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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Cashew Chicken Stir-Fry (腰果鸡丁)

Tender chicken, crunchy cashews and crisp vegetables tossed in a savory, glossy brown sauce, cashew chicken is a quick and tasty stir fry for any day.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 3

Calories 497kcal

Author Wei Guo

Ingredients

For the chicken

• 12 oz chicken thighs boneless skinless, or chicken breasts
• 1 teaspoon cornstarch
• ⅛ teaspoon white pepper
• 2 teaspoon water
• 1 teaspoon neutral cooking oil

For the sauce

• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoon cornstarch
• 1 teaspoon sugar
• 3 tablespoon water
• 1 teaspoon sesame oil

You also need

• 2 tablespoon neutral cooking oil
• 4 oz cashew nuts raw
• 3 cloves cloves garlic sliced
• 5 slices ginger julienned
• 1 small onion cut into chunks
• 1 bell pepper cut into chunks

US Customary – Metric

Instructions

Marinate the chicken

• Cut the chicken into small bite-sized cubes, roughly matching the size of the cashew nuts. Place in a bowl and mix with cornstarch, white pepper and water, then add oil to coat. Set aside.

Mix the sauce

• In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, water, and sesame oil. Stir well and keep nearby.

Fry the cashew nuts

• Add the cooking oil and cashew nuts to a cold wok or skillet (frying pan). Place over low heat and fry gently, stirring often, until the cashews turn golden. Transfer out leaving the oil in the wok.

Sear the chicken

• Put the chicken in the wok. Stir fry over high heat until the pieces turn pale on the surface and are nearly cooked through. Remove from the wok and leave any oil behind.

Stir fry the vegetables

• Add garlic, ginger, and onion to the wok. Stir fry until the onion begins to soften and lightly char around the edges.
• Stir in the bell pepper and fry for about 1 minute until slightly softened but still crunchy. Return the chicken to the wok and toss for another minute  to combine.

Season the dish

• Give the sauce mixture a stir to loosen any cornstarch sitting at the bottom of the bowl, then pour it into the wok. Stir continuously until the sauce thickens and coats everything evenly.
• Turn off the heat and fold in the fried cashew nuts. Serve immediately.

Video

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 22g | Protein: 31g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 721mg | Potassium: 691mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1270IU | Vitamin C: 54mg | Calcium: 43mg | Iron: 4mg

Chicken is one of the most beloved ingredients in Chinese cooking. You’ll find it on tables across every region, from classic Sichuan stir fries like Kung Pao Chicken to modern creations like Coca-Cola Wings. It’s a great source of protein and cooks quickly, which makes it a natural choice for everyday home meals.

On my blog, chicken recipes have always been the most popular category. In this roundup post, I’ve gathered 15 of the most-loved dishes, each showcasing different cuts of chicken and a variety of cooking techniques. These recipes are tried, tested, and reader approved. I’m sure you’ll discover some that will inspire you to give them a try.

Kung Pao Chicken

Cooking Kung Pao chicken is easy! This recipe shows you how it’s prepared the authentic way. Tips on sauce ratio, stir-fry techniques, substitute ideas & a tutorial video are included.

4.99 from 88 votes

Kung Pao Chicken, the Authentic Way (宫保鸡丁)

Tender chicken cubes fried with aromatic spices & seasoned with a delicious sauce, Kung Pao chicken can be easily made at home. A tutorial is included.

View Recipe

One-pot Hainanese Chicken Rice

Inspired by the famous Hainanese chicken rice, this easy one-pot recipe stands out for its simple approach and delectable flavours. You can make it in a regular pot, an instant pot or a rice cooker.

4.96 from 181 votes

One-pot Hainanese chicken rice

An easy version of the classic Hainanese chicken rice, this one-pot recipe is very simple to make. You can cook it in a regular pot, an instant pot or a rice cooker.

View Recipe

Chicken Chop Suey

A delicious stir-fry of tender chicken and crunchy vegetables, chicken chop suey is very easy to make at home. Its tasty, thick sauce works well for other stir-fries too.

4.99 from 51 votes

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

A delicious stir-fry of tender chicken & crunchy vegetables, chicken chop suey is very easy to make. Its tasty, thick sauce works well for other stir-fries too.

