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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Taiwanese Popcorn Chicken (盐酥鸡)

Beautifully crispy on the outside and juicy within, popcorn chicken is a Taiwanese street food favorite. Recreate it at home with simple ingredients and foolproof tips.

Course Main Course

Cuisine Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

marinate 15 minutes minutes

Total Time 37 minutes minutes

Servings 4

Calories 420kcal

Author Wei Guo

Ingredients

For marinating

• 1 lb chicken breast or other boneless cuts (see note 1)
• 4 tablespoon water
• 4 tablespoon cornstarch
• 2 tablespoon all-purpose flour
• 2 tablespoon light soy sauce
• 2 teaspoon garlic minced
• ½ teaspoon five spice powder or ground Sichuan pepper, white pepper
• ¼ teaspoon baking soda

For coating

• 6 tablespoon cornstarch
• 6 tablespoon all-purpose flour

For deep-frying

• Neutral cooking oil such as sunflower, canola, peanut, or avocado
• Fresh Thai basil Optional

For seasoning

• ¼ teaspoon five spice powder or ground Sichuan pepper, white pepper
• ¼ teaspoon salt
• ground chili pepper optional

US Customary – Metric

Instructions

Marinate

• Cut the chicken into chunks, around 1 inch (2½ cm) in size. Put them into a bowl and add water, cornstarch, flour, light soy sauce, garlic, five-spice, and baking soda. Mix well, then leave to marinate for 15 minutes (see note).

Coat

• In a large, deep plate or tray, mix the cornstarch and flour for coating. Transfer one piece of marinated chicken to the plate and coat it with the mixture generously and evenly.
• Gently shake off any excess, then place the coated chicken on a dry plate. Repeat with the remaining pieces.

Deep fry

• Pour oil for deep frying into a wok or a deep saucepan. Add Thai basil leaves (make sure they are completely dry), then turn on the heat to high. Once they turn crispy, remove with a slotted spoon and drain on paper towel.
• Carefully lower the chicken pieces, one by one, into the hot oil without overcrowding the wok (you'd likely need to fry in 2-3 batches). Fry until lightly golden and crispy.
• Remove with a slotted spoon, then wait 30-40 seconds for the oil to return to high temperature. Slide the chicken back in for a second fry. Once the crust turns vibrantly golden, transfer the pieces to the plate with basil.
• Mix five-spice powder with salt (and ground chili pepper if you wish), then sprinkle over the chicken. Serve immediately for the best flavor and crunch.

Video

Notes

• For deeper flavor, marinate the chicken longer. Bring it back to room temperature before frying.
• Avoid cutting the chicken too small, or it may dry out.
• Coat the chicken generously with the starch and flour mixture to ensure a crisp crust.
• If not using basil, check the oil temperature with a wooden chopstick; steady bubbles around its tip mean the oil is hot enough.
• Fry the chicken in batches to keep the oil temperature steady and the coating crunchy.
• Never cover the wok while frying, as trapped steam can cause dangerous splattering.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 31g | Protein: 27g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 851mg | Potassium: 472mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg

Tender pork belly, thinly sliced and topped with an aromatic, garlicky chili sauce. Spicy but refreshing, Sichuan Garlic Pork Slices are a must-try for fans of bold flavors.

About the dish

Suàn Ní Bái Ròu (蒜泥白肉), a cold appetiser from Sichuan cuisine, is often translated as “Sichuan garlic pork slices” or “sliced pork with garlic dressing”. Its name literally means “garlic paste white meat”. While it sounds plain, the flavours are anything but.

A chunk of pork belly is boiled, cooled, and thinly sliced, then layered over crisp cucumber and topped with a punchy dressing made from garlic, chili oil, soy sauce, vinegar, and sesame oil. The contrast of tender meat and intensely flavoured sauce is what makes this dish so unforgettable.

My parents always say I adored fatty pork belly as a baby. I still do. But this dish, along with other classics like Red-Braised Pork Belly, taught me that pork belly doesn’t have to feel heavy when prepared and seasoned properly. I love making it in summer or for festive meals like Chinese New Year feast, preparing it ahead for guests. It always hits the spot.

Ingredients

For the pork:

• Pork belly – choose a large chunk with skin on and a good balance of fat and lean meat
• Scallions
• Ginger
• Shaoxing rice wine
• Sichuan peppercorn

For the dressing:

• Garlic, finely minced
• Chili oil
• Light soy sauce
• Black rice vinegar
• Sugar
• Sesame oil

You also need:

• Cucumber

About chili oil

The chili oil is what gives Sichuan garlic pork slices their signature look and taste. Fragrant, spicy, and slightly smoky, it ties all the flavours together. I always use my homemade chili oil for the best result. Adjust the amount depending on how spicy you like it.

