13 Chinese Chicken Recipes

Chicken truly is the versatile star of the kitchen, especially in the realm of Chinese cuisine.

I still remember the first time I tasted Kung Pao Chicken, with its perfect blend of spices that left my taste buds buzzing.

Each recipe tells a unique story, from the zesty twist of Orange Chicken to the cozy comfort of Chicken Fried Rice.

These dishes are not just meals; they’re a celebration of flavors and traditions.

Join me as we explore 13 delightful Chinese chicken recipes that are sure to inspire your next culinary adventure!

Kung Pao Chicken

Kung Pao Chicken is a classic Chinese dish that brings together a delightful mix of flavors and textures. Originating from the Sichuan province, this dish is known for its bold, spicy, and slightly sweet taste, with tender chicken pieces stir-fried alongside vegetables and peanuts. The secret to its irresistible flavor lies in the balance of salty, sweet, sour, and spicy elements, making it a favorite for many.

Whether you’re serving it as a main course or as part of a larger spread of dishes, Kung Pao Chicken is bound to be a hit at your dinner table. Preparing Kung Pao Chicken at home is a rewarding endeavor that allows you to customize the spice level to your liking. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering.

By following the steps below, you’ll be able to recreate this beloved dish with ease. Be certain to use fresh ingredients and adjust the seasoning and spice to suit your personal preferences.

Ingredients for 4-6 servings:

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1/2 cup unsalted peanuts
• 8-10 dried red chilies
• 1 tablespoon Sichuan peppercorns
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon sugar
• 4 green onions, sliced
• Cooked rice, for serving

Cooking Instructions:

1. Marinate the Chicken:
   • In a medium bowl, combine the chicken cubes with soy sauce and cornstarch. Mix well to confirm the chicken is evenly coated. Let it marinate for at least 15 minutes to absorb the flavors.
2. Prepare the Stir-Fry:
   • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the peanuts and stir-fry until golden brown, about 2 minutes. Remove the peanuts and set aside.
3. Cook the Chicken:
   • Add another tablespoon of oil to the wok. Add the marinated chicken in batches, if necessary, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
4. Sauté Aromatics and Vegetables:
   • Add the remaining tablespoon of oil to the wok. Add the dried red chilies and Sichuan peppercorns, cooking for about 30 seconds until fragrant. Add the red and green bell peppers, garlic, and ginger, and stir-fry for about 2-3 minutes until the vegetables are slightly tender.
5. Combine Ingredients:
   • Return the chicken and peanuts to the wok. Stir in rice vinegar, hoisin sauce, and sugar. Mix well to confirm the sauce coats all ingredients evenly. Cook for an additional 2 minutes, allowing the flavors to meld together.
6. Finish and Serve:
   • Add the sliced green onions and give everything a final toss. Remove from heat and serve immediately over cooked rice.

Extra Tips:

When making Kung Pao Chicken, it’s important to maintain high heat during the stir-frying process to achieve a nice sear on the chicken and keep the vegetables crisp.

If you prefer a spicier dish, you can increase the amount of dried red chilies or add some chili oil. Additionally, be mindful of the balance between the salty and sweet elements; you can adjust the soy sauce and sugar to suit your taste.

Finally, always have all your ingredients prepped and ready before starting to cook, as the stir-frying process is quick and requires constant attention.

Sweet and Sour Chicken

Sweet and Sour Chicken is a classic Chinese dish that perfectly balances tangy and sweet flavors with tender pieces of chicken. This dish is loved by many for its vibrant colors and mouthwatering taste. The combination of juicy chicken, colorful bell peppers, and sweet pineapple chunks coated in a glossy sauce makes it a perfect meal for family gatherings or even a weekday dinner.

Whether you’re familiar with Chinese cuisine or a novice in the kitchen, Sweet and Sour Chicken is an approachable recipe that will bring a taste of China to your dining table.

The key to a successful Sweet and Sour Chicken dish lies in achieving the perfect balance of flavors and textures. The chicken is typically coated in a light batter and fried to a golden crisp, providing a delightful contrast to the tangy sweetness of the sauce.

This dish isn’t only visually appealing but also a delight to the taste buds with its blend of savory, sweet, and sour notes. Follow this step-by-step recipe to create a delicious Sweet and Sour Chicken that will impress your family and friends.

