From Chef’s Resource, the red Chinese chicken is identified as “Hong Kong Chicken,” which gets its color from a diet rich in beta-carotene and red yeast rice.
From Bradley’s Fine Diner, the red Chinese chicken is referred to as “red braised chicken” or “hongshao chicken” (hóngshāo jī, 红瀤閡) which gets its red color from the braising method using dark soy sauce and sugar.
The Chili Pepper Madness content doesn’t directly address what the red Chinese chicken is called but instead focuses on Kung Pao Chicken, which is a different dish altogether.
Now I’ll write an article about what the red Chinese chicken is called, synthesizing this information.
Have you ever ordered Chinese takeout and wondered about that eye-catching red chicken that looks so appetizing? I’ve been there too! After years of enjoying Chinese cuisine, I finally decided to dig deep and discover what exactly this colorful poultry is called. Let me share what I found out!
The Name Game: What Is That Red Chinese Chicken?
The vibrant red chicken in Chinese cuisine actually goes by several names, depending on the specific dish and preparation method. The two most common names are:
- Hong Kong Chicken – A distinctive breed known for its bright red coloration
- Hongshao Chicken (红瀤閡) – Also called “red braised chicken,” referring to the cooking technique that gives the chicken its red color
Let’s break down these different types and how they get their signature red appearance.
Hong Kong Chicken: The Naturally Red Variety
According to culinary experts, Hong Kong Chicken refers to a particular type of chicken that’s known for its distinctive bright red color. This special breed gets its vibrant hue not from artificial coloring but from its unique diet.
Why is Hong Kong Chicken red?
The redness comes from the chicken’s special diet that includes:
- Beta-carotene-rich foods like sweet potatoes
- Red yeast rice
What’s fascinating is that this red color is completely natural – not a result of genetic modification! The chickens naturally develop this coloration through their specialized feeding regimen.
Hongshao Chicken: The Red Braising Technique
The second type of red Chinese chicken you might encounter is Hongshao Chicken, which translates to “red braised chicken.” This isn’t actually a specific breed of chicken but rather refers to a cooking method that gives regular chicken a beautiful red color.
The Red Braising Method
Red braising (or “hongshao”) is a traditional Chinese cooking technique that involves:
- Marinating chicken (usually thighs) in a mixture that may include cornstarch and oil
- Braising the meat in a mixture of:
- Shaoxing wine
- Dark soy sauce
- Light soy sauce
- Sugar
- Water
The combination of dark soy sauce and sugar creates that signature reddish-amber color that’s so visually appealing. The process transforms ordinary chicken into a flavorful, tender dish with a stunning red hue.
As one chef explains, “You don’t necessarily have to red cook meat. You can also make red braised fish or red braised bamboo shoots, for instance.”
Historical Origins
The red braised chicken has an interesting history that dates back to the Jiangsu region during the Qing dynasty in the mid-1800s. Innovative cooks in this area developed the technique of braising chicken with red yeast rice, which gave the meat its striking crimson color.
The dish became increasingly popular when immigrants from Jiangsu brought it to Taiwan. It became a staple at restaurants and roadside stalls, particularly in Taichung. Eventually, the red braised chicken made its way to Hong Kong and became integrated into Cantonese cuisine.
Today, this vibrant chicken dish has proliferated on menus at Chinese restaurants worldwide and is one of the most recognizable ingredients in Chinese cooking.
Popular Dishes Featuring Red Chinese Chicken
The red chicken is incredibly versatile and appears in numerous Chinese dishes. Here are some of the most popular:
Hong Kong-Style Dishes
- Hong Kong-style roasted chicken – A celebratory dish often served at special occasions
- Sweet and sour chicken – The red color accentuates this tangy-sweet favorite
- Cantonese-style clay pot chicken – A hearty comfort food
Hongshao Preparations
- Hongshao Chicken – The signature red braised chicken dish with tender thighs in a sweet-savory sauce
- Claypot Chicken Rice – Where diced red chicken and rice cook together, allowing the rice to absorb the chicken flavors
- Red Chicken Congee – A hearty chicken porridge made more vibrant with red chicken
- Chicken Soup – Red chicken adds rich body and a pop of color
Cultural Significance
Beyond just being delicious, the red color of these chicken dishes carries cultural significance in Chinese tradition. Red is considered a lucky color in Chinese culture, symbolizing:
- Good fortune
- Happiness
- Prosperity
- Celebrations
This is why red chicken dishes are often served during festive occasions like Chinese New Year, weddings, and other celebrations. The vibrant color is believed to bring luck and happiness to those who eat it.
