12 Easy Chinese Recipes

You're about to discover how to make authentic Chinese dishes without spending hours in the kitchen or hunting down hard-to-find ingredients. These 12 recipes cover everything from crispy Sweet and Sour Chicken to aromatic Five-Spice Tofu, using pantry staples you likely already have. Whether you're craving takeout-style favorites or want to expand your weeknight dinner rotation, each recipe breaks down complex Chinese cooking techniques into simple, manageable steps that'll have you cooking like a pro.

Sweet and Sour Chicken

Sweet and Sour Chicken is a beloved Chinese-American dish that combines crispy battered chicken with a vibrant, tangy sauce. The contrast between the crunchy exterior of the chicken and the sticky, sweet-tart sauce creates an irresistible combination that has made this dish a staple in Chinese restaurants worldwide.

While restaurant versions often use deep-fried chicken chunks coated in a thick batter, this homemade version achieves similar results with a lighter cornstarch coating and less oil. The signature sauce balances sugar, vinegar, and ketchup, creating that classic sweet and sour flavor profile that coats the chicken perfectly.

Ingredients:

• 1.5 lbs boneless chicken breast, cut into 1-inch cubes
• 1 cup cornstarch
• 2 eggs, beaten
• Salt and pepper to taste
• 3 cups vegetable oil for frying
• 1 red bell pepper, chunked
• 1 green bell pepper, chunked
• 1 onion, chunked
• 1 cup pineapple chunks

Sauce:

• 1/2 cup ketchup
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Coat the chicken pieces in beaten egg, then dredge in cornstarch seasoned with salt and pepper. Heat oil in a deep pan or wok to 350°F. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.

In a separate pan, combine all sauce ingredients except the cornstarch slurry and bring to a simmer. Add the cornstarch slurry and stir until thickened. In the same pan, stir-fry the peppers and onions until crisp-tender. Add the pineapple chunks and fried chicken, then pour the sauce over everything and toss to coat evenly.

For best results, serve the dish immediately while the chicken is still crispy. The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days. If the sauce becomes too thick when reheating, thin it with a little water or pineapple juice. Always ensure the oil is at the correct temperature before frying to achieve the perfect crispy coating on the chicken.

Quick Vegetable Fried Rice

Quick Vegetable Fried Rice is a versatile Chinese dish that transforms leftover rice into a flavorful meal. This simple yet satisfying recipe combines crispy rice with fresh vegetables and aromatic seasonings, creating a perfect balance of textures and flavors.

The key to exceptional fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. This recipe allows for customization with whatever vegetables you have on hand, making it an excellent way to reduce food waste while enjoying a classic Chinese dish.

• 3 cups cooked white rice (day-old)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 2 green onions, chopped
• Salt to taste

Heat vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, then remove and set aside. In the same pan, stir-fry onions and garlic until fragrant, then add frozen peas and carrots, cooking until vegetables are tender-crisp.

Add the day-old rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is heated through and begins to crisp slightly. Return the scrambled eggs to the pan and add soy sauce, sesame oil, and white pepper. Continue stir-frying for another 2-3 minutes until everything is well combined and heated through. Finish by stirring in chopped green onions.

For best results, spread the rice on a baking sheet and refrigerate uncovered overnight to remove excess moisture. When stir-frying, use high heat and keep the ingredients moving constantly to prevent sticking and achieve the desired crispy texture. Avoid overcrowding the pan, cooking in batches if necessary for larger portions.

Basic Chinese-Style Noodles

This recipe focuses on a basic preparation method that creates tender, flavorful noodles perfect for various Chinese dishes. The key lies in properly cooking the noodles and seasoning them with a classic combination of soy sauce, sesame oil, and aromatics.

Ingredients:

• 1 pound fresh Chinese egg noodles (or dried noodles)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 4 green onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon white pepper
• Salt to taste
• 8 cups water for boiling

Bring water to a boil in a large pot and add noodles. Cook according to package instructions, typically 3-5 minutes for fresh noodles or 5-7 minutes for dried noodles, until they're al dente.

While the noodles cook, heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and half of the green onions, sautéing until fragrant.

Drain the noodles and immediately add them to the wok. Toss with soy sauce, sesame oil, and white pepper, ensuring the noodles are evenly coated. Continue stir-frying for 2-3 minutes until the noodles are well combined with the seasonings and slightly charred in spots.

For best results, avoid overcooking the noodles as they can become mushy. If using dried noodles, rinse them in cold water after cooking to remove excess starch and prevent sticking. The noodles can be served immediately, garnished with remaining green onions, or used as a base for other Chinese dishes by adding proteins and vegetables.

Easy Kung Pao Shrimp

Kung Pao Shrimp is a spicy Sichuan dish that combines succulent shrimp with crunchy peanuts, crisp vegetables, and a bold sauce that perfectly balances sweet, salty, and spicy flavors. This popular Chinese restaurant favorite can be easily recreated at home with readily available ingredients and minimal cooking experience.

While traditional Kung Pao dishes use chicken, this seafood variation offers a lighter alternative that still maintains the signature taste profile of the dish. The key to achieving restaurant-quality results lies in proper heat control and quick cooking to ensure the shrimp remains tender while the vegetables stay crisp.

• 1 pound large shrimp, peeled and deveined
• 1/2 cup roasted peanuts
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, cut into 1-inch pieces
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 8-10 dried red chilies
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon sugar
• 1/4 cup water

Begin by combining soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and water in a bowl to make the sauce. In a separate bowl, coat the shrimp with cornstarch.

Heat vegetable oil in a wok or large skillet over high heat. Add dried chilies and stir-fry for 30 seconds until fragrant, then add garlic and ginger, cooking for another 30 seconds.

Add the shrimp to the wok and stir-fry until they turn pink, about 2-3 minutes. Remove the shrimp and set aside. In the same wok, add celery and bell peppers, stir-frying for 1-2 minutes until crisp-tender. Return the shrimp to the wok, add the sauce mixture and peanuts, then stir-fry everything together until the sauce thickens and coats all ingredients evenly. Add green onions in the final 30 seconds of cooking.

For best results, ensure all ingredients are prepared and within reach before starting to cook, as this dish comes together quickly. Adjust the number of dried chilies based on your spice preference, and remember that removing the seeds from the chilies will reduce their heat level while maintaining their flavor. The shrimp can be replaced with other proteins, but cooking times may need to be adjusted accordingly.

Simple Egg Drop Soup

Chinese Egg Drop Soup is a comforting and nourishing dish that has been enjoyed for generations. The delicate ribbons of beaten egg floating in a savory broth create a simple yet satisfying meal that can be prepared in minutes.

This classic soup gets its name from the method of dropping beaten eggs into hot broth, creating silky strands that give the dish its distinctive appearance. While restaurant versions often include additional ingredients, the basic home version requires just a few pantry staples.

Ingredients:

• 4 cups chicken broth
• 2 large eggs
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 2 green onions, finely chopped

Bring the chicken broth to a simmer in a medium pot over medium heat. In a small bowl, whisk together cornstarch and water until smooth, then slowly stir into the simmering broth. Continue stirring until the soup slightly thickens.

In a separate bowl, beat the eggs until well combined. While slowly stirring the broth in a circular motion, gradually pour the beaten eggs into the soup in a thin stream. The eggs will cook immediately upon contact with the hot broth, forming ribbon-like strands.

Remove the pot from heat and stir in the sesame oil, white pepper, and salt. Ladle the soup into bowls and garnish with chopped green onions.

For best results, ensure the broth is hot but not violently boiling when adding the eggs, as this will help create those signature egg ribbons. The soup can become cloudy if stirred too vigorously, so maintain a gentle, circular motion when incorporating the eggs. Leftover soup can be stored in the refrigerator for up to 2 days, though the texture is best when served fresh.

15-Minute Beef and Broccoli

Minute Beef and Broccoli is a classic Chinese-American dish that combines tender slices of beef with crisp broccoli florets in a savory brown sauce. This quick and easy recipe can be prepared in under 30 minutes, making it perfect for busy weeknight dinners when you want something delicious but don't have hours to spend in the kitchen.

The key to this dish's success lies in the preparation of the beef and the timing of cooking the broccoli. The beef should be sliced thinly against the grain to ensure tenderness, while the broccoli should be cooked just long enough to become tender-crisp without becoming mushy.

Ingredients:

• 1 pound flank steak, sliced thin against the grain
• 4 cups broccoli florets
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/2 cup beef broth
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 2 tablespoons water

Mix the soy sauce, oyster sauce, cornstarch, beef broth, brown sugar, and black pepper in a bowl to create the sauce. Heat oil in a large wok or skillet over high heat. Add the beef and cook until browned, about 2-3 minutes. Remove the beef and set aside.

In the same pan, add garlic and broccoli, stir-frying for 2 minutes. Add 2 tablespoons of water and cover for 2 minutes until broccoli is bright green.

Return the beef to the pan and pour in the sauce mixture. Cook while stirring until the sauce thickens, about 2-3 minutes. Finish with sesame oil and give everything a final stir to combine well.

For best results, make sure your wok or skillet is very hot before adding the beef, and don't overcrowd the pan as this will cause the meat to steam rather than sear. Also, partially freezing the beef for about 30 minutes before slicing will make it easier to cut into thin, even pieces.

Homemade Spring Rolls

Traditional Chinese spring rolls feature a delicate balance of textures and flavors, with the outer wrapper providing a satisfying crunch that gives way to tender, well-seasoned ingredients inside. This recipe yields approximately 12-15 spring rolls, perfect as an appetizer or part of a larger Asian-inspired meal.

Ingredients:

• 15 spring roll wrappers
• 1/2 pound ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 2 cloves minced garlic
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon white pepper
• 2 tablespoons cornstarch mixed with water
• Vegetable oil for frying

Brown the ground pork in a large wok over medium-high heat, breaking it into small pieces. Add garlic and ginger, cooking until fragrant. Mix in cabbage, carrots, and bean sprouts, stir-frying until vegetables are tender but still crisp. Season with soy sauce, sesame oil, and white pepper. Remove from heat and let the filling cool completely.

Place a spring roll wrapper in a diamond position on a clean surface. Add about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly upward, sealing the top corner with the cornstarch mixture. Repeat with remaining wrappers and filling. Deep fry the rolls in oil at 350°F (175°C) for 4-5 minutes until golden brown.

For best results, ensure the filling is completely cool before wrapping to prevent the wrappers from becoming soggy. Keep unused wrappers covered with a damp cloth while working to prevent them from drying out. The spring rolls can be made ahead and frozen before frying – simply place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for storage up to three months.

Classic Chinese Dumplings

Making dumplings from scratch is a labor of love that brings families together, often becoming a group activity where everyone helps with the filling and folding. While the process may seem daunting at first, with practice, the technique becomes second nature, resulting in perfectly shaped dumplings with crisp bottoms and tender tops.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water
• 1 pound ground pork
• 2 cups finely chopped Napa cabbage
• 2 tablespoons minced ginger
• 3 cloves minced garlic
• 2 chopped green onions
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 1 egg

Mix flour and water in a large bowl until a shaggy dough forms. Knead for 10 minutes until smooth, then cover and rest for 30 minutes.

Meanwhile, combine all filling ingredients in a bowl, mixing thoroughly. Divide dough into small portions and roll each into thin circles. Place a spoonful of filling in the center of each wrapper, fold in half, and pinch edges to seal, creating pleats along the rim.

For cooking, choose your preferred method: boil in water for 3-4 minutes until they float, steam for 8-10 minutes, or pan-fry for 3-4 minutes on each side until golden brown. For pan-fried dumplings, add a small amount of water and cover to steam-finish the cooking process.

When working with dumpling dough, keep unused portions covered to prevent drying. The filling should be well-chilled before use, and excess liquid should be drained from the cabbage to prevent soggy dumplings. Test one dumpling first to ensure proper seasoning and adjust accordingly. Freeze uncooked dumplings on a tray until solid, then transfer to freezer bags for storage up to three months.

Quick Sesame Chicken

The key to this recipe's success lies in its sauce, which combines honey, soy sauce, and toasted sesame oil to create that signature flavor. The chicken is lightly coated in cornstarch before pan-frying, creating a crispy exterior that holds the sauce perfectly.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup cornstarch
• 3 tablespoons vegetable oil
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons toasted sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Coat the chicken pieces in cornstarch, salt, and pepper. Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown and crispy, about 4-5 minutes per side.

While the chicken cooks, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.

Once all chicken is cooked, return it to the pan and pour the sauce mixture over it. Cook for 2-3 minutes, stirring frequently until the sauce thickens and coats the chicken completely. Remove from heat and sprinkle with sesame seeds and green onions.

For best results, don't overcrowd the pan when cooking the chicken, as this will prevent proper browning. The cornstarch coating should be light – shake off any excess before frying. If the sauce becomes too thick, thin it with a tablespoon of water. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Chinese Green Beans With Garlic

Chinese green beans with garlic is a classic side dish found in Chinese restaurants and homes across Asia. The combination of crispy-tender green beans with the aromatic flavors of garlic creates a perfect balance that complements almost any main course.

The key to this dish lies in the cooking technique known as "dry-frying" or "blistering," where the green beans are cooked at high heat until their skin becomes slightly wrinkled and blistered. This method intensifies the natural sweetness of the beans while maintaining their crisp texture.

Ingredients:

• 1 pound green beans, trimmed
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil (optional)

Heat a large wok or skillet over high heat until very hot. Add vegetable oil and green beans, stir-frying them until they start to shrivel and develop small blisters on the surface, about 5-7 minutes. Add minced garlic and continue stir-frying for another minute, being careful not to burn the garlic. Season with soy sauce, salt, and white pepper, tossing everything together until well combined. If using sesame oil, add it last and give a final stir.

For optimal results, ensure your green beans are completely dry before cooking, as any water will create steam and prevent proper blistering. Also, avoid overcrowding the pan – cook in batches if necessary to achieve the best texture. The beans should be crisp-tender when done, retaining a slight crunch while being cooked through.

Five-Spice Tofu Stir-Fry

Five-Spice Tofu Stir-Fry is a flavorful vegetarian dish that combines the rich, aromatic blend of Chinese five-spice powder with crispy tofu and colorful vegetables. This recipe transforms bland tofu into a satisfying main course that even meat-eaters will enjoy.

The key to this dish lies in properly preparing the tofu and creating the perfect balance of seasonings. The five-spice powder, which typically contains star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, adds depth and warmth to the dish while complementing the natural sweetness of the vegetables.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon Chinese five-spice powder
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 cup vegetable broth
• 2 green onions, sliced
• Salt and pepper to taste

Press the tofu between paper towels for 30 minutes to remove excess moisture. Meanwhile, prepare the vegetables by cutting them into uniform, bite-sized pieces. Mix the cornstarch with soy sauce and vegetable broth in a small bowl. Heat oil in a wok or large skillet over medium-high heat. Fry the tofu cubes until golden brown on all sides, then remove and set aside.

In the same pan, stir-fry garlic and ginger until fragrant. Add the vegetables and five-spice powder, cooking until vegetables are crisp-tender. Return tofu to the pan, pour in the sauce mixture, and cook until the sauce thickens. Garnish with green onions before serving.

For best results, use extra-firm tofu and don't skip the pressing step, as removing excess moisture is crucial for achieving crispy tofu. The dish can be customized with different vegetables based on availability and preference, but maintain similar cooking times by cutting harder vegetables thinner than softer ones.

Honey Garlic Chicken

Honey Garlic Chicken is a beloved Chinese-inspired dish that combines sweet and savory flavors in perfect harmony. The tender chicken pieces are coated in a thick, glossy sauce that beautifully balances the sweetness of honey with the pungent depth of garlic.

This simple yet delicious recipe requires minimal preparation and can be completed in under 30 minutes, making it an ideal choice for busy weeknight dinners. The dish pairs excellently with steamed rice or noodles and can be garnished with sesame seeds and green onions for an authentic Asian restaurant presentation.

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup honey
• 6 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/2 teaspoon black pepper
• 1/4 cup water
• Sesame seeds for garnish
• Green onions for garnish

Cut the chicken thighs into bite-sized pieces and coat them in 1 tablespoon of cornstarch mixed with black pepper. Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken pieces until golden brown, about 5-6 minutes per side. Remove chicken and set aside.

In the same pan, lower the heat to medium and add minced garlic, cooking until fragrant. Mix honey, soy sauce, rice vinegar, and water in a bowl. Add this mixture to the pan, stirring constantly. Mix the remaining cornstarch with a small amount of water to create a slurry, then add it to the sauce. Return the chicken to the pan and cook until the sauce thickens and coats the chicken evenly, about 3-4 minutes.

For best results, use chicken thighs rather than breast meat as they remain more tender and juicy throughout the cooking process. The sauce can be adjusted to taste by adding more honey for sweetness or soy sauce for saltiness. If the sauce becomes too thick, thin it with a small amount of water, and if it's too thin, create additional cornstarch slurry to reach desired consistency.