About the Dish

Cashew chicken stir-fry, or 腰果鸡丁 (yāo guǒ jī dīng), is a popular Chinese stir fry that combines several contrasting textures in one wok: tender chicken, crisp vegetables, and crunchy cashews. Aromatics like garlic and ginger bring fragrance, while the sauce lightly coats everything with an appetizing shine.

The use of nuts in savory dishes is quite common in Chinese cooking, much like in classics such as Kung Pao Chicken where peanuts add richness and texture. The sauce in this dish is also a familiar example of the savory brown sauce often found in Chinese takeout dishes, such as Chicken Chop Suey. It is built mainly on oyster sauce and soy sauce, with just a subtle touch of sweetness.

Like many Chinese stir fries, cashew chicken comes together very quickly once the ingredients are prepared. Served with steamed rice, it makes a simple but deeply satisfying everyday meal.

Ingredients

Here are the ingredients you need for this recipe:

• Chicken thighs: they are ideal for this dish because they stay juicy and tender during stir frying. Chicken breast can also be used if preferred. In this case, pay extra attention not to overcook to avoid drying it out.
• Cashew nuts: It’s best to use raw cashews that are not seasoned or roasted.
• Onion and bell pepper: they add sweetness, freshness, and texture to the dish.
• Garlic and ginger: they are the aromatic foundation of many Chinese stir-fries.
• Seasonings: oyster sauce, light soy sauce, dark soy sauce, sugar, cornstarch, sesame oil, and white pepper

Cooking Procedure

Step 1. Prepare the chicken and vegetables

Cut the chicken into small bite sized cubes, roughly matching the size of the cashews. This gives the dish its classic appearance and helps everything cook evenly. 

Mix the chicken with cornstarch, white pepper and water until well combined. Then add a little oil to coat. Leave it aside while preparing other ingredients.

Cut the onion and bell pepper into chunks of similar size. Slice the garlic and julienne the ginger.

Step 2. Mix the sauce

In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, cornstarch and water until smooth. Then stir in sesame oil. 

Step 3. Fry the cashew nuts

Add the cashews and oil to a cold wok or skillet (frying pan). Place over low heat and fry slowly, stirring frequently, until the nuts turn golden. Transfer out leaving the oil behind.

Step 4. Sear the chicken

Using the same wok, sear the chicken over high heat. Spread the pieces out as much as possible so they sear properly rather than steam. Once the underside turns pale, toss and stir to quickly sear the other sides. Transfer the chicken out as soon as it turns pale all around and is nearly cooked through.

Step 5. Stir fry the vegetables

Use the remaining oil in the wok to sizzle garlic, ginger and onion until fragrant and the onion begins to soften around the edges. Add the bell pepper and cook briefly so it stays slightly crisp and vibrant.

Step 6. Season the dish

Return the chicken to the wok. Toss for a further minute. Stir the sauce again before pouring it in, as the cornstarch settles quickly at the bottom of the bowl. Continue stirring as the sauce thickens and coats everything evenly.

Turn off the heat and finally fold in the fried cashews.

How to get the best results

More takeout favorites

Looking for more inspiration for cooking Chinese takeout dishes at home? Check out these popular recipes:

Chow Mein (Chinese Fried Noodles, 炒面)

Black Pepper Beef Stir-Fry (黑椒牛柳)

Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

Taiwanese Popcorn Chicken (盐酥鸡)

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What is popcorn chicken?

Popcorn chicken! Doesn’t the name alone make you hungry? A street food sensation, Taiwanese style popcorn chicken (aka Taiwanese fried chicken) has become popular worldwide in recent years. I’ve always loved eating it, but for the longest time never thought of making it at home. After some research and testing, I couldn’t wait to share this recipe I’m truly proud of.

The Chinese name of the dish, Yán Sū Jī/盐酥鸡, literally means “salted crispy chicken”, which describes the dish even better than “popcorn chicken”. Bite-sized chicken pieces are marinated and tenderized, then coated in starch and flour. They’re deep fried in basil-infused oil, sprinkled with salt and spice, and served alongside crispy basil leaves.

So how is popcorn chicken different from other types of fried chicken? A few things set it apart:

• Bite-sized pieces meant to be eaten by hands, perfect for snacking
• Classic Chinese seasonings that delivers a distinctive taste
• A cornstarch-and-flour coating that creates an ultra-crispy crust.
• Thai basil leaves that add extra fragrance and crunch.

Ingredients

Here are the ingredients you need for this recipe:

Chicken

Any boneless cut of chicken works: breast, thigh, or drum, with or without skin. To be honest, I’m not a big fan of breast meat since it can be tricky to keep juicy. The good news is I tested this recipe with it, and the result was more than satisfying. Plus, breast is the easiest cut to slice into evenly sized pieces.

Starch & flour

Traditionally, coarse sweet potato starch (not the regular fine type) is used. But since I had to search several Chinese shops just to find one bag, I know it’s not practical for most readers. After testing, I discovered that a cornstarch-and-flour mix works just as well. In fact, the taste testers in our Red House preferred it.

This combination works beautifully, creating the signature crust of popcorn chicken. Cornstarch makes the coating light and crisp, while flour helps it stick to the meat and develop an appealing golden color.

To boost the crispiness, I add a little baking soda to the batter. If you don’t have it on hand, feel free to skip it. The difference is quite subtle.

