✔ Updated · 50 Chinese recipes: traditional dishes + takeout favorites
These 50 Chinese recipes mix traditional dishes from Sichuan, Canton and beyond with the Chinese-American takeout favorites everyone orders. Cards with a photo link to a full recipe; the rest include a quick how-to.
The most popular Chinese dishes to cook at home are fried rice, dumplings, kung pao chicken, mapo tofu, char siu pork, beef and broccoli, hot and sour soup, chow mein and egg tarts. Start with a hot wok or skillet, day-old rice for fried rice, and a pantry of soy sauce, Shaoxing wine, oyster sauce, sesame oil, ginger and garlic.
- Easiest: tomato and egg stir-fry, egg drop soup, garlic bok choy and smashed cucumber salad.
- Traditional favorites: mapo tofu, dan dan noodles, red-braised pork belly, jiaozi dumplings and steamed fish.
- Takeout at home: orange chicken, General Tso's, beef and broccoli, lo mein and egg rolls.
- Safe temps: chicken 165°F, ground pork 160°F, pork cuts 145°F with a 3-minute rest, fish 145°F.
Chinese Chicken Recipes
Takeout favorites and classic home dishes. For crispy chicken, fry at 350°F and always cook chicken to 165°F in the thickest piece.
1. Orange Chicken
Crispy battered chicken tossed in a sticky, sweet-tangy orange sauce. A Panda Express-inspired copycat of the Chinese-American takeout favorite.
Get the recipe →
2. Kung Pao Chicken
Diced chicken stir-fried with dried chiles, peanuts, zucchini and bell pepper in a savory, slightly sweet sauce. A copycat take on a Sichuan classic.
Get the recipe →3. General Tso's Chicken
Crispy chicken pieces in a glossy, sweet, garlicky and gently spicy sauce, one of the most-ordered Chinese-American takeout dishes.
How: Toss chicken thigh pieces in egg and cornstarch, fry at 350°F until 165°F inside, then toss in soy, rice vinegar, sugar, hoisin, garlic, ginger and dried chiles thickened with cornstarch.
4. Sesame Chicken
Crispy chicken in a sweeter, milder sauce than General Tso's, finished with toasted sesame seeds. Great over steamed rice.
How: Fry cornstarch-coated chicken to 165°F, then toss in soy sauce, honey, rice vinegar, garlic and a little sesame oil, and shower with toasted sesame seeds.
5. Sweet and Sour Chicken
Golden fried chicken with pineapple, peppers and onion in a bright, tangy sweet and sour sauce, made at home in about 40 minutes.
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6. Sweet and Sour Chicken Balls
The British-Chinese takeaway classic: fluffy battered chicken balls with a glossy, bright sweet and sour dipping sauce.
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7. Black Pepper Chicken
Tender chicken, celery and onion in a peppery, savory soy-based sauce. A Panda Express-inspired copycat that is quick and not too spicy.
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8. Mushroom Chicken
Sliced chicken with mushrooms and zucchini in a light, garlicky ginger-soy sauce. A Panda Express-inspired copycat and a lighter stir-fry.
Get the recipe →9. Cashew Chicken
Juicy chicken and toasted cashews in a garlicky brown sauce with crisp vegetables, a takeout favorite that is easy to make at home.
How: Coat chicken in soy and cornstarch, stir-fry to 165°F, then add celery, peppers, toasted cashews and a sauce of oyster sauce, soy, garlic and a little sugar.
10. Lemon Chicken
Crisp, thin chicken cutlets with a sweet, tangy lemon sauce, a Cantonese-style restaurant favorite.
How: Coat thin chicken cutlets in egg and cornstarch, pan-fry to 165°F, slice, and pour over a sauce of lemon juice, zest, sugar, chicken stock and cornstarch.
11. Three-Cup Chicken (San Bei Ji)
A Taiwanese favorite: bone-in chicken braised with sesame oil, soy sauce, rice wine, lots of garlic and ginger, and fresh basil.