About soy sauce

I use light soy sauce in this recipe for convenience. The traditional version uses Fù zhì jiàng yóu (复制酱油), a spiced, slightly sweet soy sauce common in Sichuan dishes like Zhong Dumplings and Sweet Water Noodles. If you’re after a more authentic taste, it’s worth making it yourself.

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Sichuan Garlic Pork Slices (蒜泥白肉)

Tender pork belly, thinly sliced and topped with an aromatic, garlicky chili sauce. Spicy but refreshing, Sichuan Garlic Pork Slices are a must-try for fans of bold flavors.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 685kcal

Author Wei Guo

Ingredients

For the pork

• 1 lb pork belly in a large chunk, skin on
• 2 stalks scallions cut into sections
• 6 slices ginger
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon Sichuan peppercorn

For the dressing

• 1 tablespoon garlic finely minced
• 2 tablespoon Chinese chili oil
• 2 tablespoon light soy sauce see note 1
• 1 teaspoon black rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil

You also need

• ½ large cucumber cut into slices or thin strips

US Customary – Metric

Instructions

Cook the pork

• Put the pork belly into a large saucepan. Add scallion, ginger, Shaoxing rice wine, and Sichuan pepper. Pour in water, enough to fully cover the meat.
• Bring the water to a full boil, then turn the heat down to low. Leave to simmer with a lid on for 25-30 minutes. Flip the pork once halfway through. Check the doneness by poke a hole through in the middle of the meat with a chopstick. If there is no pink liquid oozing out, it’s fully cooked.
• Transfer the drained pork to a large bowl filled with cold water, with ice cubes if available (see note 2).

Make the dressing

• While waiting for the meat to cool, prepare the dressing in a small bowl by mixing all the seasonings: garlic, chili oil, light soy sauce, black rice vinegar, sugar, and sesame oil.

Assemble the dish

• From the wider side of the pork belly, cut it into slices, as thin as possible, with a sharp knife.
• Place the cucumber over a serving plate, then top it with pork slices. Pour the dressing over then serve.

Video

https://youtube.com/shorts/KDhpECa09Zw

Notes

1. You may replace light soy sauce with sweet spiced soy sauce/复制酱油 for an even more authentic taste. Recipe can be found in Zhong Dumplings or Sweet Water Noodles.

2. Make ahead: You may store the cooked pork belly in an airtight bag or container in the fridge for up to 3 days. Slice and season it right before you’re ready to serve.

Nutrition

Serving: 1serving | Calories: 685kcal | Carbohydrates: 5g | Protein: 12g | Fat: 68g | Saturated Fat: 23g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 549mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Other popular Sichuan dishes

If you enjoy Sichuan garlic pork slices, you’ll love other dishes from my Sichuan collection.

About Napa cabbage

Napa cabbage, also known as Chinese cabbage or Chinese leaf, is called Dà Bái Cài (大白菜) in Chinese, meaning “big white vegetable.” A staple in Chinese cooking, it’s valued for its mild flavor and versatility.

Its oblong head has tightly packed leaves that are crisp and juicy at the base, becoming tender and leafy toward the top. The leafy part ranges from pale yellow to bright green, depending on the variety and growing conditions. This natural mix of texture and color makes it perfect for dishes that balance crunch and softness.

In Chinese cuisine, Napa cabbage features in everything from stir-fries like Hot & Sour Napa Cabbage, to dumpling fillings such as in Pork & Cabbage Dumplings, and braised dishes like Lion’s Head Meatballs. It absorbs flavors well and holds up beautifully, whether cooked or served raw.

Other veggies & nuts

To accompany the Napa cabbage, you’ll need a few more ingredients to contribute flavor and texture:

• Fresh chili pepper – for vibrant color and uplifting heat. Choose any variety that suits your spice tolerance.
• Red onion– for its refreshing aroma and crisp texture. I’m usually not a fan of raw onion, but I absolutely love it in this salad (and in the classic Xinjiang Tiger Salad), thanks to the tangy dressing that balances out the sharpness.
• Cilantro (coriander) – for its unique fragrance. Feel free to skip it if it’s not your cup of tea.
• Roasted peanuts & sesame seeds – they add another dimension to the dish: a deep nutty flavor and a satisfying crunch.