Ingredients (Serves 4-6):

• 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup pineapple chunks
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/2 cup ketchup
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 4 cups vegetable oil (for frying)
• 2 tbsp water
• 1 tbsp cornstarch (for sauce thickening)

Cooking Instructions:

1. Prepare the Chicken: In a medium bowl, mix the flour, cornstarch, salt, and pepper. In another bowl, beat the eggs. Dip each chicken piece first in the egg, then coat it with the flour mixture, shaking off any excess.
2. Fry the Chicken: Heat 4 cups of vegetable oil in a deep pan or wok over medium-high heat. Once the oil is hot (about 350°F), fry the chicken pieces in batches for approximately 4-5 minutes or until golden brown and cooked through. Remove the chicken with a slotted spoon and let it drain on paper towels.
3. Make the Sauce: In a small bowl, whisk together the vinegar, sugar, ketchup, soy sauce, and water. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the bell peppers and pineapple chunks, sautéing for about 3 minutes until they’re slightly tender.
4. Combine and Thicken the Sauce: Pour the sauce mixture into the pan with the peppers and pineapple. Bring it to a simmer. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this slurry to the simmering sauce and stir until it thickens.
5. Mix Chicken with Sauce: Add the fried chicken pieces into the sauce, stirring gently to coat the chicken evenly. Cook for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
6. Serve: Once everything is well combined and the chicken is thoroughly coated with the sauce, remove from heat. Serve hot with steamed rice or noodles.

Extra Tips:

For the crispiest chicken, guarantee that the oil is sufficiently hot before frying. A kitchen thermometer can be helpful to maintain the correct temperature.

If you prefer a spicier version of Sweet and Sour Chicken, consider adding a pinch of chili flakes to the sauce. Also, be careful not to overcrowd the pan when frying the chicken, as this can lower the oil temperature and result in soggy chicken.

Finally, this dish can be customized with your favorite vegetables, such as carrots or snap peas, for added color and nutrition. Enjoy your homemade Sweet and Sour Chicken!

General Tso’s Chicken

General Tso’s Chicken is a beloved dish in Chinese-American cuisine, characterized by its crispy, golden-brown chicken pieces coated in a savory, sweet, and slightly spicy sauce. Named after a Qing dynasty military leader, this dish has become a popular staple in Chinese restaurants across the United States. Its combination of textures and flavors makes it a crowd-pleaser, perfect for both family dinners and special occasions.

The origins of General Tso’s Chicken are debated, but its appeal is undeniable. The dish typically features bite-sized pieces of chicken that are deep-fried to achieve a crunchy exterior, while the inside remains tender and juicy. The sauce, a harmonious blend of soy sauce, rice vinegar, garlic, ginger, sugar, and chili peppers, creates a perfect balance of sweet, spicy, and umami flavors. Served over steamed rice and garnished with green onions, this dish is both satisfying and comforting.

Ingredients (Serves 4-6):

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil (for frying)
• 1 tablespoon sesame oil
• 4 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1/4 cup sugar
• 1 tablespoon hoisin sauce
• 2 teaspoons chili paste (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons water
• 2 tablespoons cornstarch (for sauce)
• 3 green onions, sliced
• Steamed white rice, for serving

Cooking Instructions:

1. Prepare the Chicken Coating: In a large mixing bowl, combine the cornstarch, all-purpose flour, and baking powder. In a separate bowl, lightly beat the eggs. Dip each piece of chicken into the egg, then dredge it in the cornstarch mixture, guaranteeing an even coat.
2. Fry the Chicken: Heat vegetable oil in a large frying pan or wok over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces, frying in batches if necessary to avoid overcrowding. Cook each batch for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken and drain on paper towels.
3. Make the Sauce: In another pan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute. Stir in the soy sauce, rice vinegar, sugar, hoisin sauce, and chili paste. In a small bowl, mix the water and cornstarch, then add it to the pan, stirring continuously until the sauce thickens, about 2-3 minutes.
4. Combine Chicken and Sauce: Add the fried chicken pieces to the pan with the sauce. Stir well to guarantee each piece is coated evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
5. Serve: Transfer the General Tso’s Chicken to a serving platter. Garnish with sliced green onions and serve immediately over steamed white rice.

Extra Tips:

For ideal results, confirm the chicken pieces are uniform in size to guarantee even cooking. Adjust the amount of chili paste to suit your preferred spice level, as the dish can vary from mildly spicy to quite hot.