View Recipe

Soy Sauce Chicken

Flavourful, appetizing & comforting, soy sauce chicken is a classic dish that can be served in many delicious ways. This recipe introduces an approachable, less labour-intensive method to cook it at home.

4.98 from 152 votes

Soy Sauce Chicken (See Yao Gai, 豉油鸡)

A classic Chinese dish, soy sauce chicken is flavourful & appetizing. This recipe introduces an approachable, less labour-intensive method to cook it at home.

View Recipe

Chili Cumin Chicken Thighs

Quick to cook and intensely flavorful, chili cumin chicken thighs make a great weekday dinner paired with crunchy vegetables.

5 from 40 votes

Chili Cumin Chicken Thighs

Quick to cook and intensely flavorful, chili cumin chicken thighs make a great weekday dinner paired with crunchy vegetables.

View Recipe

Chinese Five Spice Chicken

Tender, juicy and thoroughly flavoured, Chinese five spice chicken brings roast chicken to a new level. This recipe offers many tips to ensure the desired result.

5 from 77 votes

Chinese Five Spice Chicken (五香烤鸡)

Tender, juicy and thoroughly flavoured, Chinese five spice chicken brings roast chicken to a new level. Learn how to cook it perfectly.

View Recipe

Sha Cha Chicken

One of the easiest ways to cook chicken, this Sha Cha chicken recipe calls for simple preparation but delivers a delectable result.

5 from 22 votes

Sha Cha Chicken (沙茶鸡)

One of the easiest ways to cook chicken, this Sha Cha chicken recipe calls for simple preparation but delivers a delectable result.

View Recipe

Three cup chicken 

Quick to cook and super aromatic, three cup chicken is a crowd-pleasing dish that you must try! Follow the tips to make it to perfection.

5 from 34 votes

Three Cup Chicken (San Bei Ji, 三杯鸡)

Quick to cook and super aromatic, three cup chicken is a crowd-pleasing dish that you must try! Follow the tips to make it to perfection.

View Recipe

Mouth-watering chicken

A vibrant dish with multiple layers of flavour, mouth-watering chicken is a classic of Sichuan cuisine. It makes a great cold dish for a festive feast.

5 from 46 votes

Mouth-watering chicken (Kou Shui Ji, 口水鸡)

A vibrant dish with multiple layers of flavour, mouth-watering chicken is a classic of Sichuan cuisine. It makes a great cold dish for a festive feast.

View Recipe

Char Siu Chicken

A scrumptious dish inspired by a Cantonese classic, char siu chicken can be easily cooked either in an oven or in an air fryer. 

5 from 37 votes

Char Siu Chicken (Roasted or Air fried)

A scrumptious dish inspired by a Cantonese classic, char siu chicken can be easily cooked either in an oven or an air fryer. A video tutorial is included.

View Recipe

Oyster Sauce Chicken 

A simple and delicious way to cook chicken, Chinese oyster sauce chicken requires little effort and basic skills but delivers amazing taste.

5 from 8 votes

Oyster Sauce Chicken (蚝油焖鸡)

A simple and delicious way to cook chicken, Chinese oyster sauce chicken requires little effort and basic skills but delivers amazing taste.

View Recipe

Steamed Chicken with Mushroom

Tender, succulent and fragrant, Chinese steamed chicken with shiitake mushrooms requires little effort to cook yet it tastes amazing. A classic dish for both everyday meals and special occasions.

5 from 43 votes

Steamed Chicken with Shiitake Mushroom (香菇蒸鸡)

Tender, succulent and fragrant, Chinese steamed chicken with mushrooms requires little effort to cook yet it tastes amazing.

View Recipe

Coca-Cola Chicken Wings

Tender, juicy meat coated with a sticky, shiny sauce, Coca-Cola chicken wings are simple to make and amazingly tasty.

4.91 from 30 votes

Coca-Cola Chicken Wings (可乐鸡翅)

Tender, juicy meat coated with a sticky, shiny sauce, Coca-Cola chicken wings are simple to make and amazingly tasty.

View Recipe

Chongqing Mala chicken 

Crispy, tasty chicken pieces stir-fried with a generous amount of dried chillies and Sichuan pepper, Mala chicken is a classic delicacy not to be missed.

