This Homemade Hunan Chicken recipe delivers a bold and spicy twist on the classic takeout dish for an easy weeknight meal!

Tender cauliflower and sweet carrots in savory chicken broth with sesame seeds in a rustic bowl.

There’s something about Chinese takeout that never fails to brighten my day! After a long shift at work, I’ve often found myself reaching for my phone and ordering some of my favorite dishes. My most frequent order of all time? Hunan chicken. Somewhere between the savory sauce and the crispy veggies, I was hooked from the first bite. Over time, I started experimenting with homemade versions of Chinese takeout classics. This homemade Hunan chicken recipe has to be one of the tastiest so far, featuring bold flavors accentuated by a homemade touch.

The chicken in this recipe is cooked until tender and then tossed with ginger, garlic, and vegetables. But in my opinion, it’s the flavorful sauce that really makes this dish stand out. Soy sauce, vinegar, fish sauce, and brown sugar come together in a vibrant sauce. Sesame oil and seeds round out the cast of ingredients for a dish that’s bold yet balanced.

This homemade rendition of Hunan chicken delivers restaurant-worthy flavor in a weeknight-friendly recipe. It’s easy to prep and comes together quickly, making it an ideal option after a long and busy day. If you’re looking for takeout-style meals that feature fresh ingredients and won’t break the bank, then this may just be the recipe for you.

Fresh chicken and vegetables for cooking or meal prep in a well-organized kitchen setup, equipped with ingredients for a DIY recipe.

Exploring the origins of Hunan chicken

Hunan chicken traces its origins to the culinary traditions of the Hunan Province in south-central China. This region is known for bold and spicy dishes, with traditional recipes featuring ingredients like garlic, fresh chilies, fermented sauces, and vinegar. The combination of chicken, vegetables, and chili-based sauces is common in Hunan cuisine. Hunan chicken became especially popular in New York in the 1970s. Today, the popularity of the dish has spread across the world. Many modern adaptations of this dish tend to be slightly milder or sweeter to appeal to a broader range of diners. But this homemade version of Hunan chicken reflects the spirit of the traditional dish with its winning combo of garlic, ginger, chili paste, and vinegar.

Savory chicken and vegetable stew with cauliflower, carrots, and cauliflower served in a rustic bowl.

How do I store leftovers?

My homemade Hunan chicken recipe stores well and makes for a delicious batch of leftovers. To store your leftovers, first transfer any remaining chicken to an airtight container. You can store these leftovers in the fridge for up to 3 days. If you need a longer storage option, you can also freeze leftovers for as long as 3 months. Just make sure to defrost frozen leftovers in the fridge overnight before reheating.

Savory chicken and vegetable cauliflower rice in a rustic bowl, featuring cauliflower, chicken, and colorful peppers.

Serving suggestions

In my extensive experience, Hunan chicken is best enjoyed with a simple side to balance its rich flavors. This Baked Rice would pair beautifully with your Hunan chicken. I would also recommend serving your chicken with a side of Egg Drop Soup, Fried Wontons, or this Delicious Bok Choy. For a naturally sweet finish, you might also consider serving your Hunan chicken with fresh orange or mango slices.

Savory vegetable and chicken stew with cauliflower, carrots, and sesame seeds in a rustic bowl.

Homemade Hunan Chicken

Carolyn Farnsworth

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Chinese

Servings

Calories 407 kcal

Ingredients

For The Hunan Sauce:

1/4 cup chicken broth
1 tablespoon soy sauce
1/2 tablespoon vinegar
1/2 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon chili paste

For The Chicken:

1/2 pound boneless chicken thighs chopped
1 tablespoon cornstarch
1 pinch of salt and pepper
1 tablespoon sesame oil
1 garlic clove minced
1/2 tablespoon ginger minced
1/2 cup cauliflower florets
1/2 bell pepper diced
1 tablespoon white sesame seeds

Instructions

Make The Hunan Sauce:

Whisk all ingredients in a bowl and set aside.

Make The Chicken:

Combine the chopped chicken with the cornstarch and season with salt and pepper.
Heat the sesame oil in a nonstick pan over medium-high heat then add the chicken pieces. Stir-fry for 5 minutes. Add the minced garlic and ginger and sauté for 1 minute. Then add the vegetables and stir-fry for another 2 minutes.
Add the Hunan sauce and cook for 2 minutes.
Transfer the Hunan chicken to plates, garnish with sesame seeds, and serve.