what are the most popular chinese chicken dishes?

Kung Pao Chicken

Kung Pao Chicken is a beloved Chinese dish known for its bold flavors and a perfect balance of spiciness, savoriness, and crunch. This stir-fried dish features tender pieces of chicken, roasted peanuts, colorful vegetables, and fiery chili peppers, all coated in a delicious, savory sauce. Making Kung Pao at home can be easier than you think, and it’s a great way to bring authentic Chinese flavor to your dinner table.

Ingredients You Need

• Boneless, skinless chicken breasts or thighs
• Peanuts (preferably roasted and unsalted)
• Red chili peppers or dried chili flakes
• Vegetables like bell peppers and scallions
• Garlic and ginger
• Soy sauce, rice vinegar, and hoisin sauce
• Sugar or honey
• Cornstarch for coating and thickening
• Oil for stir-frying

Step-by-Step Guide

1. Prep the chicken: Cut the chicken into bite-sized pieces. In a bowl, toss with a little cornstarch and a pinch of salt. This helps the chicken stay tender and creates a nice crispy exterior when cooked.
2. Make the sauce: In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, sugar, and a splash of water. Mix well until the sugar dissolves. You can adjust the sweetness or saltiness to taste.
3. Cook the chicken: Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
4. Stir-fry the aromatics and vegetables: In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and chili peppers until fragrant. Add the bell peppers and scallions, cooking for a few minutes until tender but still crisp.
5. Combine everything: Return the cooked chicken to the pan. Pour in the sauce and toss everything together until evenly coated and heated through. Add the peanuts last, stirring gently to distribute evenly.
6. Finish and serve: Once bubbling and hot, taste the sauce and adjust seasoning if needed. Serve hot over steamed rice for a complete meal.

Tips for Perfect Kung Pao

• Use chicken thighs if you want extra juicy, tender meat. They stay moist even after stir-frying.
• Roasted peanuts add crunch and flavor. Do not add raw peanuts unless you plan to roast them beforehand.
• Adjust the chili peppers to match your spice preference. For milder flavor, remove the seeds from the peppers.
• If you like more sauce, double the sauce ingredients. It’s better to have extra sauce to drizzle over rice.
• For a richer taste, sprinkle a little sesame oil at the end of cooking.

Common Mistakes to Avoid

• Overcrowding the pan, which can lead to steaming instead of frying. Cook in batches if necessary.
• Not coating the chicken with cornstarch evenly. It’s key for a crispy exterior.
• Using too much sauce, which can make the dish soggy. Add sauce gradually and taste as you go.
• Skipping the peanuts or using stale ones, which can affect the texture and flavor.

Sweet and Sour Chicken

Sweet and sour chicken is a beloved dish that combines crispy fried chicken pieces with a flavorful, tangy sauce. The sauce typically blends vinegar, sugar, and ketchup to create a perfect balance of sour and sweet. It is often served with colorful bell peppers and sweet pineapple chunks, making for a vibrant and tasty meal.

Making sweet and sour chicken at home is easier than you might think. With a few simple steps, you can enjoy this classic dish fresh from your kitchen. Let’s walk through how to prepare it, from selecting ingredients to serving your delicious creation.

Ingredients You Need

• Boneless chicken breasts or thighs, cut into bite-sized pieces
• Vegetable oil for frying
• Bell peppers, sliced (use a mix of colors for visual appeal)
• Pineapple chunks (fresh or canned, drained)
• For the batter: flour, cornstarch, egg, and water
• For the sauce: ketchup, vinegar (white or rice vinegar), sugar, soy sauce, and a little cornstarch for thickening