5 from 26 votes

Mala chicken (Chongqing Laziji, 辣子鸡)

Crispy, tasty chicken pieces stir-fried with generous amount of dried chillies and Sichuan pepper, Mala chicken is a classic delicacy not to miss.

View Recipe

Black pepper chicken stir-fry

Moist chicken cubes seasoned with a tasty, tangy sauce, black pepper chicken is an easy Chinese stir-fry dish not to miss.

5 from 56 votes

Black pepper chicken stir-fry (黑椒鸡丁)

Moist chicken cubes seasoned with a tasty, tangy sauce, black pepper chicken (黑椒鸡丁) is an easy Chinese stir-fry dish not to miss.

View Recipe

I hope these recipes inspire you the next time you cook with chicken. Curious what else my readers love making? Explore more recipe collections, such as Best Sichuan Dishes, Top Dim Sum Recipes, Classic Chinese Breakfasts, and Most Popular Noodle Meals.

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

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

Today’s recipe, Salt and Pepper Wings (椒盐鸡翅), is a new addition to my ‘salt and pepper’ collection. These golden chicken wings are seasoned with the iconic Chinese condiment, ‘salt and pepper,’ known for its savory and aromatic flavor profile.

Unlike Salt and Pepper Shrimp or Squid, which traditionally use deep-frying, this recipe relies on pan-frying—significantly reducing oil usage, similar to my method for Salt and Pepper Tofu. The result? Equally satisfying, as the natural fat rendered from the chicken makes this dish irresistibly flavorful.

Like most Chinese people, I’m a big fan of skin-on, bone-in chicken pieces (think Coca-Cola Wings, Char Siu Chicken, and more). I love chewing on them as a snack any time of the day. If you’re like me, give these salt and pepper wings a try—they might just become your next eat-on-repeat favorite!

Ingredients

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

• Chicken wings
• Fresh chili pepper
• Garlic
• Scallions
• Salt and pepper seasoning
• Soy sauce
• Cornstarch

About chicken wings

Chicken wing flats (also known as chicken mid-wings) are my preferred choice for this recipe, as they are meatier than wing tips and brown more easily when pan-fried compared to wing drumettes. However, a mix of flats and drumettes works well too. Just remember to flip the drumettes more often and cook them slightly longer.

About salt and pepper seasoning

Salt and pepper seasoning, known as Jiāo Yán (椒盐) in Chinese, is a popular condiment made by combining salt with a variety of spices, with Sichuan pepper as the key component. The ready-made version, available in Chinese/Asian stores, can be used directly in this recipe.

You may also make it at home. Here are two options

• The easy version: Mix 5 parts fine salt with 1 part ground Sichuan pepper or five-spice powder.
• The advanced version: Toast whole spices (Sichuan peppercorns, star anise, sesame seeds, and fennel seeds) with salt, then grind everything into a fine powder (Detailed instructions can be found in the recipe for Salt & Pepper Tofu).

Cooking procedure

Step 1: Marinate the wings

Using a sharp knife, make two shallow cuts on each chicken wing to help the marinade penetrate.

Place the wings in a bowl, add soy sauce and salt, and rub thoroughly to coat. Let them marinate for 10 minutes to absorb the flavors.

Then, sprinkle cornstarch over the wings. Use your hand to rub to ensure each piece is coated with a thin layer of starch.

🌟 NOTE: You can marinate the wings for a longer time, but add the cornstarch only right before pan-frying.

Step 2: Pan-fry the wings

Pour oil into a large skillet, enough to thinly cover the surface. Warm over medium heat, then lay the marinated chicken wings in a single layer (fry in two batches if your cookware isn’t big enough).

Leave to fry until the bottom side gains a golden shine. Flip all the pieces and continue browning the other side. Once done, transfer the wings out to a plate.

🌟 NOTE: For reference, it took me about 8 minutes to cook 2 lbs (900g) of wing flats. Wing drumettes may require slightly more time to cook.

Step 3: Season the dish

After pan-frying, you’ll notice more oil in the skillet as some of the chicken fat has been rendered. Discard most of it, leaving only a little to sizzle finely chopped chili peppers and minced garlic.

