Grilled Spicy Chicken - Hunan Style

Ingredients

In this adaptation, we have incorporated the bold and spicy flavors of Hunan cuisine into the traditional Thai Kai yang recipe. The marinade now includes Hunan-specific spices such as chili, garlic, and ginger, which add a fiery kick to the dish. The grilling technique remains the same, ensuring a crispy exterior and juicy interior. The result is a fusion of Thai and Hunan flavors, creating a unique and tantalizing dish. We alse have the original recipe for Kai yang, so you can check it out.

• 1 whole chicken, cut into pieces 1 whole chicken, cut into pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine minced garlic, grated ginger, chili paste, soy sauce, rice vinegar, honey, crushed Sichuan peppercorns, five-spice powder, salt, and vegetable oil.
2. 2.
   Place the chicken pieces in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and let any excess marinade drip off.
5. 5.
   Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
6. 6.
   Remove from the grill and let it rest for a few minutes before serving.
7. 7.
   Serve the Grilled Spicy Chicken with steamed rice and enjoy the bold and fiery flavors of Hunan cuisine.

Treat your ingredients with care...

• Chili paste — Adjust the amount of chili paste according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to enhance their flavor.

Tips & Tricks

• For an extra smoky flavor, grill the chicken over charcoal instead of a gas grill.
• If you prefer a milder spice level, reduce the amount of chili paste in the marinade.
• Basting the chicken with the marinade while grilling will enhance the flavor and keep it moist.
• Serve the Grilled Spicy Chicken with a side of pickled vegetables to balance the heat.
• Leftover chicken can be used in sandwiches or salads for a flavorful twist.

Serving advice

Garnish the Grilled Spicy Chicken with fresh cilantro leaves and serve it with steamed rice or a side of stir-fried vegetables. The vibrant colors and bold flavors of this dish make it a centerpiece on any dining table.

Presentation advice

Arrange the grilled chicken pieces on a platter, drizzle with a little extra marinade, and sprinkle with sesame seeds for an attractive presentation. Serve it alongside a bowl of steamed rice and a colorful vegetable stir-fry to create a visually appealing and delicious meal.