Hunan Chicken
María Fernanda Hernandez
This Hunan chicken recipe is the best Hunan chicken I've ever tried. Try it and you'll see why I say that; it's finger-licking good.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 boneless chicken breasts , cut into cubes
  • cornstarch
  • flour
  • salt , to taste
  • pepper, to taste
  • eggs
  • oil
  • 1/2 cups ketchup, for the sauce
  • 2 cups white vinegar, for the sauce
  • 2 cups sugar , for the sauce
  • 1/2 cups soy, for the sauce
  • 2 cloves garlic, chopped
Preparation
40 mins
0 mins
Low
  • In a skillet over low heat, place all the ingredients for the sauce and let them thicken.
  • Season the chicken with salt and pepper.
  • In a bowl, beat the eggs.
  • In another bowl, mix flour, cornstarch, salt, and pepper. Use about the same amount of flour as cornstarch.
  • Dredge the chicken first in the cornstarch mixture, then in the egg, and then again in the cornstarch. Set all the chicken aside in a bowl.
  • Fry the chicken in hot oil; once they have taken on color, remove them, drain the excess fat, and toss them in the sauce mixture. Let them be well coated in sauce, but be careful not to leave them too long so that the coating doesn't soften.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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