Chinese cuisine is celebrated for its rich flavors, diverse ingredients, and intricate cooking techniques. Among the plethora of delectable dishes, chicken takes center stage in many beloved Chinese recipes. From the sweet and tangy General Tso’s Chicken to the fiery Kung Pao Chicken, these dishes showcase the culinary mastery of Chinese chefs and delight the palates of diners around the world. In this article, we’ll explore recipes for five of the most popular Chinese chicken dishes, allowing you to recreate these flavorful classics in your own kitchen.
Recipes for the 5 Most Popular Chinese Chicken Dishes
1. General Tso’s Chicken Recipe
General Tso’s Chicken is a quintessential Chinese-American dish that has captured the hearts of diners with its crispy chicken and irresistible sauce. This recipe offers a homemade version of the beloved takeout favorite, allowing you to enjoy the flavors of General Tso’s Chicken in the comfort of your own home.
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- Vegetable oil, for frying
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, chopped
- 4-6 dried red chili peppers (adjust to taste)
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Sesame seeds, for garnish (optional)
Instructions:
In a shallow bowl, toss the chicken pieces with cornstarch until well coated.
Heat vegetable oil in a wok or deep skillet over medium-high heat. Once hot, add the chicken pieces in batches and fry until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
In the same wok or skillet, add a little more oil if needed and sauté the garlic, ginger, green onions, and dried chili peppers until fragrant, about 1 minute.
Add the chicken broth, soy sauce, hoisin sauce, rice vinegar, and sugar to the wok. Stir to combine and bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
Return the fried chicken pieces to the wok and toss to coat in the sauce.
Garnish with sesame seeds, if desired, and serve hot with steamed rice.
See Also: How to Make General Tso’s Chicken
2. Kung Pao Chicken Recipe
Kung Pao Chicken is a spicy and flavorful dish that originates from the Sichuan province of China. This recipe captures the bold flavors of traditional Kung Pao Chicken, combining tender chicken with peanuts, vegetables, and dried chili peppers in a fiery sauce.
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1/2 cup unsalted peanuts
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, chopped
- 6-8 dried red chili peppers (adjust to taste)
- 1 bell pepper, diced
- 1/2 cup diced celery
For the marinade:
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
Instructions:
In a bowl, combine the chicken pieces with the marinade ingredients: soy sauce, rice wine, and cornstarch. Let marinate for 20-30 minutes.
Heat vegetable oil in a wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
In the same wok or skillet, add a little more oil if needed and sauté the garlic, ginger, green onions, and dried chili peppers until fragrant, about 1 minute.
Add the diced bell pepper and celery to the wok and stir-fry until crisp-tender, about 2-3 minutes.
Return the cooked chicken to the wok and add the peanuts.
In a small bowl, combine the sauce ingredients: soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and cornstarch slurry. Pour the sauce over the chicken and vegetables in the wok.
Stir-fry until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
Serve hot with steamed rice.
See Also: Kung Pao Chicken
3. Sweet and Sour Chicken Recipe
Sweet and Sour Chicken is a classic Chinese dish that tantalizes the taste buds with its perfect balance of sweet and tangy flavors. This recipe offers a homemade version of the beloved takeout favorite, featuring crispy chicken coated in a sticky sauce made with vinegar, sugar, ketchup, and soy sauce.
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- Vegetable oil, for frying
- 1 bell pepper, diced
- 1 onion, diced
For the sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions:
In a shallow bowl, toss the chicken pieces with cornstarch until well coated.
Heat vegetable oil in a wok or deep skillet over medium-high heat. Once hot, add the chicken pieces in batches and fry until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
In the same wok or skillet, sauté the diced bell pepper and onion until crisp-tender, about 2-3 minutes.
In a small bowl, whisk together the sauce ingredients: ketchup, rice vinegar, sugar, soy sauce, and cornstarch slurry.
Pour the sauce into the wok with the cooked vegetables and bring to a simmer.
Add the fried chicken pieces to the wok and toss to coat in the sauce.
Cook until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
Serve hot with steamed rice.
4. Lemon Chicken Recipe
Lemon Chicken is a refreshing and zesty Chinese dish that combines tender chicken with a tangy lemon sauce. This recipe offers a homemade version of the classic takeout favorite, featuring crispy chicken coated in a flavorful sauce made with fresh lemon juice, sugar, and soy sauce.
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- Vegetable oil, for frying
- 1 lemon, sliced
For the sauce:
- 1/4 cup fresh lemon juice
- 1/4 cup sugar
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions:
In a shallow bowl, toss the chicken pieces with cornstarch until well coated.
Heat vegetable oil in a wok or deep skillet over medium-high heat. Once hot, add the chicken pieces in batches and fry until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
In a small saucepan, combine the lemon juice, sugar, chicken broth, and soy sauce. Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
Add the fried chicken pieces to the saucepan and toss to coat in the lemon sauce.
Transfer the chicken to a serving platter and garnish with sliced lemon.
Serve hot with steamed rice.
5. Cashew Chicken Recipe
Cashew Chicken is a savory and satisfying Chinese dish that pairs tender chicken with crunchy cashews and crisp vegetables in a flavorful sauce. This recipe offers a homemade version of the popular takeout favorite, featuring stir-fried chicken and cashews in a savory sauce made with soy sauce, oyster sauce, and hoisin sauce.
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1/2 cup unsalted cashews
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, diced
- 1 onion, diced
- 2 green onions, chopped
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
Instructions:
In a bowl, combine the chicken pieces with the soy sauce, oyster sauce, hoisin sauce, rice wine, sugar, and cornstarch slurry.
Let marinate for 20-30 minutes.
Heat vegetable oil in a wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
In the same wok or skillet, add a little more oil if needed and sauté the garlic, ginger, and diced onion until fragrant, about 1 minute.
Add the diced bell pepper to the wok and stir-fry until crisp-tender, about 2-3 minutes.
Return the cooked chicken to the wok and add the cashews and chopped green onions.
In a small bowl, combine the sauce ingredients: soy sauce, oyster sauce, hoisin sauce, rice wine, sugar, and cornstarch slurry.
Pour the sauce over the chicken and vegetables in the wok.
Stir-fry until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
Serve hot with steamed rice.
Conclusion
With these delicious recipes for the most popular Chinese chicken dishes, you can bring the flavors of China into your own kitchen and delight your family and friends with homemade culinary delights. Whether you’re craving the sweet and tangy goodness of General Tso’s Chicken or the fiery heat of Kung Pao Chicken, these recipes offer a taste of authentic Chinese cuisine that is sure to satisfy. So roll up your sleeves, gather your ingredients, and embark on a culinary adventure through the vibrant flavors of China!