Hunan Chicken

Hunan Chicken
  • 1 teaspoon chili bean sauce
  • 2 teaspoons rice wine
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons minced fresh ginger root
  • 1 tablespoon chopped green onion
  • 1 teaspoon white sugar
  • 3/4 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips
  • 2 cups vegetable oil for frying
  • 2/3 cup all-purpose flour


  1. Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
  2. Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
  3. Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

04/19/2018
Hunan Chicken, recipe PT15M PT1H 5 455 calories

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