Once the garlic lightly browns, return the wings to the skillet and add finely chopped scallions.

Toss everything well, then sprinkle salt and pepper seasoning evenly over the wings.

🌟 NOTE: Feel free to adjust the amount of salt and pepper seasoning to suit your taste.

Pairing ideas

After photographing this recipe, I included these salt and pepper wings—briefly reheated in the air fryer—in our dinner that day. They were paired with another protein dish Mapo Tofu, two vegetable dishes Hot & Sour Cabbage, Smashed Cucumber, and steamed rice. I also love serving this dish as a snack between meals. As you can imagine, they disappear quickly!

Other chicken recipes

Looking for more ways to cook chicken? Check out these popular dishes:

Coca-Cola Chicken Wings (可乐鸡翅)

Oyster Sauce Chicken (蚝油焖鸡)

Sha Cha Chicken (沙茶鸡)

Char Siu Chicken (Roasted or Air fried)

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Salt and Pepper Wings (椒盐鸡翅)

Crispy on the outside, juicy on the inside, and perfectly seasoned, Chinese salt and pepper chicken wings are simply irresistible!

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Rest 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 349kcal

Author Wei Guo

Ingredients

For the chicken

• 2 lb chicken wings flats or a mixture of flats and drumettes
• 1 tablespoon soy sauce
• ½ teaspoon salt
• 2 tablespoon cornstarch
• 2 tablespoon neutral cooking oil

For the seasonings

• 2 fresh chili peppers finely chopped
• 4 clove garlic minced
• 1 stalk scallions finely chopped
• ½ teaspoon salt and pepper seasoning shop-bought or homemade (see note 1)

US Customary – Metric

Instructions

Marinate the wings

• Score each chicken wing flat twice with a sharp knife, then place them in a bowl. Add soy sauce and salt, and mix well to coat evenly. Let marinate for 10 minutes.
• Sprinkle cornstarch over the chicken. Rub to ensure an even, thin coating.

Pan-fry the wings

• Heat oil in a large skillet over medium heat. Lay in the marinated wings in a single layer. Leave to fry, undisturbed, until the bottom side turns golden. Flip all the pieces to brown the other side (see note 2). Transfer the chicken to a plate for later use.

Season the dish

• Pour out most of the oil from the skillet. Add fresh chili and garlic, leaving to sizzle in a little oil until fragrant.
• Return the fried chicken to the skillet and add chopped scallions. Toss everything together to coat the wings with the chili and garlic.
• Sprinkle salt and pepper seasoning evenly over the wings and serve immediately.

Notes

1. Homemade salt and pepper seasoning (椒盐): The simplest method is to mix fine salt with five-spice powder or ground Sichuan pepper in a 5:1 ratio. For a more advanced version, check out the recipe for Salt and Pepper Tofu which includes a dedicated seasoning recipe.

2. It takes around 8 minutes to fry the chicken wing flats. Add a couple of extra minutes for the wing drumettes. If unsure, check the internal temperature using a meat thermometer. It should be over 165°F (74°C).

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 7g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 926mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 424IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 2mg

About the dish

Do you know what the most-loved protein on my blog is? It’s chicken. Today’s dish, Scallion Chicken Chops (Cōng Shāo Jī Tuí/葱烧鸡腿), brings together this popular ingredient with one of the most essential aromatics in Chinese cuisine. I love its simplicity and rich, aromatic flavors, and I think you’ll enjoy it too.

In short, this dish features tender, succulent chicken leg quarters braised in a sauce enhanced by scallions, ginger, and soy sauce. The flavor profile and cooking technique are reminiscent of classic dishes like Scallion Pork Chops and Scallion Tofu. It also reminds me of the Cantonese delicacy Soy Sauce Chicken (See Yao Gai/豉油鸡), but it takes much less time to cook.

Ingredients

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

• Chicken leg quarters, see below for substitutes
• Scallions, the key flavor contributor
• Ginger
• Soy Sauce, both the light and dark versions for the optimal taste and appetizing color.
• White pepper, to add a subtle heat
• Sugar, to balance the saltiness and enhance the umami taste
• Salt

Cooking procedure

Step 1: Debone the chicken

Position a chicken leg quarter on a cutting board with the skin side facing down. With a sharp knife, carefully cut along the thigh bone to detach it from the surrounding meat. Continue by tracing along the drumstick bone, cutting down its length until it can be fully removed.

