12 Easy Chinese Chicken Recipes

You're about to discover how Chinese cuisine transforms simple chicken into something extraordinary. Whether you're craving the sweet-tangy burst of Orange Chicken or the numbing heat of Kung Pao, these 12 recipes will help you master essential Chinese cooking techniques. From velveting meat to wok hei, you'll learn the authentic methods that restaurants use, while keeping prep time manageable for weeknight cooking. Let's start with the most popular dish that's converted countless home cooks into Chinese cuisine enthusiasts.

Sweet and Sour Chicken

Sweet and Sour Chicken is a beloved Chinese-American dish that perfectly balances tangy and sweet flavors with crispy textures. The dish features bite-sized pieces of chicken coated in a light, crispy batter, then tossed in a vibrant sauce that combines vinegar, ketchup, sugar, and other ingredients for its signature taste.

While many assume this dish requires special restaurant techniques, it can be easily prepared at home with basic ingredients and proper temperature control. The key lies in achieving the right batter consistency and maintaining hot oil temperature for the perfect crunch, while creating a sauce that strikes the ideal balance between sweet and sour notes.

Ingredients:

• 1.5 lbs boneless chicken breast, cut into 1-inch cubes
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 egg
• 1/2 cup water
• 1/2 cup white vinegar
• 1/2 cup ketchup
• 1/2 cup sugar
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 1 red bell pepper, chunked
• 1 green bell pepper, chunked
• 1 onion, chunked
• Vegetable oil for frying
• Salt and pepper to taste

Start by preparing the batter by mixing flour, cornstarch, egg, water, salt, and pepper until smooth. Coat the chicken pieces in this mixture. Heat oil in a deep pan or wok to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch, then set aside on paper towels.

For the sauce, combine vinegar, ketchup, sugar, pineapple juice, and soy sauce in a separate pan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the peppers and onions, cooking until slightly tender but still crisp. Add the fried chicken to the sauce, tossing quickly to coat while maintaining the crispy texture.

For best results, serve this dish immediately while the chicken is still crispy. The sauce can be prepared in advance, but don't add it to the chicken until ready to serve. If the sauce becomes too thick, thin it with a little water or pineapple juice. Always ensure the oil is hot enough before frying to prevent the chicken from becoming greasy, and don't overcrowd the pan during frying as this will lower the oil temperature.

General Tso's Chicken

General Tso's Chicken is an iconic Chinese-American dish that perfectly balances sweet, savory, and spicy flavors. Named after Zuo Zongtang, a Qing dynasty statesman and military leader, this dish has become one of the most popular items on Chinese restaurant menus across the United States.

While the dish itself has no direct connection to General Tso himself, it was created in the 1970s by Chef Peng Chang-kuei, who fled to Taiwan after the Chinese Civil War. The recipe was later modified to suit American tastes, resulting in the sweeter, crispier version we know today.

Ingredients:

• 2 lbs boneless chicken thighs, cut into chunks
• 1 cup cornstarch
• 4 eggs
• 3 cups vegetable oil for frying
• 6 dried red chilies
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, chopped
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup hoisin sauce
• 1/2 cup brown sugar
• 1 cup chicken broth
• 2 tablespoons cornstarch (for sauce)

Coat the chicken pieces in beaten eggs, then dredge in cornstarch until fully covered. Heat oil in a wok or deep fryer to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

For the sauce, heat 2 tablespoons of oil in a wok over medium heat. Stir-fry dried chilies, garlic, and ginger until fragrant. Add soy sauce, rice vinegar, hoisin sauce, brown sugar, and chicken broth. Mix cornstarch with a little water to create a slurry and add to the sauce. Simmer until thickened. Toss the fried chicken in the sauce until well-coated, garnish with chopped green onions, and serve hot over rice.

For best results, ensure the oil temperature remains consistent while frying to achieve the perfect crispy coating. The chicken can be fried in advance and kept warm in a low-temperature oven, but only add the sauce right before serving to maintain crispiness. Adjust the number of dried chilies based on your preferred spice level, and remove them before serving if desired.

Kung Pao Chicken

Kung Pao Chicken is a spicy, savory Sichuan dish that combines tender chicken pieces with peanuts, vegetables, and dried chilies in a flavorful sauce. The dish gets its name from a Qing Dynasty official, Ding Baozhen, who held the title of Gongbao, though the recipe has evolved significantly since its 19th-century origins.

