Tender chicken pieces wok-tossed with dried chilies, Sichuan peppercorns, and crispy fried aromatics.
This Hunan classic showcases the region's love of heat and textural contrast. Chicken pieces are first fried until golden, then tossed in a fiery sauce alongside whole dried chilies, peanuts, and crispy fried garlic and shallots. The result is a dish that tingles on the palate and has an addictive, crunchy finish. It's spicier and less refined than its Sichuan cousins, with a rustic edge.
Serves 4
Heat oil in wok to medium-high. Fry chicken cubes in batches until golden and cooked through, 12 minutes. Remove and set aside.
In the same oil, toast dried chilies and Sichuan peppercorns for 30 seconds until fragrant. Remove half and reserve for garnish.
Return chicken to wok. Add soy sauce, rice vinegar, and a pinch of sugar. Toss everything together over high heat for 2 minutes.
Add roasted peanuts and reserved chilies. Toss once more and plate immediately. Garnish with fried garlic if desired.
Use chicken thighs for juiciness — breasts will dry out.
Leaving some whole chilies in the dish adds to the rustic presentation.
The dish is spiciest when eaten fresh off the heat.
Substitute peanuts with cashews
Add dried shrimp for umami depth
Include wood ear mushrooms for texture
Best eaten fresh. Refrigerate up to 2 days and reheat in a wok.
Hunan cuisine is known for its ferocity with spice, shaped by the region's chili cultivation and mountain isolation. This dish epitomizes the bold, uncompromising flavors that define the Hunan table.
Thighs and drumsticks work best for their fat content. White meat tends to dry out during high-heat wok cooking.
Yes! Remove some chilies or seeds if you prefer milder heat, but Hunan food is traditionally fiery.
Per serving · 4 servings total
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