Seasonings

You don’t need much to season popcorn chicken: a dash of soy sauce for savory umami flavor, some minced garlic for aroma, and a ground spice of your choice, such as Chinese five-spice powder, ground Sichuan pepper, or white pepper. For an extra kick, you can also sprinkle in some ground chili pepper if, like me, you enjoy a bit of heat.

Basil

Classic popcorn chicken is always accompanied by crispy Thai basil leaves, which I’ve included in my recipe. For many, though, they’re not easy to find, and leaving them out won’t take away from your enjoyment of the dish – I promise! Italian sweet basil isn’t an ideal substitute, as its delicate leaves are trickier to deep fry.

How it’s made

Step 1: Marinate the chicken

Start by cutting the chicken into bite-sized chunks, about an inch (2.5 cm) across. Pop them into a mixing bowl, then add cornstarch, flour, light soy sauce, minced garlic, five-spice (or sichuan pepper, white pepper), a little baking soda, and some water. Mix thoroughly so every piece is well coated. Set aside for 15 minutes for everything to settle.

Step 2: Coat the chicken

For the signature crust, prepare the coating by mixing a generous amount of cornstarch and flour. Roll one piece of marinated chicken at a time in the mixture. Once it’s evenly covered all round, gently shake off any excess. Place it on a clean plate. Repeat the procedure to coat the remaining chicken.

Be aware that the sticky, semi-runny marinade helps the coating cling to the chicken. So the pieces shouldn’t look dry before you place them in the coating mixture.

Step 3: Fry the basil

Pour oil into a wok or deep saucepan, at least 3 inches/7.6 cm deep. Add the Thai basil (make sure it’s completely dry to avoid splashing), then turn on the heat. As the oil heats up, the leaves will slowly turn crisp. Once they look shiny and brittle, the oil is hot enough to fry the chicken. Remove the basil and move on to the next step right away.

Step 4: Double fry the chicken

Carefully lower the chicken pieces into the hot oil, one at a time. Fry until they turn pale golden and lightly crisp. Fish them out and let the oil heat up again for half a minute. Then slide the chicken back in for the second fry. Very quickly the crust will turn into a deep golden color shell that stays crunchy even after cooling.

Step 5: Season and serve

Transfer the fried chicken to a plate lined with paper towels to drain any excess oil. While it’s still hot, sprinkle over the salt and spice mix, along with the crispy basil. Serve immediately to enjoy the best crunch, the full aroma, and tender, juicy meat.

How long they stay crispy?

This is a dish best enjoyed right away. And I can promise it will disappear faster than you expect. Who could resist such deliciousness?

Like any battered and deep-fried food, the crispy coating of popcorn chicken softens over time as moisture from the meat seeps out, dampening the crust. Meanwhile, the chicken itself gradually loses its juices and becomes drier. That’s why preparing it far in advance simply doesn’t work if you want the best result.

In my tests, the chicken stayed reasonably crisp and the meat fairly moist for 2-3 hours. Beyond that, though, the quality drops noticeably, so I wouldn’t recommend leaving it any longer.

Reheat leftovers

Leftovers can be reheated in an oven or air fryer at 350°F (175°C) for a few minutes. This will bring back a bit of crispiness, though not as much as when freshly fried, and the meat inside will be drier. Avoid microwaving, as it makes the coating soft and rubbery.

Other chicken dishes

Looking for other delicious ways to enjoy chicken? Try these popular recipes:

Lemon Chicken (No Deep-Frying)

Char Siu Chicken (Roasted or Air fried)

Sha Cha Chicken (沙茶鸡)

Oyster Sauce Chicken (蚝油焖鸡)

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About the dish

Today’s recipe, Chicken Corn Soup (Jī Róng Sù Mǐ Gēng/鸡茸粟米羹), is a Cantonese classic often found in overseas Chinese restaurants, especially takeout joints. Among Chinese soups, it stands out for being more substantial than Egg Drop Soup yet much quicker to prepare than Hot and Sour Soup.

This comforting dish is made with finely chopped chicken, partially mashed sweetcorn, delicate egg ribbons, and a lightly seasoned semi-thick broth. I love its balance of sweet and savory flavors, along with a gentle creaminess that is uncommon in Chinese soups, which are usually clear.

After many rounds of testing, I’m excited to share a homemade version that won my family over instantly. It has since become a regular request at our table, and I hope it brings the same joy to yours.

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Sweetcorn kernels. They can be freshly cut from cobs, drained from cans, or frozen.
• Chicken. Use any cut as long as it is skinless and boneless.
• Eggs. Optional, but they add extra taste and protein.
• Stock. I usually use chicken stock, but vegetable stock work well too.
• Cornstarch. it’s used to tenderize the chicken and to thicken the soup.
• Light soy sauce
• White pepper
• Sesame oil
• Scallions

Note: See recipe card at the end of the post for quantities.

How it’s made

Step 1: Marinate the chicken

Slice the chicken into thin strips, then cut them crosswise into small cubes, matching the size of sweetcorn kernels. Mix the chicken pieces with light soy sauce, cornstarch, and a little water until well combined. This enhances its tenderness after cooking.

🌟 NOTE: If you find cutting raw chicken difficult, freeze it briefly until it becomes semi-solid. This makes dicing much easier.

Step 2: Prepare the corn

For Chinese chicken corn soup, the way you prepare the corn makes a big difference in both texture and flavor. Whether you use fresh, canned, or frozen kernels, chop them coarsely or give them a quick pulse in the food processor or blender to create the classic creamy body of the soup. This step breaks some of the kernels down so their starch and juice enrich the broth, while leaving others whole for pleasant bites and bursts of sweetness.

