Chinese chicken dishes have become a staple of Westernized Chinese restaurants Yet behind the crispy orange chicken and sizzling kung pao lies a complex and nuanced cuisine with diverse regional variations So what exactly is Chinese chicken? In this deep dive, we’ll unravel the mysteries of Chinese chicken and understand its culinary journey from the Middle Kingdom to mainstream America.
As a food writer and avid home cook, I’m constantly exploring new flavors and dishes. During my adventures around the world Chinese cuisine has remained an obsession. Beyond the takeout classics, it’s an incredibly diverse food culture built on centuries of tradition.
Chinese chicken preparations showcase this diversity through varied cooking techniques, flavor profiles, and ingredients across different regions. To understand Chinese chicken, we have to start by acknowledging the breadth of Chinese cuisine.
Regional Diversity Defines Chinese Chicken
China’s vast landscape has fostered eight major regional cuisines, each with unique flavors and cooking methods This regionality directly shapes the array of Chinese chicken dishes For example
-
Sichuan chicken highlights bold, tongue-numbing spices and chilies. Dishes like kung pao chicken exemplify this flavor profile.
-
Cantonese chicken emphasizes subtle flavors, light seasoning, and techniques like steaming. A classic Cantonese preparation is white cut chicken.
-
Hunan chicken has fresh chilies and a lot of heat, but not as many numbing spices as Sichuan chicken. It strikes a masterful balance.
Even a single dish like kung pao chicken can vary significantly across regions, with different vegetable and protein additions. The ingredients and preparation reflect the local terroir.
Cooking Techniques: The Alchemy of Wok Mastery
Chinese chefs transform simple ingredients into culinary magic through expert cooking techniques. The wok occupies a place of honor as the quintessential vessel for stir-frying, blazing hot to seal in flavors and textures.
Beyond stir-frying, diverse cooking methods impart distinctive traits to Chinese chicken:
-
Red cooking (stewing in soy sauce) renders chicken fall-off-the-bone tender.
-
Velveting creates a silky texture by marinating chicken in egg whites and cornstarch.
-
Steaming highlights the pristine purity of the chicken’s natural flavor.
-
Deep-frying gives an addictive crunch to dishes like orange chicken.
Chinese chefs can make even plain chicken taste great by mastering the wok and being creative with their cooking methods. The preparation elevates the dish.
Sauce Sorcery: The Flavor Foundation
In the hands of a skilled Chinese chef, humble ingredients transform into insanely delicious sauces coating crispy chicken. They strike a harmonious balance of salty, sweet, sour, bitter and spicy flavors. Common sauce seasonings include:
-
Soy sauce: Light and dark soy offer umami depth.
-
Rice vinegar: Adds a tangy punch.
-
Toasted sesame oil: Rich, nutty aroma.
-
Chilies: Dried chilies or chili paste bring the heat.
-
Sichuan peppercorns: Create a tingling numbness.
-
Hoisin sauce: Sweet and garlicky.
You’ll love Chinese chicken done right once you figure out how these sauces make the food taste so good.
Adaptation and Authenticity Across Cultures
Now that we’ve explored the essence of Chinese chicken, we must address the elephant in the room: the Westernized adaptations that depart from the authentic dishes found in China.
The Chinese chicken dishes at your local takeout joint likely differ substantially from true Chinese regional fare. American palates crave familiar flavors like sweet and tangy orange chicken or gooey, fried General Tso’s chicken. Chinese restauranteurs have gladly obliged by developing Chinese-American hybrid dishes.
Should we denounce these Americanized versions as inauthentic? Not at all. Food is meant to be enjoyed, not judged by purity tests. American Chinese chicken represents a fascinating fusion cuisine that has taken on a life of its own.
By learning to make more traditional Chinese chicken at home, we can appreciate both versions—enjoying Americanized dishes while also exploring new horizon flavors. Think of it as the best of both worlds.
Demystifying Chinese Chicken: Key Takeaways
-
Chinese chicken showcases the regional diversity of Chinese cuisine through varied cooking techniques and flavor profiles.
-
Mastery of the wok and techniques like stir-frying, red cooking and steaming differentiate Chinese chicken.
-
Harmoniously balanced, umami-rich sauces made from soy sauce, rice vinegar and chilies add addictive flavors.
-
Americanized Chinese chicken dishes have evolved into a fusion cuisine embracing both adaptation and authenticity.
Rather than seeking a singular definition, I’ve learned to embrace the complexities and nuances of Chinese chicken. This journey has expanded my culinary horizons and given me an appetite for exploration. The wok is calling, so I’m off to whip up some mapo tofu and kung pao chicken to satisfy my cravings.
More Chinese Chicken Recipes You May Like
Don’t wait for takeout—this 30-minute kung pao chicken is faster, easier, and just as delicious!
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 12 chicken tenderloins (or chicken breasts without bones or skin) cut into 1-inch pieces
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon of the best hoisin sauce, like Kikkoman or Lee Kum Kee
- 1 tablespoon sesame oil
- 1½ tablespoons sugar
- 1 tablespoon corn starch
- 1/2 teaspoon of crushed red pepper flakes (for a milder sauce, use half that amount)
- ¼ teaspoon ground ginger
- &frac13 cup water
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions, white and green parts, thinly sliced
- &frac13 cup whole roasted unsalted peanuts or cashews
- To prepare the chicken, mix the soy sauce, dry sherry, and cornstarch in a medium bowl. Whisk the mixture until the cornstarch is completely gone. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
- To make the sauce, put all of the ingredients in a medium-sized bowl and whisk them together until the cornstarch is gone. It may stick to the bottom of the bowl, so be sure to scrape it up.