🛎 Note: If you only have raw peanuts or sesame seeds, simply toast them in a dry skillet (without any oil) over low heat. Don’t skip this step if you want the best possible flavor!

The star dressing

For any salad recipe, a tasty and well-balanced dressing is always the key to success. For this particular dish, I experimented with several combinations and eventually found the perfect formula, which I’m very proud to share.

Classic Chinese salad dressings typically call for light soy sauce—for its salty, umami taste; black rice vinegar—for its complex tang; and sesame oil—for an extra-rich, nutty kick.

On top of these essential condiments, a few other elements make this dressing special:

• Lime juice: Although not widely used in most of China, lime plays an important role in the cuisine of Yunnan, a southwestern province that borders several Southeast Asian countries. Its highly citrusy and fragrant juice adds another dimension of tangy flavor that I find especially pleasing.
• Sugar: This is key to balancing the savory and sour notes. Think of the popular “sweet and sour” flavor profile, and you’ll understand why it’s needed here. You can use honey or other sweeteners as alternatives if you prefer.
• Garlic: You can hardly go wrong with a bit of minced garlic in a salad dressing—it adds a mild, aromatic heat.

Pairing ideas

This Napa cabbage salad gives any meal a light and refreshing lift. Here are some protein-rich dishes I often serve with this salad on the side:

Easy Char Siu (Chinese BBQ pork, 叉烧)

Oyster Sauce Chicken (蚝油焖鸡)

Sweet and Sour Ribs (糖醋排骨)

Chinese Five Spice Chicken (五香烤鸡)

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Napa Cabbage Salad (凉拌大白菜)

A crisp and refreshing Chinese Napa cabbage salad tossed with a bold, tangy dressing and crunchy toppings. Simple, quick, and seriously tasty!

Course Salad

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 6 minutes minutes

Total Time 6 minutes minutes

Servings 4

Calories 138kcal

Author Wei Guo

Ingredients

• ½ medium Napa cabbage about 1 lb (450g)
• 2 fresh chili peppers or to taste
• ½ medium red onion about 3.5 oz (100g)
• 1 small bunch cilantro
• ¼ cup roasted peanuts about 1 oz (30g)
• 1 teaspoon roasted sesame seeds

for the dressing

• 1 tablespoon light soy sauce
• 1 tablespoon black rice vinegar
• 1 tablespoon lime juice from half of a lime
• 1 tablespoon sugar or honey
• 1 tablespoon sesame oil or Chinese chili oil
• 1 teaspoon garlic minced

Instructions

• Separate the Napa cabbage leaves and rinse them under running water. Shake off excess water, or better yet, pat each leaf dry with paper towels. Stack several leaves at a time and lay them flat on a cutting board. Starting from the root end, slice them crosswise into thin strips.
• Remove the stems and seeds from the chili peppers, then slice them to match the size and length of the cabbage strips. Similarly prepare the onion. Cut the cilantro into sections.
• Add all the dressing ingredients to a small bowl and mix well until the sugar is fully dissolved.
• Put all the vegetables in a large mixing bowl, top with peanuts and sesame seeds, then pour the dressing over them (see note 2). Toss everything vigorously to help the flavors absorb. Transfer the salad to a serving plate and enjoy.

Video

Notes

1. To achieve an extra crunchy texture, use only the white part of the Napa cabbage and save the green leafy part for other dishes, such as soups, stir-fries, or braised dishes.

2. Don’t mix the vegetables with the dressing until you’re ready to serve. Letting the seasoned salad sit too long isn’t ideal, as the salty condiments in the dressing will draw out excess moisture, making the salad overly wet.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Sodium: 320mg | Potassium: 461mg | Fiber: 3g | Sugar: 7g | Vitamin A: 709IU | Vitamin C: 66mg | Calcium: 111mg | Iron: 1mg

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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Veggie and Tofu Spring Rolls

Try these delicious veggie and tofu spring rolls—crispy, flavorful, and packed with nutrients. They can be either deep-fried or air-fried.

