Chinese

• General Tso's Chicken
• Sesame Chicken
• Orange Chicken
• Beef and Broccoli
• Kung Pao Chicken (American-Style)
• Sweet and Sour Pork
• Mongolian Beef
• Crab Rangoon
• Egg Foo Young
• Chop Suey
• General Tso's Chicken
• Sesame Chicken
• Orange Chicken
• Beef and Broccoli
• Kung Pao Chicken (American-Style)
• Sweet and Sour Pork
• Mongolian Beef
• Crab Rangoon
• Egg Foo Young
• Chop Suey

General Tso's Chicken

Crispy fried chicken pieces tossed in a sweet, tangy, mildly spicy sauce.

Ingredients

• 700 g boneless chicken thighs, bite-size
• 2 eggs, beaten
• 90 g cornstarch
• 60 g flour
• Oil for frying
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp sugar
• 2 tbsp hoisin sauce
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1-2 dried chilies
• 2 tbsp water

Method

1. Coat chicken in egg, then cornstarch-flour mixture.
2. Fry at 175 C (350 F) until golden and cooked through; drain.
3. Stir-fry garlic, ginger, and chilies briefly in a wok.
4. Add soy sauce, vinegar, sugar, hoisin, and water; simmer until glossy.
5. Toss chicken in sauce until evenly coated and serve hot.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Sesame Chicken

Crunchy chicken glazed with a sticky sweet-savory sesame sauce.

Ingredients

• 700 g chicken breast or thigh, cubed
• 2 eggs
• 100 g cornstarch
• Oil for frying
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

Method

1. Dip chicken in egg then cornstarch.
2. Fry until crispy and golden; keep warm.
3. Simmer sauce ingredients until slightly thickened.
4. Toss fried chicken in sauce.
5. Finish with sesame seeds and serve with rice.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Orange Chicken

Popular Chinese-American chicken dish with a bright orange-citrus glaze.

Ingredients

• 700 g boneless chicken thighs, cubed
• 2 eggs
• 90 g cornstarch
• Oil for frying
• 120 ml orange juice
• 1 tbsp orange zest
• 3 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp ginger, minced

Method

1. Coat chicken with egg and cornstarch; fry until crisp.
2. Cook garlic and ginger briefly in a wok.
3. Add orange juice, zest, sugar, soy, and vinegar; reduce until syrupy.
4. Toss in chicken until coated.
5. Serve immediately while crispy.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Beef and Broccoli

Tender marinated beef and broccoli in a savory garlic-ginger brown sauce.

Ingredients

• 450 g flank steak, thinly sliced
• 400 g broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 120 ml beef stock
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp neutral oil

Method

1. Marinate beef with soy and a little cornstarch for 15 minutes.
2. Blanch broccoli 1 minute and drain.
3. Sear beef quickly in hot wok; remove.
4. Stir-fry garlic and ginger, then add stock, soy, oyster sauce, and cornstarch slurry.
5. Return beef and broccoli; toss until sauce coats everything.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Kung Pao Chicken (American-Style)

A Chinese-American take with chicken, peanuts, peppers, and a sweet-spicy glaze.

Ingredients

• 600 g chicken thighs, diced
• 1 bell pepper, diced
• 3 scallions, sliced
• 80 g roasted peanuts
• 3 dried chilies
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp cornstarch
• 2 garlic cloves, minced
• 1 tsp ginger, minced

Method

1. Marinate chicken with soy and cornstarch briefly.
2. Stir-fry chicken until nearly cooked; remove.
3. Cook chilies, garlic, ginger, and pepper in a little oil.
4. Add sauce mixture and simmer briefly.
5. Return chicken, toss with peanuts and scallions, and serve.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Sweet and Sour Pork

Crispy pork with pineapple, peppers, and a vibrant sweet-and-sour sauce.

Ingredients

• 600 g pork shoulder, bite-size
• 1 egg
• 90 g cornstarch
• Oil for frying
• 1 cup pineapple chunks
• 1 red bell pepper, chunks
• 1 onion, chunks
• 3 tbsp ketchup
• 3 tbsp rice vinegar
• 3 tbsp sugar
• 2 tbsp soy sauce

Method

1. Coat pork with egg and cornstarch, then fry until crisp.
2. Stir-fry onion and pepper quickly.
3. Add pineapple and sauce ingredients; simmer until glossy.
4. Toss pork in sauce right before serving to keep texture.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Mongolian Beef

Crispy-edged beef in a sweet soy-garlic sauce with lots of scallions.

