Happy Friday!! I’m so excited for the weekend! My husband’s brother and his wife are coming to town! We always have so much fun with them and can’t wait to spend the weekend together! Yay for family!
I came across a Hunan Chicken recipe in my Mother In-law’s recipe box. It was clipped out from a newspaper. (Do newspapers still have recipe sections??) Anyway, the recipe is super old. How do I know?? Well, one of the ingredients listed was MSG. I laughed when I saw it. These days, MSG is considered the devil. Don’t worry, I omitted the MSG from the recipe and it still tastes just fine.
I’m not sure if RuthAnn ever made this recipe but one thing I do know is how much my Swint family loves their Chinese food. Every time I visit Fort Wayne, we always go to their favorite Chinese Restaurant. And let me tell you, I LOVE eating there! The food is always really good and they have the sweetest service. And since I always have a hard time picking what I want, Chinese food is perfect. Everyone orders a dish and we share. I get to taste a little bit of everything instead of eyeing a plate and hoping you’ll offer up your dinner.
Crispy Hunan Chicken tastes just like what you’d order from your favorite Chinese restaurant. The pieces of chicken are perfectly crispy. The sauce is made from scratch and had me licking my plate. It was spicy with a hint of sweetness. Fresh ginger and garlic make the Hunan Sauce better than any kind of those pre-made sauces you can get at the grocery store. Adding fresh red peppers at the end of cooking kept the diced veggies crisp. The only short cut I did take was using 90 second rice. I love a helping hand like that.
This Crispy Hunan Chicken is a restaurant quality recipe YOU can make! It will be on your plate faster than calling your favorite Chinese place and waiting for it to be delivered. Just say “No” to take-out with this meal.
- 1lb boneless, skinless chicken thighs (I used 4 thighs for 2 people) cut into 1-inch cubes
- 1 1/2 tsp soy sauce
- 1 egg, beaten
- 1 1/2 tbsp cornstarch
- 1/4 cup chicken broth (at room temperature)
- 2 tbsp soy sauce
- 1 1/2 tbsp white wine or sherry
- 1/2 tsp garlic, chopped
- 1/4 tsp ginger root, diced
- 3 drops of sesame or peanut oil
- 1/4 tsp sugar
- 1/4 tsp white pepper
- splash of vinegar
- Vegetable Oil, for frying
- 1 red pepper, chopped
- 4 green onions, chopped (use the white and green parts)
- Crushed red pepper flakes to taste
- Cooked white or brown rice
- Place chicken in bowl and add 1 1/2 teaspoons of soy sauce, egg and white pepper to taste. Knead as you would dough for about 5 minutes. Add 1 1/2 tablespoons of cornstarch and knead again. Set aside.
- In a small bowl, mix together chicken broth and 1 tablespoon of cornstarch. Add soy sauce, wine or sherry, garlic, ginger, oil, sugar, white pepper & vinegar. Set aside.
- Heat wok to a high heat. Pour 2-3 cups of oil into wok. Heat oil to 335 degrees. Fry chicken pieces in batches. Do not over crowd the wok or the temperature of the oil will drop. Cook chicken about 7 minutes and then set on a rack. This will keep the chicken crispy and excess oil till drip off. Repeat until all chicken is cooked.
- Remove all but 1 tsp of oil from the work. Fry green onions and red pepper flakes for 30 seconds. Add crispy chicken, sauce and chopped red pepper pieces. Stir constantly until sauce is thickened. Serve with rice.