To keep the chicken crispy, serve immediately after tossing with the sauce, as the coating may soften if left to sit. If you’re looking for a healthier option, consider baking the chicken instead of frying, though note that this will alter the texture slightly.

Orange Chicken

Orange Chicken is a delightful fusion of crispy, golden-brown chicken pieces coated in a tangy, sweet, and spicy orange glaze. This dish is a popular favorite in Chinese-American cuisine, offering a perfect balance of flavors that’s both invigorating and satisfying. The combination of the citrusy orange sauce with the savory chicken creates a tantalizing experience that’s hard to resist.

Whether you’re preparing it for a family dinner or a special occasion, Orange Chicken is sure to impress with its bold flavors and vibrant presentation.

To achieve the signature taste and texture of Orange Chicken, it’s vital to carefully prepare both the chicken coating and the sauce. The chicken is typically battered and fried until crispy, guaranteeing that it can hold up well to the sauce without becoming soggy.

The sauce, made with freshly squeezed orange juice, soy sauce, garlic, ginger, and a touch of red pepper flakes, delivers a harmonious blend of sweet, savory, and slightly spicy notes. With a little bit of preparation and attention to detail, you can create a restaurant-quality Orange Chicken right in your own kitchen.

Ingredients (Serves 4-6):

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil (for frying)
• 1 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/2 cup sugar
• 1 tablespoon rice vinegar
• 1 tablespoon orange zest
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch (for sauce)
• 2 tablespoons water (for sauce)
• Sliced green onions and sesame seeds for garnish

Cooking Instructions:

1. Prepare the Chicken: In a large bowl, combine the cornstarch, flour, salt, and black pepper. Coat the chicken pieces in the beaten eggs, then dredge them in the cornstarch mixture, ensuring each piece is fully covered.
2. Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until they’re golden brown and crispy, about 5-7 minutes per batch. Remove the chicken from the skillet and drain on paper towels.
3. Make the Sauce: In a saucepan, combine the orange juice, soy sauce, sugar, rice vinegar, orange zest, minced garlic, ginger, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally.
4. Thicken the Sauce: In a small bowl, mix the 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.
5. Combine Chicken and Sauce: Once the sauce is ready, add the fried chicken pieces to the saucepan. Toss the chicken in the sauce until fully coated and heated through.
6. Garnish and Serve: Transfer the Orange Chicken to a serving dish. Garnish with sliced green onions and sesame seeds before serving. Enjoy with steamed rice or your favorite side dish.

Extra Tips:

When preparing Orange Chicken, it’s paramount to maintain the oil temperature for frying to guarantee the chicken remains crispy. If the oil is too hot, the chicken may cook too quickly on the outside without being cooked through on the inside.

Additionally, for a more intense orange flavor, you can add more orange zest to the sauce. Adjust the level of red pepper flakes based on your spice preference, and feel free to double the sauce ingredients if you prefer a saucier dish.

Finally, serve the chicken immediately after combining it with the sauce to keep it crispy.

Lemon Chicken

Lemon Chicken is a beloved Chinese dish that perfectly balances the tangy flavor of lemon with the savory taste of soy sauce and the aromatic presence of ginger and garlic. This dish is characterized by its crispy exterior, juicy interior, and the vibrant, zesty lemon sauce that coats the chicken.

Lemon Chicken is often a favorite in many households and is commonly found on the menu at Chinese restaurants. It’s not only delicious but also relatively simple to prepare, making it an ideal choice for both family dinners and special occasions.

The beauty of Lemon Chicken lies in its ability to please a wide array of palates. The dish combines the crispiness of fried chicken with a revitalizing lemon sauce, offering a delightful contrast of textures and flavors.

Whether you want to impress guests or simply enjoy a comforting meal, Lemon Chicken is a versatile dish that can easily adapt to various culinary preferences. Its bright and sunny flavor profile makes it particularly appealing during the warmer months, though it can be savored year-round.

Now, let’s explore the ingredients and steps needed to create this classic dish for a serving size of 4-6 people.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 3 tablespoons sugar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Lemon slices for garnish
• Chopped green onions for garnish

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast first in the flour, then dip it into the eggs, and finally coat it with panko breadcrumbs.
2. Fry the Chicken: In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the chicken breasts until golden brown and crispy, about 4-5 minutes per side. Remove the chicken from the pan and place it on a paper towel-lined plate to drain excess oil.
3. Make the Sauce: In a small saucepan, combine lemon juice, chicken broth, soy sauce, sugar, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally. Once it starts to simmer, add the cornstarch mixture to thicken the sauce. Stir constantly until the sauce reaches your desired consistency.
4. Coat the Chicken: Slice the fried chicken into strips and place them in a serving dish. Pour the lemon sauce over the chicken, ensuring that it’s evenly coated. Garnish with lemon slices and chopped green onions.
5. Serve: Serve the Lemon Chicken hot, ideally with steamed rice or noodles. Enjoy the delightful combination of crispy chicken and tangy lemon sauce.

