Have you ever found yourself standing in front of a Chinese restaurant menu, wondering what exactly makes Chinese chicken, well, Chinese? You’re not alone! As someone who’s spent countless hours experimenting with Asian cuisine in my kitchen, I’ve often pondered this question myself. Let’s dive into the delicious world of Chinese chicken together!
Understanding Chinese Chicken: More Than Just One Dish
Chinese chicken isn’t just a single dish—it’s a whole category of culinary creations that span across China’s diverse regional cuisines. In its broadest sense, Chinese chicken refers to any chicken dish inspired by Chinese cooking techniques, flavors, and ingredients
What makes a chicken dish “Chinese” typically involves
- Cooking methods like stir-frying, steaming, or roasting
- The use of distinctive Chinese seasonings and sauces
- Complementary vegetables and starches that balance the dish
- Specific cutting and preparation techniques
But here’s where it gets interesting—what we often call “Chinese chicken” in Western countries is frequently an adaptation of traditional Chinese cooking modified to suit local tastes. This doesn’t make it less delicious, just different from what you might find in China!
The Regional Flavors: Chinese Cuisine Isn’t Monolithic
One thing many people don’t realize is that Chinese cuisine is incredibly diverse, with eight major regional styles:
- Cantonese – Known for light, fresh flavors and emphasis on steaming
- Sichuan – Famous for bold, spicy profiles and numbing Sichuan peppercorns
- Hunan – Features hot and spicy flavors with lots of fresh chilies
- Jiangsu – Emphasizes freshness and soft textures
- Zhejiang – Known for light, fresh, and mildly sweet flavors
- Anhui – Features wild herbs and simple cooking methods
- Fujian – Known for seafood and soups with umami flavors
- Shandong – Features crisp, salty flavors and lots of seafood
So when someone says “Chinese chicken,” they could be referring to dishes from any of these traditions, each with its own unique approach to preparing chicken!
Popular Chinese Chicken Dishes You Might Recognize
Let’s talk about some of the most famous Chinese chicken dishes you’ve probably encountered:
General Tso’s Chicken
This might be the most recognizable “Chinese” chicken dish in America. It features deep-fried chicken pieces coated in a sweet, tangy, and slightly spicy sauce. Interestingly, it’s generally considered an American invention rather than an authentic Chinese dish!
Kung Pao Chicken
A legitimate Sichuan classic, Kung Pao chicken includes diced chicken stir-fried with peanuts, vegetables like bell peppers and zucchini, and dried chili peppers. The authentic version contains Sichuan peppercorns, which give that unique numbing sensation.
Orange Chicken
Similar to General Tso’s, Orange Chicken features deep-fried chicken pieces with a sweet and tangy orange-flavored sauce. It’s another popular adaptation tailored for Western tastes.
Sesame Chicken
This crowd-pleaser involves deep-fried chicken coated in a sweet and savory sauce, then sprinkled with sesame seeds.
Cashew Chicken
A milder option featuring chicken stir-fried with crunchy cashews and vegetables in a light savory sauce.
Moo Goo Gai Pan
This Cantonese stir-fry combines chicken with mushrooms and Chinese white cabbage in an umami-rich sauce made from sesame oil, chicken broth, soy sauce, and other flavorings.
Sweet and Sour Chicken
A beloved classic combining deep-fried battered chicken with a thick, sticky sauce that’s both sweet and tangy.
Why Does Chinese Food Chicken Look Different?
Ever wondered why chicken in Chinese dishes often doesn’t look like the chicken you’re used to seeing? There are several reasons:
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Cutting techniques: Chinese cooking typically uses smaller, bite-sized pieces that cook quickly and absorb flavors better.
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Velveting method: Many Chinese recipes use a technique called “velveting” where chicken is marinated in a mixture of egg white, cornstarch, and rice wine before cooking. This creates a protective coating that keeps the meat tender and gives it a different appearance.
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High-heat cooking: Methods like stir-frying cook chicken very quickly, preserving moisture but changing texture.
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Sauce coverage: The generous sauces used in many Chinese chicken dishes can mask the natural appearance of the chicken.
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Different chicken parts: Chinese cooking often uses different parts of the chicken than Western cooking, including more dark meat.