Course Appetizer

Cuisine Chinese

Diet Gluten Free, Halal, Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 rolls

Calories 126kcal

Author Wei Guo

Ingredients

• 20 spring roll wrappers see note 1

For the filling

• 2 tablespoon neutral cooking oil
• 5 cloves garlic minced
• 4 stalk scallions finely chopped
• ½ cup shiitake mushrooms rehydrated and finely sliced (see note 2)
• 2 cup bok choy finely sliced
• 2 cup carrots grated
• 1 cup pressed tofu finely sliced (see note 3)
• ½ cup wood ear mushrooms rehydrated and finely sliced (see note 4)
• 1 bundle mung bean vermicelli rehydrated and cut into short strands (see note 5)
• 2 teaspoon sesame oil
• ¾ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon ground white pepper

You also need

• Neutral cooking oil for deep-frying
• Dipping sauce of your choice optional

US Customary – Metric

Instructions

Prepare the wrappers

• Thaw frozen spring roll wrappers in their packaging ahead of time. Once defrosted, separate them gently one by one to avoid tearing, and keep them covered with a damp cloth to prevent drying out.

Make the filling

• Heat oil in a wok/skillet, then add garlic, scallions, shiitake mushrooms to sizzle until fragrant.
• Transfer them to a large mixing bowl, then add bok choy, carrots, tofu, wood ear mushrooms, vermicelli, sesame oil, salt, sugar, and white pepper. Mix well to evenly distribute the flavors (see note 6).

Wrap the spring rolls

• Place a wrapper on your work surface and add filling near the corner closest to you. Fold that corner over the filling into a cylinder shape. Roll once, then fold in the side corners, then keep rolling until the last corner remains. Moisten the tip with water and roll to seal.

Option 1: Deep-fry

• Heat oil in a wok or pot to 350°F/180°C, with a depth twice the thickness of a roll. Fry the spring rolls in a single layer, turning occasionally, until evenly golden. Remove and drain on kitchen paper to absorb excess oil.

Option 2: Air-fry

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

Make ahead

• You can freeze uncooked spring rolls and cook them later. Deep-fry them without defrosting when the oil reaches 375°F/190°C. For air frying, increase the cooking time by about 5 minutes.

Video

Notes

1. Make sure to use wheat flour-based, square-shaped spring roll wrappers—not the Vietnamese version, which is round and made from rice flour. For reference, the ones I use measure 8×8 inches (215×215 mm). If you use larger wrappers, you’ll make fewer rolls with the suggested amount of filling.

2. Soak dried shiitake mushrooms in cold water overnight, or in hot water for 30 minutes, until plump and soft. You may also use fresh shiitake directly.

3. Pressed tofu (known as Doufugan/豆腐干) is typically sold as smoked tofu or five-spice tofu in square or rectangular pieces. If unavailable, use extra firm tofu instead.

4. Soak wood ear mushrooms in cold water for about 2 hours, or use hot water to speed up the process until they expand.

5. Soak mung bean vermicelli in cold water for about 12 minutes until pliable.

6. Do not season the filling until you’re ready to assemble the rolls, as the salt extracts moisture from the vegetables, making the filling overly wet.

Nutrition

Serving: 1roll | Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 219mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2478IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

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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Lemon Chicken

This might not be the Chinese lemon chicken you’re used to, but it’s bursting with flavor, lighter to eat, and quicker to make.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 368kcal

Author Wei Guo

Ingredients

• 2.2 lb chicken thighs see note 1
• 1 tablespoon neutral cooking oil
• 4 stalk scallions cut into sections, plus a little for garnishing
• 4 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 cup water
• 1½ large unwaxed lemon sliced

US Customary – Metric

Instructions

• Remove the bones from the chicken thighs using a sharp knife (see note 2).
• Heat the oil in a skillet or wok over medium heat. Place all the thighs in the pan, skin side up, and keep them as flat as possible.
• Once the bottom side is browned, flip the chicken pieces and add the scallions to fry together.
• When the skin side turns golden, add light soy sauce, dark soy sauce, sugar, and water. Cover with a lid and let it braise over medium heat for about 7 minutes.
• Remove the lid and flip the chicken so the skin side is facing up. Increase the heat to high. Add sliced lemon and continue to cook, uncovered, for another 5 minutes or so. Optionally, garnish with finely chopped scallion greens.
• Serve the chicken thighs whole or sliced into strips, with the thickened sauce.

Notes

1. For optimal flavor, use skin-on chicken thighs or other flavorful cuts like leg quarters, wings, or drumsticks. Just be sure to adjust the cooking time as needed. For a more convenient option, boneless thighs—often sold skinless—also work well.

2. You can also cook the thighs bone-in, then remove the bones after cooking. Just extend the cooking time by 2–3 minutes.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 9g | Protein: 51g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 237mg | Sodium: 1482mg | Potassium: 748mg | Fiber: 2g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 24mg | Calcium: 46mg | Iron: 3mg

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

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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Hunan Chicken Stir-Fry

Forget takeout—this real-deal Hunan chicken stir-fry brings bold, exciting flavors to your table with minimal effort. It’s perfect for meal prep too.