Extra Tips:

For best results, make sure the oil is at the right temperature before frying the chicken. If it’s too hot, the outside will burn before the inside cooks through; if it’s too cool, the chicken will absorb too much oil and become greasy.

To maintain the chicken’s crispiness, serve it immediately after coating it in the sauce. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the sauce. Finally, for a more intense lemon flavor, add some lemon zest to the sauce during the cooking process.

Honey Garlic Chicken

Honey Garlic Chicken is a delightful Chinese-inspired dish that combines the rich flavors of garlic and honey with tender pieces of chicken. This dish is perfect for those who enjoy a balance of sweet and savory, and it’s sure to please everyone at the dinner table. The succulent chicken is cooked to perfection and then coated in a luscious honey garlic sauce that provides a satisfying glaze.

Whether you’re cooking for a family dinner or hosting a larger gathering, Honey Garlic Chicken is a crowd-pleaser that offers a taste of Chinese cuisine with a comforting twist.

In addition to its delicious taste, Honey Garlic Chicken is relatively simple to prepare, making it an ideal choice for both novice and experienced home cooks. The dish comes together quickly with few ingredients, making it a convenient option for a weeknight meal.

The key to achieving the perfect flavor lies in balancing the sweetness of the honey with the sharpness of the garlic and the savory notes from the soy sauce. When paired with steamed rice or stir-fried vegetables, Honey Garlic Chicken makes for a complete and satisfying meal.

Ingredients (Serves 4-6):

• 1.5 pounds boneless, skinless chicken thighs or breasts
• 1/3 cup honey
• 1/4 cup soy sauce
• 1 tablespoon apple cider vinegar or rice vinegar
• 3-4 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• Salt and pepper to taste
• Sliced green onions (for garnish)
• Sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Cut the chicken into bite-sized pieces and season with salt and pepper. This guarantees that the chicken absorbs the flavors of the sauce while cooking.
2. Make the Sauce: In a small bowl, mix together honey, soy sauce, vinegar, and minced garlic. Stir well until the ingredients are fully combined. This will be the flavorful sauce that coats the chicken.
3. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden brown and cooked through, about 6-8 minutes. Confirm the chicken is evenly browned and no longer pink in the center.
4. Add the Sauce: Pour the honey garlic sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly with the sauce. Let it simmer for about 3-4 minutes, allowing the flavors to meld.
5. Thicken the Sauce: In a small bowl, mix cornstarch and water to create a slurry. Add the slurry to the skillet and stir well. Cook for an additional 2 minutes until the sauce thickens to your desired consistency.
6. Serve: Once the sauce has thickened, remove the skillet from heat. Garnish the Honey Garlic Chicken with sliced green onions and sesame seeds before serving.

Extra Tips:

For best results, confirm that the chicken pieces are of uniform size, which promotes even cooking. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the sauce. Marinating the chicken in the sauce for an hour before cooking can enhance the flavors even more.

When thickening the sauce, be cautious not to add too much cornstarch at once, as it can lead to a gluey texture. Finally, pairing Honey Garlic Chicken with freshly steamed jasmine rice or a side of sautéed vegetables will complement the dish beautifully.

Cashew Chicken

Cashew Chicken is a classic Chinese-American dish that combines juicy chicken pieces with crunchy cashews, all enveloped in a deliciously savory sauce. This dish provides a delightful mix of textures and flavors, making it a favorite for many.

It’s perfect for a family meal or a weekend dinner that brings together the comfort of homemade food with the excitement of Asian flavors. Cashew Chicken is typically served with steamed rice or noodles, allowing the sauce to soak into the grains, adding an extra layer of taste to your meal.

Preparing Cashew Chicken at home is a simple process that yields a restaurant-quality dish right from your kitchen. The key to this recipe is balancing the savory, sweet, and slightly nutty flavors, along with guaranteeing the chicken is perfectly cooked.