The key to authentic Kung Pao Chicken lies in achieving the perfect balance between heat from the chilies, numbness from Sichuan peppercorns, and the umami-rich sauce. While many Western adaptations reduce the spiciness and omit the Sichuan peppercorns, traditional versions embrace these bold flavors that make the dish truly distinctive.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch cubes
• 1/2 cup roasted peanuts
• 8-10 dried red chilies
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 scallions, chopped
• 2 tablespoons Sichuan peppercorns
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar
• 1 tablespoon Chinese cooking wine
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon sugar
• Salt to taste

Marinate the chicken in a mixture of soy sauce, cornstarch, and cooking wine for 30 minutes. Heat oil in a wok over high heat until smoking. Add dried chilies and Sichuan peppercorns, stir-frying until fragrant but not burnt. Add the marinated chicken and stir-fry until nearly cooked through.

Add garlic, ginger, and scallions, continuing to stir-fry for another minute. Pour in the sauce mixture of dark soy sauce, black vinegar, and sugar, cooking until the sauce thickens. Finally, add the peanuts and toss everything together until well-combined and the chicken is fully cooked.

For best results, use a carbon steel wok and ensure it's properly heated before cooking. The dried chilies can be adjusted according to heat preference, and it's important to remove the seeds if you want less heat. The dish is traditionally served hot with steamed rice, and the peanuts should be added last to maintain their crunchiness.

Chinese Lemon Chicken

Chinese Lemon Chicken is a beloved dish that combines crispy fried chicken with a tangy, sweet lemon sauce. This Americanized Chinese dish has become a staple in Chinese restaurants worldwide, offering a perfect balance of flavors and textures that appeal to both Western and Eastern palates.

The key to excellent Chinese Lemon Chicken lies in achieving the perfect crispy coating on the chicken while ensuring the lemon sauce has the right balance of sweetness and acidity. The chicken pieces are typically battered and fried until golden brown, then coated with a glossy sauce that's made with fresh lemon juice, sugar, and chicken broth.

Ingredients:

• 1.5 lbs boneless chicken breast, cut into 1-inch pieces
• 2 eggs
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp white pepper
• Oil for deep frying
• 3/4 cup chicken broth
• 1/4 cup lemon juice
• 2 tbsp sugar
• 1 tbsp cornstarch
• Zest of 1 lemon
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

Cut the chicken into uniform pieces and pat them dry. Whisk eggs in a bowl, and in a separate bowl, combine cornstarch, flour, salt, and white pepper. Dip chicken pieces in egg, then coat with the cornstarch mixture. Heat oil to 350°F (175°C) and fry chicken in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

For the sauce, combine chicken broth, lemon juice, sugar, cornstarch, lemon zest, soy sauce, and rice vinegar in a saucepan. Heat while stirring constantly until the mixture thickens. Pour the hot sauce over the crispy chicken just before serving to maintain the crunchiness.

For best results, avoid overcrowding the pan when frying the chicken as this will lower the oil temperature and result in greasy chicken. The sauce can be prepared in advance, but should be reheated just before serving. If the sauce becomes too thick, thin it with a small amount of chicken broth or water. Serve immediately while the chicken is still crispy and the sauce is hot.

Cashew Chicken

Cashew Chicken is a beloved Chinese-American dish that combines tender pieces of chicken with crunchy cashews in a rich, savory sauce. While the dish may have originated in China, it gained widespread popularity in American Chinese restaurants, particularly after Chef David Leong introduced his version in Springfield, Missouri, in the 1960s.

This recipe creates a perfect balance of textures and flavors, where the chicken remains juicy on the inside while slightly crispy on the outside. The signature brown sauce is neither too thick nor too thin, coating each piece of chicken and cashew perfectly while allowing the natural flavors to shine through.

Ingredients:

• 1 pound boneless chicken breast, cut into 1-inch pieces
• 1 cup roasted unsalted cashews
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 1/4 teaspoon white pepper
• Salt to taste

Start by combining chicken broth, soy sauce, oyster sauce, and hoisin sauce in a small bowl. In a separate bowl, coat the chicken pieces with cornstarch and a pinch of salt. Heat oil in a wok or large skillet over medium-high heat, then add chicken pieces and cook until golden brown, about 5-7 minutes. Remove chicken and set aside.

