What Is Sesame Oil?

In Chinese cooking, sesame oil usually refers to toasted sesame oil, a highly aromatic oil made from roasted sesame seeds. Known as 香油 (xiāng yóu), 芝麻油 (zhī má yóu), or simply 麻油 (má yóu), it’s used primarily as a seasoning rather than a general cooking oil.

In my kitchen, a bottle of sesame oil always sits beside the soy sauce and Chinkiang vinegar. I don’t use it as often as those pantry staples, but I still consider it indispensable. Whenever a dish needs a little extra fragrance, a few drops of sesame oil often do the trick.

Compared to neutral oils, sesame oil has a deep amber colour, a rich nutty aroma, and a slightly thicker consistency. Just a small amount can make noodles, salads, soups, or stir-fries much more inviting.

Toasted vs Untoasted

In the culinary world, there are two types of sesame oil. It’s important to identify and use the right one for Chinese dishes.

• Toasted sesame oil (see image above) is the type commonly used in Chinese cooking. Made by pressing roasted sesame seeds, it has a dark colour, rich aroma, and nutty flavour.
• Untoasted sesame oil is made from raw sesame seeds. It is much paler in colour and milder in flavour.

The two oils are not interchangeable. If a Chinese recipe calls for sesame oil, it almost always means the toasted type.

Common Usage

In Chinese cooking, sesame oil is most often added towards the end of cooking or mixed into uncooked sauces and dressings.

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You can find it in stir-fries, dumpling and wonton fillings, salads, noodle dressings, dipping sauces, soups, and marinades (see example dishes above). It’s rarely used in large quantities.

Sesame oil isn’t limited to Chinese cooking either. It can bring extra flavour to all kinds of savoury dishes, so I’d encourage you to experiment with it in recipes from other cuisines as well.

Can You Cook With Sesame Oil?

Toasted sesame oil is not usually used as a cooking oil, as it has a relatively low smoke point and a powerful flavour that can easily overwhelm a dish.

There are exceptions. Taiwanese Three-Cup Chicken (see image above), for example, uses a generous amount of sesame oil during cooking. Even then, the oil is typically heated gently rather than subjected to very high temperatures.

Storage

Store sesame oil in a cool, dark place with the lid tightly closed. Over time, its aroma gradually fades and the oil can become rancid. If you don’t use it often, consider buying a smaller bottle to keep it fresh for longer.

Substitutes

There is no true substitute for toasted sesame oil.

• If a recipe uses only a small amount, you can simply leave it out. The dish will lose some aroma but should still taste good.
• Toasted sesame seeds can add a little sesame flavour, but they won’t provide the same fragrance as sesame oil.
• If you’re looking to add extra aroma to a dish, Sichuan pepper oil is another excellent finishing oil. However, its flavour profile is completely different. For that reason, I wouldn’t treat it as a direct substitute.

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

Rice is the foundation of many Chinese meals. It is often served plain alongside a variety of dishes, but it can also take the lead as a complete meal on its own. Across different regions and home kitchens, rice is combined with meat, seafood, eggs, tofu or vegetables to create satisfying one bowl dishes that are both practical and deeply rooted in everyday cooking.

In this collection, you will find a range of well loved rice recipes, from quick fried rice to comforting congee and simple one pot meals where everything cooks together. These dishes are flexible, easy to adapt, and make good use of ingredients you already have. They are ideal for busy days when you want something warm, balanced, and straightforward to prepare.

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About the dish

This tiger salad is a simple, everyday dish from Northeast China, known as Dongbei (东北). It combines crisp vegetables with a light, tangy dressing, creating a refreshing contrast to rich, savory food.

Despite its name, there is no meat involved. “Tiger” likely refers to the sharp, lively flavors from raw scallions, garlic, and chili, which give the salad its distinctive character, much like dishes such as Lion’s Head Meatballs, which do not involve a lion.

In China, “tiger salad (老虎菜, lǎo hǔ cài)” doesn’t refer to just one recipe. There are at least two well known versions. One comes from the Northeast, like this one, and another from the Xinjiang region in the northwest.

I was recently a guest chef at a fundraising supper club, and when I mentioned tiger salad, the team immediately thought of this Northeast version. I had meant the Xinjiang tiger salad, but that small mix up made me realize I hadn’t yet shared this very popular dish.