With fresh vegetables added for color and nutrition, this dish not only tastes great but also looks appealing. Follow this recipe to create a serving size for 4-6 people, perfect for a family gathering or a dinner party.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1 cup unsalted cashews
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, sliced

Cooking Instructions:

1. Prepare the Chicken: In a medium bowl, season the cubed chicken with salt and pepper. Add 1 tablespoon of cornstarch and toss the chicken until well-coated. This will help in achieving a crisp exterior when cooked.
2. Toast the Cashews: In a large skillet over medium heat, dry roast the cashews until they’re golden brown and fragrant. This should take about 3-4 minutes. Remove the cashews from the skillet and set them aside for later.
3. Cook the Chicken: In the same skillet, add 1 tablespoon of vegetable oil and heat over medium-high. Add the chicken pieces in a single layer, cooking until browned on all sides and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
4. Sauté the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add the diced red and green bell peppers, onion, and garlic. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
5. Combine Ingredients: Return the chicken to the skillet with the vegetables. Add the soy sauce, oyster sauce, hoisin sauce, and chicken broth. Stir well to combine all the ingredients.
6. Thicken the Sauce: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this to the skillet and stir continuously until the sauce thickens, about 2 minutes.
7. Add Cashews and Finish: Stir in the toasted cashews and sesame oil. Mix everything together until well-coated in the sauce. Add the sliced green onions and give the dish a final stir.
8. Serve: Remove from heat and serve immediately, garnished with additional green onions if desired. Pair with steamed rice or noodles for a complete meal.

Extra Tips:

When making Cashew Chicken, it’s important to not overcrowd the pan when cooking the chicken. This guarantees even browning and prevents steaming.

Using fresh, good-quality ingredients will enhance the flavors of the dish greatly. Adjust the amount of soy and oyster sauces depending on your taste preference, as these can vary in saltiness.

Finally, you can add a touch of red pepper flakes if you prefer a spicier version of this dish. Enjoy your homemade Cashew Chicken with family and friends!

Szechuan Chicken

Szechuan Chicken is a fiery and flavorful dish that hails from the Sichuan province in China, renowned for its bold and spicy flavors. This dish is characterized by its use of Szechuan peppercorns, which impart a unique numbing effect that complements its heat. Combined with tender chicken pieces, vibrant vegetables, and a rich, savory sauce, Szechuan Chicken offers a tantalizing taste experience that’s both complex and satisfying.

Whether you’re a seasoned fan of spicy foods or a curious culinary adventurer, Szechuan Chicken is a delightful dish to explore. It’s perfect for family dinners or entertaining guests with its enticing aroma and exquisite taste. The following recipe serves 4-6 people, ensuring there’s enough for everyone to enjoy this enchanting dish.

Ingredients for Szechuan Chicken (Serves 4-6):

• 1 1/2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons of cornstarch
• 3 tablespoons of vegetable oil
• 1 tablespoon of Szechuan peppercorns
• 8-10 dried red chilies
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup of roasted peanuts
• 3 tablespoons of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of hoisin sauce
• 1 tablespoon of sugar
• 1/4 cup of chicken broth
• 2 tablespoons of green onions, chopped

Cooking Instructions:

1. Prepare the Chicken: In a bowl, toss the chicken pieces with cornstarch until they’re well-coated. This will help the chicken develop a crisp exterior when cooked.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the Szechuan peppercorns and dried red chilies. Stir-fry them for about 1-2 minutes until they’re fragrant, being careful not to burn them.
3. Cook the Chicken: Add the cornstarch-coated chicken pieces to the skillet. Stir-fry for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
4. Sauté Aromatics and Vegetables: In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until aromatic. Then, add the sliced red and green bell peppers. Cook for about 3-4 minutes until they’re tender-crisp.
5. Combine Ingredients: Return the cooked chicken to the skillet. Add the roasted peanuts and mix them well with the vegetables.
6. Make the Sauce: In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. Mix well and pour the sauce over the chicken and vegetables in the skillet.
7. Simmer: Allow the mixture to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables evenly.
8. Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve hot with steamed rice or noodles.

Extra Tips:

When cooking Szechuan Chicken, it’s important to manage the heat levels to suit your taste. You can adjust the number of dried red chilies and the quantity of Szechuan peppercorns to control the spiciness and numbing effect.

If you prefer a milder dish, remove the seeds from the chilies or use fewer peppercorns. Additionally, keep an eye on the cooking time for the chicken and vegetables to maintain their textures; overcooking might result in dry chicken and soggy vegetables.

