Top 34 Chinese Chicken Dishes

A traditional dish of the Cantonese cuisine, crispy fried chicken consists of chicken that is first steamed and dried, then deep-fried in a special way so that the skin remains extremely crunchy, and the meat underneath gets tender. The chicken is steamed with spices such as cinnamon, Sichuan pepper, ginger, anise, and nutmeg. Later, it usually gets drizzled over with a combination of sugar and vinegar, helping the skin achieve its typical crispiness in the process. According to tradition, crispy fried chicken is a dish that should be eaten at night, while it is also regularly consumed at most Chinese wedding feasts. It is usually accompanied by two side dishes: prawn crackers and pepper salt.Expand

Chongqing chicken is a famous Sichuan dish consisting of chicken and chilis. The dish is usually made with chicken on the bone, which is then chopped into small pieces, marinated, and deep-fried. Traditionally, there is almost always more dried red chili peppers in the dish than chicken, nearly covering the meat underneath. The combination of ingredients is usually stir-fried with ginger and garlic. Chongqing chicken is consumed by picking out the pieces of chicken with chopsticks, often leaving out the remaining chili peppers in the bowl.Expand

Soy sauce chicken is a traditional Cantonese dish and a classic example of red cooking technique, where meat is simmered in a soy sauce-based liquid along with various seasonings. It results in tender, succulent meat that falls off the bone. Although most cooks use chicken quarters for the dish, some like to use smaller pieces such as legs, drumsticks, and wings. Soy sauce chicken made with chicken quarters is also a traditional dish for the Chinese New Year. It is recommended to pair the chicken with side dishes such as rice or stir-fried lo mein noodles, while the typical accompaniment is a dipping sauce made with oil, ginger, chicken stock, onions, and salt.Expand

A staple of westernized Chinese cuisine and one of the favorite dishes of foreigners in China, kung pao chicken is a spicy stir-fry dish made with diced chicken, vegetables, peanuts, and Sichuan peppercorns. It was invented in the Sichuan province and has a unique, interesting origin story. In the 19th century, a boy named Ding Baozhen fell into a river and almost drowned. A passing stranger saved him, and as the years went by, Ding grew up to become a government official. He went to visit the man who saved him and ate a dish made with diced chicken, peanuts, and spicy peppercorns while visiting his home. Ding loved the dish so much that he asked the chef for a recipe, and then started serving it to his guests. The dish quickly spread in the Sichuan province, and many years later, it is still popular both in China and in the rest of the world. Although it's commonly eaten in North America, the dish is cooked differently and lacks the unique spice that makes the original so flavorful, because it was illegal to import it to the United States until 2005. However, it remains one of the most popular dishes in most Chinese restaurants throughout the world.Expand

Orange chicken is an American-Chinese dish that was invented as a variation on General Tso's chicken. The dish consists of battered chicken that is fried with sweet and sour orange and chili sauce. In the United States, a chain restaurant called Panda Express credits itself with the invention of the dish, evolving it into a meal that is much sweeter than the dish it was modeled after - the original tangy and spicy version from Hunan, where the subtropical climate with mild winters makes it ideal for growing oranges, tangerines, and lemons that are native to Asia. Orange chicken is traditionally accompanied by steamed rice on the side.Expand

Ling moong gai is a traditional chicken dish originating from China. The dish is usually made with a combination of chicken, soy sauce, lemon juice and zest, sesame oil, ginger, cornflour, scallions, and sugar. The chicken is cut into quarters and rubbed with soy sauce. The lemon zest and juice are mixed with soy sauce, sesame oil, sugar, and water. The chicken is browned in a wok on both sides and it's mixed with ginger and lemon juice mixture. Once the liquid starts to boil, the dish is simmered over low heat until the chicken is tender. The meat is removed and cut into bite-sized pieces. Cornflour and water are stirred into a paste that's added to the sauce. The sauce is boiled until thick and it's then spooned over the chicken. The dish is usually garnished with scallions and lemon slices, and it's accompanied by rice on the side.Expand

General Tso’s chicken is a Chinese-American sweet and spicy dish consisting of chicken dices that are first deep-fried, then stir-fried together with ginger, garlic, scallions, and hot chili peppers in a sauce made from sugar, soy sauce, rice vinegar, and rice wine. Although named after General Tso Tsungtang, the dish has no real-life connection with him. The dish is most likely a descendant of a simple Hunanese chicken dish, and two immigrant chefs, Chinese and Taiwanese - respectively, claim to be its inventors. The sweetness and spiciness of the dish can be adjusted according to one's taste, and the dish is served with either steamed or fried rice.Expand

Mut jup mun gai yik is a traditional dish originating from Guangzhou. The dish is usually made with a combination of chicken wings, soy sauce, honey, peanut oil, Shaoxing wine or sherry, garlic, and ginger. The chicken wings are stir-fried in peanut oil in a wok over high heat until browned. A mixture of soy sauce, wine, garlic, ginger, and honey is added to the wok and the mixture is stirred until the wings are coated with the sauce. The dish is simmered over low heat until the wings are tender. Honey-soy braised chicken wings are typically served warm or at room temperature as an appetizer.Expand

White cut chicken (also known as Cantonese poached chicken) is a beloved traditional dish consumed during Chinese festivals and holidays, and especially on Chinese New Year. The dish consists of salted chicken that is cooked in water with chopped green onions, ginger, cooking wine, Sichuan peppercorns, and sesame oil. When prepared, it is transferred to a bowl filled with ice water in order to chill. Once entirely chilled, the chicken is served whole or cut into large chunks, typically accompanied by ginger scallion sauce and chili sauce, used as dips. Traditionally, Chinese people poach and serve the whole chicken, with its head and feet attached. A delicious holiday meal, this dish pairs well with hot rice, oyster sauce, and soy sauce.Expand

Wenchang chicken is one of the most popular poultry dishes in China, specifically the Wenchang city area in Hainan. It is believed that the dish originated during the Ming Dynasty era, when an official from Wenchang had brought the chickens from his hometown and given them to the emperor as a gift. When the emperor tried the dish made with his chickens, he liked it so much that he named the dish Wenchang chicken. Chickens are usually fed on a diet of coconut and peanut bran, resulting in flavorful, aromatic meat. The dish is usually consumed by dipping chicken pieces in a combination of spices such as ginger and salt. The usual accompaniment to the dish is Hainanese chicken rice, prepared with salt, chicken soup, and chicken fat. Over the past few decades, Wenchang chicken has gained popularity both in China and in countries such as Hong Kong and Taiwan.Expand