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
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Sichuan chicken highlights bold, tongue-numbing spices and chilies. Dishes like kung pao chicken exemplify this flavor profile.
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Cantonese chicken emphasizes subtle flavors, light seasoning, and techniques like steaming. A classic Cantonese preparation is white cut chicken.
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Hunan chicken features fresh chilies and spicy heat but less numbing spices than Sichuan. 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:
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Red cooking (stewing in soy sauce) renders chicken fall-off-the-bone tender.
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Velveting creates a silky texture by marinating chicken in egg whites and cornstarch.
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Steaming highlights the pristine purity of the chicken’s natural flavor.
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Deep-frying gives an addictive crunch to dishes like orange chicken.
Mastering the wok and utilizing cooking techniques creatively allows Chinese chefs to make even simple chicken shine. 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:
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Soy sauce: Light and dark soy offer umami depth.
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Rice vinegar: Adds a tangy punch.
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Toasted sesame oil: Rich, nutty aroma.
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Chilies: Dried chilies or chili paste bring the heat.
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Sichuan peppercorns: Create a tingling numbness.
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Hoisin sauce: Sweet and garlicky.
Once you understand the flavor magic inherent in these sauces, you’ll be hooked on Chinese chicken done right.
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
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Chinese chicken showcases the regional diversity of Chinese cuisine through varied cooking techniques and flavor profiles.
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Mastery of the wok and techniques like stir-frying, red cooking and steaming differentiate Chinese chicken.
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Harmoniously balanced, umami-rich sauces made from soy sauce, rice vinegar and chilies add addictive flavors.
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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
- 1½ lbs chicken tenderloins (or boneless skinless chicken breasts), cut into 1-in pieces
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
- 1 tablespoon sesame oil
- 1½ tablespoons sugar
- 1 tablespoon corn starch
- ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
- 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
- Marinate the chicken: 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.
- Prepare the sauce: In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved (it can stick to the bottom of the bowl so be sure to scrape it up).
- Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.
- Add an additional ½ tablespoon of oil to the pan and set over high heat. Add half of the chicken (its important not to crowd the pan) and brown on one side, about 1½ minutes. Turn the chicken pieces and continue cooking for about 1½ minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another ½ tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1½ minutes. Turn the chicken pieces over and cook for 1 minute. Add ½ tablespoon more oil to the pan, along with the garlic and scallions, and cook, stirring with the chicken, for about 30 seconds more.
- Add the reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce the heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will thicken as it sits; thin it with a few tablespoons of water, if necessary.)
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- 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 hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
What You’ll Need To Make Kung Pao Chicken
- Soy sauce – Adds savory umami flavor to both the marinade and sauce.
- Dry sherry – While Chinese cooking wine is traditional, dry sherry is a great substitute that’s more readily available and offers a similar rich, slightly sweet depth of flavor.
- Cornstarch – Creates a coating that locks in the chicken’s moisture during cooking, preventing it from drying out and ensuring it stays juicy and tender. Additionally, it helps thicken the sauce, giving the dish a smooth, glossy finish.
- Chicken – Chicken tenderloins are ideal—they are easy to work with and naturally very tender—but boneless skinless chicken breasts can be used as well.
- Balsamic vinegar – Used as a substitute for Chinese black vinegar, it provides a similar tangy sweetness and depth to the sauce.
- Hoisin sauce – Brings a touch of sweetness and savory depth to the sauce.
- Sesame oil – Adds a nutty, toasty flavor to the sauce. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety.
- Crushed red pepper flakes – Adds a kick of heat; adjust to your taste for a milder or spicier dish.
- Ground ginger – Adds a warm spice and aromatic note to the sauce.
- Vegetable oil – Neutral cooking oil that allows the other flavors to shine while giving a nice sear to the chicken and veggies.
- Red bell pepper and Celery – These veggies add color, sweetness, and crunch to the stir-fry.
- Garlic and scallions – Together, they provide a fragrant, aromatic base for the stir-fry, with the garlic adding bold flavor and the green onions bringing a fresh, mild onion note.
- Peanuts or cashews – Adds crunch and a nutty richness that complements the savory sauce and chicken.
- 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, a technique involving marinating chicken in a mixture of cornstarch, egg white, and soy sauce, is a key factor in achieving the characteristic tender and succulent texture.
What are the different types of Chinese chicken dishes?
Chinese cuisine offers a wide variety of chicken dishes, with popular options including 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.