Step 3: Cook the coup

Heat the stock in a saucepan until it starts rolling, then add the chopped sweetcorn. When the soup comes back to a gentle simmer, add the marinated chicken and stir right away to keep the pieces from clumping.

Next, pour the beaten egg slowly, letting it set as it falls. Make a slurry with cornstarch and a little water, then stir it into the soup to give it a silky thickness.

🌟 NOTE: The chicken pieces cook through very quickly. Be careful not to overcook the soup so the chicken stays tender.

Step 4: Season and garnish

Season the soup lightly with white pepper and sesame oil. Depending on the saltiness of your chicken stock, adjust the salt quantity you need to balance the natural sweet taste of the soup. Finally, sprinkle finely chopped scallions, or cilantro, to garnish before serving.

Other warming soups

Looking for more soup ideas? Check out these popular recipes on my blog:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Pork Rib Soup (排骨汤)

Tofu Soup with Vegetables (豆腐鲜蔬汤)

Seaweed Egg Drop Soup (紫菜蛋花汤)

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About the dish

Wonton noodle soup (Yún Tūn Miàn/云吞面) is a classic Cantonese dish that brings together plump shrimp and pork wontons, springy egg noodles, and leafy greens in a flavorful broth. It’s a comforting, all-in-one meal, light yet satisfying, with a beautiful balance of textures and umami depth. The soup, in particular, is what I love most: savory, soothing, and full of character.

Back when I worked night shifts at a newspaper, I’d often head to a 24-hour Hong Kong–style tea restaurant (茶餐厅) to unwind over a hot bowl of wonton noodle soup. It was the perfect late-night comfort, hearty enough to fill me up, yet gentle and restorative after a long day. This dish still brings back that same sense of warmth and satisfaction, every time I make it.

This dish shares many similarities with the classic Wonton Soup I shared earlier, but it comes with the addition of noodles and a soup base that carries a unique oceanic flavor I truly enjoy.

Make the wontons

For the wontons, you’ll need the following ingredients:

• Wonton wrappers
• Shrimp, any size, headless and peeled
• Ground pork, preferably with a high-fat content
• Unsalted stock, to help create a juicy texture
• Light soy sauce
• Oyster sauce
• Shaoxing rice wine, optional
• Minced ginger minced
• Salt

Note on the wrappers

Wonton wrappers are super thin, square sheets of dough made specifically for wontons (they’re different from dumpling wrappers, which are thicker and round). You can find them in the frozen section of most Chinese or Asian supermarkets. If you can’t find them, try making your own using a pasta machine.

Be sure to defrost the frozen wrappers ahead of time, but don’t open the package until you’re ready to assemble—the low moisture content makes them dry out and become brittle quickly.

Tips for the filling

There’s no need to mince the shrimp—just cut it into small chunks. This preserves its crisp, bouncy bite once cooked. Also, be sure to mix the filling thoroughly until it becomes sticky and cohesive. This helps it hold together and makes wrapping easier.

Wonton folding technique

Folding wontons is fun! The goal is to wrap a small amount of filling into a well-sealed parcel. I’ve shared a post on Six Ways to Fold Wontons, but today I’m introducing another method I call the “Pouch Bag Style”.

Unlike other techniques, this one doesn’t require wetting the wrapper to seal. To ensure success, make sure the wrappers haven’t dried out, and pinch firmly when gathering the sides together. Refer to the image above or the tutorial video for a visual guide.

Choose the noodles

The noodles used in wonton noodle soup are often labeled specifically as “wonton noodles (云吞面).” They’re very thin, yellow noodles made from wheat flour, eggs, and water. Any type of thin egg noodle will get you close to the classic version.

Wonton noodles share a similar texture with wonton wrappers: slippery and springy, giving a satisfying mouthfeel that makes slurping so enjoyable. I usually buy fresh wonton noodles from my local Chinese supermarket. When I don’t have any on hand, I make alkaline noodles (ramen) with my pasta machine using the thin strand setting. The taste and texture are quite close.

I’m often asked about converting between fresh and dried noodles. While water content can vary by brand, here’s a general estimate: my recipe serves 6 bowls of wonton noodle soup using 14 oz (400 g) of fresh egg noodles. You can substitute this with 7 oz (200 g) of dried egg noodles.

Prepare the soup

The soup base plays a key role in this dish. Traditionally, it has a rich umami taste with a distinctive seafood flavor, thanks to dried flounder powder (大地鱼粉). Since this ingredient can be hard to find, I’ve created an alternative flavor combination that’s just as delicious.

Here’s what you’ll need for the soup:

• Unsalted stock – I use homemade Chinese chicken stock, but fish or seafood stock works well too if you want a stronger ocean flavor.
• Fish sauce (鱼露) – This replaces the dried flounder powder. While not traditionally Chinese, fish sauce is a common ingredient in many Asian home kitchens. If you don’t have it, light soy sauce is a fine substitute.
• Sesame oil
• Ground white pepper
• Bok Choy, or other leafy greens like spinach, Gai Lan, or Choy Sum
• Scallions, for garnish

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About the dish

The term Chow Mein, meaning “stir-fried noodles,” comes from the sound of its Cantonese name. A super popular dish, it appears on almost every Chinese takeout menu.

You’ll usually see variations using different proteins, but the flavor profile is more or less universal, with soy sauce and oyster sauce serving as the key sources of umami.