Course Main Course

Cuisine Chinese

Prep Time 13 minutes minutes

Cook Time 7 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 326kcal

Author Wei Guo

Ingredients

For the chicken

• 1 lb chicken thighs boneless, skinless
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon cornstarch
• ¼ teaspoon ground white pepper
• 1 teaspoon neutral cooking oil

Other ingredients

• 2 tablespoon neutral cooking oil
• 8 slice ginger
• 4 clove garlic sliced
• 2 tablespoon fermented black beans rinsed and pat dried (see note 1)
• 1 cup fresh chili pepper red and/or green, cut into chunks (see note 2)
• ½ tablespoon dark soy sauce

US Customary – Metric

Instructions

Marinate the chicken

• Cut chicken thighs into bite-sized pieces (on the smaller side). Mix them with light soy sauce, Shaoxing rice wine, cornstarch, and white pepper. Once well combined, rub in 1 teaspoon of oil to coat the chicken. Leave to marinate for 10 minutes.

Fry the chicken

• Heat an empty wok over high heat until it becomes scalding hot. Pour in 2 tablespoons of oil and swirl it around to cover a larger area (if using non-stick cookware, add the oil first then heat up).
• Add ginger, garlic, and fermented black beans (see note 3 if using substitutes). Sizzle for about 20 seconds, or until fragrant.
• Put in the chicken. Remain high heat and toss to cook quickly and evenly. Once all the pieces turn pale and slightly brown on the edge, move to the next step.

Combine and season

• Add chopped chili pepper, along with dark soy sauce. Stir fry until the pepper just begins to wilt. Dish out and serve immediately.

Notes

1. If fermented black beans are unavailable, you may substitute them with black bean sauce, such as Laoganma Black Bean Chili Sauce (老干妈风味豆豉油制辣椒). In this case, reduce the quantity to 1 tablespoon and add more if needed to taste.

2. Choose chili peppers according to your heat tolerance. Mixing varieties with different heat levels is a great way to customize the flavor to your liking.

3. If you’re using black bean sauce instead of fermented black beans, do not add it with the ginger and garlic. Instead, add it along with the fresh chili peppers in the final step.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 7g | Protein: 33g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 144mg | Sodium: 643mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

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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Chicken and Mushroom Stir-Fry

A delicious dish ready in minutes. Add this chicken and mushroom stir-fry to your meal plan and enjoy its rich flavor and fuss-free prep.

Course Main Course

Cuisine Chinese

Prep Time 6 minutes minutes

Cook Time 4 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 326kcal

Author Wei Guo

Ingredients

For the chicken

• 10 oz chicken breast
• ½ tablespoon cornstarch
• 1 pinch salt
• 1 tablespoon water
• 1 drop neutral cooking oil

For the sauce

• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• ½ tablespoon cornstarch
• ⅛ teaspoon ground black pepper or white pepper
• 1 pinch sugar
• 4 tablespoon water
• ½ teaspoon sesame oil

You also need

• 1½ tablespoon neutral cooking oil divided
• 3 cloves garlic sliced
• 5 oz button mushroom sliced, or fresh shiitake mushroom
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

Marinate the chicken

• Cut the chicken into thin slices across the grain. Mix them with cornstarch, salt and water until well combined. Stir in oil to create a coating.

Mix the sauce

• In a small bowl, mix light soy sauce, oyster sauce, dark soy sauce, cornstarch, black pepper, sugar, and water. Once the mixture becomes smooth, add sesame oil. Set aside.

Sear the chicken

• Heat an empty wok over high heat until it smokes. Pour in 1 tablespoon of oil and swirl it around before putting in the chicken.
• Spread out the chicken to sear it quickly. Flip and toss to cook further once the bottom side slightly browns. When the chicken is cooked (no more pinkness remains), transfer it to a plate for later use.

Stir-fry the mushrooms

• Add the remaining ½ tablespoon of oil to the wok. Sizzle sliced garlic for 10 seconds or so, then add sliced mushrooms. Keep the heat high and toss constantly until they just begin to sweat.
• Turn the heat down to low (or temporarily remove the wok from the burner if using an electric cooker). Return the chicken to the wok, then pour in sauce-well stirred beforehand.
• Toss everything while the sauce thickens (this takes very little time). Finally, stir in chopped scallions then dish out to serve.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 10g | Protein: 34g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1105mg | Potassium: 817mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg

About the dish

Broccoli is a staple in our Red House kitchen. We love savoring it on its own, like in the simple Garlic Sauce Broccoli, or pairing it with proteins, such as in Beef and Broccoli Stir-Fry. Today, I’m sharing another favorite: Shrimp and Broccoli (西兰花炒虾仁) — a quick, flavorful dish you’ll want to make again and again.

