China, Hong Kong – Hunan Chicken

by Shehroz Gill

Hunan chicken is a very famous Chinese Cuisine. This chicken is very tasty and full of cream. The creamy taste in the vegetables and chicken is so different and delicious that will water your mouth. Chicken should be fried and then add cream and vegetables in it and have a very unique taste. a thinly sliced chicken breast that is found in sweet and salty sauces with vegetables.

This is a dish which is a very versatile dish and every dish of China is very unique and saucy. All the dishes of China depend upon spices. Chinese people doesn’t like more spicy food so they prefer some creamy food that is less spicy. You can make it as thick as you want. You can make it simple by adding Chicken and vegetables, chicken soup, pepper, honey, and spices are filled with chicken and vegetables and everything is mixed until light brown.

Hunan Chicken is not only famous in China but also in SINGAPORE, MALAYSIA, INDONESIA, HONG KONG, etc. All these countries like to eat this but they modify it by their ingredients. As we know that the taste of different ingredients are change among all the countries so if you make it with your type of ingredients then the dish that you make is not as same as their actual cuisine. The sauce is made from vinegar, sugar, marble, and rice wine sauce, while the marble and soy sauce is cooked for a few minutes. Add some chicken soup to the sauce and the corn mixture will help thicken the skin.

You can have this dish in

  • lunch
  • breakfast
  • dinner


This dish is originated from CHINA. Hunan cuisine is originated in 1th of Century, Then it is modified by the people of China. Most people thought that this dish is originated from Japan but it is not true, it is only originated from China and there are different styles of making Hunan Cuisine.

Xiang River style:

Originating from Changsha, Xiangtan and Hengyang
Dongting Lake style:

Originating from Yueyang, Yiyang and Changde
Western Hunan style:

Originating from Zhangjiajie, Jishou, and Huaihua


Hunan sauce is compulsory with Hunan chicken. You can’t serve chicken without human sauce.

This sauce is very spicy and also dry in texture. It is salty and spicy as well but very tasty and suitable with Hunan cuisine.


Hunan cuisine is the cuisine that is related to Xiang cuisine, It consists of three regions of China that is

  • Xiang River region
  • Dongting Lake
  • western Hunan Province

This cuisine is very famous in China because this is one of the eighth cuisines that is related to tradition and culture. This cuisine is very spicy ad tasty, consist of bright colors.


There are three styles of Hunan cuisine

  • Xiang River style
  • Dongting Lake style
  • western Hunan style


Sichuan cuisine is also Chinese cuisine, It is originated from the Sichuan province of China.

The special thing in its cuisine is that they use garlic in their cuisine in large quantities. Chili pepper and garlic both are the main ingredients of their cuisines, that is why their cuisine has a pungent smell. The spice has a fragrant, slightly bitter taste that gives the feeling of suffocation. In the Sichuan region, chicken has a sweet and bitter taste like any other. Sichuan Chicken is made from bean sauce. Usually, salted beans are beans, salt, rice, and pepper paste. This is salty and fragrant pasta.


There is not a big difference in both of these cuisines, both are almost the same cuisines, both are spicy and bright in color.


  • both are spicy
  • both have pungent spicy
  • both use spices
  • both are bright in color


  • different in calories
  • different in textue, as hunan cuisine is stir-fried and sichuan cuisine is crispy and deep fried.
  • hunan cuisine have more vegetables, sichuan cuisine have not vegetables.
  • different in cooking methods.
  • Hunan is from western Hunan province, Sichuan is from Sichuan province.


Szechuan chicken always tries dried pickled and processed chili paste in their cuisine.

Hunan chicken uses fresh chili peppers and vegetables in their cuisine.


  • Dark brownish sauce of Hunan.
  • Reddish sauce of Sichuan.


  • Boiled rice
  • chappati
  • bread
  • noodles
  • garlic naan
  • simple naan
  • garlic bread
  • sauce


  • 130 calories
  • 17 g of Carbohydrates
  • 6 g of fat
  • 18 g of protein
  • 11 mg of zinc
  • 355 mg of Calcium
  • 1.8 mg of iron
  • 298 mg of phosphorus



  • boneless chiken
  • oil
  • salt
  • vinegar
  • brocolli
  • ginger
  • garlic
  • red chili powder
  • soy sauce
  • cornstarch
  • carrot
  • oyster sauce
  • bell pepper
  • onions
  • honey
  • chicken broth


  • Fry chicken in the oil.
  • Fry it for about 10 minutes.
  • note that it must be light golden.
  • On the other hand, add oil in the pan.
  • Add all the spices and vegetables in it.
  • fry them for half an hour on medium heat.
  • Add water to it.
  • leave it for 10 minutes.
  • Add chicken to the pan.
  • fry them and then serve it.



AUTHOR: Shehroz Gill


COOKING TIME: 35 minutes 

TOTAL TIME: 60 minutes 


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