Chinese Chicken Recipes

Chinese chicken recipes are many & varied.

Chicken with Mango Recipe

Chinese Chicken with Mango Recipe

This recipe comes from a very good Chinese cookbook written in English.

Serves 4 – 6 people.


All Ingredients should be prepared before you start cooking. This will save time and make cooking the dish easier and more enjoyable.

  • 1 cup (250ml) all-purpose flour
  • 1 3/4 cups (430ml) water
  • 1/2 (2ml) teaspoon salt
  • 1/4 (1ml)teaspoon baking powder
  • 3 whole chicken breasts
  • 1 piece fresh ginger root (2×1 inches or 5×2.5 cm)
  • 8 green onions
  • 1 can (15 ounces or 425g) mangoes
  • 3 cups (750ml) vegetable oil
  • 3 tablespoons (45ml) white vinegar
  • 3 tablespoons (45ml) dry sherry
  • 4 teaspoons (20ml) soy sauce
  • 2 teaspoons (10ml) sugar
  • 2 teaspoons (10ml) corn-starch
  • 2 teaspoons (10ml) instant chicken bouillon granules
  • 1 teaspoon (5ml) sesame oil


  1. Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.
  2. Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture.
  3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
  4. Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.
  5. Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.
  6. Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.
  7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.

Sesame Chicken Salad Recipe

This recipe comes from a very good Chinese cookbook written in English.

4 servings.


All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

    • 1 tablespoon (15ml) sesame seeds
    • 3 whole chicken breasts
    • 6 cups (1.5l) water
    • 2 tablespoons (30ml) soy sauce
    • 1/2 teaspoon (2ml) salt
    • 1/2 teaspoon (2ml) fivespice powder
    • 3 stalks celery
    • 1 tablespoon (15ml) sesame oil
    • 1 tablespoon (15ml) vegetable oil
    • 1/4 teaspoon (1ml) ground ginger
    • 1/8 teaspoon (0.5ml) pepper


  1. Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.
  2. Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour
  3. Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.
  4. Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.
  5. Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.


Chinese Garlic Chicken

Chinese garlic chicken recipe

This is one of the most popular Chinese chicken recipes..


  • 4 boneless, skinless chicken breast halves (about 1 lb.)
  • 1 egg white
  • 1 Tablespoon cornstarch
  • 1 Tablespoon dry white wine or sherry
  • 4 green onions
  • 1 teaspoon minced gingerroot
  • 3 teaspoons minced fresh garlic (about 6 medium cloves)
  • 2 Tablespoons vegetable oil
  • 4 monkey tails (optional)
  • Hot cooked rice


  • 1 teaspoon crushed chili paste (or more, to taste)
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons rice vinegar
  • 1 Tablespoon water
  • 2 Tablespoons dry white wine or sherry
  • 2 Tablespoons soy sauce


Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

General Tso’s Chicken Recipe

General Tso's chicken recipe

Chinese chicken recipes – Siam Oriental Restaurant



  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1+1/2 tsp minced garlic
  • 1+1/2 tsp minced ginger root
  • 3/4 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup cooking wine
  • 1+1/2 cup hot chicken broth
  • 1 tsp monosodium glutamate (optional)


  • 3 lbs deboned dark chicken meat, cut into large chunks
  • 1/4 cup soy sauce
  • 1 tsp white pepper
  • 1 egg
  • 1 cup cornstarch
  • Vegetable oil for deep-frying
  • 2 cups sliced green onions
  • 16 small dried hot peppers


1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Our Chinese recipes include;

Chicken Diced with Walnuts


  • 4 dried mushrooms
  • 4 oz shelled walnuts
  • 1/3 cup oil
  • 3 lb chicken
  • 1 tsp cornstarch
  • 1 tblsp sherry
  • 2 tblsp soy sauce
  • 1 tsp salt
  • 1 tsp brown sugar


  1. Soak the mushrooms in hot water for 10 minutes.
  2. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes.
  3. Drain on absorbent kitchen paper to remove all traces of oil.
  4. Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time.
  5. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar.
  6. Add to the chicken and mix well.
  7. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes.
  8. Add the walnuts.

Braised Chicken With Peppers Recipe

Another all-time favourite Chinese chicken recipes.


  • 3 red peppers
  • 1 tblsp oil
  • 1 tsp salt
  • 1 lb chicken meat
  • 1 oz fresh ginger
  • 2 tblsp oil
  • pinch of brown sugar
  • 2 tsp sherry
  • 1 tsp cornstarch
  • 2 tsp soy sauce


  1. Core the peppers and cut into thin rings.
  2. Fry in the oil and salt for 1 minute.
  3. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes.
  4. Drain.
  5. Cut the chicken into 1 inch pieces.
  6. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute.
  7. Add the sugar and sherry.
  8. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.
  9. Heat gently, stirring until slightly thickend.
  10. Add the peppers and cook for 1 minute.

Crispy Skin Chicken

Chinese crispy skin chicken recipe


  • 1 chicken (2 1/2 lb)
  • 1 tblsp vinegar
  • 2 tblsp soy sauce
  • 2 tblsp honey
  • 1 tblsp sherry
  • 1 tsp molasses (treacle)
  • 2 tblsp all-purpose flour
  • 1 tsp salt
  • peanot oil for deep frying


  1. Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken.
  2. Cover tightly and simmer until just tender, about 45 minutes to 1 hour.
  3. Drain, rinse under cold water and dry with kitchen paper.
  4. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses).
  5. Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes.
  6. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes.
  7. Mix the flour and salt together and rub well into the chicken skin.
  8. Fry in deep hot peanut oil until golden and crisp.
  9. Drain well on absorbent kitchen paper.
  10. Chop the chicken into 8 pieces and serve warm with the following dips:

Cinnamon Dip

  • 1 tblsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt


Mix together, place in a small saucepan and heat until very hot, stirring constantly.

Pepper & Salt Dip

  • 1 tblsp salt
  • 1/2 tblsp freshly ground black pepper


  1. Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.
  2. Guests dip the pieces of chicken into the dips which are served separately in small bowls.
  3. Note: As this dish is eaten with the fingers, place finger bowls of cold water on the table.


Gong Bao Ji Ding (Diced Chicken With Peanuts)



  • 3/4 pounds boneless, skinless, chicken breast, cut into bite size pieces
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 2 teaspoons white cooking wine
  • 1 teaspoon cornstarch
  • 1/4 cup shelled raw peanuts
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch dissolved in 1/4 cup chicken broth or water
  • 4 whole dried red chilies, stems and seeds removed
  • 2 green onions, sliced into 1-inch pieces
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic


    1. Season the chicken with 1 tablespoon of the soy sauce, and all of the salt and wine. Sprinkle with the dry cornstarch and mix well.2. Steep the peanuts for 30 minutes in lukewarm water. Remove the skins and stir-fry them in

  • 2 tablespoons of oil until brown and crisp. Remove.
  • 3. Combine the remaining soy sauce, vinegar, sugar, and cornstarch paste to make a sauce.
  • 4. Pour the remaining oil into the wok and heat until near smoking. Add the chilies, and after they have started to brown, add the chicken and stir-fry until cooked.5. Add the onion, ginger, and garlic and stir-fry for 30 seconds.6. Stir in the sauce, add the peanuts, and stir-fry for a few seconds.