Hunan Style Chicken Recipes

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.

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.

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

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.

Steps:

• In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
• Scoop the chicken out with a slotted strainer and set aside.
• Pour the hot oil into a container.
• Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
• Dip the vegetables out with a strainer. Pour off any remaining water.
• Put the sauce ingredients into the empty pan. Heat and stir together well.
• Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
• Serve over cooked rice.

Steps:

• In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade.
• Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper.
• Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute.
• Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more.
• Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.