Hunan Spicy Chicken (Xiang Wei Ji)
湘味鸡
Bone-in chicken pieces stir-fried with mountains of dried chilies and Sichuan peppercorns. Hotter than Sichuan — for spice lovers only.
📋 Ingredients
What Is Hunan Spicy Chicken (Xiang Wei Ji)?
💡 Ingredient Notes: Hunan Spicy Chicken (湘味鸡, xiāng wèi jī) is a fiery Hunan stir-fry — bone-in chicken pieces cooked with huge amounts of dried red chilies, Sichuan peppercorns, garlic, and ginger. Unlike Sichuan dishes that balance heat with numbing, Hunan spicy chicken is pure, direct heat — the chilies aren't just flavoring, they're a dominant ingredient. The chicken is first deep-fried for crispy skin, then stir-fried with the chilies until every piece is coated in spicy oil. For serious spice lovers only.
Ingredients You'll Need
The Chicken
- 600g chicken (bone-in, cut into small pieces)
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 1 egg
- 3 tbsp cornstarch
- Oil for frying
The Heat
- 30 dried red chilies (yes, 30)
- 2 tbsp Sichuan peppercorns
- 6 cloves garlic, sliced
- 1 thumb ginger, sliced
- 2 tbsp cooking oil
Seasoning
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- Scallions for garnish
📝 Instructions
Marinate and fry the chicken
Marinate chicken pieces in soy sauce, wine, egg, and cornstarch for 15 minutes. Heat oil to 180°C (350°F) and fry the chicken until golden and crispy (4-5 minutes). The skin should be crackly.
Toast the chilies
Heat 2 tablespoons oil in a wok over LOW heat. Add the dried chilies and Sichuan peppercorns. Stir gently for 1-2 minutes until the chilies darken and release their oils. Don't burn them — they'll become bitter.
Combine
Add garlic and ginger, stir 30 seconds. Return the fried chicken to the wok. Add soy sauce, sugar, and sesame oil. Toss vigorously for 2 minutes until every piece is coated in spicy oil.
Serve
Garnish with scallions. Serve with steamed rice — you'll need it to handle the heat.
💡 Pro Tips
- 💡The chilies are not meant to be eaten — they flavor the oil. Push them aside when eating.
- 💡Fry the chicken crispy first — the crunchy skin contrasts with the soft spicy oil.
- 💡Start with fewer chilies if unsure — 30 is authentic Hunan heat. 10-15 is spicy but manageable.
📊 Nutrition Facts
❓ Frequently Asked Questions
Why so many chilies? Hunan cuisine is known for its direct, fierce heat. The chilies create the dish's character — they're not optional. Reduce if needed, but understand it won't be authentic.
