Chinese · Hunan · main

Hunan Chicken

Hunan Chicken reads umami 6.8, richness 5.5 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Chinese · Hunan main, about 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 6.6 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 6.8 · Richness 5.5 · Salinity 5.1 · Allium 3.7 · Nutty 3.6 · Sweetness 3.3 · Sourness 3.2 · Funk & Ferment 2.8 · Herbaceous 2.3 · Warm Spice 2.1 · Fruity 1.9 · Heat 1.7 · Floral 1.4 · Bitterness 1.0 · Citrus 1.0 · Earthy 0.7

What's in it (14)

• boneless chicken — 454 g
• soy sauce — 30 g
• dry sherry — 15 g
• cornstarch — 10 g
• vegetable oil — 41 g
• garlic — 18 g
• ginger — 30 g
• fresh red chile pepper — 400 g
• red bell pepper — 100 g
• scallions — 500 g
• rice wine vinegar — 11 g
• light-brown sugar — 13 g
• low-salt chicken broth — 118 g
• dark sesame oil — 5 g

Time & effort: about 27 min (12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 83.5 kcal, 9 g protein, 3.6 g fat, 4.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a medium bowl, toss the chicken thighs with 1 tablespoon of the soy sauce, the dry sherry, and 1 teaspoon of the cornstarch; let marinate at room temperature for 15 minutes so the coating locks in juice as the chicken cooks.
2. Meanwhile, in a small bowl, whisk the remaining 1 tablespoon soy sauce, the rice vinegar, brown sugar, chicken broth, and remaining 1 teaspoon cornstarch until smooth; set the sauce aside.
3. Heat 2 tablespoons of the oil in a large wok or 12-inch skillet over high heat until shimmering. Add the marinated chicken in a single layer and sear undisturbed until deeply golden on the first side, 2-3 minutes.
4. Flip the chicken and stir-fry until no longer pink and cooked through to 165 F, 2-3 minutes more; transfer to a plate.
5. Add the remaining 1 tablespoon oil to the wok. Add the garlic, ginger, and chiles; stir-fry until fragrant and the chiles just begin to blister, 45-60 seconds.
6. Add the bell pepper and scallion whites; stir-fry until crisp-tender, about 2 minutes.
7. Return the chicken and any accumulated juices to the wok, pour in the sauce, and toss everything to combine.
8. Cook, tossing constantly, until the sauce thickens to a glossy coat on everything, 1-2 minutes.
9. Remove from the heat, stir in the scallion greens and sesame oil, and serve immediately over rice.

Dishes with a similar flavor shape

• Skillet Kung Pao Chicken — Chinese-American
• Crispy Szechuan Beef — Chinese · Sichuan
• Sesame Chicken — Chinese-American
• Gochujang Tofu Stir-Fry — Korean
• Chicken and Snap Pea Stir-Fry with Cashews — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.