Step-by-Step Preparation

1. Prepare the chicken: Mix flour and cornstarch in a bowl. Dip chicken pieces into beaten egg, then coat evenly with the dry mixture. This helps create a crispy coating.
2. Fry the chicken: Heat vegetable oil in a deep pan. Once hot, carefully add the coated chicken pieces. Fry until golden brown and cooked through, about 4-5 minutes. Let them drain on paper towels.
3. Make the sauce: In a saucepan, combine ketchup, vinegar, sugar, soy sauce, and a splash of water. Bring to a simmer, stirring constantly. Mix a little cornstarch with water to create a slurry, then add to the sauce to thicken it. Cook until glossy and slightly thickened.
4. Cook vegetables and pineapple: In a separate pan, quickly sauté the bell peppers and pineapple chunks just until tender but still crisp. This keeps them vibrant and fresh.
5. Combine everything: Add the cooked chicken to the sauce, along with the sautéed vegetables and pineapple. Toss everything together gently so that each piece is coated in the sweet and sour sauce.
6. Serve hot: Dish out your sweet and sour chicken over steamed rice for a complete meal. Garnish with chopped green onions or sesame seeds if desired for extra flavor.

Tips for Success

• Use fresh or good-quality canned pineapple for the best flavor.
• Don’t overcrowd the oil when frying; fry in batches if needed to keep the chicken crispy.
• Adjust the sauce sweetness or acidity by increasing sugar or vinegar to suit your taste.
• Serve immediately after tossings to enjoy the crispy texture and vibrant flavors at their best.

Common Mistakes to Watch Out For

• Frying the chicken at too low a temperature, which can make it greasy instead of crispy.
• Adding vegetables too early, leading to sogginess. Sauté just before combining with the sauce.
• Making the sauce too thick or too thin—test by thickening gradually with cornstarch slurry and add more liquid if needed.

General Tso’s Chicken

General Tso’s chicken is a beloved American-Chinese dish known for its crispy coating and flavorful sauce. It combines tender fried chicken pieces with a sweet and spicy glaze that makes it a favorite at many takeout restaurants. While it might seem fancy, making General Tso’s chicken at home is quite straightforward with a few simple steps.

Originally from Hunan province in China, this dish has been adapted to suit Western tastes. Its signature features include a crunchy exterior and a sauce that balances sweetness, tang, and heat. Making it yourself allows you to customize the spice level and thickness of the sauce, ensuring it suits your preference perfectly.

Ingredients You’ll Need

• Chicken thighs or breasts, cut into bite-sized pieces
• Soy sauce and rice vinegar for flavor
• Cornstarch or flour for coating the chicken
• Eggs to help the coating stick
• Garlic and ginger for the sauce
• Chili flakes or sauce to add heat
• Sugar and hoisin sauce for sweetness and depth
• Green onions and sesame seeds for garnish

How to Make General Tso’s Chicken

1. Prepare the Chicken: Start by cutting your chicken into small, even pieces. In a bowl, whisk together eggs and a splash of soy sauce. Toss the chicken in this mixture, then coat thoroughly with cornstarch or flour. This step ensures a crispy crust.
2. Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Once hot, carefully add the chicken pieces. Fry in batches if needed, turning occasionally, until golden brown and cooked through. Drain on paper towels to remove excess oil.
3. Make the Sauce: In a separate pan, sauté minced garlic and ginger until fragrant. Add chili flakes or chili sauce if you like it spicy. Pour in soy sauce, rice vinegar, hoisin sauce, and a little sugar. Let the sauce simmer until it thickens slightly.
4. Combine and Finish: Toss the fried chicken in the sauce until well coated. Serve immediately, garnished with chopped green onions and sesame seeds.

Tips for Perfect Results

• Use a neutral oil like vegetable or canola oil for frying, as it has a high smoke point.
• For extra crunch, double-fry the chicken: fry once until lightly golden, then fry again until crispy.
• Adjust the spice level by adding more or less chili. For a milder dish, skip the chili or use less hot sauce.
• If the sauce ends up too sticky or thick, thin it with a little water or chicken broth.
• Serve General Tso’s chicken hot, ideally with steamed rice and vegetables for a complete meal.

Making General Tso’s chicken at home is a fun way to enjoy this flavorful dish without going to a restaurant. Whether you keep it mildly sweet or add extra heat, it’s a crowd-pleaser that’s simple to prepare with a little practice.

