
- LARGE DICE the onion, set aside
- LARGE DICE the chicken, then combine with all marinade ingredients and let marinate for 30 minutes
- COMBINE all sauce ingredients and set aside
ON THE STOVE
- HEAT a wok over medium heat, then add 4 tbsp peanut oil and long yao
- ADD the chicken to the wok, sear for 2 minutes undisturbed, then toss with the wok tilted downward for wok hei
- SAUTE for an additional 1 minute, push the chicken to one side of the wok, add the garlic and ginger, and bloom for 15 seconds on the wok surface until fragrant
- ADD the bell pepper and saute for 1-2 minutes
- ADD the onion and saute for an additional 2-3 minutes, then remove everything from the wok
- REDUCE the heat to medium low, then add the Tian Jin peppers and dry toast until fragrant for 2-3 minutes
- ADD the sauce and reduce for 4-5 minutes until reduced by about 50%
- ADD the chicken and vegetables back to the wok, toss to combine, and continue to reduce until no liquid remains
