# Chinese Mostly Chinese-American recipes. # General Tso's Chicken Crispy fried chicken pieces tossed in a sweet, tangy, mildly spicy sauce. ![General Tso's Chicken finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flickr_preppybyday_4665999863--General_Tso%27s_Chicken.jpg/960px-Flickr_preppybyday_4665999863--General_Tso%27s_Chicken.jpg) ## 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. ![Sesame Chicken finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Chinese_Honey_sesame_chicken_picture.JPG/960px-Chinese_Honey_sesame_chicken_picture.JPG) ## 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. ![Orange Chicken finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Flickr_preppybyday_4786746354--Orange_chicken.jpg/960px-Flickr_preppybyday_4786746354--Orange_chicken.jpg) ## 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. ![Beef and Broccoli finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Beef_and_broccoli_stir_fry.jpg/1280px-Beef_and_broccoli_stir_fry.jpg) ## 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. ![Kung Pao Chicken (American-Style) finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Kung-pao-shanghai.jpg/1280px-Kung-pao-shanghai.jpg) ## 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. ![Mongolian Beef finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Mongolian_Beef_with_rice_and_noodles.jpg/1280px-Mongolian_Beef_with_rice_and_noodles.jpg) ## 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. ![Crab Rangoon finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Crab_rangoons_on_a_plate.jpeg/1280px-Crab_rangoons_on_a_plate.jpeg) ## 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. ![Egg Foo Young finished dish](https://upload.wikimedia.org/wikipedia/commons/d/d1/Efy.JPG) ## 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. ![Chop Suey finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Chopsueywithrice.jpg/1280px-Chopsueywithrice.jpg) ## 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. ![General Tso's Chicken finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flickr_preppybyday_4665999863--General_Tso%27s_Chicken.jpg/960px-Flickr_preppybyday_4665999863--General_Tso%27s_Chicken.jpg) ## 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. ![Sesame Chicken finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Chinese_Honey_sesame_chicken_picture.JPG/960px-Chinese_Honey_sesame_chicken_picture.JPG) ## 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. ![Orange Chicken finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Flickr_preppybyday_4786746354--Orange_chicken.jpg/960px-Flickr_preppybyday_4786746354--Orange_chicken.jpg) ## 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. ![Beef and Broccoli finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Beef_and_broccoli_stir_fry.jpg/1280px-Beef_and_broccoli_stir_fry.jpg) ## 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. ![Kung Pao Chicken (American-Style) finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Kung-pao-shanghai.jpg/1280px-Kung-pao-shanghai.jpg) ## 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 ![Sweet and Sour Pork finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Sweet_and_sour_pork.jpg/1280px-Sweet_and_sour_pork.jpg) 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. ![Mongolian Beef finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Mongolian_Beef_with_rice_and_noodles.jpg/1280px-Mongolian_Beef_with_rice_and_noodles.jpg) ## 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. ![Crab Rangoon finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Crab_rangoons_on_a_plate.jpeg/1280px-Crab_rangoons_on_a_plate.jpeg) ## 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. ![Egg Foo Young finished dish](https://upload.wikimedia.org/wikipedia/commons/d/d1/Efy.JPG) ## 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. ![Chop Suey finished dish](https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Chopsueywithrice.jpg/1280px-Chopsueywithrice.jpg) ## 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.