Spread the chicken flat and use a fork to pierce the flesh to ensure even cooking and better absorption of the seasoning. Next, sprinkle salt over the chicken. Let it rest and marinate for about 5 minutes.

🌟 NOTE: Deboning might seem time-consuming, but it ensures faster and more even cooking. It also makes it easier to cut the cooked meat into bite-sized pieces for serving. If using chicken wings as a substitute, deboning isn’t necessary, though it’s recommended to cut them into smaller sections at the joints.

Step 2: Sear the chicken

Put the deboned chicken pieces, skin-side down, in a skillet over high heat. There’s no need for additional oil, as the fat from the skin will render out as it gets heated.

Once the skin turns golden, flip the pieces to sear the other side. After searing, remove the chicken from the skillet, leaving the rendered oil behind.

Step 3: Braise the chicken

Add the scallions and ginger to the rendered oil. Sizzle them until the scallions begin to soften slightly.

Place the seared chicken, skin-side facing up, on top of the scallions. In a bowl, combine light soy sauce, dark soy sauce, sugar, white pepper, and water, then pour this mixture into the skillet.

Bring the liquid to a boil, then reduce the heat to medium and cover the skillet tightly. Allow the chicken to braise for about 6 minutes.

Remove the lid and turn the chicken so the skin side is submerged in the sauce. Let it cook, uncovered, for an additional 3 minutes or so, or until the sauce thickens into a sticky glaze.

How to serve

My favorite way to serve scallion chicken chops is simply slicing the chicken into strips, and then placing them over steamed rice, along with the scallions and sauce. Sometimes, I add a simple vegetable dish on the side, such as Smashed Cucumber, Garlic Sauce Broccoli, Bean Sprout Stir-Fry.

Another way to enjoy it is to wrap the sliced chicken, coated with the sauce, in steamed bao buns or duck pancakes, similar to how you enjoy Gua Bao or Peking duck.

It also makes a great crowd-pleasing centerpiece for festive gatherings or weekend meals. You can cook a big batch in advance and reheat it near the serving time.

Other chicken dishes

Looking for more tasty ideas to cook chicken? Try these recipes:

Lemon Chicken (No Deep-Frying)

Char Siu Chicken (Roasted or Air fried)

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

Three cup chicken (San Bei Ji, 三杯鸡)

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Scallion Chicken Chops (葱烧鸡腿)

Tender chicken coated in a thick, aromatic sauce, scallion chicken chops are a quick recipe that delivers the comforting warmth of classic Chinese cuisine.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinate 5 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 452kcal

Author Wei Guo

Ingredients

• 4 medium chicken leg quarters about 2 lb (900g) in total
• ¼ teaspoon salt
• 10 stalk scallions cut into halves
• 8 slices ginger
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• ¼ teaspoon ground white pepper
• ½ cup water

US Customary – Metric

Instructions

Debone

• Place a chicken leg quarter on a cutting board, with skin-side down. Use a sharp knife to cut along the thigh bone and then separate it from the meat. Then, follow the drumstick bone, cutting along its length until you can remove it.
• Flatten the chicken piece evenly and pierce it with a fork to help it absorb the seasoning and cook evenly. Then, sprinkle salt over all the pieces. Leave to marinate for 5 minutes.

Sear

• Place the chicken, skin side down, in an empty non-stick skillet over high heat. Leave to fry until some fat is rendered and the skin becomes golden brown.
• Flip the chicken to brown the other side. Then, remove all the pieces from the skillet.

Braise

• Add scallions and ginger into the skillet. Sizzle them with the rendered chicken fat until the scallions just start to wilt.
• Lay the chicken pieces, skin side up, over the scallions. Mix light soy sauce, dark soy sauce, sugar, white pepper, and water, then pour the mixture into the skillet.
• Once the liquid begins boiling, turn the heat down to medium and cover the skillet with a tight lid. Let the chicken braise for 6 minutes.
• Open the lid and flip the chicken so that the skin side is facing down soaked in the sauce. Cook, uncovered, for a further 3 minutes or so to reduce the sauce to a thick, sticky consistency.
• Slice the chicken and serve it with the sauce as a centerpiece of a meal or simply over a bowl of steamed rice.