This recipe combines tender shrimp and crisp broccoli, all coated in a rich, dark brown sauce. The intense umami flavor, thanks to oyster sauce and soy sauce, highlights the essence of Chinese cuisine.

If you’re looking for quick and easy recipes, this is a perfect one to try. It’s ready in under 10 minutes—perfect for busy weeknights. So, what are you waiting for? Let’s get cooking!

Ingredients

To make stir-fried shrimp and broccoli, here are the ingredients you need:

• Shrimp, raw, medium to large-sized, and shelled
• Broccoli
• Garlic, minced
• Unsalted stock, or water
• Oyster sauce
• Light and dark soy sauce
• Cornstarch
• Sesame oil
• Sugar
• White pepper
• Shaoxing rice wine, optional

Note: To learn more about the seasonings mentioned above, please read my post on 10 Must-Have Chinese Condiments.

Cooking procedure

It takes only four simple steps to cook this dish. Here are how they’re carried out:

Step 1: Prepare the shrimp

Drain off any excess water if your shrimp was defrosted from frozen. Place one piece flat on a chopping board. Butterfly it by making a cut along its back halfway through. Pull off the dark vein, then repeat the procedure to prepare the other shrimp.

Put all the butterflied shrimp into a bowl, then sprinkle a little cornstarch over them. Mix and rub with your hands to evenly coat each shrimp.

🌟 NOTE: The butterfly and deveining process is not compulsory, especially for smaller shrimp. It’s mainly for appearance, and the vein isn’t harmful. Feel free to skip this step for quicker preparation (just like how I prepare Shrimp Fried Rice).

Step 2: Blanch the broccoli

Wash and cut the broccoli into bite-sized pieces. Include the stem—trimming off the tough outer layer—as it’s just as tasty as the florets.

Bring a small pot of water to a full boil then put in the broccoli. Blanch it over medium heat for about one and a half minutes.

🌟 NOTE: Do not overcook the broccoli, as you’ll want to retain its pleasantly crunchy texture.

Step 3: Mix the sauce

Pour the stock (or water) into a small bowl, then all the seasonings: oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), cornstarch, sesame oil, sugar, and white pepper. Mix until they’re well combined.

Step 4: Stir-fry the dish

Begin by sizzling minced garlic in hot oil.

Once it becomes fragrant and browns slightly (but not burnt), add the marinated shrimp. Toss it swiftly over high heat to cook each piece evenly.

As soon as the shrimp curls up and turns pink, put in the blanched broccoli and pour the sauce over. Turn down the heat immediately, then keep tossing until the sauce thickens.

Once the sauce becomes thick enough to coat the spatula, dish out and serve.

🌟 NOTE: This stir-frying step takes just a couple of minutes, as the shrimp cooks quickly and the broccoli is already cooked. Try not to overcook to maintain the pleasant texture that makes this dish stand out.

How to serve

Shrimp and broccoli is a “rice killer”. Scoop the dish, including its brown sauce, over a bed of steamed rice, and you have a delicious meal packed with all the key nutrients you need.

Planning a multi-dish feast for special occasions? This dish is a great choice. You can prepare the first three steps in advance: marinate the shrimp, blanch the broccoli, and mix the sauce. Then, simply stir-fry everything at the last minute.

You might ask: Can I cook the dish in advance and reheat it when I’m ready to serve? You could, but be aware that the sauce tends to thin out over time. If you’re aiming for a perfectly thick sauce, it’s best to cook it fresh.

Other takeout dishes

Looking for more recipes for classic takeout dishes? Try these popular ones:

Lo Mein (捞面)

Shrimp with Lobster Sauce (虾龙糊)

Pepper Steak (青椒牛肉)

Egg Foo Young (Chinese Omelette, 芙蓉蛋)

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Shrimp and Broccoli (西兰花炒虾仁)

A healthy and tasty dish ready in under 10 minutes, Chinese shrimp and broccoli stir-fry comes with an irresistible brown sauce. Every mouthful is a delight!

