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Hunan Chicken

The other day, while I was searching for a chicken recipe to go with the Szechuan Fried Rice, I stumbled upon the recipe of Hunan Chicken. The picture was so visually appealing that I didn't have any second thoughts. I just decided to go ahead and nail it. Though the recipe called for boneless chick


  • 600 gms Chicken
  • 1 Egg
  • 3 - 4 tablespoons Cornflour
  • 1/4 cup Tomato Ketchup
  • 2 teaspoons Soy sauce
  • 2 cups Chicken stock - (or more)
  • 1/2 cup spring onions Chopped
  • 1/2 cup peanuts Roasted
  • 2 teaspoons Cornflour (+ 1 tablespoon water, mix and keep aside)

For chilli garlic paste

  • 4 - 5 chillies Whole dried red
  • - 2 cloves Garlic - 3
  • pinch Salt - a
  • pinch Sugar - a
  • 1/4 teaspoon Vinegar


  • Soak the chillies in warm water for 10 minutes and drain. Grind them with garlic, salt, sugar and vinegar into a fine paste.Keep aside
  • This is a rather spicy paste. So use only as much as you require.
  • Marinate the chicken with egg and cornflour. Add a bit of salt as well. Keep aside for 10 minutes.
  • Deep fry the chicken pieces in hot oil till golden brown.Drain onto an absorbent paper.
  • Heat oil in a pan. Saute the spring onion for 30 seconds. Add the chilli-garlic paste followed by ketchup and soy sauce. Stir well.
  • Add the chicken stock and let it boil. Add the fried chicken pieces, peanuts and mix well.
  • If the gravy is too watery, add the cornflour mixed with water into the gravy when it starts to boil.
  • Slowly the gravy will turn thick. Switch off the heat.Garnish with chopped spring onions and serve hot.