Hunan Chicken | One Pan Hunan Chicken Recipe
Published Date: March 5, 2023
Last Updated: March 5, 2023
Published Date: March 5, 2023
Last Updated: March 5, 2023
Disclosure: I sometimes use affiliate links in my content. This won't cost you anything, but it helps me offset the costs of paying for this website (and my coffee addiction). Thank you!
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!
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!
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.
Before you get started with this Homemade Hunan Chicken recipe, make sure you gather these ingredients for a quick and tasty dinner:
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.
Coat the chicken. In a large bowl, mix together the flour, salt, and pepper. Thoroughly coat the sliced chicken pieces with cornstarch.
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.
Assemble the sauce. In a bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, gochujang, and minced garlic.
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.
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!
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.
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.
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.
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:
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!
Hi! I'm Ashley.
Welcome to my corner of the internet!
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!