Famous Chicken Dishes in Chinese Cuisine (With Easy Recipes)

Explore 8 iconic Chinese chicken dishes like Kung Pao Chicken, General Tso's Chicken, and Hoisin Chicken that blend bold flavors with simple steps. These beginner-friendly recipes use everyday ingredients for authentic taste at home—perfect for weeknight dinners under 45 minutes.

Craving that zing from your favorite Chinese spot? Chicken shines in Chinese cuisine, from spicy stir-fries to tender poaches. It's versatile, affordable, and packs umami punch. But restaurant versions can feel fancy and hard to copy. Don't worry—you can nail them at home with easy tweaks.

These recipes draw from classic techniques like velveting for silky meat. They're forgiving for new cooks, using basics like soy sauce and ginger. You'll build skills fast and wow your table. Up next: eight stars of the menu, with steps to make them yours.

Why Chinese Chicken Dishes Are a Home Cook's Dream

Chinese chicken recipes balance sweet, sour, spicy, and savory. They highlight fresh ginger, garlic, and scallions for depth. Rooted in regions like Sichuan and Cantonese, they're quick—most ready in 30 minutes. Plus, chicken's lean protein keeps meals light yet filling.

Pro tip: Always cook chicken to 165°F internal temp for safety, per USDA guidelines. Let's jump into the flavors!

1. Kung Pao Chicken

This Sichuan sizzler mixes tender chicken, peanuts, and chilies for a sweet-spicy kick. It's crunchy, quick, and beats takeout every time.

Ingredients (Serves 4)

• 1 lb boneless chicken thighs, diced
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sesame oil
• 1/2 cup peanuts
• 4 dried red chilies
• 3 scallions, chopped
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp vegetable oil

Instructions

1. Marinate chicken in cornstarch, 1 tbsp soy, rice wine, and sesame oil for 15 minutes.
2. Heat oil in wok over high. Stir-fry chilies 30 seconds till fragrant.
3. Add chicken; cook 5 minutes till browned. Remove.
4. Add garlic, ginger, scallions; stir 1 minute. Return chicken.
5. Stir in hoisin, vinegar, sugar, 1 tbsp soy. Add peanuts; toss 2 minutes.
6. Serve hot with rice.

Tip: Swap peanuts for cashews if allergic. Net time: 25 minutes. Inspired by The Woks of Life.

2. General Tso's Chicken

Sweet, tangy, and crispy—this crowd-pleaser coats chicken in a glossy sauce. It's fun to fry and even better with broccoli.

Ingredients (Serves 4)

• 1 lb chicken breast, cubed
• 1 egg white
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tbsp hoisin
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 4 dried chilies
• 2 scallions, chopped
• Oil for frying
• Sesame seeds for garnish

Instructions

1. Mix egg white and cornstarch; coat chicken. Fry in hot oil 5-7 minutes till golden. Drain.
2. In pan, sauté garlic, ginger, chilies 1 minute.
3. Add soy, vinegar, sugar, hoisin; simmer till thick, 3 minutes.
4. Toss in chicken and scallions; coat 2 minutes.
5. Sprinkle sesame seeds. Serve with steamed rice.

Tip: Use thighs for juicier bites. Total time: 30 minutes. From RecipeTin Eats vibes.

3. Hoisin Chicken

Sticky and savory, this stir-fry glazes chicken in umami-rich hoisin. Pair with veggies for a balanced plate.

Ingredients (Serves 4)

• 1 lb chicken thighs, sliced
• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 tbsp oil
• Scallions for garnish

Instructions

1. Marinate chicken in hoisin, soy, honey, sesame oil 10 minutes.
2. Heat oil in wok; stir-fry chicken 5 minutes till cooked.
3. Add garlic, pepper, onion; cook 4 minutes till crisp-tender.
4. Thicken sauce if needed with cornstarch slurry.
5. Garnish with scallions. Enjoy over noodles.

Tip: Add broccoli for color. Ready in 20 minutes.

4. Cashew Chicken

Crunchy cashews meet velvety chicken in this mild stir-fry. It's nutty, fresh, and super simple for beginners.

Ingredients (Serves 4)

• 1 lb chicken breast, cubed
• 1/2 cup cashews
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 2 tbsp oil

Instructions

1. Velvet chicken: Mix with cornstarch and 1 tsp soy; set 10 minutes.
2. Heat oil; stir-fry chicken 4 minutes. Remove.
3. Add garlic, ginger, veggies; cook 3 minutes.
4. Return chicken, add oyster sauce, soy, cashews. Toss 2 minutes.
5. Serve warm.

Tip: Toast cashews first for extra crunch. 25 minutes total. Check Woks of Life for more.

5. Sesame Chicken

Crispy bites in a sweet sesame glaze—comforting and addictive. Skip deep-fry for a lighter bake if you like.

Ingredients (Serves 4)

• 1 lb chicken thighs, cubed
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp sesame seeds
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 1/2 cup cornstarch
• Oil for frying

Instructions

1. Coat chicken in cornstarch; fry 5-6 minutes till crisp. Drain.
2. Sauté garlic, ginger 1 minute in pan.
3. Add soy, honey, vinegar; simmer to thicken.
4. Toss chicken in sauce; sprinkle sesame.
5. Pair with rice.

