Hunan chicken is a spicy dish based on the cuisine of the Hunan province in China. It is made by marinating pieces of boneless chicken in ginger, rice wine vinegar and soy sauce. A collection of spices including hot chili peppers, Szechuan peppercorns, garlic and green onions are fried in a pan, after which the chicken is added along with more soy sauce and stock thickened slightly with cornstarch. The resulting Hunan chicken dish can be served over rice with a side of vegetables, or the vegetables can be added to the pan and fried with the chicken.

The cuisine of Hunan is generally known for being very spicy. This taste is achieved through the use of a large amount of chili peppers, Szechuan peppercorns and garlic. As the ingredients are cooked in oil, their level of heat increases and eventually is infused into the chicken. Although there are dishes in the Hunan province that resemble Hunan chicken, it largely is known as a Westernized interpretation of the general cuisine style.

The first step in making Hunan chicken is to marinade the boneless meat in rice wine vinegar, soy sauce and chopped or mashed ginger. Sherry can be used in place of the vinegar, and an egg may be added so more flavor sticks to the exterior of the chicken. The chicken is marinated for a short time, usually less than an hour.

Oil is placed in a frying pan and heated while the chicken is marinating. The green onions are chopped and fried quickly in the oil. Soon after, the chicken and the marinade are poured into the pan along with the chopped chili peppers and garlic, which are seared quickly in the oil. Meanwhile, cornstarch is added to a bowl containing some stock or water, sugar, vinegar and the Szechuan peppercorns, and that mixture is added to the pan. The flavors will merge as the dish finishes cooking, and the cornstarch will help to form a thick, glossy coating of sauce on the individual pieces.

The finished Hunan chicken is almost all meat; while vegetables such as broccoli or carrots can be added to the pan, they also can be cooked separately and served as a side dish. Cooking any vegetables in the same pan as the chicken will allow them to pick up some of the spices that were used, giving them a bit of heat, if desired. Once cooked, Hunan chicken is usually served over white rice to help tame some of the spiciness.