Today’s beef chow mein features a different flavor booster: Sha Cha Sauce, a versatile condiment I always keep in the kitchen (learn more about it in the next section). If you’ve tried my recipes for Sha Cha Chicken or Sha Cha Beef, you already know how much it can elevate a dish.

Ingredient notes

Note: Precise ingredient quantities are in the recipe card below .

Noodles

Egg noodles are typically used in Chinese stir-fried dishes such as Chicken Chow Mein and Lo Mein, which I shared earlier. You may use dried, fresh, or precooked egg noodles. When testing this beef chow mein recipe, I used dried thin ones (see image above), which are often found in Wonton Noodle Soup. They cook quickly and have a pleasant, springy texture that doesn’t turn mushy when boiled and then stir-fried.

Beef

Several cuts of beef work well for this recipe. This time, I used sirloin steak (referred to as rump steak in the UK, Australia, and New Zealand), which has some marbling and is tender when prepared and cooked properly. Other good options include flat iron, flank, skirt, and tenderloin.

Vegetables

I chose red chili pepper, bok choy, and onion for their vibrant color combination, crunchy texture, and distinct flavors. You’ll also need some garlic for added aroma.

Sha Cha Sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled Shacha or Sacha, is a savory Chinese condiment made from dried seafood, aromatics, and spices. Popular in Teochew, Fujian, and Taiwanese cuisines, it’s known for its deep umami flavor and versatility.

This versatile sauce is a thick, brown paste topped with a layer of reddish oil. Be sure to stir well to combine the two components before using. The most widely recognized brand is Bull Head/牛頭牌 (see two different packages in the image above).

Although labeled “Barbecue Sauce” in English, Sha Cha is not the same as Char Siu sauce (叉烧酱), which is used for Chinese BBQ pork, or the sweet, peanut-based Satay sauce (沙爹酱), often served with grilled meat skewers.

Other condiments

• Light soy sauce, for the savory and umami taste
• Dark soy sauce, for a hint of sweetness and appetizing brown shine
• Cornstarch, for tenderizing the beef
• Shaoxing rice wine, for balancing the meat flavor

Recipe

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Serving

After shooting the recipe, we had this dish for lunch. Although it was no longer hot, the flavor was still spot on. My daughter usually doesn’t fancy spicy food, but the heat from the chili pepper mellowed during cooking, so she was quite happy with the subtle hint of spiciness. As for the rest of the family, who adore hot food, they stirred in some homemade Chili Oil. Even Better!

When I have extra time, I like to pair this all-in-one quick meal with a light soup to balance out its dryness. Seaweed Egg Drop Soup or Tomato Egg Drop Soup are my go-to options.

Variations

There’s plenty of room for variation in this chow mein recipe. You can swap the beef for your favorite protein: chicken (see image above), pork, shrimp, egg, or pressed tofu. For the first four options, follow the same cooking order as with beef. Tofu, however, can be added along with the vegetables.

Feel free to use other vegetables too, such as bean sprouts, bell peppers, celery, Napa cabbage, snow peas, mushrooms, or whatever you have on hand. After all, stir-fried noodle dishes, just like fried rice, are perfect for a fridge raid!

Other noodle dishes

Looking for other tasty noodle recipes? Try these popular ones:

Hot and Sour Noodles (Suan La Mian, 酸辣面)

Xi’an Biang Biang noodles

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

About the dish

During nearly two decades of living outside China, I’ve come to realize just how dearly Chinese spring rolls (Chun Juan/春卷) are loved. If you’ve ever had Chinese food, chances are you’ve tried this delicacy—it’s one of the most popular items on Chinese restaurant and takeout menus.

My recipe for Classic Spring Rolls with pork, shrimp, and vegetable filling has been well received by readers. Today’s recipe—Veggie and Tofu Spring Rolls—is my response to those who’ve requested a meat-free alternative. I have to say, they’re equally delicious.

These vegan spring rolls are packed with vibrant, crunchy vegetables, flavorful tofu, two types of mushrooms, springy vermicelli, and a generous dose of aromatics—all combining to create a bite that’s truly satisfying.

Ingredients

Here are all the ingredients you need to make these veggie and tofu spring rolls:

• Spring roll wrappers (Learn more below)
• Pressed tofu (Learn more below)
• Bok choy
• Carrots
• Shiitake mushrooms
• Wood ear mushrooms
• Mung bean vermicelli
• Scallions
• Garlic
• Seasonings: salt, sugar, sesame oil, and white pepper
• Neutral cooking oil, such as sunflower, rapeseed, canola, soybean, and vegetable oil

About wrappers

You can find spring roll wrappers in the frozen section of Chinese or Asian grocery stores, typically labeled as spring roll pastry. For this recipe, I used wrappers measuring 8.5×8.5 inches (215×215 mm), sold in a 40-piece package. These are slightly smaller than the ones I used for photographing my Pork and Veggie Spring Rolls.

Don’t confuse Chinese spring roll wrappers with the Vietnamese version. The former are square, made of wheat flour, and pliable, while the latter are round, made from rice flour, and come in a dried form. I don’t recommend substituting one for the other.

About tofu

The tofu used in this recipe is pressed tofu (known as Doufugan/豆腐干), which contains very little water and has a dense, firm texture, a brown outer layer, and a savory flavor. It is typically sold as smoked tofu or five-spice tofu, in square or rectangular pieces about ⅓ inch (8 mm) thick. I also use it in the filling for Pan-Fried Vegan Dumplings.