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 7g | Protein: 33g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 1052mg | Potassium: 520mg | Fiber: 1g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg

About the dish

Braising is one of the most popular cooking methods in Chinese cuisine. Soy Sauce Chicken, Scallion Chicken Chops, and Lemon Chicken are classic examples. Today’s recipe, Oyster Sauce Chicken (Háo Yóu Mèn Jī/蚝油焖鸡), is another one well worth trying.

It features tender, flavorful chicken coated with a thick brown sauce that stars oyster sauce (Háo Yóu/蚝油), a kitchen staple that lends a rich umami flavor to both meat and vegetable dishes, such as Oyster Sauce Lettuce and Oyster Sauce Gai Lan.

Ingredients

Apart from chicken, this recipe calls for common aromatics and a set of basic Chinese condiments. Here is a detailed list:

Chicken

For oyster sauce chicken, Chinese cooks usually use bone-in, skin-on chicken that is chopped into bite-sized pieces. I prefer whole chicken thigh pieces as they’re easier to handle. Other flavorful cuts, such as wings, drumsticks, or leg quarters, are good substitutes. I don’t recommend you use breasts as they’re not suitable for braising.

Condiments

To season the dish, you’ll need oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and white pepper. This combination creates an umami-rich savory taste with a subtle hint of sweetness.

🌟 NOTE: To make this dish seafood-free, you can replace the regular oyster sauce with a vegetarian version, such as the mushroom vegetarian stir-fry sauce by the popular condiment brand Lee Kum Kee.

Aromatics

Ginger, garlic, and scallions are used to enhance the aroma of the dish. Optionally, add a few dried chili peppers for a mild heat kick.

Cooking process

Step 1: Sear the chicken

Add a little cooking oil to a skillet and heat it up. Then lay in the chicken thighs, along with whole garlic cloves and sliced ginger.

Sear the chicken over medium heat until the side facing down browns a little. Flip over all the pieces to fry the other side.

Step 2: Braise the chicken

While the first step is in process, mix all the condiments with some hot water. Pour it into the skillet once the chicken turns lightly golden on both sides. Add dried chili peppers if you’re using them.

Cover the skillet with a tight lid and leave to simmer over medium-low heat. After 15 minutes, flip the chicken pieces over and cover to braise for a further 10 minutes.

🌟 NOTE: If you are using chicken wings, drumsticks, or leg quarters instead of thighs, you’ll need to reduce or prolong the cooking time based on the size of the pieces. Use a kitchen thermometer if unsure, poke into the thickest part and the temperature should be over 165 °F(74 °C).

Step 3: Thicken the sauce

Remove the lid and turn the heat up to high. Let the sauce bubble up intensely so that some water from the sauce evaporates.

Once you get the desired consistency of the sauce — thick enough to coat a spatula, turn off the heat. For your reference, it took me about 3 minutes for this process. Watch attentively to avoid burning.

🌟 NOTE: Unlike some stir-fries or dishes using skinless chicken, you don’t need cornstarch to thicken the sauce. The collagen in the chicken skin, connective tissues, and cartilage will make the sauce thick.

Serving ideas

Here are some dishes that pair well with oyster sauce chicken:

• Vegetables: Garlic Bok Choy, Ginger Spinach, Tiger Skin Peppers, Hot & Sour Cabbage, Cucumber Salad, etc.
• Staples: Steamed Rice, Soy Sauce Noodles, Steamed Bao, Yang Chun Noodles, etc.

Other popular chicken dishes

If you wish to cook more delicious Chinese dishes made with chicken, check out these popular recipes:

Sha Cha Chicken (沙茶鸡)

Three cup chicken (San Bei Ji, 三杯鸡)

Coca-Cola Chicken Wings (可乐鸡翅)

Salt Baked Chicken, an Easy Version

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Oyster Sauce Chicken (蚝油焖鸡)

A simple and delicious way to cook chicken, Chinese oyster sauce chicken requires little effort and basic skills but delivers amazing taste.