How To Make Red Chinese Chicken At Home
Wanna try making this gorgeous dish yourself? I’ve gathered some tips for preparing red braised chicken at home:
Ingredients You’ll Need:
- Boneless chicken thighs (bone-in works too, and some chefs prefer it for flavor)
- Dark soy sauce
- Light soy sauce
- Shaoxing wine (Chinese rice wine)
- Rock sugar or regular sugar
- Ginger and scallions
- Red yeast rice (optional, for more authentic color)
Simple Preparation Steps:
- Marinate the chicken in a mixture of cornstarch and oil (a simplified “velveting” technique that keeps the meat moist)
- Briefly sear the chicken (don’t overdo it or it’ll toughen)
- Add the braising liquid ingredients
- Simmer slowly over low heat, resisting the urge to stir constantly
- Reduce the sauce until thickened at the end for maximum flavor
Pro Tips:
- If using skin-on chicken thighs, they’ll give you a result more similar to traditional Hong Shao Rou (red braised pork)
- At the end of cooking, reduce the sauce on high heat for a few minutes to concentrate the flavors
- Serve over rice or noodles to soak up all that delicious sauce!
Common Questions About Red Chinese Chicken
Still confused about some aspects of red Chinese chicken? Here are answers to some frequently asked questions:
Is the red color artificial?
Not always! While some restaurants might use food coloring for a more vivid appearance, traditional preparations get their red color from natural ingredients like red yeast rice, dark soy sauce, and sugar caramelization.
Is Hong Kong Chicken the same as General Tso’s or orange chicken?
No, these are different dishes. General Tso’s and orange chicken are American-Chinese creations with their own distinct flavors and preparation methods.
Can I find Hong Kong Chicken outside of China?
Yes! While Hong Kong Chicken is predominantly found in China, you can find it in Chinese restaurants or specialty stores in other countries with significant Chinese populations.
What does red chicken taste like?
The red Chinese chicken has a delightful balance of sweet and savory flavors with aromatic spices. The meat is typically tender and juicy, with the sauce being slightly sticky and rich.
Don’t Confuse With Other Red Chinese Dishes
It’s worth noting that there are other red-colored Chinese chicken dishes that shouldn’t be confused with traditional Hong Kong or Hongshao Chicken:
- Char Siu Chicken – A barbecued chicken variation of the more common char siu pork
- Teriyaki Chicken on a Stick – Often red-colored chicken thighs found in Chinese-American restaurants
- Chinese Jade Red Chicken – Made with bite-sized pieces of chicken that are fried until crispy and coated in a sweet-spicy-sour sauce
Final Thoughts
Whether you call it Hong Kong Chicken or Hongshao Chicken, this vibrant red dish represents the creativity and symbolic importance of color in Chinese cuisine. The next time you see that beautiful red chicken at your favorite Chinese restaurant, you’ll know exactly what it is and the culinary tradition behind it!
The technique of red braising has been perfected over centuries, resulting in dishes that aren’t just visually stunning but also deeply flavorful. If you haven’t tried it yet, I highly recommend ordering it next time you visit a authentic Chinese restaurant – or better yet, try making it at home!
Have you tried red Chinese chicken before? What did you think of it? I’d love to hear about your experiences with this colorful culinary delight!
Make the Kung Pao Sauce
In a medium bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set the savory sauce aside for now.
You can also make the kung pao sauce ahead of time and refrigerate, covered, until youre ready to cook. Great time saver.
How to Make Kung Pao Chicken – the Recipe Method
In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken pieces and toss to coat. Set aside for now.
You can make your chicken marinade ahead of time and leave it in the refrigerator, covered, until you are ready to cook.
This is great to get going in the morning so you can marinate until the evening. Youll get good flavor with 30 minutes or less.
