Hunan Chicken | One Pan Hunan Chicken Recipe

Published Date: March 5, 2023
Last Updated: March 5, 2023

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This one pan Hunan Chicken recipe is fast, easy, flavorful, and guaranteed to be a family favorite! Loaded with protein, vegetables, and a delicious sauce, this is a dish that is a total comfort cook without a ton of guilt!

Hunan Chicken on a white plate with steamed rice

You’re Going To Fall In Love With It

It’s Fast. If you’re like us and meal time through the week needs to be squeezed between two basketball practices, and a play rehearsal, you can still enjoy something delicious.

It’s Easy. All you need to do is toss some chicken in cornstarch, chop some veggies, and create a delicious sauce. The best part? It’s all done in one pan, so cleanup is a breeze as well.

Fits A Budget. I’m not sure when ordering Chinese takeout went from a $25 event to an $80 event (probably about 2 kids ago), but it has definitely limited how often we indulge. Just because we cook more at home doesn’t mean we have to sacrifice some of our favorite flavors and foods!

What Is The Difference Between Hunan Chicken And Szechuan Chicken?

Both Szechuan Chicken and Hunan Chicken are traditional Chinese recipes and include chicken, sauce, and a combination of vegetables. They can also have a bit of a kick, depending on the recipe you use. This can make it difficult to confuse the two, especially if they’re both served at your favorite buffet.

There is one main difference between the two, and that is what provides the spicy kick to the sauce.

In Szechuan Chicken, the spice comes from Szechuan peppercorns that lend a tingly, spicy sensation to your tongue.

In Hunan Chicken, the spice in the sauce comes from the addition of gochujang (or spicy chili paste) which is a warming spicy sensation that covers the whole palate.

What Is Hunan Chicken Made Of?

Before you get started with this Homemade Hunan Chicken recipe, make sure you gather these ingredients for a quick and tasty dinner:

Ingredients to make spicy Hunan Chicken
  • Chicken Breasts. Chopped into small 1/2″ bite-sized pieces.
  • Chicken Broth. This adds more flavor to the sauce. Use low sodium broth to reduce the sodium content per serving.
  • Mixed Veggies. I used frozen veggies to make things quicker, but feel free to use fresh vegetables of your choice.
  • Cornstarch. This is used for coating the chicken before pan frying and to thicken the Hunan sauce.
  • Hoisin Sauce. Adds a sweet umami flavor.
  • Soy Sauce. Gives another layer of umami flavor and earthy notes.
  • Rice Vinegar. The acidity of the vinegar balances the sweetness of the honey and Hoisin sauce and gives delicious sour notes.
  • Honey. Provides a natural sweetness to the dish to avoid using unnecessary sugar.
  • Gochujang. Gives heat to this dish. You can also use chili garlic sauce if it is easier for you to find.
  • Minced Garlic. I prefer the jar of pre-minced garlic you can buy, but freshly minced garlic does give a more pungent flavor.
  • Vegetable Oil. Just a small amount to pan-fry the chicken in to aid in a crispy crust.
  • Salt and Pepper.

How To Make One Pan Hunan Chicken

Prepare the chicken and veggies. Slice the chicken and vegetables into small, bite-sized pieces. Keep the prepared veggies and chicken separated so there is no cross-contamination.

Chicken in a bowl covered in cornstarch

Coat the chicken. In a large bowl, mix together the flour, salt, and pepper. Thoroughly coat the sliced chicken pieces with cornstarch.

Chicken frying in a pan

Fry the Hunan Chicken. In a large skillet, heat the vegetable oil. Once it is hot, add the cornstarch-coated chicken. Prevent overlapping and overcrowding as much as possible for even cooking. Once it reaches an internal temperature of 165F and is golden brown on the outside, remove the chicken from the pan.

homemade hunan sauce in a white bowl

Assemble the sauce. In a bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, gochujang, and minced garlic.

Vegetables cooking in Hunan Sauce

Cook the veggies. Toss the veggies into the same pan you cooked the chicken in and pour the sauce over the top of them. Allow the veggies to simmer in the sauce until cooked and tender.

Thicken it up. Create a cornstarch slurry and slowly stir it into the sauce and vegetable mixture. Allow it to simmer until the sauce is thickened.

Hunan Chicken in a skillet

Mix it all together. Once the veggies are cooked and the sauce is thickened, add in the cooked chicken. Toss it in the skillet with the sauce and veggies until well coated.

Plate and serve. Serve the Hunan Chicken with your favorite side dish and enjoy!