- On high heat, get a big nonstick skillet very hot. Add 1 tablespoon of the oil and swirl to coat. Add the celery, bell pepper, and salt. Cook, stirring often, for about 5 minutes, or until the vegetables are slightly softened and beginning to brown. Transfer the vegetables to a large bowl and set aside.
- Put the pan over high heat and add one more tablespoon of oil. It’s important not to crowd the pan when you add half of the chicken. Brown one side for about 1½ minutes. After you flip the chicken pieces, cook for another 1½ minutes, or until the chicken is just barely done. Add the peppers and celery to the bowl with the chicken. Add another ½ tablespoon of oil to the pan. Add the rest of the chicken and cook for about 1½ minutes, until one side is golden. Turn the chicken pieces over and cook for 1 minute. Add another ½ tablespoon of oil to the pan along with the garlic and scallions. Cook for another 30 seconds while stirring the chicken.
- Put the sauce in the pan with the chicken, vegetables, and vegetables that you set aside. Turn the heat down to low and cook for about 30 seconds, or until the chicken and vegetables are warm and the sauce has thickened. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will get thicker as it sits. If you need to, thin it with a few tablespoons of water.) ).
Powered by
- Per serving (4 servings)
- Calories: 692
- Fat: 45 g
- Saturated fat: 7 g
- Carbohydrates: 42 g
- Sugar: 10 g
- Fiber: 5 g
- Protein: 31 g
- Sodium: 1639 mg
- Cholesterol: 70 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is gluten hidden in a lot of foods. If you are on a gluten-free diet or cooking for someone who is allergic to gluten, always check the labels to make sure the ingredients are gluten-free.
What You’ll Need To Make Kung Pao Chicken
- The umami flavor of soy sauce is added to both the marinade and the sauce.
- Chinese cooking wine is usually made with red wine, but dry sherry is a great alternative that is easier to find and has a similar rich, slightly sweet flavor.
- Cornstarch: This ingredient makes a coating that keeps the chicken moist while it’s cooking, so it doesn’t dry out and stays juicy and tender. It also helps the sauce thicken, which gives the dish a smooth, shiny finish.
- Chicken: Tenderloins of chicken are best because they are easy to work with and naturally very tender. You can also use boneless, skinless chicken breasts.
- Balsamic vinegar: This can be used instead of Chinese black vinegar because it gives the sauce the same tangy sweetness and depth.
- Adds a bit of sweetness and savory depth to the sauce with hoisin sauce.
- Sesame oil gives the sauce a nutty, toasty taste. If you want toasted Asian sesame oil, which is dark and tastes nutty, don’t get the light, untoasted kind.
- When you add crushed red pepper flakes, the dish gets a kick of heat. You can change the amount of heat to suit your taste.
- Ground ginger gives the sauce a warm spice and a pleasant smell.
- When you cook with vegetable oil, the other flavors can stand out, and the chicken and vegetables get a nice sear.
- This stir-fry has color, sweetness, and crunch from the red bell pepper and celery.
- Together, garlic and scallions give the stir-fry a strong, fragrant base. The garlic adds a strong flavor, and the green onions add a fresh, mild onion note.
- Cashews or peanuts: These give the dish crunch and a rich, nutty flavor that goes well with the chicken and savory sauce.
- Jump to the printable recipe for precise measurements
Since the chicken needs to marinate for 15 minutes, get that started first. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
Meanwhile, chop the bell pepper, celery, scallions, and garlic. With stir-fries, having all your ingredients prepped beforehand is crucial because the cooking process is quick and leaves no time for chopping as you go!.
In another medium bowl, prepare the sauce by whisking together all of the sauce ingredients: balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.
Heat a large skillet or wok over high heat. Add a tablespoon of oil to the pan, then add the bell pepper, celery, and salt. Cook for about 5 minutes, until the veggies are slightly softened and starting to brown. Transfer the vegetables to a large bowl and set aside.
Add another half tablespoon of oil to the pan and crank up the heat. Toss in half the chicken—just be sure not to crowd the pan—and let it brown on one side.
Flip the chicken pieces and cook for another 1 to 2 minutes, just until they’re cooked through. Transfer them to the bowl with the peppers and celery. Add another half tablespoon of oil to the pan, then cook the remaining chicken until golden on one side. Turn the chicken pieces over and cook for 1 minute. Add a bit more oil to the pan, along with the garlic and scallions.
Cook for about 30 seconds. Then add the reserved vegetables, chicken, and sauce to the pan.
Reduce the heat to low and cook for about 30 seconds, until the chicken and vegetables are warmed through and the sauce has thickened, and then stir in the nuts.
Taste and adjust the seasoning if needed, and serve with rice. Enjoy!
General Tso Chicken (SUPER Yummy!)
FAQ
What meat is used for Chinese chicken?
Should I Use Dark or White Meat? Chinese restaurants almost always use chicken breast for chicken and broccoli because most Americans prefer white meat. However, if you prefer dark meat, you can use chicken thighs to make a delicious homemade dark meat chicken broccoli with brown sauce.
Why is Chinese food chicken different?
The chicken in Chinese cuisine, particularly in Americanized Chinese restaurants, often has a different texture and flavor due to specific cooking techniques and the use of different chicken parts. Velveting, which involves putting chicken in a mixture of egg white, cornstarch, and soy sauce to marinate it, is a key part of making it tender and juicy.
What are the different types of Chinese chicken dishes?
There are many popular chicken dishes in Chinese food, such as General Tso’s Chicken, Sweet and Sour Chicken, Orange Chicken, Kung Pao Chicken, and Sesame Chicken.
What is the Chinese chicken called?
Several popular Chinese chicken dishes are known in Western cuisine, including General Tso’s chicken and Kung Pao chicken. General Tso’s chicken is a sweet and savory dish, while Kung Pao chicken is known for its spicy and slightly tangy flavor.