The Key Ingredients That Make Chinese Chicken Special
To create authentic Chinese chicken dishes at home, you’ll need some essential ingredients:
- Soy sauce (both light and dark varieties)
- Rice wine (Shaoxing wine)
- Rice vinegar
- Sesame oil
- Cornstarch (for thickening and velveting)
- Fresh ginger and garlic
- Scallions
- Chili peppers (fresh or dried)
For specific regional dishes, you might also need:
- Sichuan peppercorns
- Hoisin sauce
- Oyster sauce
- Five-spice powder
- Various nuts like cashews or peanuts
Cooking Chinese Chicken at Home: Tips and Tricks
I’ve tried making many Chinese chicken dishes at home, and here are some tips I’ve learned:
The Wok is Your Friend
While not absolutely necessary, a wok’s high sides and heat distribution make it ideal for stir-frying. If you don’t have one, a large skillet works too—just know it won’t achieve quite the same “wok hei” (breath of the wok) flavor.
Prep Everything Before Cooking
Chinese stir-fries come together FAST! Have all your ingredients cut, measured, and ready to go before you turn on the heat.
The Art of Velveting
To get that tender, silky texture in your chicken:
- Cut chicken into bite-sized pieces
- Mix 1 tablespoon cornstarch with 1 egg white and 1 tablespoon rice wine
- Coat chicken and let sit for 30 minutes
- Briefly blanch in hot oil or water before stir-frying
Balance Your Flavors
Chinese cooking aims for harmony between sweet, sour, salty, umami, and sometimes spicy elements. Don’t be afraid to adjust recipes to find your perfect balance!
FAQs About Chinese Chicken
Is “Chinese chicken” authentic Chinese food?
Some dishes have clear roots in specific Chinese regional cuisines (like Kung Pao), while others (like General Tso’s) are largely American inventions inspired by Chinese cooking techniques.
What’s the difference between light and dark soy sauce?
Light soy sauce is thinner and saltier, used primarily for seasoning. Dark soy sauce is thicker, sweeter, and less salty, used for adding color and depth.
Can I use chicken thighs instead of breasts?
Absolutely! In fact, chicken thighs often work better in Chinese recipes as they stay moister during high-heat cooking and have more flavor.
How do I prevent my chicken from sticking to the wok?
Make sure your wok is properly heated before adding oil, use enough oil, and keep the chicken moving constantly. The velveting technique also helps prevent sticking.
How spicy should Kung Pao chicken be?
Authentic Kung Pao chicken from Sichuan is moderately spicy, but you can adjust the heat level by changing the amount of dried chili peppers.
23 Easy Chinese Chicken Recipes to Try at Home
If you’re feeling inspired, here are some delicious Chinese chicken recipes to try:
- Chinese Almond Chicken
- Moo Shu Chicken
- Chinese Chicken and Broccoli
- Chinese Garlic Chicken
- Spicy Chinese Chicken
- Moo Goo Gai Pan
- Chicken Chow Mein
- Chicken Lo Mein
- 3-Ingredient Orange Chicken
- General Tso’s Chicken
- Kung Pao Chicken
- Sesame Chicken
- Sweet and Sour Chicken
- Chinese Chicken Fried Rice
- Chicken Pot Stickers
- Mongolian Chicken
- Szechuan Chicken
- Chicken Chop Suey
- Chicken Egg Rolls
- Chinese Cashew Chicken
- Chinese Chicken with Stir-Fry Vegetables
- Chinese Chicken Noodle Soup
- Chinese Chicken on a Stick
Conclusion: Chinese Chicken is a World of Flavor
So there you have it—”Chinese chicken” isn’t just one thing but a whole universe of delicious possibilities! Whether you’re ordering takeout or trying your hand at home cooking, understanding the regional variations, key ingredients, and cooking techniques will help you appreciate these dishes even more.
Next time you’re enjoying some orange chicken or kung pao, you’ll know a bit more about what makes it special. And maybe, just maybe, you’ll be inspired to try cooking some authentic Chinese chicken dishes in your own kitchen!
What’s your favorite Chinese chicken dish? Have you tried making any at home? I’d love to hear about your experiences in the comments below!
More Chinese Chicken Recipes You May Like
Don’t wait for takeout—this 30-minute kung pao chicken is faster, easier, and just as delicious!