The two share a similar idea but have a few distinct differences. This Northeast version uses cucumber as the main ingredient, while the Xinjiang version features tomato. The former brings a mild, oniony note from scallions, while the latter has a sharper edge from red onion. The dressing here is also more aromatic, with ingredients like garlic and sesame oil.

Ingredients

You only need a handful of everyday ingredients to make this dish.

Vegetables

• Cucumber adds crunch and freshness. There is no need to peel or remove the seeds.
• Scallions provide a mild sharpness. Use the white parts for a cleaner taste.
• Green and red chilies bring aroma and a touch of heat. You can reduce the chili if you prefer a milder flavor.
• Cilantro adds a bright herbal note. Use both stems and leaves.

NOTE: Authentic versions use the white part of large Chinese scallions (大葱, dà cōng), which are thicker (looks similar to leeks), milder, and slightly sweeter. Regular scallions are used here as a practical substitute.

Seasonings

• Black rice vinegar, preferably Chinkiang vinegar, provides a balanced acidity with a subtle depth.
• Light soy sauce adds a savory note and enhances the overall flavor.
• Garlic brings a sharp, aromatic punch that defines the character of the dish.
• Toasted sesame oil adds a gentle nuttiness and fragrance.
• Sugar rounds out the flavors with a light sweetness.
• Salt is added to taste to balance everything.

How to cut the vegetables

Cutting plays an important role in this salad. The goal is to keep all ingredients similar in size so every bite feels balanced.

• Slice the cucumber diagonally, then cut into thin strips.
• Cut scallion white and chilies diagonally into strips about two inches (5cm) long.
• Chop cilantro into similar lengths, including the stems.

This way of cutting reflects a common principle in Chinese cooking. Ingredients are prepared to match each other in shape and size, creating a more harmonious texture.

What to pair with

This crisp, refreshing salad is ideal for a multi dish meal or a gathering, where its light, tangy flavors help balance richer, savory dishes (see below), especially when served with steamed rice.

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Northeast Tiger Salad (东北老虎菜)

A crisp, refreshing dish made with simple vegetables and a light tangy dressing, this Northeast Chinese tiger salad is perfect for balancing a rich meal.

Course Salad

Cuisine Chinese

Prep Time 5 minutes minutes

Servings 4

Calories 96kcal

Author Wei Guo

Ingredients

For the vegetables

• 1½ large cucumber
• 5 scallions white parts only
• 3 long green chilies
• 1 fresh red chili
• 1 bunch cilantro

For the dressing

• 2 tablespoon black rice vinegar preferably Chinkiang vinegar
• 1 tablespoon light soy sauce
• 3 cloves garlic minced
• 1½ tablespoon toasted sesame oil
• 2 teaspoon sugar
• salt to taste

Instructions

Prepare the vegetables

• Slice the cucumber diagonally, then cut into thin strips, about two inches (5cm) long. There is no need to peel or remove the seeds.
• Cut the scallions and chilies diagonally into strips matching the size of the cucumber.
• Cut cilantro, including stems and leaves, into similar lengths.

Make the dressing

• In a small bowl, combine black rice vinegar, soy sauce, garlic, sesame oil, and sugar. Stir until the sugar dissolves. Taste and adjust salt if needed.

Assemble the salad

• Place all vegetables in a large bowl. Pour over the dressing just before serving. Toss well until evenly coated. Serve immediately.

Notes

1. Do not dress the salad in advance, as the vegetables will release water and lose their crunch.
2. Halve the recipe for a smaller portion.

Nutrition

Serving: 1serving | Calories: 96kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 2g | Sodium: 402mg | Potassium: 249mg | Fiber: 3g | Sugar: 6g | Vitamin A: 467IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 1mg

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About the dish

Growing up in Gansu province, China, noodle soups were a staple on our family table. While I have an unwavering love for our local specialty, Lanzhou Beef Noodle Soup, I also adore other varieties. Today’s recipe, Taiwanese Beef Noodle Soup, stands out with its own distinctive charm.

Said to have originated from Sichuan cuisine, it gradually evolved over the decades into one of Taiwan’s most iconic dishes. Known as Hóng Shāo Niú Ròu Miàn/红烧牛肉面, it features tender beef slow-cooked in a dark, rich broth, served with wheat noodles, blanched leafy greens, and fried pickled vegetables.

This is one of those dishes I love to make in big batches. I freeze the beef and broth in single portions, so whenever I crave a warming, hearty meal, it’s ready to come to the rescue. It never disappoints!

