How to make Hunan Chicken -

Boneless chicken cooked in Hunan style – a branch of Chinese cuisine.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Soy sauce (सोय सॉस)

Cuisine : Chinese

Course : Main Course Chicken


Hunan Chicken

Hunan Chicken Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Hunan Chicken Recipe

  • Boneless chicken cut into 1½ inch cubes 400 grams

  • Soy sauce 2 1/2 tablespoons

  • Cornflour/ corn starch 4 1/2 tablespoons

  • Chicken stock 1 cup

  • Oil 2 tablespo for deep-frying

  • Garlic cloves chopped 3-4

  • Ginger chopped 1 inch

  • Celery stalk chopped 1

  • red chilli paste 1 tablespoon

  • Onion quartered, layers separated 1 small

  • Yellow capsicum cut into1-inch pieces 1/4 medium

  • Red capsicum cut into1-inch pieces 1/4 medium

  • Green capsicum cut into1-inch pieces 1/2 medium

  • Button mushrooms quartered 6-8

  • Bean sprouts 1/4 cup

  • White vinegar 1 tablespoon

  • Cashewnuts roasted 8-10

  • Salt to taste


Step 1

Marinate the chicken cubes with half teaspoon soy sauce for fifteen minutes. Add one tablespoon cornflour and a little stock and mix well.

Step 2

Heat sufficient oil in a wok and deep-fry the chicken cubes till lightly browned. Drain on absorbent paper.

Step 3

Heat two tablespoons of oil in a non-stick wok or pan; add garlic, ginger and celery and saute for a few seconds.

Step 4

Add chilli paste and mix well. Add onion, yellow capsicum, red capsicum and green capsicum and mushrooms and mix well and sauté on high heat.

Step 5

Add most of the remaining stock and remaining soy sauce and mix well. Mix remaining cornflour with a little stock to make slurry. Add salt and mix well.

Step 6

Add the slurry to the wok and mix well. Add chicken, how much bean sprouts, vinegar, roasted cashewnuts after reserving some for garnishing and mix well.

Step 7

Transfer into a serving bowl and serve hot, garnished with reserved roasted cashewnuts and how much bean sprouts.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.