40 chinese chicken recipes

Chicken wings reshaped into mini drumsticks, marinated in five-spice and rice wine, sealed with egg white, coated in cornstarch, and double deep-fried until shatteringly crispy. An authentic Chinese technique for the crunchiest wings.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Quick, easy and delicious. Next time skip the take-out Chinese food, use this recipe to make your own mouth-watering dish.

Broiled chicken wings seasoned with five-spice powder, dipped in a sticky teriyaki-oyster-BBQ sauce, then broiled again until glazed and crusty. Finger-licking good in under 35 minutes.

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

General Chua's chicken with oil-blanched pieces stir-fried with dried chili pods, ginger, garlic, and a tangy soy-vinegar-sherry sauce. An authentic Chinese-American classic done right.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

A quick Chinese sweet and sour soup with tender chicken breast, mushrooms, and a tangy broth spiked with vinegar and soy sauce. Ready in 30 minutes with just a handful of pantry staples.

Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.

Mandarin Cornish hens: small game hens roasted and basted in a bright orange juice glaze for tender, citrus-kissed meat and burnished skin. An elegant, simple main with one bird per person or to share.

Chinese wok-braised chicken wings glazed in oyster sauce, soy sauce, dry sherry, and fresh ginger. Simmered then basted until sticky, glossy, and irresistibly savory.

Teriyaki chicken wings marinated in a honey-sherry teriyaki glaze with ginger, garlic, and dry mustard. Sticky, sweet, and savory wings for game day appetizers or party platters.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.

Chinese-style roast duck lacquered with plum and black bean sauce, rubbed with garlic and ginger, then chilled overnight for easy slicing. Serve with Chinese pancakes for a Peking-style feast.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Crispy fried wonton wrappers stuffed with curried pork, Chinese mushrooms, celery, and onion. These bite-sized Chinese tacos make an irresistible appetizer or party snack.