Hunan Chicken

1. 1
   prep · ~15 min

   Marinate the chicken.

   1.In a bowl, combine the sliced chicken with 1 tbsp soy sauce, shaoxing wine, and 1 tbsp cornstarch.

   2.Mix well and set aside for 15 minutes at room temperature.
2. 2
   prep

   Mix the stir-fry sauce.

   1.In a small bowl, combine the remaining 1 tbsp soy sauce, oyster sauce, dark soy sauce, rice vinegar, and sugar.

   2.In a separate tiny bowl, stir together 2 tbsp water and 1 tsp cornstarch to make a slurry. Set both aside.
3. 3
   other · ~3 min

   Sear the chicken.

   1.Heat the peanut oil in a wok over high heat until shimmering and just beginning to smoke.

   2.Add the marinated chicken in a single layer. Let it sear untouched for 1 minute until golden on the bottom.

   3.Stir-fry for another 1-2 minutes until just cooked through. Remove and set aside on a plate.

   TIPWork in batches if needed — crowding the wok steams the chicken instead of searing it.
4. 4
   other · ~3 min

   Bloom the aromatics and vegetables.

   1.In the same wok, add the dried red chilies and fry for 20-30 seconds until fragrant and slightly darkened.

   2.Toss in the garlic, ginger, and fermented black beans. Stir-fry for 30 seconds.

   3.Add the bell pepper and broccoli florets. Stir-fry for 2 minutes until crisp-tender.

   TIPRemove the wok from heat briefly if the garlic starts to burn — bitter garlic ruins the dish.
5. 5
   other · ~2 min

   Combine everything with the sauce.

   1.Return the cooked chicken to the wok along with the scallion segments.

   2.Pour the sauce mixture over everything and toss well to coat all ingredients.

   3.Give the cornstarch slurry a quick stir, then pour it in while stirring constantly. Cook for 30-60 seconds until the sauce thickens and turns glossy.
6. 6
   garnish

   Finish and serve immediately.

   1.Add the pinch of salt and drizzle with toasted sesame oil. Give one final toss.

   2.Transfer to a serving plate and serve hot.

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