Ingredients

The ingredient list for this recipe may seem lengthy, but don’t let that discourage you. Every element adds depth to the final flavor, and I’ll show you which ones are essential, what you can substitute, and what you can skip.

Beef

Since this is a slow-cooked dish, choose beef cuts with some fat, collagen, and connective tissue. They turn beautifully tender and flavorful after lengthy simmering. My favorite is beef shank (aka beef shin). Other good options include brisket, chuck, and flavorful bone-in cuts like short ribs.

As you can see in the image above, the beef shank I use came pre-sliced. I cook these slices as they are. They turn so tender that they fall apart easily after cooking. If you’re using a whole piece (like what I used in the recipe for Braised Beef Shank), cook it first, then slice it afterwards. Just allow a little extra cooking time.

Aromatics & vegetables

Onion, garlic, and ginger help build the aroma of the broth, while bok choy or other leafy greens, along with fresh cilantro, make a perfect accompaniment to the noodles.

Seasonings & spices

To build the flavor of the noodle soup, you’ll need:

• Sichuan chili bean paste: Also known as spicy doubanjiang (辣豆瓣酱), this is the key to the soup’s signature earthy fragrance and deep umami taste (read my Chili Bean Paste Guide to learn more).
• Light soy sauce and dark soy sauce: These add savory depth and give the broth its rich, appetizing color.
• Shaoxing rice wine: It’s used to reduce any gamey taste. You can substitute it with dry sherry, white wine, or skip it entirely for an alcohol-free version.
• Chopped tomatoes: They add a subtle sweet taste and a vibrant red hue. Its natural acidity also helps tenderize the beef.
• Spices: Bay leaves, star anise, Sichuan pepper, and Chinese cinnamon are commonly used in Chinese braised dishes. If you don’t have all of them, it’s fine to skip one or two. You may also use pre-packed spice sachets, which are available in most Chinese supermarkets.
• Pickled vegetables: It’s a classic topping for Taiwanese-style beef noodle soup that adds aroma and complexity. Many consider it essential. I use pickled mustard greens, known as Suan Cai/酸菜 in Chinese. Other Chinese pickles, such as Zha Cai/榨菜 or Ya Cai/芽菜, also work well.

Noodles

When testing the recipe, I used dried thin wheat noodles. When time allows, my top choice is hand-pulled noodles, followed by fresh alkaline noodles made with a pasta machine. Egg noodles are also a good option. Although rice noodles aren’t the classic choice, they taste wonderful in this soup too.

Cooking procedure

In short, this dish comes together in four steps: cook the beef, fry the topping, boil the noodles, and assemble the bowl. Here’s how each step is done:

Step 1: Cook the beef

This step creates the heart of the dish: tender, flavorful beef and a complex broth that makes it truly special. It takes time to cook, but the result is well worth the effort.

First, blanch the beef to remove impurities and excess blood. This step, known as Chao Shui/焯水 in Chinese cuisine, is a common practice for slow-cooked meat dishes. Place the beef in cold water, bring it to a boil, and skim off any foam that appears on the surface. Once done, remove the beef for later use.

Now, fry the onion, garlic, and ginger in a little oil to release their aroma.

Then add the Sichuan chili bean paste, soy sauce, Shaoxing wine, sugar, chopped tomato, and hot water.

Return the beef and bring everything to a gentle boil.

Cover with a lid and simmer over low heat for 1.5 to 2 hours, until the beef turns super tender.

🌟 NOTE: For even cooking and minimal evaporation, use a thick-walled pot with a tight-fitting lid, such as Dutch oven.

Step 2: Fry the topping

While waiting for the beef to cook, prepare the topping. In a little oil, fry finely chopped pickled vegetables with minced garlic and ginger. Once the mixture looks dry and fragrant, dish out and set aside.

🌟 NOTE: Chinese pickled vegetables vary in saltiness depending on the type and brand. Taste before using. If they’re too salty, soak them in cold water, then drain and chop.

Step 3: Boil the noodles

Bring plenty of water to a full boil, then add the noodles and cook them until nearly done. Watch carefully in case foam forms and starts to boil over. Just before the noodles are ready, put in the bok choy and blanch for 10 seconds or so.

Step 4: Assemble the bowls

Before assembling the dish, strain the beef broth to remove any solid bits like spices and overcooked aromatics. This ensures a clear, deeply flavorful soup that’s a real pleasure to eat.