How: Brown chicken pieces with garlic and ginger in sesame oil, add equal parts soy sauce and Shaoxing wine plus a little sugar, braise until 165°F and sticky, then stir in basil.
12. Chicken Lettuce Wraps
Savory minced chicken with water chestnuts, mushrooms and hoisin, spooned into crisp lettuce cups. A light starter or dinner.
How: Stir-fry ground chicken to 165°F with garlic, ginger, shiitake and water chestnuts, season with hoisin, soy and sesame oil, and serve in butter lettuce cups.
Beef, Pork and Tofu
Slice beef thin across the grain and coat it briefly in soy sauce and cornstarch (velveting) so it stays tender in a hot wok. Cook pork cuts to 145°F with a 3-minute rest, and ground pork to 160°F.
13. Beijing Beef
Crispy strips of beef with bell peppers and onion in a sweet, tangy, slightly spicy sauce. A Panda Express-inspired copycat.
Get the recipe →14. Beef and Broccoli
Tender sliced beef and crisp broccoli in a glossy oyster sauce, one of the easiest Chinese-American dinners to make at home.
How: Marinate thin-sliced flank steak in soy and cornstarch, sear in a very hot wok, add blanched broccoli and a sauce of oyster sauce, soy, garlic and a little sugar.
15. Mongolian Beef
Sweet, savory, crispy-edged beef with lots of green onion. Despite the name, it is a Taiwanese and Chinese-American restaurant dish.
How: Coat thin flank steak in cornstarch, sear until crisp, then toss with garlic, ginger, soy sauce, brown sugar and long pieces of green onion.
16. Pepper Steak
Sliced beef with green and red bell peppers and onion in a savory soy-based sauce, ready in about 25 minutes.
How: Stir-fry marinated sliced beef in batches, then peppers and onion, and finish with soy sauce, oyster sauce, black pepper and a cornstarch slurry.
17. Char Siu (Chinese BBQ Pork)
Cantonese roast pork with a sticky, red-tinged honey and hoisin glaze, great on rice, in fried rice or in steamed buns.
How: Marinate pork shoulder strips overnight in hoisin, soy, honey, Shaoxing wine and five-spice, then roast at 400°F to at least 145°F, basting with the marinade and honey.
18. Sweet and Sour Pork
Crispy pork pieces with pineapple and peppers in a tangy sauce, the Cantonese original that inspired sweet and sour chicken.
How: Fry cornstarch-coated pork shoulder pieces until crisp and cooked through, then toss with pineapple, peppers and a sauce of ketchup, vinegar, sugar and soy.
19. Twice-Cooked Pork (Hui Guo Rou)
A Sichuan home-cooking staple: simmered pork belly sliced thin and stir-fried with leeks or peppers and spicy bean paste.
How: Simmer pork belly until cooked, chill and slice thin, then stir-fry until the edges curl with doubanjiang, fermented black beans, garlic and leeks or green peppers.
20. Red-Braised Pork Belly (Hong Shao Rou)
Melt-in-your-mouth pork belly braised in soy sauce, rice wine and caramelized sugar until glossy and rich. A classic Shanghai-style dish.
How: Blanch pork belly cubes, caramelize sugar in a wok, add the pork, soy sauce, Shaoxing wine, ginger and star anise, cover with water, simmer about 90 minutes, then reduce.
21. Mapo Tofu
Soft tofu in a fiery, numbing sauce of spicy bean paste, ground pork and Sichuan peppercorns, one of Sichuan's most famous dishes.
How: Brown ground pork to 160°F with doubanjiang, garlic and ginger, add stock and cubed soft tofu, simmer, thicken with cornstarch and finish with ground Sichuan peppercorn.
Seafood and Egg Dishes
Shrimp is done when it turns pink and opaque, and fish when it flakes easily and reaches 145°F.
22. Honey Walnut Shrimp
Crispy shrimp in a creamy, sweet honey-mayo sauce with candied walnuts, a Cantonese-American restaurant favorite.