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Servings 4

Calories 180kcal

Author Wei Guo

Ingredients

• 12 oz shrimp raw, shelled
• 1 teaspoon cornstarch
• 10 oz broccoli cut into bite-sized pieces

For the sauce

• 6 tablespoon unsalted stock or water
• 1½ tablespoon cornstarch
• 2 tablespoon oyster sauce
• ½ tablespoon light soy sauce
• ½ tablespoon dark soy sauce
• ½ tablespoon Shaoxing rice wine optional
• 1 teaspoon sesame oil
• ¼ teaspoon sugar
• ⅛ teaspoon ground white pepper

You also need

• 1½ tablespoon neutral cooking oil
• 2 clove garlic minced

US Customary – Metric

Instructions

Prepare the shrimp

• Use a sharp knife to slice along the back (dorsal side) of each shrimp, cutting about halfway through. Then, lift out the dark vein with the tip of the knife or your fingers (see note 1).
• Sprinkle cornstarch over the shrimp and gently rub to coat evenly.

Blanch the broccoli

• Bring water to a full boil, then add the broccoli florets. Let them blanch for about 1½ minutes until they are cooked through but still retain some crisp texture.

Mix the sauce

• While waiting for the broccoli to blanch, mix stock/water with cornstarch, then add oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), sesame oil, sugar, and white pepper. Stir well and set aside.

Stir-fry the dish

• Heat oil in a skillet over high heat (if using a carbon steel wok, heat it empty first then add oil). Sizzle minced garlic until fragrant.
• Stir in the shrimp and toss continuously to cook it evenly. As soon as it curls up and turns opaque, add the blanched broccoli (see note 2). 
• Reduce the heat to medium, then pour in the sauce mixture (stir well beforehand to prevent any starch from settling at the bottom).
• Toss swiftly as the sauce thickens. Once it reaches the desired consistency, remove from heat and serve immediately.

Notes

1. The butterfly and deveining process is not compulsory, especially for smaller shrimp. Feel free to skip this step for quicker preparation.

2. Shrimp cook quickly and develop the best crispy texture when just cooked. Be watchful to avoid overcooking.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 10g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 630mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 64mg | Calcium: 95mg | Iron: 1mg

Note: This is a revised version of my blog post from 2017, featuring minor recipe alterations, new images, and a tutorial video.

About the dish

Today, I’m thrilled to share one of my all-time favorite seafood dishes:  Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾). It’s a recipe I frequently prepare for special occasions, like the Chinese New Year Feast, because it’s both effortlessly simple—ready in under 20 minutes—and impressively elegant. Who doesn’t love a dish that’s as visually stunning as it is delicious?

This Cantonese classic combines whole shrimp, delicately seasoned with a fragrant garlic-based sauce, steamed to perfection over a bed of vermicelli. The shrimp is cooked just long enough to preserve its tender, juicy texture, while the thin, springy noodles absorb all the rich, umami flavors. It’s a dish sure to delight both the eyes and the palate!

Ingredients

Here are the ingredients you need for this recipe:

• Shrimp (see details below)
• Vermicelli (see details below)
• Garlic
• Light soy sauce
• Oyster sauce
• Shaoxing rice wine, optional
• White pepper
• Sugar
• Scallions, for garnishing

About shrimp

In both restaurants and households, shrimp is typically served with the skin on in this classic dish, enhancing its appearance and flavor. While some people may find peeling the shrimp a bit of a hassle, in Chinese food culture, this process is considered part of the enjoyment and adds to the overall dining experience.

That said, feel free to use headless, shelled shrimp if you prefer to serve only the flesh. Whether fresh or defrosted, make sure they are raw, as ready-to-eat shrimp won’t work for this recipe.

About vermicelli

Mung bean vermicelli (known as Fen Si/粉丝 or Dong Fen/冬粉 in Chinese) is often referred to as glass noodles. What sets it apart from rice vermicelli and sweet potato glass noodles is its composition—made from mung bean starch—and its very thin, delicate shape. It’s widely available in Chinese/Asian grocery stores. The photo above features the most popular brand, Lungkow/龍口.

Apart from today’s recipe, you can use this versatile ingredient in many other dishes, such as Glass Noodle Salad, Sichuan Stir-fried Vermicelli, Meatball Soup, or fillings for Spring Rolls and Chinese Chive Pockets.

Cooking procedure

Step 1: Soak the noodles

Mung bean vermicelli needs to be rehydrated. Simply soak it in cold water for about 12 minutes until the strands are loosened and pliable.