Hainanese Chicken Rice

Hainanese chicken rice is a beloved dish in many parts of Southeast Asia, known for its tender poached chicken and fragrant rice. The dish blends simple ingredients with bold flavors, making it a favorite for both everyday meals and special occasions. It’s inspired by Chinese cuisine but has become a local staple with a unique, comforting taste.

The key to great Hainanese chicken rice lies in the cooking technique and the quality of ingredients. Fresh chicken and aromatic rice elevate the dish from good to fantastic. The accompanying chili sauce and ginger paste add a spicy and zingy kick that balances the rich chicken flavor.

Preparing the Chicken

Start with a whole chicken or chicken parts, depending on your preference. It’s best to choose a fresh, high-quality chicken for maximum flavor. Rinse the chicken under cold water and pat dry with paper towels.

To poach, fill a large pot with enough water to cover the chicken completely. Add aromatics like garlic, ginger, and spring onions for added flavor. Bring the water to a gentle boil, then lower the heat to maintain a simmer. Carefully add the chicken, making sure it stays submerged. Cook the chicken gently for about 45 minutes, or until the skin turns a pale, opaque color and the meat is tender.

Once cooked, remove the chicken from the broth and let it rest for a few minutes. To keep the skin shiny, rub the chicken with a little sesame oil or use a brush to apply some after resting.

Making the Fragrant Rice

The rice is cooked using the flavorful chicken stock left from poaching the chicken, giving it its signature aroma. Rinse the jasmine rice until the water runs clear to remove excess starch. Drain well.

Heat a bit of oil in a pot or rice cooker, then sauté minced garlic and ginger until fragrant. Add the drained rice and stir to coat each grain with the oil. Pour in the hot chicken stock, add a pinch of salt, and cook according to your rice cooker instructions or on the stovetop. The result is fluffy, aromatic rice that captures the essence of the poaching broth.

Serving and Condiments

Carve the rested chicken into bite-sized pieces. Arrange on a serving platter alongside the rice. For extra flavor, you can drizzle some chicken drippings or serve with a light soy sauce.

The classic accompaniments include a spicy chili sauce, made with red chilies, garlic, lime juice, and a touch of sugar, and a ginger paste, made with fresh grated ginger, garlic, and a bit of oil. These give the dish a lively contrast to the mild chicken and fragrant rice.

To round out the meal, sometimes sliced cucumber and fresh cilantro are added for freshness. Pair with a cold tea or a light soup to enjoy a complete Asian-inspired meal.

Tips for Perfect Hainanese Chicken Rice

• Use fresh, quality chicken for better flavor. Free-range or organic chickens work well.
• Don’t overcook the chicken to keep it tender and juicy. Check for doneness by wiggling a drumstick or checking the juices run clear.
• Save the leftover chicken broth; it’s great for making soups or additional rice flavoring.
• Adjust the chili and ginger sauces to your spice preference. They can be made milder or hotter by changing the amount of chilies or ginger.
• If you prefer extra crispy skin, you can briefly deep-fry the chicken after poaching, but traditional recipes keep it soft and tender.

With these simple steps, you can bring the comforting taste of Hainanese chicken rice into your own kitchen. It’s a dish that’s easy to prepare but packed with flavor, perfect for a hearty lunch or a casual dinner.

Lemon Chicken

Lemon chicken is a flavorful dish that combines crispy chicken strips with a tangy, zesty lemon sauce. It’s perfect for a quick dinner or a satisfying lunch, offering a bright citrus flavor paired with tender, juicy chicken. Whether you prefer chicken breast or thighs, this dish is a crowd-pleaser that’s easy to make at home.

First, you’ll need to prepare your chicken. For crispiness, choose chicken breasts or thighs and cut them into strips about one inch wide. Pat the pieces dry with paper towels to help the coating stick better. A good coating starts with a mixture of flour, cornstarch, salt, and pepper. Some people like adding garlic powder or paprika for extra flavor. Dredge the chicken strips in this mixture until they’re evenly coated. It’s helpful to keep a shallow dish with the dry mixture nearby for easy coating.