Course Main Course

Cuisine Chinese

Prep Time 3 minutes minutes

Cook Time 30 minutes minutes

Total Time 33 minutes minutes

Servings 6

Calories 363kcal

Author Wei Guo

Ingredients

• 1 tablespoon neutral cooking oil
• 6 chicken thighs (skin on and bone in) about 2 lb/900g in total (see note 1)
• 10 clove garlic
• 10 slice ginger
• 2 tablespoon oyster sauce see note 2
• 2 tablespoon Shaoxing rice wine
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• ¼ teaspoon ground white pepper
• 1 cup hot water
• 5 dried chilies optional
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

Sear the chicken

• Heat oil in a skillet. Place in chicken thighs, garlic cloves, and sliced ginger. Pan fry over medium heat until both sides turn lightly golden. 

Braise the chicken

• Mix oyster sauce, Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, and white pepper with hot water. Pour the mixture into the skillet and add dried chilies if using.
• Cover the skillet with a lid and leave to braise over medium heat for 15 minutes. Flip over the chicken thighs and cook for a further 10 minutes.

Thicken the sauce

• Uncover the skillet and turn the heat up to high. Let the sauce bubble intensely. Once the sauce has become thick enough to coat a spatula, remove the skillet from the heat.
• Garnish the chicken with chopped scallions and serve immediately.

Notes

1. Other skin-on cuts of chicken work for this recipe too, such as wings, drumsticks, and leg quarters. Adjust the cooking time based on the size of the cut. Chicken breasts are not suitable though.

2. If you’re allergic to seafood, replace the regular oyster sauce with the vegetarian version labeled as “mushroom vegetarian stir-fry sauce”.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 5g | Protein: 25g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 616mg | Potassium: 359mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

What is salt baked chicken

Salt baked chicken, known as Yán Jū Jī/Yum Guk Hai/盐焗鸡 in Chinese, is a signature delicacy of Hakka cuisine (客家菜). Like Peking Duck, it’s renowned not only for its distinctive aromatic flavor but also for its unique cooking procedure.

The traditional version of this dish involves cooking a whole chicken wrapped in paper and buried in a generous amount of hot salt. Although the word “baked” is used to translate “Jū/焗”, this dish isn’t traditionally cooked in an oven, but rather on the stovetop in a tightly sealed pot over low heat (note that ovens aren’t common equipment in traditional Chinese kitchens).

The simplified version

Today’s recipe is a simplified version that I’ve tested with great success. This method doesn’t involve wrapping the chicken or using a large amount of salt. Plus, the cooking is done in the oven, requiring minimal attention.

Ingredients

Here are all the ingredients you need:

• A whole chicken, preferably organic corn-fed for a better taste
• Salt
• Sand ginger powder (learn more in the section below)
• White pepper
• Turmeric (optional, learn more in the section below)
• Scallions
• Ginger

About sand ginger

Sand ginger (or aromatic ginger), known as Shā Jiāng/沙姜 or Shān Nài/山奈 in Chinese, belongs to the ginger family, but it tastes very different from regular ginger, so they’re not interchangeable.

Sand ginger powder, which is ground from dried sand ginger, gives salt baked chicken its iconic flavor profile, distinguishing it from other chicken dishes.

You can find it in most Chinese/Asian grocery stores or popular online shopping platforms.

🌟 Can’t find sand ginger? Try other whole chicken recipes on my blog, such as Five Spice Chicken, or Smoked Chicken.

About turmeric

Turmeric is used to replace dried cape jasmine fruits (黄栀子), a natural coloring ingredient used in the traditional version of salt baked chicken. It lends an appetizing yellow tone to the chicken skin. Please feel free to skip it as this won’t alter the taste of the dish.

Cooking process

Step 1: Marinate the chicken

Use kitchen paper to gently pat dry the skin and the cavity of the chicken.

Mix all the seasonings (sand ginger powder, salt, white pepper, turmeric) with a little cooking oil to form a sticky paste.

Use your hands, with food-grade gloves if available, to rub the marinade paste all over the chicken, including the cavity. Massage gently enhance penetration.

Leave to marinate for 4 hours or overnight. Remember to take the chicken out of the fridge at least 1 hour before cooking, allowing it to come back to room temperature for more even heat distribution.

Step 2: Cook in the oven

Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C).