Start by adding the noodles and blanched greens to each bowl. Ladle in a generous amount of broth, then top with beef chunks, a good spoonful of fried pickles, and a little cilantro for extra aroma if you like.

🌟 NOTE: This recipe has a mild level of heat. If you prefer it spicier, add a dash of Chinese Chili Oil to boost the flavor (that’s what I always do).

Instant Pot method

If you have an Instant Pot or a stove-top pressure cooker, you can adapt this recipe to speed up the process. Here’s how:

• Blanch the beef as usual. Use the sauté function to fry the aromatics and spices. Then add all the other ingredients for the broth, the meat and hot water.
• Cook on high-pressure for 25 minutes (add 5 more minutes If using thick beef pieces). Let the pressure release naturally before opening the lid.

Make ahead & storage

Since this dish takes time to cook, I like to make a large batch and save any leftovers for later. This works well for both the beef broth and the fried pickled vegetables. Divide them into portions, then store in the fridge for up to 3 days or in the freezer for 3 months. Be sure to reheat until piping hot before serving.

Other warming dishes

Looking for more comforting recipes that warm your body and heart? Try these popular ones:

Chinese Beef Stew with Potatoes (土豆炖牛肉)

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Braised Beef with Daikon (萝卜炖牛肉)

Chinese Pork Rib Soup (排骨汤)

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Taiwanese Beef Noodle Soup (红烧牛肉面)

Learn to recreate the iconic Taiwanese beef noodle soup at home. Comforting, hearty, deeply flavorful, it's a complete meal in one bowl.

Course Main Course

Cuisine Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours

Servings 6 bowls

Calories 558kcal

Author Wei Guo

Ingredients

For the broth

• 2 lb beef shank see note 1
• 1 tablespoon neutral cooking oil
• 2 medium onions sliced
• 1 head garlic cloves separated and peeled
• 8 slice ginger
• 3 bay leaves
• 2 piece star-anise
• 1 piece Chinese cinnamon
• 1 teaspoon whole Sichuan peppercorn
• 3 tablespoon Sichuan chili bean paste aka spicy doubanjiang
• 2 tablespoon Shaoxing rice wine
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 can chopped tomatoes or 3 medium ripe fresh tomatoes, chopped
• 6 cups hot water

For the topping

• 1 tablespoon neutral cooking oil
• 1 tablespoon garlic minced
• 1 teaspoon ginger minced
• 7 oz pickled mustard green see note 2

You also need

• 6 portion noodles See note 3
• Leafy greens such as bok choy, choy sum, spinach, etc.
• Cilantro optional

US Customary – Metric

Instructions

Blanch the beef

• Put the beef in a pot and add enough cold water to fully cover the meat. Bring it to a boil and skim off any scum that rises to the surface. Once impurities stop appearing, remove the beef and set it aside.

Fry the aromatics

• Heat oil in a clean pot, preferably a heavy, thick-walled one such as a Dutch oven (casserole pot). Add sliced onion, garlic cloves, ginger slices, bay leaves, star anise, Chinese cinnamon, and Sichuan pepper. Fry until the onion softens and browns on the edge.
• Stir in Sichuan chili bean paste and fry for 20 seconds or so, then add Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, chopped tomatoes, and 6 cups (1½ litre) of hot water. If using a thin-walled pot with a loosely fitted lid, increase the water by ½-1 cup

Cook the beef

• Return the blanched beef pieces to the pot. Once the liquid starts to simmer, cover with a lid and reduce the heat to low. Leave to simmer for 1 hour 30 minutes, or until the beef becomes so tender that it breaks apart easily (see note 4 for Instant Pot method).
• Transfer the beef to a plate. Strain the broth through a large sieve, discarding the solids and keep the clear soup.

Fry the topping

• While the beef is cooking, prepare the topping. Sizzle minced garlic and ginger in oil, then add chopped pickled mustard greens and fry until fragrant. Set aside.

Boil the noodles

• Bring a pot of water to a rolling boil. Add the noodles of your choice and cook until just done. Add the bok choy and blanch for 10 seconds.

Assemble the bowls

• Divide the noodles in serving bowls, then add bok choy and beef chunks. Ladle in the hot broth. Top with the fried pickled vegetables and cilantro if using.

Store leftovers

• Store any leftover beef and broth in airtight containers in the fridge for up to 3 days or in the freezer for up to 3 months. Keep the fried pickled vegetables in a separate container under the same conditions. Defrost and reheat each component gently before serving.

