Hunan Hacked Chicken

Hacked chicken is generally served as a cold appetizer. If prepared correctly, the marinade makes it a spicy dish

This originated with our friend Joanne Luciano. We’ve modified it a bit over the years and it’s now one of Lesley’s signature dishes.

  • 1 frying chicken cut up (1.5 lbs.) boiled, skinned, and meat off bone and shredded(hacked)

Marinade:

    • 4 T soy sauce(at least)
    • 1 tsp minced ginger
    • 1 T minced garlic
    • 2 T crunchy peanut butter (or more)
    • 1 T Hot red pepper oil (or Chili paste with garlic)
    • 2 T vinegar(at least)
    • 1/2 tsp bl pepper
    • 1 tsp sugar
    • 1 T sesame oil (chinese dark sesame oil)
  • 1 large bunch scallions cut 2″ pieces, then shredded to match the chicken

Mix marinade and adjust the taste – it will taste hotter (spicier) than it tastes when mixed with the chicken.

Arrange the scallions on plate, arrange the chicken atop the scallions, and pour sauce over the chicken.

Note:  Sliced cucumber is also good with this. I have made this a holiday pot luck dish by putting the scallions in a tree or wreath shape and  decorating with pieces of red bell pepper etc.

One thought on “Hunan Hacked Chicken”

  1. It’s good, but very basic. Some gently smashed and toasted peanuts along with cilantro and lime to top the dish off. Also, it should be served with medium sized thin cucumber slices which can also be marinated in a spicy pickle. It really freshens the meal up and the lime cuts through the heaviness of the peanut sauce.

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