In the same pan, stir-fry garlic and ginger until fragrant, then add bell peppers and onions, cooking until vegetables are crisp-tender. Return the chicken to the pan, add the sauce mixture and cashews, and cook everything together until the sauce thickens and coats all ingredients evenly, about 2-3 minutes. The dish should be glossy and the chicken thoroughly cooked through.

For best results, toast the cashews lightly before adding them to the dish to enhance their flavor and crunchiness. Also, ensure all ingredients are prepared and within reach before starting to cook, as this dish comes together quickly once you begin. The sauce can be adjusted to taste by adding more hoisin for sweetness or oyster sauce for saltiness.

Orange Chicken

Orange Chicken is a beloved Chinese-American dish that combines crispy fried chicken pieces with a sweet, tangy, and slightly spicy orange sauce. This popular takeout favorite can be recreated at home with ingredients commonly found in most kitchens and Asian grocery stores.

The key to perfect orange chicken lies in achieving the right balance between the crispy coating of the chicken and the vibrant orange sauce. While traditional Chinese cooking rarely uses orange juice, this Americanized version has evolved to incorporate fresh citrus flavors that complement the tender chicken pieces perfectly.

Ingredients:

• 2 lbs boneless chicken thighs, cut into 1-inch pieces
• 1 cup cornstarch
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1 cup orange juice
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 2 tablespoons orange zest
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch (for sauce)
• Vegetable oil for frying
• Green onions for garnish

Coat the chicken pieces in a mixture of beaten eggs, then dredge in the combined flour and cornstarch mixture. Heat oil in a large wok or deep fryer to 350°F (175°C). Fry the coated chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch.

While the chicken fries, prepare the sauce by combining orange juice, soy sauce, rice vinegar, brown sugar, orange zest, garlic, ginger, and red pepper flakes in a saucepan. Bring to a simmer and add the cornstarch slurry to thicken.

Once all chicken is fried, toss the crispy pieces in the hot orange sauce until well coated. Serve immediately over steamed rice and garnish with sliced green onions.

For best results, ensure the oil maintains a consistent temperature throughout frying, as this prevents the chicken from becoming greasy. The sauce can be prepared in advance, but don't coat the chicken until ready to serve to maintain the crispy texture. If the sauce becomes too thick, thin it with a small amount of orange juice or water.

Chinese Chicken and Broccoli

Chinese Chicken and Broccoli is a beloved staple of Chinese-American cuisine that combines tender strips of chicken with crisp broccoli florets in a savory brown sauce. The dish perfectly balances protein and vegetables while featuring the classic Chinese cooking techniques of velveting chicken and stir-frying vegetables to achieve optimal texture.

The key to authentic Chinese Chicken and Broccoli lies in the sauce, which combines oyster sauce, soy sauce, and chicken stock to create a rich, umami flavor profile. The chicken is typically marinated in a cornstarch mixture before cooking to ensure it stays tender and juicy, while the broccoli is blanched briefly to maintain its bright green color and crisp-tender texture.

Ingredients:

• 1 pound chicken breast, sliced into thin strips
• 4 cups broccoli florets
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1/2 cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon Chinese wine (Shaoxing)
• 1/4 teaspoon white pepper
• Salt to taste

Marinate sliced chicken in a mixture of 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Chinese wine for 30 minutes. While the chicken marinates, blanch broccoli florets in boiling water for 2 minutes, then immediately transfer to an ice bath to stop the cooking process.

Heat oil in a wok over high heat, stir-fry the chicken until nearly cooked through, then remove and set aside. In the same wok, sauté garlic and ginger until fragrant. Add the blanched broccoli and stir-fry for 1 minute. Return the chicken to the wok, add the remaining sauce ingredients (oyster sauce, remaining soy sauce, chicken stock, white pepper), and bring to a simmer. Mix 1 tablespoon cornstarch with 2 tablespoons water, add to the wok, and cook until the sauce thickens.

For best results, ensure all ingredients are prepared and within reach before starting to cook, as stir-frying moves quickly. The chicken should be sliced against the grain and at a consistent thickness to ensure even cooking. If substituting regular soy sauce for light soy sauce, reduce the amount slightly to avoid oversalting the dish. The sauce can be adjusted to taste by adding more oyster sauce for richness or chicken stock for a lighter flavor.

