We’ve included a ton of recipes for them here, like kung pao shrimp noodles and brussels sprouts, bang bang cauliflower and shrimp, and beef and broccoli noodles and kebabs. When it comes to Americanized Chinese food, there’s a few flavor profiles that get all the love, like kung pao, bang bang, and beef with broccoli. Whatever Chinese food you’re craving, these recipes are for you! We took inspiration from the mix of original and inauthentic for this list of 60 Chinese food recipes you can make at home. Ours has a, shall we say, interesting mix of traditional and super-Americanized items ( french fries, anyone?) that we kind of LOVE. If you’re like us, one of your go-tos is the local Chinese food place. Overall, however, this is a great introduction to Hunan but westernized somewhat.If it’s been a long work day, there’s nothing we dread more than coming up with what to cook for dinner, and too often we turn to our trusty takeout menus. (Or you could use Huy Fong Chile Garlic Sauce as a condiment.)
The end wasn’t as spicy as I like, but you’d have to make this a couple times to titrate the heat for your palate. Every Hunan or Szechuan recipe I’ve made does this. This oil is what gives Hunan food it’s taste. In my gold standard, Brandy Ho’s Hunan on Pacific Street in San Francisco, they mix ginger, garlic, and the peppers and then stir fry them in a little hot oil until they start to turn brown. Instead I used a teaspoon of dried chilies, but you could also use 6 (or so) dried Szechuan chilies. I thought about doing this but decided against spending more time deveining tiny chilies. Traditional Hunan cooking uses dried chilies, not Thai. I’m not sure what an “instant read” thermometer is, but I’m pretty sure you won’t find one in a Hunan country kitchen. It took me about 7 minutes to get the chicken cooked, but never did get that beautiful caramalized appearance. I ended up letting it sit for 45 seconds, stir it up (it is stir fry), let it sit for 45 seconds, and repeat.
#Pictures of hunan chicken plus
The marinade tends to form carbonized gunk, and I’m not sure how you “flip” 60 plus pieces from one side to the other in under a minute. In a wok, you walk a fine line between not enough heat and too much. Plus clean up.Ĭooking the chicken is not straight forward. I suppose you could do it in 25 minutes with a prep coook, but getting everything cut up took 45 minutes with another 25 minutes cook time. As a caveat, I only cook occasionally and have prepared Chinese food for some 40 years.
The taste is good and has a great fragrance, but there are a few things I stumbled through. I really like this method because it’s much more economical and adds a lot less fat into the food. To my surprise, that turned out to be plenty enough. This time I only used 2 tablespoons of peanut oil. Unlike for example in Szechuan Chicken recipe, or the Hunan Beef recipe, I used neither the deep-frying nor the shallow-frying methods to cook the Hunan chicken. This way I get the meat that is perfectly cooked, tender and juicy. As soon as the chicken is ready I dump it onto a large ceramic platter to cool down. An instant read thermometer comes really handy here. I then continue stir-frying until the temperature inside the largest pieces reaches 160F. I cut chicken breasts into about 1-inch pieces, lay them in one layer inside the wok and cook them over a fairly high heat on one side for about 1 minute until nicely caramelized, then flip to the other side and cook for another minute or so, undisturbed. I came to love that wok so much that I use it for practically everything that needs pan frying. A while ago I bought a Korean made non-stick, flat bottom wok (it’s very similar to this one) to cook Asian dishes. To cook the chicken I suggest using a wok. When cooked right, it tastes much better than red chicken meat. My favorite meat for making Hunan chicken is breast meat. I get compliments on my cooking very regularly, but that one was very special to me. My 7-year-old daughter after she finished eating this chicken for lunch said “Daddy, the chicken was so!… so!… so!…” She was overwhelmed with emotions and had a hard time finding the right word to describe how good she thought the chicken tasted. This is a traditional Hunan style chicken recipe, which is different from westernized Hunan recipes that tend to be overly fatty, sweet and gloppy. This chicken is not only delicious but also healthy and light. Tender and juicy pieces of beautifully caramelized, richly flavored pieces of Hunan chicken tossed with vegetables roasted with garlic and ginger.
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