Next, get your frying setup ready. Pour enough oil into a deep skillet or frying pan so the chicken can float freely. Heat the oil over medium-high heat until it reaches about 350°F (175°C). To check if the oil is ready, you can drop a small piece of bread—the oil should bubble quickly around it. Carefully add your coated chicken strips to the hot oil, working in batches if necessary so you don’t overcrowd the pan. Fry the chicken for about 4-6 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safety.

While the chicken is cooking, it’s time to prepare the lemon sauce. In a small bowl, mix together freshly squeezed lemon juice, honey or sugar for sweetness, soy sauce for depth, and a bit of garlic. You can also add a teaspoon of grated fresh ginger for an extra kick. In a separate small pan, warm a little bit of oil over medium heat. Pour in the sauce mixture and let it simmer gently for a few minutes. Stir occasionally, allowing the flavors to blend and the sauce to slightly thicken. If you want a thicker sauce, dissolve a half teaspoon of cornstarch in a tablespoon of cold water and add it to the simmering sauce, stirring constantly until it thickens.

When the chicken strips are crispy and cooked through, remove them from the oil and drain on paper towels to absorb excess oil. Place the fried chicken in a large mixing bowl or directly onto a serving platter. Drizzle the warm lemon sauce over the top, or toss the chicken gently in the sauce for even coating. Garnish with slices of fresh lemon, chopped parsley, or green onions for a burst of fresh flavor.

Here are some tips to make your lemon chicken perfect:

• Use fresh lemon juice for the best tangy flavor. Bottled lemon juice works in a pinch but lacks brightness.
• Make sure the oil is hot enough before adding the chicken. If it’s too cool, the chicken will absorb too much oil and become greasy.
• Don’t overcrowd the pan; frying in batches ensures even cooking and crispiness.
• Serve lemon chicken immediately for the best texture. It pairs well with steamed rice, noodles, or a simple green salad.

Enjoy your homemade lemon chicken as a lively, citrusy main dish that’s sure to brighten up any meal!

Moo Goo Gai Pan

Moo Goo Gai Pan is a popular Chinese-inspired dish known for its mild and flavorful taste. It features tender pieces of chicken paired with earthy mushrooms and colorful vegetables, all cooked in a light soy-based sauce. This dish is perfect if you’re looking for something comforting, yet not too heavy on spices or bold flavors. It’s also a great choice for a quick weeknight dinner or a balanced lunch.

To make a tasty Moo Goo Gai Pan at home, you’ll need a few basic ingredients like boneless chicken breast, fresh mushrooms, bell peppers, snow peas, and a simple sauce. One of the reasons many enjoy this dish is because it’s versatile; you can add your favorite vegetables or adjust the sauce to suit your taste. Plus, it pairs wonderfully with steamed rice, making it a complete meal.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breast or thighs, sliced into thin strips
• 1 cup sliced fresh mushrooms (such as button or shiitake)
• 1 red bell pepper, sliced
• 1 cup snow peas or snap peas
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced or grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional for extra flavor)
• 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
• 2 tablespoons vegetable oil
• 1/2 cup chicken broth or water

Steps to Make Moo Goo Gai Pan

1. Start by preparing the sauce. In a small bowl, mix soy sauce, oyster sauce if using, and chicken broth. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the sliced chicken and cook until it turns white and is cooked through, about 3-4 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add a little more oil if needed. Sauté the garlic and ginger until fragrant, about 30 seconds. Then add the mushrooms and cook for 2-3 minutes until they start to soften.
4. Add the sliced bell peppers and snow peas to the pan. Cook for another 2-3 minutes, stirring frequently. The vegetables should remain crisp but tender.
5. Return the cooked chicken to the pan. Pour the sauce mixture over the ingredients and stir to combine.
6. Thicken the sauce by stirring in the cornstarch mixed with water. Cook for another minute until the sauce thickens and everything is well coated.