How: Candy walnuts in sugar syrup, fry cornstarch-coated shrimp until pink and opaque, then toss with mayonnaise, honey and a little condensed milk and top with the walnuts.
23. Salt and Pepper Shrimp
Shrimp fried until crisp and tossed with garlic, chiles, salt and white pepper. Simple and very savory.
How: Dust shrimp in cornstarch, fry briefly until crisp and opaque, then toss in a hot wok with garlic, sliced chiles, green onion, salt and white pepper.
24. Steamed Fish with Ginger and Scallion
A whole fish or fillets steamed until just flaky and finished with sizzling oil, soy sauce, ginger and green onion. A Cantonese celebration dish.
How: Steam white fish over high heat until it flakes and reaches 145°F (about 8 to 10 minutes per inch), top with shredded ginger and scallion, then pour over smoking-hot oil and seasoned soy.
25. Egg Foo Young
Fluffy Chinese-American omelets packed with vegetables and meat, served with a savory brown gravy.
Get the recipe →26. Tomato and Egg Stir-Fry
A beloved Chinese home-cooking dish: soft-scrambled eggs and juicy tomatoes in a light, sweet-savory sauce. Ready in 15 minutes.
How: Softly scramble beaten eggs and set aside, cook tomato wedges with a pinch of sugar and salt until saucy, then fold the eggs back in and add green onion.
Fried Rice and Noodles
Use cold, day-old rice for fried rice so the grains stay separate, and rinse cooked noodles before stir-frying so they don't clump. Compare noodles in chow mein vs lo mein and chow fun vs mei fun.
27. Fried Rice
Fluffy, smoky fried rice with egg, peas, carrots and soy sauce. A Panda Express-inspired copycat and the best use for day-old rice.
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28. Salmon Fried Rice
Flaky salmon folded into egg fried rice with green onion and soy, a fast weeknight dinner and a great use for leftover rice.
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29. Chow Mein
Stir-fried noodles with cabbage, celery and onion in a savory soy-based sauce. A Panda Express-inspired copycat.
Get the recipe →30. Lo Mein
Soft egg noodles tossed with vegetables and your choice of protein in a glossy soy and oyster sauce.
How: Boil fresh egg noodles, drain, then toss in a hot wok with stir-fried vegetables, cooked chicken or beef, soy sauce, oyster sauce, a little sugar and sesame oil.
31. Dan Dan Noodles
Sichuan street noodles with spicy, savory pork, chili oil, sesame paste and a tingle of Sichuan pepper.
How: Brown ground pork to 160°F with soy and preserved vegetable, mix sesame paste, chili oil, soy, black vinegar and ground Sichuan pepper in bowls, add wheat noodles and top with the pork.
32. Beef Chow Fun
Wide, silky rice noodles stir-fried with beef, bean sprouts and green onion over very high heat for smoky wok flavor.
How: Sear marinated sliced beef, then stir-fry fresh wide rice noodles with dark and light soy sauce, bean sprouts and green onion, tossing gently so the noodles don't break.
33. Cold Sesame Noodles
Chilled noodles in a creamy, nutty sesame and soy sauce with cucumber and chili oil. Perfect for hot days and lunchboxes.
How: Toss cooked, rinsed noodles in Chinese sesame paste or peanut butter, soy sauce, black vinegar, sugar, garlic and chili oil, then top with cucumber and green onion.
34. Singapore Mei Fun
Thin rice vermicelli stir-fried with curry powder, shrimp, char siu, egg and vegetables, a Hong Kong-style restaurant dish.
How: Soak thin rice noodles, stir-fry shrimp, egg, peppers and onion, then toss in the noodles with curry powder, soy sauce and sliced char siu.
Dumplings, Appetizers and Soups
Dumplings freeze well: freeze them on a tray, then bag them and cook straight from frozen. See wonton vs dumpling and spring roll vs egg roll for the differences, and serve with this dumpling dipping sauce.