Enjoy experimenting with this recipe, and remember that fresh ingredients make a significant difference in flavor.

Chicken With Black Bean Sauce

Chicken with Black Bean Sauce is a delicious Chinese dish that combines tender chicken pieces with a savory and slightly spicy black bean sauce. This dish is a staple in Chinese cuisine and is perfect for those who enjoy bold flavors with a touch of umami. The black bean sauce is made from fermented black beans, which add a depth of flavor and a rich, tangy taste to the dish. Served over steamed rice or noodles, this dish makes for a satisfying meal that’s sure to please the whole family.

Whether you’re hosting a dinner party or just looking for a quick and easy weeknight meal, Chicken with Black Bean Sauce is a great choice. The combination of chicken and black bean sauce is both simple and sophisticated, making it a versatile dish that can be dressed up or down depending on the occasion. With just a few ingredients and some simple cooking steps, you can create a delectable dish that captures the essence of Chinese home cooking.

Ingredients for 4-6 People:

• 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 3 tablespoons fermented black beans, rinsed and mashed
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 cup chicken broth
• 1 teaspoon sugar
• 2 green onions, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, oyster sauce, rice wine, and cornstarch. Mix well and let the chicken marinate for at least 15 minutes to absorb the flavors.
2. Prepare the Black Bean Sauce: In a small bowl, combine the mashed fermented black beans with sugar. Set aside for later use.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the marinated chicken and stir-fry until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
4. Stir-Fry Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, bell pepper, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5. Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the prepared black bean sauce mixture and the chicken broth. Stir everything together and let it simmer for about 3-4 minutes, allowing the sauce to thicken and coat the chicken and vegetables.
6. Adjust Seasonings and Serve: Taste the dish and adjust the seasoning with salt and pepper if necessary. Sprinkle the chopped green onions on top before serving. Serve hot over steamed rice or noodles.

Extra Tips:

When making Chicken with Black Bean Sauce, it’s crucial to rinse the fermented black beans thoroughly to reduce their saltiness.

This dish can be made spicier by adding sliced chili peppers or a dash of chili oil if you prefer more heat.

For a vegetarian version, substitute the chicken with firm tofu or your favorite vegetables.

Additionally, you can prepare the sauce in advance and store it in the refrigerator for up to a week, making it a convenient option for quick meal prep.

Chicken Fried Rice

Chicken Fried Rice is a classic Chinese dish that’s a perfect blend of savory flavors and delightful textures. This dish is a great way to use leftover rice and chicken, transforming them into a delicious meal that everyone will love. The combination of tender chicken, vibrant vegetables, and perfectly seasoned rice makes it a satisfying and wholesome dish.

Whether you’re looking to serve up a quick weekday dinner or impress guests at a gathering, Chicken Fried Rice is certain to be a hit.

The key to achieving the perfect Chicken Fried Rice is using day-old rice, which is drier and less sticky than freshly cooked rice. This allows each grain to be coated evenly with the flavors of soy sauce, sesame oil, and other seasonings. The dish is quick to prepare and cook, making it an ideal choice for busy schedules.

The following recipe serves 4-6 people, providing a generous portion for everyone to enjoy.

Ingredients (Serves 4-6):

• 4 cups cold cooked rice (preferably day-old)
• 2 cups cooked chicken, diced
• 1 cup frozen peas and carrots mix
• 2 tablespoons vegetable oil
• 3 large eggs, beaten
• 4 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Make certain the chicken is cooked and diced, and the rice is cold and ideally day-old to guarantee the right texture. Chop the green onions and have the frozen peas and carrots ready.
2. Heat the Oil: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble them until they’re just set. Remove the eggs from the pan and set them aside.
3. Cook the Chicken and Vegetables: In the same wok or skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced chicken and cook until it’s heated through, about 2-3 minutes. Then, add the frozen peas and carrots to the pan and stir-fry for an additional 2 minutes until the vegetables are tender.
4. Add the Rice: Increase the heat to high, and add the cold cooked rice to the pan. Stir well to combine with the chicken and vegetables, guaranteeing there are no clumps in the rice.
5. Season the Dish: Pour in the soy sauce, oyster sauce, and sesame oil. Stir continuously to coat the rice evenly with the sauces. Season with salt and pepper to taste.
6. Finish with Eggs and Green Onions: Return the scrambled eggs to the pan, breaking them up into smaller pieces as you stir them in. Add the chopped green onions and give one final stir to mix everything thoroughly.
7. Serve Immediately: Once everything is well combined and heated through, remove the Chicken Fried Rice from the heat. Serve immediately while hot.