Video

Notes

1. Other beef cut options include brisket, chuck, and short ribs.

2. Pickled mustard green (aka Chinese sour vegetable, Suan Cai/酸菜) can be replaced by other types of pickled/preserved vegetables, such as Ya Cai (芽菜), Zha Cai (榨菜).

3. For an average appetite, a good portion of noodles is about 5 oz (140g) of fresh noodles or 3 oz (85g) of dried noodles.

4. Instant Pot Method: Blanch the beef as usual. Use the sauté function to fry aromatics and spices, then add the beef and broth ingredients. Cook on high pressure for 25 minutes (add 5 more for thick pieces) and let the pressure release naturally.

Nutrition

Serving: 1bowl | Calories: 558kcal | Carbohydrates: 84g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 2382mg | Potassium: 818mg | Fiber: 2g | Sugar: 5g | Vitamin A: 143IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 3mg

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.

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

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

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

Ingredients

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

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

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

Substitues & Variations

🌟 Corn choices

For this recipe I used fresh corn kernels, which are easy to find in supermarkets and have a bright, fresh taste. Another common option is canned cream-style corn, often used in Chinese chicken corn soup. It consists of crushed kernels in a thick base, giving the soup a richer, creamier texture. Since it already contains starch, sugar, and salt, remember to adjust the seasoning if you choose this version.

🌟 Chicken choices

Raw chicken breast is my go to choice for this recipe. But if you have cooked chicken on hand, you can simply swap it in and skip the marinating step. I often do this with leftovers from Roast Five-Spice Chicken or Smoked Chicken, and it works beautifully.

How it’s made

Step 1: Marinate the chicken

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

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

Step 2: Prepare the corn

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

Step 3: Cook the coup

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

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

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

Step 4: Season and garnish

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

Other warming soups

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

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Pork Rib Soup (排骨汤)

Tofu Soup with Vegetables (豆腐鲜蔬汤)

Seaweed Egg Drop Soup (紫菜蛋花汤)

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Chicken Corn Soup

Simple ingredients, great taste, ready in minutes. Chinese chicken corn soup is the perfect fix when you crave something warm, filling, and comforting.

Course Soup

Cuisine Chinese

Prep Time 8 minutes minutes

Cook Time 5 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 188kcal

Author Wei Guo

Ingredients

• 5 oz chicken any boneless, skinless cuts (see note 1)
• 1 teaspoon light soy sauce
• 2 tablespoon cornstarch divided
• 1½ cup sweetcorn kernels or a can of cream-style sweetcorn (see note 2)
• 4 cups chicken stock or vegetable stock
• 2 eggs lightly beaten
• 1 teaspoon sesame oil
• ¼ teaspoon ground white pepper
• Salt to taste
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

• Cut the chicken into tiny pieces, about the size of sweetcorn kernels. Place them in a bowl and add light soy sauce, 1 tablespoon cornstarch, and 1 tablespoon water. Mix well and set aside.
• Prepare the sweetcorn. You can use fresh kernels cut from the cob, canned kernels (drained), or frozen ones. Coarsely chop them, or pulse briefly in a food processor or blender until about half the kernels are mushy while the rest remain whole (see note 2 if using canned cream-style sweetcorn).
• Bring the stock to a full boil, then add the sweetcorn along with any juice. Once the soup returns to a gentle boil, stir in the marinated chicken, swirling immediately to separate the pieces.
• Slowly drizzle in the beaten egg in a thin stream. Mix the remaining 1 tablespoon cornstarch with a little water to make a slurry, then pour it into the pot to thicken the soup.
• Finally, season with white pepper, salt, and sesame oil. Turn off the heat and garnish with chopped scallions before serving.

Video

Notes

1. You may also use cooked chicken as substitute. Dice it then add to the soup at the end.

2. If using canned cream-style corn, which already contains starch, sugar, and salt, remember to adjust the seasoning in the recipe.

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 19g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 199mg | Potassium: 403mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

These make-ahead Chinese dishes save time without sacrificing flavor. They freeze well, reheat easily, scale up effortlessly, and take the stress out of cooking.

Busy days don’t mean you have to settle for bland or repetitive meals. With a bit of planning, you can enjoy satisfying Chinese dishes all week long. Whether you’re prepping lunch boxes, streamlining dinnertime, or planning a multi-dish gathering, these make-ahead recipes offer practical inspiration.

