Chinese
Mostly Chinese-American recipes.

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 Coat chicken in egg, then cornstarch-flour mixture. Fry at 175 C (350 F) until golden and cooked through; drain. Stir-fry garlic, ginger, and chilies briefly in a wok. Add soy sauce, vinegar, sugar, hoisin, and water; simmer until glossy. 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 Dip chicken in egg then cornstarch. Fry until crispy and golden; keep warm. Simmer sauce ingredients until slightly thickened. Toss fried chicken in sauce. 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 Coat chicken with egg and cornstarch; fry until crisp. Cook garlic and ginger briefly in a wok. Add orange juice, zest, sugar, soy, and vinegar; reduce until syrupy. Toss in chicken until coated. 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 Marinate beef with soy and a little cornstarch for 15 minutes. Blanch broccoli 1 minute and drain. Sear beef quickly in hot wok; remove. Stir-fry garlic and ginger, then add stock, soy, oyster sauce, and cornstarch slurry. 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 Marinate chicken with soy and cornstarch briefly. Stir-fry chicken until nearly cooked; remove. Cook chilies, garlic, ginger, and pepper in a little oil. Add sauce mixture and simmer briefly. 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 Coat pork with egg and cornstarch, then fry until crisp. Stir-fry onion and pepper quickly. Add pineapple and sauce ingredients; simmer until glossy. 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 Toss beef with cornstarch and rest 10 minutes. Sear beef in hot oil until edges crisp; remove. Cook garlic briefly, then add soy, sugar, and water. Reduce sauce slightly, return beef and toss. 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 Mix cream cheese, crab, scallions, and Worcestershire. Place filling in wonton wrappers and seal edges with water. Fry at 175 C (350 F) until golden and crisp. 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 Beat eggs and mix with sprouts, scallions, and protein. Pan-fry ladlefuls in oil until puffed and golden on both sides. Simmer stock and soy; thicken with cornstarch slurry. 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 Stir-fry meat in hot oil until mostly cooked; remove. Cook garlic and vegetables until crisp-tender. Add meat back, then stock, soy, and oyster sauce. 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 Coat chicken in egg, then cornstarch-flour mixture. Fry at 175 C (350 F) until golden and cooked through; drain. Stir-fry garlic, ginger, and chilies briefly in a wok. Add soy sauce, vinegar, sugar, hoisin, and water; simmer until glossy. 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 Dip chicken in egg then cornstarch. Fry until crispy and golden; keep warm. Simmer sauce ingredients until slightly thickened. Toss fried chicken in sauce. 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 Coat chicken with egg and cornstarch; fry until crisp. Cook garlic and ginger briefly in a wok. Add orange juice, zest, sugar, soy, and vinegar; reduce until syrupy. Toss in chicken until coated. 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 Marinate beef with soy and a little cornstarch for 15 minutes. Blanch broccoli 1 minute and drain. Sear beef quickly in hot wok; remove. Stir-fry garlic and ginger, then add stock, soy, oyster sauce, and cornstarch slurry. 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 Marinate chicken with soy and cornstarch briefly. Stir-fry chicken until nearly cooked; remove. Cook chilies, garlic, ginger, and pepper in a little oil. Add sauce mixture and simmer briefly. 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 Coat pork with egg and cornstarch, then fry until crisp. Stir-fry onion and pepper quickly. Add pineapple and sauce ingredients; simmer until glossy. 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 Toss beef with cornstarch and rest 10 minutes. Sear beef in hot oil until edges crisp; remove. Cook garlic briefly, then add soy, sugar, and water. Reduce sauce slightly, return beef and toss. 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 Mix cream cheese, crab, scallions, and Worcestershire. Place filling in wonton wrappers and seal edges with water. Fry at 175 C (350 F) until golden and crisp. 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 Beat eggs and mix with sprouts, scallions, and protein. Pan-fry ladlefuls in oil until puffed and golden on both sides. Simmer stock and soy; thicken with cornstarch slurry. 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 Stir-fry meat in hot oil until mostly cooked; remove. Cook garlic and vegetables until crisp-tender. Add meat back, then stock, soy, and oyster sauce. Thicken with cornstarch slurry and serve over rice. Notes Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.