Ingredients

• 500 g flank steak, thinly sliced
• 60 g cornstarch
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 120 ml water
• 3 garlic cloves, minced
• 4 scallions, cut in sections
• 2 tbsp neutral oil

Method

1. Toss beef with cornstarch and rest 10 minutes.
2. Sear beef in hot oil until edges crisp; remove.
3. Cook garlic briefly, then add soy, sugar, and water.
4. Reduce sauce slightly, return beef and toss.
5. Add scallions at the end and serve with rice.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Crab Rangoon

Crispy wontons filled with cream cheese and crab, a Chinese-American takeout favorite.

Ingredients

• 24 wonton wrappers
• 225 g cream cheese, softened
• 120 g crab meat (or imitation crab), chopped
• 2 scallions, finely sliced
• 1 tsp Worcestershire sauce
• Oil for frying

Method

1. Mix cream cheese, crab, scallions, and Worcestershire.
2. Place filling in wonton wrappers and seal edges with water.
3. Fry at 175 C (350 F) until golden and crisp.
4. Drain and serve with sweet chili or duck sauce.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Egg Foo Young

Fluffy Chinese-American egg patties packed with vegetables and protein, served with gravy.

Ingredients

• 6 eggs
• 120 g bean sprouts
• 2 scallions, sliced
• 100 g cooked shrimp or chicken, chopped
• 2 tbsp oil
• For gravy: 240 ml chicken stock, 1 tbsp soy sauce, 1 tsp cornstarch slurry

Method

1. Beat eggs and mix with sprouts, scallions, and protein.
2. Pan-fry ladlefuls in oil until puffed and golden on both sides.
3. Simmer stock and soy; thicken with cornstarch slurry.
4. Serve patties topped with warm gravy.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Chop Suey

A classic stir-fry of meat and mixed vegetables in a light savory sauce.

Ingredients

• 400 g chicken or pork, thinly sliced
• 2 cups mixed vegetables (celery, carrots, mushrooms, snow peas)
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 180 ml chicken stock
• 1 tsp cornstarch slurry
• 2 tbsp oil

Method

1. Stir-fry meat in hot oil until mostly cooked; remove.
2. Cook garlic and vegetables until crisp-tender.
3. Add meat back, then stock, soy, and oyster sauce.
4. Thicken with cornstarch slurry and serve over rice.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

General Tso's Chicken

Crispy fried chicken pieces tossed in a sweet, tangy, mildly spicy sauce.

Ingredients

• 700 g boneless chicken thighs, bite-size
• 2 eggs, beaten
• 90 g cornstarch
• 60 g flour
• Oil for frying
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp sugar
• 2 tbsp hoisin sauce
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1-2 dried chilies
• 2 tbsp water

Method

1. Coat chicken in egg, then cornstarch-flour mixture.
2. Fry at 175 C (350 F) until golden and cooked through; drain.
3. Stir-fry garlic, ginger, and chilies briefly in a wok.
4. Add soy sauce, vinegar, sugar, hoisin, and water; simmer until glossy.
5. Toss chicken in sauce until evenly coated and serve hot.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Sesame Chicken

Crunchy chicken glazed with a sticky sweet-savory sesame sauce.

Ingredients

• 700 g chicken breast or thigh, cubed
• 2 eggs
• 100 g cornstarch
• Oil for frying
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

Method

1. Dip chicken in egg then cornstarch.
2. Fry until crispy and golden; keep warm.
3. Simmer sauce ingredients until slightly thickened.
4. Toss fried chicken in sauce.
5. Finish with sesame seeds and serve with rice.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Orange Chicken

Popular Chinese-American chicken dish with a bright orange-citrus glaze.

Ingredients

• 700 g boneless chicken thighs, cubed
• 2 eggs
• 90 g cornstarch
• Oil for frying
• 120 ml orange juice
• 1 tbsp orange zest
• 3 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp ginger, minced

Method

1. Coat chicken with egg and cornstarch; fry until crisp.
2. Cook garlic and ginger briefly in a wok.
3. Add orange juice, zest, sugar, soy, and vinegar; reduce until syrupy.
4. Toss in chicken until coated.
5. Serve immediately while crispy.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Beef and Broccoli

Tender marinated beef and broccoli in a savory garlic-ginger brown sauce.