Sesame Chicken

Sesame Chicken is a beloved Chinese-American dish that combines crispy fried chicken pieces with a sweet and savory sauce, all topped with toasted sesame seeds. This popular takeout favorite features tender chunks of chicken coated in a light batter, fried until golden, and then tossed in a glossy sauce that perfectly balances honey, soy sauce, and sesame flavors.

While many assume this dish originated in China, it's actually a creation of Chinese-American restaurants, developed to appeal to Western palates while maintaining Chinese cooking techniques. The combination of crispy textures and sweet-savory flavors has made it a staple on Chinese restaurant menus across America.

Ingredients:

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 2 eggs
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp white pepper
• Oil for deep frying
• 2 tbsp toasted sesame seeds
• Green onions for garnish

Sauce:

• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp sesame oil
• 3 cloves minced garlic
• 1 tbsp cornstarch
• 1/4 cup water

Directions:

Start by whisking eggs in a bowl and combining cornstarch, flour, salt, and white pepper in a separate bowl. Dip chicken pieces in egg, then coat with the cornstarch mixture. Heat oil to 350°F in a deep pot or wok. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per batch.

While the chicken is frying, prepare the sauce by combining honey, soy sauce, rice vinegar, sesame oil, and garlic in a saucepan. Mix cornstarch with water to make a slurry and add to the saucepan. Heat the sauce mixture over medium heat, stirring constantly until it thickens. Once all chicken is fried, toss it in the warm sauce and sprinkle with toasted sesame seeds and chopped green onions.

For best results, maintain oil temperature between 350-375°F during frying, as oil that's too hot will burn the coating while too cool oil will make the chicken greasy. The chicken can be prepared in advance and reheated, but the sauce should be made fresh and added just before serving to maintain the optimal crispy texture.

Chinese Black Pepper Chicken

Chinese Black Pepper Chicken is a bold and savory dish that combines tender chunks of chicken with a pungent black pepper sauce. This popular Chinese restaurant favorite brings together the warmth of black pepper with oyster sauce and soy sauce to create a perfectly balanced meal that's both comforting and exciting.

While many Chinese dishes use white pepper for a milder heat, black pepper chicken specifically calls for coarsely ground black pepper to create its signature taste. The dish typically features bell peppers and onions, which not only add nutrition but also contribute a sweet contrast to the peppery sauce.

Ingredients:

• 1 pound boneless chicken thighs, cut into 1-inch pieces
• 2 tablespoons freshly ground black pepper
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine
• 2 cloves garlic, minced
• 1 green bell pepper, cut into chunks
• 1 onion, cut into wedges
• 3 tablespoons vegetable oil
• 1 teaspoon cornstarch
• ½ teaspoon sugar
• Salt to taste

Marinate the chicken pieces in soy sauce, half of the black pepper, and Chinese cooking wine for 15 minutes. Heat oil in a wok over high heat until smoking. Add the marinated chicken and stir-fry until golden brown, about 3-4 minutes. Remove and set aside. In the same wok, stir-fry garlic until fragrant, then add bell peppers and onions, cooking until slightly softened.

Return the chicken to the wok, add the remaining black pepper, oyster sauce, and sugar. Mix the cornstarch with 2 tablespoons of water and add to the wok. Stir-fry everything together until the sauce thickens and coats the chicken evenly, about 2-3 minutes.

For best results, use freshly ground black pepper rather than pre-ground, as it provides a more intense flavor. The chicken can be cut into larger or smaller pieces, but maintain consistent sizes for even cooking. If the sauce becomes too thick, add a splash of water or chicken stock. For extra heat, increase the amount of black pepper, but do so gradually to avoid overwhelming the dish.

Honey Garlic Chicken

Sweet and savory honey garlic chicken is a beloved Chinese-inspired dish that combines the rich flavors of honey, garlic, and soy sauce to create a glossy, irresistible glaze. The chicken pieces are typically crispy on the outside while remaining tender and juicy on the inside, making it a perfect main course for any Asian-style meal.

This dish has gained popularity worldwide due to its simple preparation and crowd-pleasing taste profile. While traditional Chinese cooking often features complex techniques and ingredients, honey garlic chicken represents a more modern, accessible approach that still delivers authentic Asian flavors.