How To Switch It Up

I’m not saying you need to switch up anything about this recipe, because it’s super flavorful and easy the way it is written, but if you’re like me and like to play around in the kitchen, here are a few different ways you can mix up this dish to make it a unique new bite.

Make it extra spicy. My family can handle quite a bit of heat, but my youngest has a lower heat tolerance than his older brothers. So, I created this recipe to cater to his heat tolerance. If you want to amp up the spice level in this homemade Hunan Chicken recipe, double (or even triple) the amount of gochujang you add to the sauce. Remember you can always add more, but you can’t take it away once it’s added.

Swap out the veggies. I’m sure you can tell by the pictures, I use a frozen stir-fry vegetable medley when I made this at home. We admittedly eat fewer vegetables than we should, and chopping up fresh vegetables can be time-consuming.

If frozen veggies aren’t your jam, I get it. Fresh is always best. Just dice up a variety of your favorite fresh veggies and cook with the same steps listed for frozen veggies.

Change up the protein. Chicken breasts are a protein we almost always have in our fridge, so that’s what I used to create this recipe. If you prefer the flavor of chicken thighs, flank steak, or pork chops, you can use those instead of breasts in this dish. Just ensure they are cooked to the proper internal temperature before digging in.

How Long Does Homemade Hunan Chicken Last?

For the best bite, try to save any of your leftovers in an airtight container and keep them in the refrigerator. Enjoy them within 3-4 days after you prepare them for the best texture and taste.

To reheat, place your leftovers back in a skillet and saute on low until warmed through.

Can You Freeze It?

Technically, yes, you can freeze any leftover Hunan Chicken you may have. Note before you do, that the texture of the chicken and the sauce will change once frozen because of the cornstarch that is used.

If you choose to freeze it, try to enjoy it within 3-4 months for the best possible flavor and to avoid freezer burn.

When you’re ready to eat the frozen Hunan Chicken, allow it to defrost in the fridge overnight. When it is completely defrosted, use the same heating techniques listed above for refrigerated leftovers.

What To Serve With It

When it comes time to plate the spicy Hunan Chicken, there are a variety of things that pair well with it. So, to keep things exciting when you repeat it on your dinner meal plan, mix and match some of the sides listed below:

  • Steamed Rice
  • Fried Rice
  • Lo Mein
  • Salad
  • Egg Rolls

More Asian-Inspired Recipes

If your family loves this Hunan Chicken as much as ours does, make sure you share it with your friends on Facebook and Pinterest! Don’t forget to save it so you can make it again soon!

Yield: 4 servings

Hunan Chicken | One Pan Hunan Chicken Recipe

Hunan Chicken on a white plate with steamed rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 Pound Chicken Breasts
  • 16 oz. Chicken Broth
  • 1/4 cup Soy Sauce
  • 1/4 cup Hoisin Sauce
  • 4 cups Frozen Stir Fry Vegetables
  • 2 tbsp Rice Vinegar
  • 2 tbsp Honey
  • 1/2 Cup Cornstarch
  • 2 tbsp Gochujang
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Minced Garlic

Instructions

  1. Slice the chicken and vegetables into small, bite-sized pieces. Keep the prepared veggies and chicken separated so there is no cross-contamination.
  2. In a large bowl, mix together the flour, salt, and pepper. Thoroughly coat the sliced chicken pieces with cornstarch.
  3. In a large skillet, heat the vegetable oil. Once it is hot, add the cornstarch-coated chicken. Prevent overlapping and overcrowding as much as possible for even cooking. Once it reaches an internal temperature of 165F (4-5 minutes) and is golden brown on the outside, remove the chicken from the pan.
  4. In a bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, gochujang, and minced garlic.
  5. Toss the veggies into the same pan you cooked the chicken in and pour the sauce over the top of them. Allow the veggies to simmer in the sauce for 5-7 minutes until cooked and tender.
  6. Create a cornstarch slurry and slowly stir it into the sauce and vegetable mixture. Allow it to simmer for 1-2 minutes or until the sauce is thickened.
  7. Once the veggies are cooked and the sauce is thickened, add in the cooked chicken. Toss it in the skillet with the sauce and veggies until well coated.
  8. Serve the Hunan Chicken with your favorite side dish and enjoy!
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Hi! I'm Ashley.

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I'm married to my high school sweetheart and we have three amazing sons.

I love carbs, cheese, and all things spicy and deep fried. There's nothing that makes me happier than a full kitchen table and a family with a full belly!


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