HUNAN CHICKEN JUI-HSAING TANG, DAVID K'S
Provided by Fred Ferretti
Categories dinner, main course
Time 15m
Yield 4 portions if served as part of larger meal
Number Of Ingredients 14
Steps:
- Make sauce of soy sauce, garlic, ginger, hoisin, sugar and white vinegar in bowl and reserve.
- Marinate chicken pieces in beaten egg with salt and pepper and teaspoon of cornstarch for 5 minutes.
- Heat wok for 1 minute over high heat, add peanut oil. When wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place in hot oil. Deep-fry for 1 1/2 to 2 minutes until chicken is crisp. Drain.
- Empty wok of oil. Place back over heat and when remaining residue of oil heats add scallions and chili peppers. Stir about 40 seconds. Add chicken and stir until well mixed.
- Add sauce and mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in wok. Remove and serve immediately.
HUNAN CHICKEN AND VEGETABLES
The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame in his restaurant kitchen and whipped this up in about 3 minutes! We home cooks have to make do with a saute pan, and a home stove won't cook nearly as fast as his wok on a flame.
Provided by Tracy Monroe
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
- Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
- Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
- Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.
Nutrition Facts : Calories 409 calories, Carbohydrate 56.1 g, Cholesterol 47.9 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 1.3 g, Sodium 1302 mg, Sugar 5.6 g
HUNAN-STYLE CHICKEN
I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!
Provided by Dan
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
- Heat the oil in a large skillet over medium-high heat.
- Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
- Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 10.3 g, Cholesterol 116.8 mg, Fat 23.4 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 5 g, Sodium 908.2 mg, Sugar 4.9 g
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