Use a pair of scissors to cut the drained noodles into manageable lengths, then lay them over a plate that you plan to use for steaming and serving.

🌟 NOTE: Pay attention not to soak it for too long as it’ll lose the pleasingly springy texture once cooked. If you don’t plan to cook it right away, drain well and set aside.

Step 2: Prepare the shrimp

In this step, you’ll need to split open the shrimp so that the garlic sauce can be spread over. Here’s how to do it using a pair of scissors:

1. Trim the legs off the underside of the shrimp.
2. Cut off the top part of the shrimp’s head, leaving the base intact.
3. Carefully cut through the shell along the back of the shrimp, making a partial cut into the flesh without slicing it all the way through.
4. Gently spread the shrimp open and flatten the flesh.

Once all the shrimp are prepared, arrange them over the vermicelli with the open side facing up.

Step 3: Make the sauce

Heat a small amount of cooking oil until it just begins to smoke, then pour it over the minced garlic.

Once the sizzling subsides, add light soy sauce, oyster sauce, Shaoxing rice wine, sugar, white pepper, and a little water. Stir until well combined.

Using a spoon, drizzle the sauce over the open part of the shrimp, spreading any remaining sauce evenly over the noodles.

Step 4: Steam the dish

Bring water to a full boil in a large wok or steamer. Then, place the shrimp plate onto a steamer rack or inside a steamer basket. Cover with a lid immediately and let steam over medium heat for about 5 minutes. Garnish with chopped scallions to finish.

🌟 NOTE: The key to tender shrimp is controlling the steaming time and avoiding overcooking. It took me 5 minutes to steam 15 tiger shrimp weighing about 1 lb (450g). Adjust the time depending on the size and quantity of your shrimp.

Other seafood dishes

Looking for more inspiration for cooking fish and seafood? Check out these popular recipes:

Kung Pao shrimp (宫保虾仁)

Shrimp and Egg Stir-Fry (滑蛋虾仁)

Salt and Pepper Squid (椒盐鱿鱼)

Shrimp with Lobster Sauce (虾龙糊)

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Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾)

Elevate your feast with this delicious and elegant dish: steamed garlic shrimp with vermicelli. It’s surprisingly quick and easy to prepare!

Course Main Course

Cuisine Chinese

Prep Time 12 minutes minutes

Cook Time 5 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 247kcal

Author Wei Guo

Ingredients

• 3.5 oz mung bean vermicelli aka mung bean glass noodles
• 1 lb large shrimp heads and skin on (see note 1)
• 3 tablespoon garlic minced
• 2 tablespoon neutral cooking oil
• 2 tablespoon light soy sauce
• ½ tablespoon oyster sauce
• ½ tablespoon Shaoxing rice wine optional
• 1 tablespoon water
• ½ teaspoon sugar
• ¼ teaspoon white pepper
• Scallions finely chopped, for garnishing

US Customary – Metric

Instructions

Rehydrate the vermicelli

• Soak mung bean vermicelli in cold water for about 12 minutes until they become pliable.
• Drain then cut the noodles with scissors into shorter strands. Spread them evenly over a plate for steaming.

Prepare the shrimp

• Use scissors to trim off the shrimp’s legs and the top part of their heads. Then, split the shrimp open along their backs, keeping the tails and heads intact (see photos and video for reference).
• Arrange the shrimp over the vermicelli, with the split side facing up.

Make the sauce

• Put minced garlic into a small bowl. Heat oil until it just starts to smoke, then pour it over the garlic.
• Add light soy sauce, oyster sauce, Shaoxing rice wine, sugar, white pepper, and 1 tablespoon of water. Mix well.
• Spoon the sauce over the split part of the shrimp, and spread any remaining sauce over the vermicelli.

Steam the dish

• In a wok or a steamer that's big enough to hold the shrimp plate, bring about 2 cups (500ml) of water to a full boil.
• Place the plate of shrimp on a steamer rack or inside a steamer basket (wear gloves to protect your hands from the hot steam). Cover with a lid and steam over medium heat for 5 minutes (see note 2).
• Sprinkle chopped scallions over the dish then serve immediately.

Video

Notes

1. Although this dish typically calls for whole shrimp, you may use shelled shrimp as substitute. Large ones are preferable.

2. The whole shrimp I use is about 4 inches (10 cm) long each. If your shrimp are smaller or the total quantity is less than specified in the recipe, reduce the steaming time accordingly. Once the shrimp turn pink and curl slightly, they are cooked. Overcooking will result in a tougher, drier texture.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 26g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 1211mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg

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