Lighter Crispy Hunan Chicken


Chicken marinade:

  • 1 tbsp. soy sauce
  • 1 egg, beaten
  • Salt and pepper, to taste
  • 1 tbsp. cornstarch
  • 1 lb. boneless, skinless chicken tenders, cut into 1" pieces


  • 1/4 cup chicken broth or water
  • 1 tbsp. cornstarch
  • 2 tbsp. soy sauce
  • 1 1/2 tbsp. rice vinegar
  • 1 tsp. garlic, minced
  • 1/8 tsp. ginger
  • 1 tsp. hoisin sauce
  • 1/4 tsp. sesame oil
  • 1/4 tsp. sugar
  • 1/4 tsp. pepper
  • Dash crushed red pepper flakes

Remaining ingredients:

  • 3 tbsp. canola oil
  • 1 onion, sliced
  • 2 cups frozen cut broccoli
  • Cooked white or brown rice, for serving (optional)

For the chicken: In a medium bowl, whisk the soy sauce, egg, salt, pepper, and cornstarch. Add the chicken pieces and toss to coat. Let sit for 15 minutes.

For the sauce: Meanwhile, mix the sauce ingredients together. Combine the chicken broth/water, soy sauce, rice vinegar, garlic, ginger, hoisin sauce, sesame oil, sugar, pepper and crushed red pepper in a small bowl and whisk until combined. Set aside.

Heat the canola oil in a large skillet over medium heat. Add the chicken in an even layer and cook for 3-4 minutes per side, until crispy and cooked through. Repeat in batches if all the chicken will not fit in the pan in an even layer, adding a little more oil if necessary. Once the chicken is cooked, put it in a bowl and set aside.

Add the onions to the skillet with the remaining oil, adding another tablespoon of oil if necessary. Cook for 5 minutes or until tender. Add the broccoli and cook until warmed through, about 3 minutes. Add the sauce mixture to the pan and bring to a boil. Add the chicken and toss to coat. Lower the heat to low and stir until sauce is thickened. Serve over rice, if desired.

by The Savvy Kitchen