Hunan Spicy Chicken

Ready in 45 minutes

Kind of Spicy - Tame it down for Mom.

Love by Cory & Steph since 2006

"At first I thought that calling for 2 cups of oil was excessive, but the corn starch in the marinade sets up kind of like some type of breading (almost). I would suggest, however, that the veggies be cooked in a LOT less oil. Also, we added about 1/2 cup of uncooked peanuts to make it more like the Hunan chicken I've had delivered. The dish was great! The ginger adds a little heat that isn't over-powering and is very tasty! I'll make this one again for sure!"

- Pithecanthropus

Top-ranked recipe named "Hunan Spicy Chicken"

4 avg, 4 review(s) 50% would make again

Ingredients

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1 pound chicken breast
1 Egg white
1 tablespoon Dry sherry
1 tablespoon Cornstarch
2 cup Vegetable oil
1 1/2 tablespoon Oyster sauce
3 teaspoon Sugar
4 tablespoon Catsup
1/2 teaspoon Salt
1 pinch White pepper
1 teaspoon Red pepper flakes
1 teaspoon Chili oil
2 tablespoon Ginger; finely chopped
1 clove Garlic; minced
1 teaspoon Sesame oil
1 head Broccoli; cut into pieces
4 Carrot; cut into pieces
1 bunch Green onion
1 can Water chestnuts
1 can Baby corn on the cob; cut in half

Original recipe makes 6

Servings  

Preparation

Marinade: Dry Sherry, Corn Starch, oyster sauce, sugar, salt, white pepper, egg white, garlic clove

Sauce: catsup, red pepper, chilli oil, ginger

1. Mix chicken with marinade mixture. Mix sauce ingredients and set aside.

2. Cut up broccoli, carrots, onions, etc.

3. Start Rice in Rice Cooker

4. Cook chicken with veggie oil. Remove and clean ickies out of the wok

5. Cook carrots (steam with water)

6. Then broccoli

7. Add sauce, then water chestnuts and corn... then green onions

8. Mix all together and add 1 tsp sesame oil at the end.

Credits

Added on Award Medal
Calories Per Serving: 706 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Not the best.
briansilva 1 year ago
While this wasn't the worst dish I don't think I'd make it again without some major changes which would really mean a different recipe. I didn't find there was much sauce to the dish at all after cooking. I also didn't find it that spicy for my taste. This had good flavour but just wasn't what I was looking for.
punkie569 3 years ago
At first I thought that calling for 2 cups of oil was excessive, but the corn starch in the marinade sets up kind of like some type of breading (almost). I would suggest, however, that the veggies be cooked in a LOT less oil. Also, we added about 1/2 cup of uncooked peanuts to make it more like the Hunan chicken I've had delivered. The dish was great! The ginger adds a little heat that isn't over-powering and is very tasty! I'll make this one again for sure!
Pithecanthropus 4 years ago
[I posted this recipe.]
stephanie 5 years ago
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