If unavailable, you can substitute it with extra-firm tofu. Alternatively, substitute with eggs scrambled in oil and coarsely chopped—similar to how they are prepared in Chive and Egg Pockets.

Prepare & deep fry

Step 1: Prepare the wrappers

Since spring roll wrappers are usually sold frozen, don’t forget to thaw them in advance—leave them unopened in their package while defrosting.

Once they’re thawed and the filling is ready, I recommend separating the wrappers one by one ahead of time to save time during assembly. Because they’re tightly packed, handle them carefully to avoid tearing.

Also, always keep the separated wrappers covered with a damp cloth, as they contain very little moisture and can quickly dry out and become brittle when exposed to air.

Step 2: Soak the dried ingredients

This recipe uses three dried ingredients that need to be rehydrated in advance:

• Dried shiitake mushrooms: Soak in cold water overnight, or in hot water for 30 minutes, until plump and soft.
• Wood ear mushrooms: Soak in cold water for about 2 hours, or use hot water to speed up the process, until they expand and become springy.
• Mung bean vermicelli: Soak in cold water for about 12 minutes, until pliable.

Step 3: Mix the filling

Unlike dumpling fillings, which require the ingredients to be finely chopped or minced, this spring roll filling features coarsely chopped vegetables and tofu, resulting in a crunchy texture once cooked. Grate the carrot, cut the vermicelli into short strands, and slice the remaining ingredients thinly.

For the best flavor, I like to sauté minced garlic, chopped scallions, and sliced shiitake mushrooms in a bit of oil to fully release their aroma. Then, stir in the remaining ingredients along with salt, sugar, sesame oil, and white pepper.

🌟 NOTE: You don’t need to precook the tofu and veggies as they’ll be cooked inside the wrappers during the deep-frying process. This way, they retain their optimal taste and nutrition.

Step 4: Wrap the spring rolls

Wrapping spring rolls is pretty straightforward (easier than making fancy dumpling pleats). Please refer to the video in the recipe card below for reference.

• Lay a wrapper on your work surface and place a generous amount of filling near the corner pointing toward you.
• Lift that corner and wrap it around the filling to form a cylinder shape.
• Roll once, then fold the two side corners toward the center, wrapping tightly.
• Continue rolling until only a small triangle remains at the top. Moisten that corner with a little water, then finish rolling to seal completely.

Step 4: Deep fry the spring rolls

To achieve that iconic golden, crispy crust, it’s best to deep-fry these rolls (the air-frying option is explained in a later section).

Fill a wok or small pot with enough oil to create a depth twice the thickness of the spring rolls. Heat it to around 350°F/180°C, then gently slide in the rolls, making sure they float in a single layer without overcrowding.

Fry over medium heat, flipping them occasionally to ensure even browning. Once golden all over, carefully remove them from the oil and place them on kitchen paper to absorb any excess oil.

Air-fry option

Looking to reduce oil consumption? Try the air-fried alternative. While it may not deliver the same look and texture as deep-frying, it’s a satisfying option with fewer calories. Here’s how to cook spring rolls in an air fryer:

• Preheat the air fryer to 390°F/200°C for 3 minutes. Lightly brush the spring rolls with oil, then place them in a single layer on the crisper tray.
• Cook for 8–10 minutes, then flip and cook for another 5 minutes until golden. Cooking times may vary depending on the device, so check doneness occasionally.

Make ahead

Freshly assembled, uncooked spring rolls freeze well and can be stored in airtight bags for several months. You can deep-fry them straight from frozen—no need to defrost. Just place them in hot oil at 375°F/190°C (slightly higher than for room-temperature rolls) and fry as usual. If air frying, cook them without defrosting. Follow the same instructions explained in the air frying section above, but increase the cooking time by about 5 minutes.

If you have any leftover cooked spring rolls, reheat them in the oven at 390°F/200°C for about 10 minutes, or in an air fryer at the same temperature for around 5 minutes (in a single layer).

Serving ideas

I enjoy these veggie and tofu spring rolls on their own to fully appreciate their light, fresh taste. Sometimes, a quick dip in classic Sichuan chili oil or Chiu Chow chili oil adds a nice kick. A more complex dipping sauce works well too—try mixing lime juice with minced garlic, light soy sauce, honey, and finely chopped fresh chili.

Serve them as an appetizer for multi-dish festive dinners, or as part of a regular meal alongside simple soups like Tomato Egg Drop Soup or Seaweed Egg Drop Soup. They also make a great snack between meals.

Other takeout dishes

Looking for Chinese takeout classics? Check out these popular recipes:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chicken Chop Suey (with an easy stir-fry sauce)

Egg Foo Young (Chinese Omelette, 芙蓉蛋)

Broccoli with Garlic Sauce (蒜蓉西兰花)

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About the dish

Today’s recipe, Lemon Chicken (柠檬鸡), is a healthier twist on a popular American Chinese takeout dish. What sets it apart from the traditional version is the absence of deep-frying—a cooking method I tend to avoid for everyday meals. After several rounds of testing, I’m excited to share this faster, lighter version with you.

Chicken thighs are first pan-fried in a bit of oil to develop a golden sear, then braised in a soy sauce-based broth. Lemon slices are added at the end to brighten the dish with a refreshing tang.