Extra Tips:

For the best Chicken Fried Rice, always use cold, day-old rice. Freshly cooked rice is too moist and can become mushy during stir-frying. If you don’t have leftover rice, you can cook rice the day before and refrigerate it.

Adjust the seasonings according to your taste – you can add more soy or oyster sauce if you prefer a stronger flavor. Feel free to customize the recipe with other vegetables or proteins like shrimp or pork.

Finally, always verify your wok or skillet is hot before adding ingredients to achieve that perfect stir-fry texture.

Three Cup Chicken

Three Cup Chicken, also known as “San Bei Ji,” is a popular Taiwanese dish that has captured the hearts of many with its rich flavors and aromatic spices. The dish derives its name from the equal ratio of its three main ingredients: soy sauce, sesame oil, and rice wine.

This flavorful chicken dish is characterized by its glossy appearance and the sweet and savory sauce that clings to each succulent piece of chicken. Traditionally cooked in a clay pot, Three Cup Chicken is a simple yet delectable dish that’s perfect for family dinners or special occasions.

This recipe brings together the fragrant notes of ginger, garlic, and basil, enhancing the depth of taste and making it a truly unforgettable experience. While the dish is straightforward to prepare, the key lies in allowing the sauce to reduce and thicken to perfection.

Whether you’re a novice or an experienced cook, Three Cup Chicken offers a delightful culinary journey with its unique blend of ingredients and cooking techniques. Gather your ingredients and commence creating this beloved Asian dish that serves 4-6 people.

Ingredients:

• 2 pounds chicken thighs, bone-in, skin-on, cut into pieces
• 1/3 cup sesame oil
• 1/3 cup soy sauce
• 1/3 cup rice wine (Shaoxing wine preferred)
• 1 tablespoon sugar
• 8-10 cloves garlic, smashed
• 6-8 slices ginger
• 2-3 dried red chili peppers (optional, for heat)
• 1 cup fresh basil leaves
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Smash the garlic cloves and slice the ginger. Set these ingredients aside for easy access while cooking.
2. Heat the Oil: In a large clay pot or heavy-bottomed skillet, heat the sesame oil over medium heat. Once the oil is hot, add the smashed garlic and ginger slices. Sauté them until they’re golden brown and fragrant, which should take about 2-3 minutes.
3. Cook the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Stir-fry the chicken until it’s browned on all sides, making sure the skin becomes crispy.
4. Add the Sauce Components: Pour in the soy sauce, rice wine, and sugar. Stir the ingredients together, making sure the chicken is evenly coated with the sauce.
5. Simmer: Allow the mixture to come to a simmer. Cover the pot and let it cook on low heat for about 20-25 minutes, stirring occasionally. The sauce should reduce and thicken during this time, clinging to the chicken.
6. Finalize the Dish: If using, add the dried red chili peppers for heat. Add the fresh basil leaves and 2 tablespoons of water. Stir well and let it cook for another 5 minutes, allowing the basil to wilt and infuse its aroma into the dish.
7. Serve: Once the chicken is cooked through and the sauce is thick and glossy, remove the pot from heat. Serve the Three Cup Chicken hot over steamed rice, garnished with additional fresh basil if desired.

Extra Tips:

To guarantee the best results, use bone-in, skin-on chicken thighs, as they provide more flavor and moisture.

Adjust the amount of sugar based on your preference for sweetness. For a more intense flavor, allow the chicken to marinate in the sauce for 30 minutes before cooking.

If you prefer a less oily dish, drain some of the sesame oil after sautéing the garlic and ginger. Always monitor the dish while simmering to avoid burning the sauce, adding a splash of water if necessary to maintain the desired consistency.

Soy Sauce Chicken

Soy Sauce Chicken is a classic Chinese dish that’s both flavorful and aromatic, offering a perfect balance of salty and sweet notes. This dish is often enjoyed for its tender, juicy chicken that’s infused with the deep, rich flavors of soy sauce, ginger, garlic, and a hint of sweetness from sugar. The cooking process guarantees that the chicken is moist, with a beautiful, glossy appearance that’s sure to impress at any dinner table.