Ingredients

• 450 g flank steak, thinly sliced
• 400 g broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 120 ml beef stock
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp neutral oil

Method

1. Marinate beef with soy and a little cornstarch for 15 minutes.
2. Blanch broccoli 1 minute and drain.
3. Sear beef quickly in hot wok; remove.
4. Stir-fry garlic and ginger, then add stock, soy, oyster sauce, and cornstarch slurry.
5. Return beef and broccoli; toss until sauce coats everything.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Kung Pao Chicken (American-Style)

A Chinese-American take with chicken, peanuts, peppers, and a sweet-spicy glaze.

Ingredients

• 600 g chicken thighs, diced
• 1 bell pepper, diced
• 3 scallions, sliced
• 80 g roasted peanuts
• 3 dried chilies
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp cornstarch
• 2 garlic cloves, minced
• 1 tsp ginger, minced

Method

1. Marinate chicken with soy and cornstarch briefly.
2. Stir-fry chicken until nearly cooked; remove.
3. Cook chilies, garlic, ginger, and pepper in a little oil.
4. Add sauce mixture and simmer briefly.
5. Return chicken, toss with peanuts and scallions, and serve.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Sweet and Sour Pork

Crispy pork with pineapple, peppers, and a vibrant sweet-and-sour sauce.

Ingredients

• 600 g pork shoulder, bite-size
• 1 egg
• 90 g cornstarch
• Oil for frying
• 1 cup pineapple chunks
• 1 red bell pepper, chunks
• 1 onion, chunks
• 3 tbsp ketchup
• 3 tbsp rice vinegar
• 3 tbsp sugar
• 2 tbsp soy sauce

Method

1. Coat pork with egg and cornstarch, then fry until crisp.
2. Stir-fry onion and pepper quickly.
3. Add pineapple and sauce ingredients; simmer until glossy.
4. Toss pork in sauce right before serving to keep texture.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Mongolian Beef

Crispy-edged beef in a sweet soy-garlic sauce with lots of scallions.

Ingredients

• 500 g flank steak, thinly sliced
• 60 g cornstarch
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 120 ml water
• 3 garlic cloves, minced
• 4 scallions, cut in sections
• 2 tbsp neutral oil

Method

1. Toss beef with cornstarch and rest 10 minutes.
2. Sear beef in hot oil until edges crisp; remove.
3. Cook garlic briefly, then add soy, sugar, and water.
4. Reduce sauce slightly, return beef and toss.
5. Add scallions at the end and serve with rice.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Crab Rangoon

Crispy wontons filled with cream cheese and crab, a Chinese-American takeout favorite.

Ingredients

• 24 wonton wrappers
• 225 g cream cheese, softened
• 120 g crab meat (or imitation crab), chopped
• 2 scallions, finely sliced
• 1 tsp Worcestershire sauce
• Oil for frying

Method

1. Mix cream cheese, crab, scallions, and Worcestershire.
2. Place filling in wonton wrappers and seal edges with water.
3. Fry at 175 C (350 F) until golden and crisp.
4. Drain and serve with sweet chili or duck sauce.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Egg Foo Young

Fluffy Chinese-American egg patties packed with vegetables and protein, served with gravy.

Ingredients

• 6 eggs
• 120 g bean sprouts
• 2 scallions, sliced
• 100 g cooked shrimp or chicken, chopped
• 2 tbsp oil
• For gravy: 240 ml chicken stock, 1 tbsp soy sauce, 1 tsp cornstarch slurry

Method

1. Beat eggs and mix with sprouts, scallions, and protein.
2. Pan-fry ladlefuls in oil until puffed and golden on both sides.
3. Simmer stock and soy; thicken with cornstarch slurry.
4. Serve patties topped with warm gravy.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.

Chop Suey

A classic stir-fry of meat and mixed vegetables in a light savory sauce.

Ingredients

• 400 g chicken or pork, thinly sliced
• 2 cups mixed vegetables (celery, carrots, mushrooms, snow peas)
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 180 ml chicken stock
• 1 tsp cornstarch slurry
• 2 tbsp oil

Method

1. Stir-fry meat in hot oil until mostly cooked; remove.
2. Cook garlic and vegetables until crisp-tender.
3. Add meat back, then stock, soy, and oyster sauce.
4. Thicken with cornstarch slurry and serve over rice.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.