It cooks much faster than the deep-fried version—and there’s no greasy mess in the kitchen! Ever since I started making it, my family has kept asking for more. Give it a try—I’m sure it’ll earn a spot in your regular meal rotation too.

Ingredients

You’ll only need a handful of common ingredients to cook this dish.

• Chicken thighs
• Lemons, unwaxed
• Soy sauce, both the light and dark versions for optimal taste and color
• Sugar, for balancing the sour taste
• Scallions, for extra aroma and garnish

About chicken cuts

Like with my recipe for Scallion Chicken Chops, I like to use skin-on chicken cuts for this dish. The skin, first browned in oil and then braised in the sauce, adds so much flavor and gives the dish an appetizing look.

When shooting this recipe, I used chicken thighs, but leg quarters would work well too. You can use skinless thighs if you’d rather not deal with bones.

Chicken wings or drumsticks are also great alternatives, as they are equally—if not more—flavorful cuts. If you use them, be sure to adjust the cooking time accordingly.

Cooking procedure

Step 1: Prepare the chicken

First, debone the chicken thighs. Place one piece on a chopping board, skin side down. Locate the bone in the center, then run the tip of a sharp knife along it to separate it from the surrounding meat.

🌟 NOTE: You can also cook the thighs with the bones in and remove them after cooking. In that case, extend the cooking time by 2–3 minutes.

Step 2: Pan-fry the chicken

Heat a little oil in a large skillet. Lay the chicken pieces in, keeping them flat with the skin facing up. Let them fry over medium heat until the bottom turns golden.

Flip the chicken over and add the scallions. Continue frying to brown the skin side. Once the skin is golden, proceed to the next step.

Step 3: Braise the chicken

Add light soy sauce, dark soy sauce, sugar, and some water. Cover with a lid and leave to braise for about 7 minutes.

Step 4: Season with lemons

Remove the lid and flip all the chicken pieces. Add the sliced lemon and increase the heat to high. Continue cooking uncovered for another 5 minutes, until the sauce thickens a little and the chicken is fully cooked. Garnish with finely chopped scallion greens to finish.

How to serve

Isn’t it effortless to cook these lemon chicken thighs? Now it’s time to enjoy them! Pair them with steamed rice—or any staple of your choice—and one or two vegetable side dishes, such as Garlic Sauce Broccoli or Dry Pot Cauliflower.

As shown in the picture, I cut the chicken into strips to make it more chopstick-friendly, similar to how I serve Soy Sauce Chicken. Alternatively, you can serve them as they are for a more Western-style meal.

Other chicken recipes

Looking for other ways to cook chicken dishes? Try these popular recipes:

Oyster Sauce Chicken (蚝油焖鸡)

Soy Sauce Chicken (See Yao Gai/豉油鸡)

Char Siu Chicken (Roasted or Air fried)

Chili Cumin Chicken Thighs

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About the dish

My love for Hunan cuisine began years ago when I was working as a journalist in Beijing. My colleagues and I discovered a tiny, hole-in-the-wall Hunan restaurant near our office, and it quickly became a firm favorite. I revisited it last summer and was thrilled to find the food just as delicious as I remembered. Today’s recipe — Hunan Chicken Stir-Fry (湖南小炒鸡) — is my tribute to that humble little gem.

This dish shares many similarities with my Hunan Pork and Hunan Beef recipes. It’s a quick stir-fry bursting with bold flavors—spicy, earthy, aromatic, garlicky, and infused with a touch of smokiness. One bite and you’ll be hooked—I promise.

My version is quite different from what you might find at many overseas Chinese takeout spots or restaurants, where the dish often comes with a thick, sweet-leaning sauce. Here, the use of fermented black beans and hot chili peppers captures the true essence of Hunan flavor.

Ingredients

Here’s what you’ll need for this recipe—plus a breakdown of key ingredients after the list.:

• Chicken thighs
• Fresh chili pepper
• Fermented black beans
• Ginger and garlic
• Light and dark soy sauce
• Shaoxing rice wine
• Ground white pepper
• Cornstarch

Chicken cuts

The traditional version of Hunan chicken uses skin-on, bone-in pieces cut from a whole chicken. For convenience, I opt for skinless, boneless thighs — a great choice for busy home cooks. Feel free to choose any cut you prefer. If you’re using breasts, just be careful not to overcook them to keep them juicy.

Chili pepper

You can use any type of fresh chili pepper — the key is choosing ones that match your heat tolerance. This hot chili pepper guide might come in handy. Mixing peppers with different heat levels is a great way to customize the flavor to your liking. For example, try using 80% mild chilies like jalapeños or Fresnos, and 20% hotter varieties like serranos or Thai chilies.

Fermented black beans

Fermented black beans are the key flavor contributor to this Hunan Chicken recipe. Known as Dòu Chǐ/豆豉, they are black soybeans preserved with salt and spices. You can find them in many regional Chinese cuisines, including Hunan, Sichuan, and Cantonese. Dishes like Egg & Chili Stir-Fry, Mapo Tofu, and Black Bean Ribs are among the most popular examples.

There are two types of fermented black beans commonly available in Chinese supermarkets: the dried version and the wet version soaked in salt brine. I recommend using the dried ones (see image above), as they offer a more complex aroma and are less salty. One reputable variety is Yangjiang preserved beans with ginger (阳江姜豉).