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 1½ lbs chicken tenderloins (or boneless skinless chicken breasts), cut into 1-in pieces
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
- 1 tablespoon sesame oil
- 1½ tablespoons sugar
- 1 tablespoon corn starch
- ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
- ¼ teaspoon ground ginger
- &frac13 cup water
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions, white and green parts, thinly sliced
- &frac13 cup whole roasted unsalted peanuts or cashews
- Marinate the chicken: In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
- Prepare the sauce: In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved (it can stick to the bottom of the bowl so be sure to scrape it up).
- Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.
- Add an additional ½ tablespoon of oil to the pan and set over high heat. Add half of the chicken (its important not to crowd the pan) and brown on one side, about 1½ minutes. Turn the chicken pieces and continue cooking for about 1½ minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another ½ tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1½ minutes. Turn the chicken pieces over and cook for 1 minute. Add ½ tablespoon more oil to the pan, along with the garlic and scallions, and cook, stirring with the chicken, for about 30 seconds more.
- Add the reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce the heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will thicken as it sits; thin it with a few tablespoons of water, if necessary.)
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- Per serving (4 servings)
- Calories: 692
- Fat: 45 g
- Saturated fat: 7 g
- Carbohydrates: 42 g
- Sugar: 10 g
- Fiber: 5 g
- Protein: 31 g
- Sodium: 1639 mg
- Cholesterol: 70 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
What You’ll Need To Make Kung Pao Chicken
- Soy sauce – Adds savory umami flavor to both the marinade and sauce.
- Dry sherry – While Chinese cooking wine is traditional, dry sherry is a great substitute that’s more readily available and offers a similar rich, slightly sweet depth of flavor.
- Cornstarch – Creates a coating that locks in the chicken’s moisture during cooking, preventing it from drying out and ensuring it stays juicy and tender. Additionally, it helps thicken the sauce, giving the dish a smooth, glossy finish.
- Chicken – Chicken tenderloins are ideal—they are easy to work with and naturally very tender—but boneless skinless chicken breasts can be used as well.
- Balsamic vinegar – Used as a substitute for Chinese black vinegar, it provides a similar tangy sweetness and depth to the sauce.
- Hoisin sauce – Brings a touch of sweetness and savory depth to the sauce.
- Sesame oil – Adds a nutty, toasty flavor to the sauce. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety.
- Crushed red pepper flakes – Adds a kick of heat; adjust to your taste for a milder or spicier dish.
- Ground ginger – Adds a warm spice and aromatic note to the sauce.
- Vegetable oil – Neutral cooking oil that allows the other flavors to shine while giving a nice sear to the chicken and veggies.
- Red bell pepper and Celery – These veggies add color, sweetness, and crunch to the stir-fry.
- Garlic and scallions – Together, they provide a fragrant, aromatic base for the stir-fry, with the garlic adding bold flavor and the green onions bringing a fresh, mild onion note.
- Peanuts or cashews – Adds crunch and a nutty richness that complements the savory sauce and chicken.
- Jump to the printable recipe for precise measurements
Since the chicken needs to marinate for 15 minutes, get that started first. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
Meanwhile, chop the bell pepper, celery, scallions, and garlic. With stir-fries, having all your ingredients prepped beforehand is crucial because the cooking process is quick and leaves no time for chopping as you go!
In another medium bowl, prepare the sauce by whisking together all of the sauce ingredients: 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. Add a tablespoon of oil to the pan, then add the bell pepper, celery, and salt. Cook for about 5 minutes, until the veggies are slightly softened and starting to brown. Transfer the vegetables to a large bowl and set aside.
Add another half tablespoon of oil to the pan and crank up the heat. Toss in half the chicken—just be sure not to crowd the pan—and let it brown on one side.
Flip the chicken pieces and cook for another 1 to 2 minutes, just until they’re cooked through. Transfer them to the bowl with the peppers and celery. Add another half tablespoon of oil to the pan, then cook the remaining chicken until golden on one side. Turn the chicken pieces over and cook for 1 minute. Add a bit more oil to the pan, along with the garlic and scallions.
Cook for about 30 seconds. Then add the reserved vegetables, chicken, and sauce to the pan.
Reduce the heat to low and cook for about 30 seconds, until the chicken and vegetables are warmed through and the sauce has thickened, and then stir in the nuts.
Taste and adjust the seasoning if needed, and serve with rice. Enjoy!
