Hunan Chicken

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 600g - chicken
  • 1 - egg
  • 3-4 tbsp - cornflour
  • 1/4 cup - tomato ketchup
  • 2 tsp - soy sauce
  • 2 cups or more - chicken stock
  • 1/2 cup - chopped spring onions
  • 1/2 cup - roasted peanuts
  • 2 tsp + 1 tbsp - cornflour water (Mix and keep aside)
  • Oil for Deep Frying
  • For chilli garlic paste:
  • 4-5 - whole dried red chillies
  • 2-3 - garlic cloves
  • Salt , a pinch
  • Sugar, a pinch
  • 1/4 tsp - vinegar

How to Make Hunan Chicken

  • 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 corn flour. Add a bit of salt as well. Keep aside for 10 minutes.
  • Deep Fried 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 corn flour 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.
  • Recipe Courtesy: Mareena's Recipe Collections