Ingredients:

• 2 lbs chicken thighs or breasts, cut into bite-sized pieces
• 6 cloves garlic, minced
• 1/3 cup honey
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1/4 cup water
• 1 teaspoon sesame seeds
• 2 green onions, chopped
• Salt and pepper to taste
• 1/2 teaspoon ginger powder

Season the chicken pieces with salt and pepper, then heat oil in a large skillet over medium-high heat. Cook the chicken until golden brown and crispy on all sides, approximately 8-10 minutes. Remove the chicken and set aside.

In the same pan, sauté minced garlic until fragrant, then add honey, soy sauce, and water. Mix cornstarch with a small amount of cold water to create a slurry and add it to the sauce, stirring until it thickens.

Return the chicken to the pan and coat thoroughly with the sauce, cooking for an additional 2-3 minutes until the sauce is glossy and the chicken is well-glazed. Garnish with sesame seeds and chopped green onions before serving.

For best results, avoid overcrowding the pan when cooking the chicken, as this will prevent proper browning. If cooking a large batch, work in multiple batches to ensure each piece gets crispy. The sauce can be adjusted to taste by adding more honey for sweetness or soy sauce for saltiness. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Chinese Five-Spice Chicken

Chinese Five-Spice Chicken is a fragrant and flavorful dish that perfectly balances sweet, savory, and aromatic elements. The star of this recipe is the traditional Chinese five-spice powder, a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, which creates a complex and memorable taste profile.

This dish works best with chicken thighs, as their higher fat content helps keep the meat moist during cooking while absorbing the distinctive spice blend. The recipe can be prepared either by roasting the chicken in the oven or pan-frying it on the stovetop, making it versatile for different cooking preferences and kitchen setups.

Ingredients:

• 8 chicken thighs, bone-in and skin-on
• 2 tablespoons Chinese five-spice powder
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon white pepper
• 1 teaspoon salt

Mix all marinade ingredients (five-spice powder, soy sauce, honey, oil, garlic, ginger, white pepper, and salt) in a large bowl. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight for best results.

When ready to cook, preheat the oven to 375°F (190°C). Place the marinated chicken thighs skin-side up on a lined baking sheet and roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

For best results, bring the chicken to room temperature before cooking and pat the skin dry with paper towels to ensure maximum crispiness. Basting the chicken with its own juices every 15 minutes during cooking will help maintain moisture and enhance flavor. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute throughout the meat.

Chicken Chow Mein

Chicken Chow Mein is a classic Chinese stir-fried noodle dish that combines tender chicken pieces with crispy vegetables and soft egg noodles in a savory sauce. This beloved dish has become a staple in Chinese restaurants worldwide and represents the perfect balance of textures and flavors that Chinese cuisine is known for.

The key to authentic Chicken Chow Mein lies in the preparation of ingredients and the timing of cooking. The noodles should be cooked until just al dente, while the vegetables need to maintain their crunch. The chicken must be marinated briefly to ensure it stays tender and flavorful during the quick stir-frying process.

• 8 oz egg noodles
• 1 lb boneless chicken breast, sliced
• 2 cups bean sprouts
• 1 cup shredded cabbage
• 2 carrots, julienned
• 2 celery stalks, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1/4 cup chicken broth

Begin by marinating the sliced chicken in 1 tablespoon of soy sauce and a pinch of white pepper for 15 minutes. While the chicken marinates, cook the egg noodles according to package instructions until al dente, then drain and set aside. Heat vegetable oil in a wok or large skillet over high heat, stir-fry the marinated chicken until golden brown, and remove from the pan.

Add remaining oil to the same pan and stir-fry garlic and onions until fragrant. Add the carrots and celery, cooking for 2 minutes, then add cabbage and bean sprouts. Return the chicken to the pan, add the noodles, remaining soy sauce, oyster sauce, and chicken broth. Toss everything together until well combined and heated through, finishing with a drizzle of sesame oil.

For best results, prepare all ingredients before starting to cook as the actual stir-frying process moves quickly. The noodles should be slightly undercooked when boiling as they'll continue to cook in the wok. If the mixture becomes too dry during cooking, add chicken broth gradually to maintain moisture without making the dish soggy.