This collection features some of my favorite make-ahead recipes that don’t compromise on flavor. Some are perfect for freezing and quick cooking when needed, while others can be prepped in advance and reheated easily. Most of them also scale up easily, making them ideal for feeding a family or a crowd.

Chinese Beef Stew with Potatoes

Easily prepared but intensely flavoured, Chinese beef stew with potatoes tastes tender, succulent and aromatic. This recipe includes many cooking tips to ensure a great result.

5 from 77 votes

Chinese Beef Stew with Potatoes (土豆炖牛肉)

Easily prepared but intensely flavoured, Chinese beef stew with potatoes tastes tender, succulent and aromatic.

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Braised Pork Belly

Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.

5 from 482 votes

Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version

Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.

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Lu Rou Fan (Taiwanese Pork Rice Bowl)

Cooked in a rich broth to a melt-in-your-mouth texture, Taiwanese Lu Rou Fan is a heavenly scrumptious way to enjoy pork in an all-in-one rice bowl dish.

4.99 from 164 votes

Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)

Cooked in a rich broth to a melt-in-your-mouth texture, Taiwanese Lu Rou Fan is a heavenly scrumptious way to enjoy pork in an all-in-one rice bowl dish.

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Chinese Pork Rib Soup

A nourishing dish that’s simple to prepare and lightly seasoned, Chinese pork rib soup warms both your body and heart.

5 from 4 votes

Pork Rib Soup (排骨汤)

A nourishing dish that's simple to prepare and lightly seasoned, Chinese pork rib soup warms both your body and heart.

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Scallion Chicken Chops

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

5 from 5 votes

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.

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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.

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Ginger Chicken

A delicious combination of two common ingredients, Chinese ginger chicken delivers complex aroma and flavour, yet is amazingly simple to cook.

4.96 from 41 votes

Ginger Chicken (老姜鸡)

A delicious combination of two common ingredients, Chinese ginger chicken delivers complex aroma and flavour, yet is amazingly simple to cook.

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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.

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Mapo Tofu

Tender tofu cooked in an umami and spicy sauce, accompanied by minced meat, Mapo tofu is one of the tastiest ways to prepare this healthy ingredient.

5 from 126 votes

Mapo Tofu, the Authentic Way (麻婆豆腐)

Tender tofu cooked in an aromatic and spicy sauce, accompanied by minced meat. This recipe shows you how to make Mapo tofu the authentic way.

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Wonton Noodle Soup

A popular all-in-one dish, Cantonese wonton noodle soup has everything you need for a comforting, flavorful meal. Learn how to make it at home!

5 from 1 vote

Wonton Noodle Soup (云吞面)

A popular all-in-one dish, Cantonese wonton noodle soup has everything you need for a comforting, flavorful meal. Learn how to make it at home!

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Zha Jiang Mian

Chewy noodles served with an irresistible pork sauce and crunchy vegetable toppings, Zha Jiang Mian is a signature Beijing dish that’s perfect for weekday dinners.

5 from 36 votes

Zha Jiang Mian (炸酱面)

Chewy noodles served with an irresistible pork sauce and crunchy vegetable toppings, Zha Jiang Mian is a signature Beijing dish that’s perfect for weekday dinners.

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Chinese Chicken Noodle Soup

An umami-rich, all-in-one dish made with simple ingredients, Chinese chicken noodle soup is easy to make and tastes delectable. This recipe also includes customizing ideas.

5 from 46 votes

Chinese Chicken Noodle Soup (鸡汤面)

An umami-rich, all-in-one dish made with simple ingredients, Chinese chicken noodle soup is easy to make and tastes delectable.

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Chinese Dumplings

Making Chinese dumplings from scratch can be easy and fun! Follow this guide to learn about the dough, filling, folding techniques, cooking methods, dipping sauces and more. A tutorial video is included.

5 from 70 votes

Chinese Dumplings, an Ultimate How-to Guide

Making Chinese dumplings can be easy and fun! Follow this recipe to learn how to prepare them from scratch.

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Steamed Bao Buns

Tasty, juicy filling with soft, fluffy wrappers, homemade bao buns are super comforting! This guide offers tips and tricks to ensure a fail-proof cooking experience. 

5 from 197 votes

Steamed bao buns (包子), a complete guide

Tasty filling with fluffy wrapper, homemade bao buns are super comforting! This guide offers tips and tricks to ensure a fail-proof experience.

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