Transfer the marinated chicken to an oven-proof pot or a deep baking tray. Put scallions and ginger slices inside the cavity of the chicken. 

Cover the pot with a tight lid, or use kitchen foil if you’re using a baking tray. This creates a closed environment to ensure minimal moisture escapes from the chicken during cooking.

Put the pot/tray on the middle shelf of the preheated oven. Leave to cook for 1 hour.

If you use a heavy cast iron pot that retains heat very well (similar to the one shown in the picture),  take it out of the oven and let it cool for 30 minutes (remain covered). 

If using a regular baking tray covered with kitchen foil, leave it inside the oven for 30 minutes after you turn it off.

Step 3: Make a sauce

Take out the chicken and keep the juice for the sauce. Once it’s cool enough to handle, cut the chicken into small chunks. Alternatively, tear the skin and flesh into shreds, like how you serve Bang Bang Chicken.

Put finely chopped scallions and ginger paste into a small bowl. Add a few spoonfuls of the chicken juice (heat it if it has gone cold). Mix well and use it as a dipping sauce, or pour it over the chicken to serve.

Serving ideas

This salt baked chicken makes a wonderful center dish for any special meal, such as the Chinese New Year Feast. Pair it with dishes made with other meats, or seafood, and several vegetable sides.

For a quick meal, simply serve it over steamed rice, accompanied by blanched vegetables like Gai Lan and a generous amount of the sauce for extra flavor.

🌟 TIP: If you have any leftover chicken juice, let it cool and congeal into aspic. Use it in the fillings for soup dumplings or pan-fried buns.

Other chicken recipes

Looking for more delicious ways to cook chicken? Try these classic Chinese recipes:

Soy Sauce Chicken (See Yao Gai/豉油鸡)

Char Siu Chicken (Roasted or Air fried)

Sha Cha Chicken (沙茶鸡)

Coca-Cola Chicken Wings (可乐鸡翅)

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Salt Baked Chicken, an Easy Version

A simplified version of a classic delicacy, this salt baked chicken recipe requires minimal effort but yields wonderful results.

Course Main Course

Cuisine Chinese

Diet Gluten Free, Halal

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Marinate 4 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 6

Calories 319kcal

Author Wei Guo

Ingredients

For the chicken

• 1 medium chicken about 3.3lb/1.5kg
• 1 tablespoon salt
• 1 tablespoon sand ginger powder see note 1
• ¼ teaspoon ground white pepper
• ¼ teaspoon turmeric powder for coloring (optional)
• 2 tablespoon cooking oil
• 3 stalk scallions cut into sections
• 8 slice ginger

For the sauce

• 1 stalk scallions finely chopped
• 1 teaspoon ginger paste

Instructions

Marinate

• Pat dry the chicken, inside and out, with kitchen paper.
• In a small bowl, mix salt, sand ginger powder, white pepper, turmeric (if using), and cooking oil.
• Rub the mixture over the chicken, including the cavity, making sure it’s evenly coated.
• Leave to marinate for 4 hours or overnight in the fridge. Take it out 1 hour before cooking so it returns to room temperature.

Cook

• Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C).
• Insert scallions and ginger into the cavity of the marinated chicken, then place the chicken into an oven-proof pot fitted with a lid, or into a deep baking tray covered tightly with kitchen foil.
• Place the pot/tray on the middle shelf and leave to cook in the oven for 1 hour.
• Then leave to rest, without removing the lid/cover, for 30 minutes (see note 2).

Serve

• Take the chicken out and keep the liquid gathered at the bottom of the pot.
• Cut the chicken into small chunks to serve, or tear it into shreds. 
• Put chopped scallions and ginger paste into a small bowl. Mix in 2-3 tablespoons of the chicken juice (heat it briefly if it has gone cold).
• Use the sauce for dipping, or pour it over the chicken.

Notes

1. Sand ginger tastes very different from regular ginger, so they’re not interchangeable. You can find sand ginger powder in Chinese/Asian stores.

2. If you use a heavy cast iron pot that retains heat well, bring it out of the oven and let it rest on the counter. If using a regular baking tray covered with kitchen foil, leave it inside the oven to rest.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 1g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 1254mg | Potassium: 276mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 258IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg