Mia Patel
Chinese cuisine is one of the most famous and well-loved cuisines in the world, known for its versatility and oriental sauces. Chicken is one of the most versatile proteins globally, and Chinese chicken dishes are no exception. From Kung Pao chicken to General Tso's stew, Chinese chicken recipes offer a range of flavours and textures that can be enjoyed as a home-cooked meal or a restaurant treat. With that in mind, let's explore the best Chinese chicken dishes to tantalise your taste buds.
| Characteristics | Values |
|---|---|
| Most popular Chinese chicken dishes | Kung Pao Chicken, General Tso's Chicken, Asian BBQ Chicken, Chicken Manchurian, Sweet and Sour Chicken, Hunan Chicken, Chicken Lo Mein, Chicken Fried Rice, Hoisin Chicken, Sesame Chicken, Spicy Cashew Chicken, Honey Chicken, Sichuan Chilli Chicken, Chicken with Garlic Sauce, Chicken Chow Mein, Chicken Chop Suey, Dimsums, Spring Rolls, Chicken with Chestnuts, Mongolian Chicken |
| Common ingredients | Ginger, garlic, scallions, soy sauce, vinegar, sesame oil, bean paste |
| Common types of dishes | Stir-fries, noodle dishes, dumplings, wraps |
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What You'll Learn
Sweet and Sour Chicken
The recipe for Sweet and Sour Chicken is simple and easy to follow, making it a great option for a quick and tasty family meal. It is a healthier alternative to takeout options, as it can be prepared with less oil and sodium. The dish can also be customised to suit individual preferences, such as adding crushed red pepper flakes for a spicy kick. Leftovers can be stored in an airtight container in the fridge for up to three days, making it a convenient option for meal prep.
The combination of sweet and sour flavours in the dish creates a balanced and appealing taste profile. The sauce brings out the natural sweetness of the onions and peppers, and the addition of pineapple chunks adds a unique twist. The chicken is moist and tender on the inside, with a nice mellow crunch on the outside. The crispy coating and sticky sauce make it a crowd-pleaser, especially when served with a side of rice or noodles.
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Kung Pao Chicken
To make Kung Pao Chicken, start by marinating the chicken. In a bowl, whisk together soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and coat it evenly with the marinade. Let the chicken stand at room temperature for 15 minutes, stirring occasionally. While the chicken is marinating, chop the vegetables, such as bell peppers, celery, scallions, and garlic.
Next, prepare the sauce. In a separate bowl, whisk together balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water. Heat a large skillet or wok over high heat and add oil. Stir-fry the marinated chicken in batches to ensure even cooking. Once the chicken is cooked, set it aside and stir-fry the vegetables until lightly charred. Add the peanuts, either roasted or fried, and pour in the sauce. Reduce the heat and cook until the sauce thickens. Finally, adjust the seasoning to taste and serve Kung Pao Chicken with rice.
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Hunan Chicken
To prepare Hunan chicken, the chicken is typically coated in a mixture of cornstarch and seasonings, then seared in a hot pan until lightly browned. The vegetables, which can include bell peppers, carrots, and scallions, are stir-fried until crisp-tender. The chicken is then added back to the pan, along with a sauce made from soy sauce, garlic, ginger, and chilli paste. The dish is cooked until the sauce thickens and coats the ingredients.
Some variations of Hunan chicken include the addition of fermented black beans, which add a savoury, umami flavour to the dish. Other ingredients that can be added are nuts such as cashews, almonds, or peanuts, providing a crunchy texture. While the dish is typically made with chicken, substitutions can be made using thinly sliced beef or pork.
Hunan cuisine, also known as Xiang cuisine, originates from a province in China that has been referred to as the "land of fish and rice." The cuisine is characterised by its liberal use of chilli peppers, shallots, and garlic, resulting in intensely flavoured dishes.
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Chicken Lo Mein
The dish consists of soft egg noodles, protein, and vegetables, tossed in a thick, savoury sauce. The smokiness of the Lo Mein comes from cooking the veggies and chicken over medium-high heat until golden brown. The crisp that forms on the ingredients adds to this smokey flavour.
To make Chicken Lo Mein, you will need:
- Chinese egg noodles (or spaghetti, linguine, or fettuccine)
- Chicken breast or thigh, cut into bite-sized pieces
- Lo mein sauce: chicken stock, oyster sauce, dark soy sauce, low-sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, ginger, and garlic
- Vegetables of your choice (cabbage, carrots, and peas are typical)
First, boil the noodles until they are al dente. In a separate bowl, stir together the ingredients for the Lo Mein sauce. Next, heat a wok or large skillet over medium-high heat and add vegetable oil. Add the chicken and cook until barely cooked through, stirring frequently. When the chicken is cooked, add the vegetables and continue to cook until they are tender. Finally, toss the noodles with sesame oil to prevent sticking, and then add the sauce and toss everything together.
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General Tso's Chicken
The sauce for General Tso's chicken is made with rice vinegar, soy sauce, hoisin sauce, water, sugar, and corn starch to thicken the sauce. The chicken is cut into 1-inch cubes and tossed with corn starch before being fried until golden brown. The sauce is then added to the pan and brought to a simmer. The dish is best served immediately as the sauce tends to absorb into the crispy outer layer of the chicken, making it soggy if left too long.
There are several stories about the origin of General Tso's Chicken. One story claims that it was created by a chef named Peng Chang-kuei in New York City in the 1970s. Peng introduced the dish when he opened his restaurant "Uncle Peng's Hunan Yuan" on East 44th Street. Another story, proposed by Taiwanese food writer Zhu Zhenfan, suggests that it was invented by a Chinese immigrant chef named T.T. Wang, who also claimed to have invented the dish in New York City.
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Frequently asked questions
Some popular Chinese chicken dishes include Kung Pao chicken, General Tso's chicken, sweet and sour chicken, and chicken lo mein.
Many Chinese chicken dishes can be easily made at home, such as chicken fried rice, chicken lo mein, and sweet and sour chicken.
Sichuan cuisine is known for its bold and spicy flavours, so dishes like Kung Pao chicken and Sichuan chilli chicken are sure to have a kick. Other spicy options include Hunan chicken and Mongolian chicken.
While many Chinese chicken dishes are fried, there are some healthier options like steamed or boiled chicken with sauce, which is common in Cantonese cooking. Chicken with chestnuts is also a healthy option, featuring a mix of chicken, chestnuts, and vegetables tossed in soy sauce and fish sauce.