Tips for Perfect Moo Goo Gai Pan

• Use thinly sliced chicken for quick, even cooking. Freezing the chicken slightly makes slicing easier.
• Don’t overcook the vegetables. Keep some crunch to preserve flavor and texture.
• If you prefer a richer taste, add a splash of sesame oil or a drizzle of oyster sauce.
• Serve immediately over steamed rice for the best experience.

By keeping the flavors light and delicate, Moo Goo Gai Pan remains a comforting choice that’s suitable for various tastes. It’s a simple, satisfying dish—perfect for home cooks wanting to enjoy restaurant-style Chinese food without the heavy, overpowering flavors. Adjust vegetables and seasoning to your preference and enjoy a healthy, flavorful meal in minutes.

Crab Rangoon Chicken

If you’re a fan of the classic Crab Rangoon appetizer but prefer chicken, you’re in for a tasty treat. This variation features seasoned chicken tucked inside a crispy fried wonton wrapper, creating a fun and flavorful snack or starter. It’s easy to make at home and perfect for parties or just a cozy night in. Let’s walk through how to prepare delicious Crab Rangoon Chicken step by step.

The key to great Crab Rangoon Chicken is using the right seasonings and ensuring the wontons are crispy. You can serve it with a variety of dipping sauces, such as sweet and sour or hot mustard, to add extra flavor. Now, you’ll learn how to assemble and cook this tasty dish in a simple way.

Ingredients You’ll Need

• 2 cups cooked, shredded chicken (preferably from cooked chicken breasts or thighs)
• ¼ cup cream cheese, softened
• 1 tablespoon soy sauce or Worcestershire sauce for depth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Thirty to forty wonton wrappers
• Vegetable oil for frying
• Dipping sauces (sweet and sour, hot mustard, soy sauce, etc.)

How to Prepare Crab Rangoon Chicken

1. First, mix the shredded chicken, softened cream cheese, soy sauce, garlic powder, onion powder, salt, and pepper in a bowl. Stir until well combined. This mixture should be creamy and flavorful, ready to be wrapped.
2. Next, lay a wonton wrapper on a flat surface. Spoon about one teaspoon of the chicken mixture into the center of the wrapper.
3. Wet the edges of the wonton with a bit of water, which helps seal it. Fold the wrapper into a triangle by bringing two opposite corners together, pinching the edges to seal completely. You can also bring the remaining corners together if you prefer a different shape.
4. Repeat with the remaining wrappers and filling. Keep the assembled wontons covered with a damp towel to prevent them from drying out.
5. Heat about 2 inches of vegetable oil in a deep pan over medium heat until it reaches about 350°F (175°C). To test if the oil is hot enough, drop a small piece of bread in—if it bubbles and rises quickly, you’re ready.
6. Carefully add the wontons in batches, avoiding overcrowding. Fry them for about 2-3 minutes, turning occasionally, until they are golden brown and crispy.
7. Use a slotted spoon to remove the fried wontons and place them on paper towels to drain excess oil.

Serving Tips and Variations

• Serve your Crab Rangoon Chicken hot, with a side of sweet and sour sauce or hot mustard. These sauces add a nice tang and spice to the crispy bites.
• If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the chicken mixture before wrapping.
• For a healthier twist, bake the wontons at 400°F (200°C) for about 12-15 minutes until crispy, instead of frying.
• You can also freeze uncooked wontons on a baking sheet, then store them in a zip-top bag. When ready, fry or bake directly from frozen.

Common Mistakes to Avoid

• Overfilling the wontons, which can cause them to burst during frying. Keep filling to about a teaspoon.
• Not sealing the edges well, leading to open or broken wontons. Use a little water to help seal them tight.
• Frying at too low a temperature, which results in greasy, soggy wontons. Use a thermometer to keep the oil hot enough.
• Skipping the draining step. Placing cooked wontons on paper towels helps keep them crispy.

With a little practice, you’ll become a pro at making crispy, flavorful Crab Rangoon Chicken right in your own kitchen. Enjoy the process and the delicious results with your favorite dipping sauces!