Tip: Bake at 425°F for 20 minutes instead. 35 minutes. Thanks to Serious Eats.

6. Moo Goo Gai Pan

Light and crisp, with mushrooms and chicken in a subtle sauce. It's elegant yet effortless—great for veggies.

Ingredients (Serves 4)

• 1 lb chicken breast, sliced thin
• 1 cup sliced mushrooms
• 1/2 cup snow peas
• 1 carrot, sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 2 garlic cloves, minced
• 1 tbsp oil

Instructions

1. Marinate chicken in cornstarch, 1 tsp soy 10 minutes.
2. Stir-fry chicken in oil 3 minutes. Remove.
3. Add garlic, veggies; cook 4 minutes.
4. Return chicken, add oyster, soy. Stir till glossy.
5. Serve immediately.

Tip: Use bamboo shoots for twist. 20 minutes.

7. Cantonese Poached Chicken

Silky, simple, and pure—this poach highlights chicken's natural flavor. Dip in ginger-scallion oil for wow.

Ingredients (Serves 4)

• 3 lb whole chicken
• 4 slices ginger
• 3 scallions
• 1 tsp salt
• For oil: 1/4 cup oil, 2 tbsp ginger (minced), 2 scallions (chopped)
• Soy sauce for dipping

Instructions

1. Stuff chicken with ginger, scallions, salt. Poach in boiling water 30-40 minutes till 165°F.
2. Cool in ice bath for juicy skin.
3. Chop into pieces.
4. Heat oil; pour over ginger-scallion mix for sauce.
5. Serve with soy.

Tip: Ice bath keeps it tender. 45 minutes. From Woks of Life.

8. Ginger Chicken

Warm and aromatic, ginger stars in this sticky stir-fry. It's cozy, healing, and ready fast.

Ingredients (Serves 4)

• 1 lb chicken thighs, sliced
• 1/4 lb ginger, julienned
• 3 scallions, chopped
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp oil

Instructions

1. Heat oil; fry ginger 2 minutes till golden.
2. Add chicken; cook 5 minutes.
3. Stir in soy, oyster, sugar, scallions. Simmer 3 minutes till sticky.
4. Serve over rice.

Tip: More ginger for spice. 15 minutes. See Woks of Life.

Nutrition Comparison Table

Quick glance at calories and protein per serving (approx., based on standard portions).

Dish	Calories	Protein (g)	Carbs (g)	Prep Time (min)
Kung Pao Chicken	350	28	15	25
General Tso's Chicken	400	25	30	30
Hoisin Chicken	320	26	12	20
Cashew Chicken	380	27	18	25
Sesame Chicken	390	24	25	35
Moo Goo Gai Pan	280	30	10	20
Cantonese Poached Chicken	250	35	2	45
Ginger Chicken	300	29	8	15

Meal Prep and Storage Tips

Chinese chicken shines as leftovers. Here's how to keep it safe and tasty:

• Chill within 2 hours of cooking—don't leave out longer, per USDA tips.
• Store in airtight containers up to 4 days in fridge.
• Reheat to 165°F; stir-fries crisp up in a hot wok.
• Freeze poached chicken for up to 3 months—thaw overnight.
• Batch-marinate for quick weeknights.

These steps cut waste and save time. Always wash hands and surfaces after handling raw chicken, as advised by FDA.

Customizing Your Chinese Chicken Recipes

Make it yours! Mild spice? Cut chilies. Vegan? Swap chicken for tofu. Add heat with sriracha or cool with cucumber. Use thighs for richness or breasts for lean. Track flavors—start small, taste often. These dishes flex with your pantry, proving great food's about heart, not perfection.

Experimenting builds joy. Your kitchen, your rules—tweak and share the wins.

FAQ

What's the secret to tender Chinese chicken?

Velveting! Marinate in cornstarch and egg white before quick-cooking. It seals juices for that restaurant silkiness.

Can I make these without frying?

Yes! Bake battered chicken at 425°F for 20 minutes, flipping halfway. Air-fry for crisp without oil.

Are these recipes authentic?

They blend traditional like poached chicken with popular fusions. Draw from Sichuan and Cantonese roots for true flavors.

How do I store leftovers safely?

Cool quickly, fridge within 2 hours. Reheat to 165°F. Follow USDA for no risks.

What if I'm new to wok cooking?

Use a big skillet! High heat and fast stirs are key—don't overcrowd for even cook.

Can I swap ingredients for dietary needs?

Gluten-free? Use tamari. Low-sugar? Honey alternatives. Tofu works for plant-based.

Which dish is best for beginners?

Ginger Chicken—minimal steps, big taste. Builds confidence quick.

These famous Chinese chicken dishes show how simple ingredients spark bold meals. From spicy Kung Pao to soothing poached, you've got variety for every mood. Cooking them at home saves cash and adds that personal touch. Grab your wok (or pan), play with flavors, and savor the process. Your next feast awaits—happy stir-frying!