🌟 Substitutes: You may use Black Bean Sauce as a substitute. If you do, reduce the quantity, as it usually has a high salt content. Among the popular options, Laoganma Black Bean Chili Sauce (老干妈风味豆豉油制辣椒) is a good choice. I don’t recommend Lee Kum Kee Black Bean Garlic Sauce (李锦记蒜蓉豆豉酱), as it lacks complexity in aroma and is overly salty.

Cooking procedure

Step 1: Prepare the ingredients

Cut the chicken thighs into small chunks, similar in size to those used in Kung Pao Chicken and smaller than the pieces in Big Plate Chicken. This allows the chicken to cook quickly and absorb more flavor.

Rub the chicken with light soy sauce, Shaoxing rice wine, cornstarch, and ground white pepper until no more liquid remains. Finally, coat the marinated chicken with a little oil to help “lock in” the moisture.

Next, prepare the other ingredients. Briefly rinse the fermented black beans under running water, then pat them dry with kitchen paper. Slice the ginger and garlic, and cut the chili peppers into chunks similar in size to the chicken pieces.

Step 2: Sear the chicken

Heat an empty wok over high heat until it starts to smoke. Pour in the oil, then add the ginger, garlic, and fermented black beans. Stir-fry them for about 20 seconds to infuse the oil with their aroma.

Add the marinated chicken, spreading the pieces out so they sear quickly and evenly.

Avoid stirring until the bottoms are slightly browned. Then toss with a spatula to cook through the meat.

🌟 NOTE: Use a carbon steel wok if available for the best smoky flavor. A large skillet over high heat works too. If you’re using non-stick cookware, be sure to add the oil before heating it up.

Step 3: Combine the dish

Finally, add chopped chili pepper for a spicy kick and dark soy sauce for an appetizing brown shine.

Keep the heat high and stir-fry for about half a minute, until the chili pepper is heated through but still retains most of its crunchy bite.

Serving ideas

Devour this Hunan chicken stir-fry over a bowl of steaming hot rice — I’m sure you’ll be glad you tried the recipe! Want to enjoy it in different ways? Try stuffing it inside folded bao buns or stirring it into a bowl of noodles.

If you wish to pair it with a refreshing vegetable dish, try Ginger Spinach Salad, Bok Choy Stir-Fry, or Garlic Sauce Broccoli.

Make ahead

I cooked and photographed this recipe in the late morning, then reheated it for dinner with my family — it tasted just as good as when freshly made. That makes it a great make-ahead dish to include in your next feast menu.

Also, feel free to double the recipe if you’d like to make more servings at once. A large wok and high heat are key to achieving great results. Just be sure to increase the quantity of each ingredient proportionally.

Other chicken recipes

Looking for more ways to cook delicious chicken dishes? Try these popular ones:

Oyster Sauce Chicken (蚝油焖鸡)

Scallion Chicken Chops (葱烧鸡腿)

Chili Cumin Chicken Thighs

Three cup chicken (San Bei Ji, 三杯鸡)

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About the dish

Stir-fried dishes are a cornerstone of Chinese cuisine, loved for their versatility—you can mix and match any proteins and vegetables—and their speed, often taking just minutes to cook. Today’s recipe, Chicken and Mushroom Stir-Fry (Mó Gū Jī Piàn / 蘑菇鸡片), is a delicious jiā cháng cài/家常菜—a home-style dish that frequently appears in our Red House.

It features tender, juicy slices of chicken paired with earthy mushrooms, all brought together by a rich, umami-packed sauce. While it may not be as bold in flavor as Kung Pao Chicken or as colorful as Chicken Chop Suey, its simplicity and comforting warmth always win my heart. I hope you enjoy it too!

Ingredients

To cook this dish, here are the ingredients you need:

• Chicken breasts
• Button mushrooms
• Garlic & scallions
• Soy sauce, both the light and dark versions
• Oyster sauce
• Sesame oil
• Black pepper, or white pepper
• Cornstarch, for tenderizing the meat and thickening the sauce
• Salt & sugar

🌟 Substitutes: I use button mushrooms as they’re the most common type. Other mushrooms work well too, such as fresh shiitake, oyster, or king oyster mushrooms.

Cooking procedure

Step 1: Prepare the ingredients

First, cut the chicken breasts into thin slices against the grain.

In a bowl, mix and rub the meat with cornstarch, salt, and a little water until no liquid remains. Add a small amount of oil to coat the chicken and lock in the moisture.

After cleaning the mushrooms, slice them—stems included if they look fresh.

In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, cornstarch, ground black pepper, and sugar with a bit of water. Once well combined, stir in the sesame oil. Set aside.

Step 2: Sear the chicken

If using a carbon steel or cast iron wok/skillet, heat it empty over high heat until very hot, then add oil (If using non-stick cookware, add the oil first, then heat it up). Put in the sliced chicken and spread the pieces out so they sear evenly and quickly.

As soon as the bottom side begins to brown, flip and toss until most of the meat has lost its pink color. Transfer the seared chicken to a plate for later use.

🌟 NOTE: For optimal tenderness, be careful not to overcook the chicken. Remember that thin slices of chicken cook quickly and will return to the wok for further cooking in later steps.

Step 3: Stir-fry the mushrooms

Add a little more oil to the wok. First, sizzle the garlic slices to infuse the oil until they become golden on the edge. Then, stir in the sliced mushrooms and fry them over high heat until they just begin to sweat.

Step 4: Combine the dish

Return the chicken to the wok and reduce the heat to the lowest setting (see note below), then pour in the well-stirred sauce mixture.