Typically served as a main course, Soy Sauce Chicken can be paired with steamed rice or noodles and a side of sautéed vegetables. It’s a versatile dish that can be prepared in advance, making it an ideal choice for both everyday meals and special occasions. The recipe below is designed to serve 4-6 people, guaranteeing everyone gets to savor the delicious flavors of this traditional Chinese favorite.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 pounds)
• 1 cup soy sauce
• 1/4 cup dark soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1/4 cup brown sugar
• 5 slices of ginger
• 4 cloves garlic, crushed
• 2 star anise
• 2 cups water
• 2 green onions, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• Fresh cilantro, for garnish (optional)

Cooking Instructions

1. Prepare the Chicken: Clean the chicken thoroughly, removing any excess fat and giblets. Pat it dry with paper towels. Tying the legs together with kitchen twine will help it hold its shape while cooking.
2. Create the Sauce Base: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the ginger slices and crushed garlic, stirring for about a minute until fragrant. Add the star anise, stirring for an additional 30 seconds.
3. Simmer the Sauce: Pour in the soy sauce, dark soy sauce, Shaoxing wine, brown sugar, and water. Stir to combine and bring the mixture to a gentle simmer. Add the green onions and continue to simmer for about 5 minutes to let the flavors meld.
4. Cook the Chicken: Gently place the whole chicken into the pot, breast side down. Cover the pot and allow the chicken to simmer over low heat for about 20 minutes. Carefully turn the chicken over, cover again, and simmer for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
5. Rest the Chicken: Once cooked, remove the chicken from the pot and let it rest on a cutting board for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more succulent chicken.
6. Serve: Cut the chicken into serving pieces and arrange on a platter. Spoon some of the cooking sauce over the top for added flavor. Garnish with fresh cilantro if desired, and serve with steamed rice or noodles.

Extra Tips

To enhance the flavor, marinate the chicken in the soy sauce mixture for a few hours or overnight before cooking. This step is optional but can add depth to the dish.

Additionally, adjust the sweetness by adding more or less brown sugar according to your taste preference. If you prefer a spicier kick, consider adding a few dried chili peppers to the sauce base while simmering.

Remember to regularly check the chicken while it simmers to prevent overcooking and to guarantee it remains tender and juicy.

Chicken Chow Mein

Chicken Chow Mein is a classic Chinese dish that combines tender chicken strips with a medley of colorful vegetables and noodles, all tossed in a savory sauce. This dish is a perfect balance of flavors and textures, offering a satisfying meal that’s both hearty and comforting.

Whether you’re looking to replicate your favorite takeout dish at home or want to try something new, Chicken Chow Mein is a delightful choice that will impress your family and friends.

The key to a successful Chicken Chow Mein lies in its preparation. It’s important to have all your ingredients prepped and ready to go before you start cooking, as this dish comes together quickly.

By stir-frying the ingredients over high heat, you achieve that characteristic smoky flavor and crisp texture that’s synonymous with chow mein. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 12 oz chow mein noodles
• 2 tablespoons vegetable oil
• 1 cup sliced bell peppers (red, yellow, or green)
• 1 cup thinly sliced carrots
• 1 cup sliced cabbage
• 1 cup bean sprouts
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Noodles: Cook the chow mein noodles according to package instructions. Drain and set aside. Toss them with a little sesame oil to prevent sticking.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken breast and season with salt and pepper. Stir-fry until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Stir-Fry Vegetables: In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the sliced bell peppers, carrots, and cabbage. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Combine Ingredients: Return the cooked chicken to the wok and add the bean sprouts and sliced green onions. Stir to combine everything evenly.
5. Add Sauce and Noodles: Pour in the soy sauce, oyster sauce, and hoisin sauce. Stir well to coat the chicken and vegetables. Add the cooked noodles to the wok and toss everything together until the noodles are heated through and well coated with the sauce.
6. Final Touches: Drizzle the sesame oil over the chow mein and give it one last toss. Adjust seasoning with salt and pepper if needed. Serve hot.

Extra Tips:

When making Chicken Chow Mein, it’s important to have everything prepped and ready to go before you start cooking, as the process goes quickly.

Feel free to customize the vegetables based on what you have on hand or your personal preferences. Additionally, using high heat helps achieve that delicious smoky flavor commonly found in restaurant-style chow mein.

If you prefer a spicier dish, consider adding a dash of chili sauce or red pepper flakes. Enjoy your homemade Chicken Chow Mein with a side of steamed rice or as it’s for a delicious meal!