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Foolproof Hunan-style sesame chicken with fresh peppers can be your ideal way of cooking chicken on summer days. Instead of pan-frying, it uses a unique way of simmering.

Around one month ago, I introduced you to these simmered ribs with peppers. It is a dish I found during my trip to Zhangjiajie for those surreal quartz-sandstone pillars. Food in Hunan is incredibly hot for me. Most Hunan dishes are hot, and I found this combination quite mild yet strong-smelling. So I add it to my recipe list.

All of my family members love that dish so much. So I was always thinking about trying it with other ingredients. This time, chicken is our main role. And guess what? Chicken is even better than ribs.

Maybe it is quite unbelievably delicious even with such a short ingredients list. So I highly recommend you try it when it is less hot. Chicken is full of flavor, with a sesame oil-and-chili-pepper combination, but not hot at all. Soup or maybe juice is even better. It serves as the perfect dip for crusty bread or traditional steamed buns, steamed rice, or even noodles.

Summer is a great time to eat fresh chili peppers because they are in season. However, when used in a chicken recipe, I prefer to chop them into smaller pieces. The ingredient list didn’t prepare me for how amazing this actually tastes. It also has a super lovely, bright yellow color.

By the way, if you love Hunan-style, here are some recipes you must try.

Ingredients

The ingredient list is quite short, mainly with fresh chicken pieces, green pepper, ginger, and garlic.

• 300 g chicken cut into small pieces – Recommend using smaller pieces
• 4-6 fresh chili peppers- two as large pieces, and chop the remaining into small pieces
• Pinch of salt
• 3 tbsp. Sesame oil
• 1 thumb of ginger, sliced
• 1 tbsp. light soy sauce
• Hot boiling water to cover the chicken

Step by Step

Cut one of the peppers into large sections and the other part into smaller pieces. We will use the whole sections during the simmering process, which helps enhance the flavor.

Add sesame oil to the wok, then add the chicken pieces and ginger slices. Fry over medium-low heat until golden brown and aromatic. Be patient, this may take several minutes.

Add boiling hot water and two whole peppers. Cover the lid and cook for 20 minutes, depending on the age of your chicken, until cooked through. Then pick the peppers out and discard them.

Get another wok, add chopped chili peppers, garlic, and a small pinch of salt. Fry for around half a minute.

Or you can simple add those smaller pieces to your simmering pot.

Transfer the fried chili peppers into the soup. Turn up the fire and thicken the sauce a little bit.

Hunan Sesame Chicken with Peppers

Hunan Sesame Chicken with Peppers

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Ingredients

• 300 g chicken cut into small pieces
• 4-6 fresh chili peppers- two as whole and chop the remaining into small pieces
• Pinch of salt
• 3 tbsp. Sesame oil
• 1 thumb ginger chopped
• Hot boiling water to cover the chicken

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Instructions

• Add sesame oil to the wok, then add the chicken pieces and ginger slices. Fry over medium-low heat until golden brown and aromatic. Be patient, this may take several minutes.
• Add boiling hot water and two whole peppers. Cover the lid and cook for 20 minutes, depending on the age of your chicken, until cooked through. Then pick the peppers out and discard them.
• Get another wok, add chopped chili peppers, garlic, and a small pinch of salt. Fry for around half a minute.
• Transfer the fried chili peppers into the soup. Turn up the fire and thicken the sauce a little bit.

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