Toss as the sauce thickens. As soon as it’s thick enough to thinly coat the spatula, remove the wok from the heat. Stir in the chopped scallions, then dish out to serve.

🌟 NOTE: If you’re using an electric cooker that doesn’t reduce heat instantly, remove the wok from the burner before pouring in the sauce. To control the heat, simply move the wok on and off the burner as needed.

How to serve

Since cooked mushrooms release moisture over time, the dish can start to look a bit watery if it sits too long. I recommend serving it right away—paired with steamed rice and a few other proteins or vegetable dishes—for a more complete and satisfying meal.

FAQs

Other quick stir-fries

Looking for more quick and easy stir-fry recipes? Try these popular ones:

Hunan Chicken Stir-Fry (湖南小炒鸡)

Moo Shu Pork, the Original Recipe (木樨肉)

Pork and Sour Vegetable Stir-Fry (酸菜肉末)

Shrimp and Broccoli (西兰花炒虾仁)

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About garlic sauce

“Garlic sauce” is a term coined by overseas Chinese restaurants to name this Sichuan classic, and it has since become commonly used in the West. However, it has no connection to the dish’s original Chinese name, Yú Xiāng Ròu Sī/鱼香肉丝, which literally means “fish-fragrant shredded pork.” Other popular dishes using the same flavor profile include Fish-Fragrant Eggplant and Fish-Fragrant Tofu.

But where’s the fish? You may ask. There is none! The widely accepted belief is that the seasoning combination used in fish-fragrant dishes was inspired by traditional Sichuan methods of preparing fish. Another lesser-known explanation—which I learned at the Museum of Sichuan Cuisine in Chengdu—suggests that the pickled chili used in this dish was traditionally fermented with fish.

Ingredients

Pork

For the meat portion, you’ll need pork tenderloin (aka pork fillet) along with a set of marinating ingredients, including light soy sauce, Shaoxing rice wine, cornstarch, and salt. These not only enhance the flavor but also help tenderize the meat.

Vegetables

You’ll need a few vegetables to accompany the protein: carrots, wood ear mushrooms, and bamboo shoots. These are the classic choices used in the traditional version.

🌟Substitutes: Feel free to swap them with other crunchy vegetables. Ideally, opt for ones that can be cut into slivers to match the shredded pork.

Aromatics

Aromatics are essential as well. In addition to ginger, garlic, and scallions, you’ll need pickled chili (Pào Jiāo/泡椒), which adds a unique tangy, fragrant heat that sets this dish apart.

🌟Substitutes: Sichuan-style pickled chili can be hard to find. A great alternative is Pickled Chili Garlic Sauce (see image above). I’ve also tested this recipe with pickled chilies from other cuisines (e.g. Spanish, Italian), and they worked well. If none of these are available, fresh chilies can be used as a substitute.

Seasonings

To create a thick, umami-rich, tangy sauce with a hint of sweetness, you’ll need black rice vinegar, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and cornstarch.

🌟 Note: These ingredients are key to achieving the dish’s authentic flavor. Check out my post on 10 Must-Have Chinese Condiments to learn more about them.

Cooking Procedure

Step 1: Prepare the ingredients

Cut the pork into narrow, long strips across the grain, similar to how you cut it for Peking Shredded Pork. Then, mix it with light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. After that, rub in a little oil to create a coating.

Cut the vegetables into strips. Finely chop the pickled chilies and scallions, and mince the ginger and garlic. Then, mix all the seasonings.

🌟 Tips: Briefly freezing the meat until it is semi-solid will make cutting easier. Wood ear mushrooms usually come in dried form—rehydrate them in cold water for an hour until they become plump.

Step 2: Sear the pork

Add a little oil to a very hot wok. Swirl to cover a larger area before putting in the shredded pork. Toss over high heat to sear it quickly. As soon as the meat turns pale, dish out for later use.

🌟Note: When using a carbon steel wok, it’s important to heat it empty first then add the oil. This prevents sticking. However, if using non-stick cookware, add oil then heat up.

Step 3: Stir-fry the vegetables

Pour in another small batch of oil to the empty wok and add garlic, ginger and pickled chilies. Sizzle them for 10-15 seconds or so.

Stir in carrots, wood ears, and bamboo shoots. Fry for about half a minute, or until they just start to wilt.

Step 4: Combine the dish

Return the pork to the wok. Toss it with the vegetables for about 30 seconds. Turn the heat down to medium low, then pour in the sauce, mixed well beforehand in case the starch sits at the bottom.

As soon as the sauce starts to thicken, remove the wok from the heat and garnish the dish with scallions.

🌟Note: Pay attention to heat control and the consistency of the sauce. Don’t wait until it becomes too thick, as it will thicken further as it cools.

Serving ideas

Pork with garlic sauce is a real “rice killer”, or in Chinese “Xià Fàn Cài/下饭菜”. So make sure you have steamed rice ready to enjoy the dish right away. Did you know that it tastes just as wonderful at room temperature? That makes it a great option for packed lunches!

When including it in a multi-dish dinner, pair it with something light and fresh, such as Bok Choy Stir-Fry, Ginger Spinach Salad, along with other protein dishes like Scallion Tofu, Shrimp Egg Stir-Fry.

Recipe FAQs

Other Sichuan classics

Looking for more recipes featuring popular Sichuan dishes? Try these ones:

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Sichuan Spicy Wonton In Chili Oil (红油抄手)

Mapo tofu, the authentic way (麻婆豆腐)

Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

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