Our Hunan Chicken brings the heat! Follow our recipe and the shape rule to create an elegant, spicy stir fry that provides tasty morsels with every grab of the chopstick.
Combine the marinade ingredients in a bowl. Add the chopped chicken and let the cubes marinate for about 15 minutes
Heat a carbon steel wok over high heat. Once the wok is smoking, remove it from the burner, add a tablespoon of the oil and and swirl the oil around to create a nonstick surface. If you have a teflon wok or nonstick pan, you can skip this step. In that case, heat your pan up to medium high and add the oil
Place the wok back on the stove and add one more tablespoon of oil. Once the oil is smoking, add the marinated chicken to the wok. Cook the chicken until it's brown on the edges, about 2 minutes. Remove the chicken from the wok using a perforated or slotted spoon to strain the oil from the chicken back into the wok. Set cooked chicken aside in a bowl to be added later.
If the pan looks dry, add another tablespoon of oil. Add the scallions, ginger, garlic, chili flake and minced Thai chili. Cook until slightly brown and soft, about 2 minutes.
Deglaze the pan by adding the Shaoxing Wine.
Add the light soy sauce, dark soy sauce, Chinkiang vinegar, salt, sugar, MSG, and white pepper. Stir together for about 20 seconds until combined.
Add the last part of the oil, if necessary, and then add the chopped string beans and cook for about 2 minutes until the string beans cook to just under al dente.
Add the chicken back to the wok and stir through until everything is heated and combined about 3 to 5 minutes.
Pro Tips
Serve with a bowl of cooked white rice.
You can double the recipe for four people.
You can substitute balsamic vinegar for the Chinkiang vinegar.
You can substitute Dry White Sherry for the Shaoxing wine.