Hunan-Style Chicken

Recipe View In a large bowl, whisk together the honey, cracked black peppercorns, salt, dark soy sauce, and dry sherry. Add the chicken and toss to ensure it's evenly coated. Marinate for at least 15 minutes, or up to 30 minutes. (Prep time: 15-30 minutes)

Recipe View Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. (2 minutes)

Recipe View Add the minced ginger, minced garlic, crumbled dried red chile pepper, and chopped green onions to the hot oil. Cook and stir continuously until fragrant, about 20-30 seconds, being careful not to burn the garlic. (30 seconds)

Recipe View Add the marinated chicken and the soy sauce mixture to the skillet. Stir-fry over medium-high heat for about 3 minutes, or until the chicken starts to brown on all sides. (3 minutes)

Recipe View Reduce the heat to low, cover the skillet, and simmer for 5 to 10 minutes, or until the chicken is cooked through and no longer pink in the center. (5-10 minutes)

Recipe View In a small bowl, whisk together the hot bean sauce, rice vinegar, and sesame oil. (1 minute)

Recipe View Pour the sauce mixture over the chicken in the skillet and stir well to combine. Turn the heat back up to high and cook for 1 minute, allowing the sauce to thicken slightly and glaze the chicken. (1 minute)

Recipe View Serve immediately over steamed rice or noodles, garnished with extra green onions, if desired.