Hot and spicy hunan-style chicken

    20 min

    This is one of my favourite chicken dishes. It's easy, quick and very tasty. If you like your food spicier, feel free to add more chillies. Serve over freshly cooked plain rice.

    21 people made this

    Serves: 4 

    • 1 tablespoon honey
    • 1 teaspoon black peppercorns
    • 1/2 teaspoon salt
    • 2 tablespoons dark soy sauce
    • 2 tablespoons dry sherry
    • 6 boneless skinless chicken thighs, cut into chunks
    • 3 tablespoons vegetable oil
    • 1 tablespoon finely chopped fresh root ginger
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon crushed chillies
    • 4 spring onions, chopped
    • 1 teaspoon hot bean sauce
    • 2 tablespoons Chinese black vinegar
    • 1 teaspoon sesame oil

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Stir together the honey, peppercorns, salt, soy sauce and sherry in a large bowl; add the chicken and toss to coat.
    2. Heat the oil in a large frying pan over medium-high heat. Add the ginger, garlic, crushed chillies and spring 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 centre, 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.


    Hot bean sauce and Chinese black vinegar can be found in Chinese/Oriental stores.

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    Reviews in English (25)


    Very very tasty even though I read it wrong and had to adapt to what was in the cupboard. So teaspoon of peppercorns was a tablespoon. No fresh ingredients so used 3 tablespoons chilli ginger & garlic out a grinder thing I had. Used 2 tablespoon rice vinegar and 1 tablespoon red wine vinegar and no hot sauce. Incredibly hot very quick to make and will definitely be making again but a touch cooler. Thanks Dan  -  27 Nov 2017


    We thought this was really yum Dan! I used lite soy sauce and because I didn't have black vinegar, I used rice vinegar instead. This is a keeper and thank you so much!  -  06 Jun 2012  (Review from Allrecipes US | Canada)


    This is one of the yummiest Chinese dish I have had from here!! Thank you so much for a great tasting recipe. I doubled the recipe and used Szechuan peppercorns instead because we enjoy them more than regular peppercorns in Chinese food. This is definitely a keeper!  -  19 Sep 2012  (Review from Allrecipes US | Canada)