35. Pork and Chive Dumplings (Jiaozi)
Juicy pork and garlic chive dumplings, boiled, steamed or pan-fried as potstickers, the essential Chinese New Year food.
How: Mix ground pork, chopped chives, ginger, soy and sesame oil, fold into round wrappers, then boil, steam or pan-fry until the filling reaches 160°F.
36. Wontons in Chili Oil
Silky pork wontons in a spicy, garlicky chili oil and black vinegar sauce, a Sichuan favorite (hong you chao shou).
How: Fill wonton wrappers with seasoned ground pork, boil until they float and the filling reaches 160°F, then toss in chili oil, soy, black vinegar, garlic and sugar.
37. Wonton Soup
Delicate pork and shrimp wontons in a clear, gingery chicken broth with bok choy and green onion.
How: Boil pork-and-shrimp wontons until cooked through, then ladle into hot chicken broth seasoned with soy, white pepper and sesame oil, with blanched bok choy.
38. Egg Rolls
Crunchy fried rolls filled with cabbage, carrot and pork, a must-have Chinese-American appetizer with sweet and sour or duck sauce.
How: Stir-fry ground pork to 160°F with shredded cabbage and carrot, cool, roll tightly in egg roll wrappers and fry at 350°F until deep golden.
39. Spring Rolls
Thinner, crispier rolls with a light vegetable filling. The guide linked above explains how they differ from egg rolls.
How: Fill thin spring roll wrappers with stir-fried cabbage, carrot, mushrooms and glass noodles, roll tightly and fry at 350°F until crisp and pale gold.
40. Crab or Lobster Rangoon
Crispy wonton parcels filled with creamy cream cheese and seafood, the Chinese-American party starter. This version uses lobster.
Get the recipe →41. Scallion Pancakes (Cong You Bing)
Flaky, chewy, pan-fried flatbreads layered with green onion, a classic northern Chinese street snack.
How: Make a hot-water dough, roll thin, brush with oil, sprinkle with salt and scallions, roll up, coil, flatten and pan-fry until crisp and flaky.
42. Hot and Sour Soup
A thick, peppery and tangy soup with tofu, mushrooms, bamboo shoots and silky egg ribbons.
How: Simmer chicken stock with shiitake, wood ear, bamboo shoots and tofu, season with soy, rice vinegar and white pepper, thicken with cornstarch and drizzle in beaten egg.
43. Egg Drop Soup
Silky egg ribbons in a seasoned chicken broth, ready in 10 minutes and the simplest Chinese soup to make at home.
How: Bring seasoned chicken broth to a simmer, thicken lightly with cornstarch, then stir slowly while drizzling in beaten eggs; finish with green onion and sesame oil.
Vegetable Sides
A Chinese meal usually includes at least one vegetable dish. Most of these take 10 minutes or less.
44. Chinese Broccoli with Oyster Sauce (Gai Lan)
Blanched Chinese broccoli with a glossy garlic oyster sauce, the standard dim sum vegetable side.
How: Blanch gai lan in salted water with a little oil for 2 to 3 minutes, drain, and drizzle with oyster sauce warmed with garlic, soy and a splash of water.
45. Smashed Cucumber Salad
Crunchy smashed cucumbers in a garlicky black vinegar, soy and chili oil dressing. Five minutes, no cooking.
How: Smash and chop cucumbers, salt for 10 minutes and drain, then toss with garlic, black vinegar, soy sauce, sugar, sesame oil and chili oil.
46. Dry-Fried Green Beans
Blistered, wrinkly green beans tossed with garlic, chiles and Sichuan pepper, a Sichuan restaurant favorite.
How: Fry or pan-sear green beans until blistered and wrinkled, then toss in a hot wok with garlic, dried chiles, Sichuan peppercorns, soy and a pinch of sugar.
47. Fish-Fragrant Eggplant (Yu Xiang Qie Zi)
Silky eggplant in a sweet, sour and spicy garlic sauce. No fish involved: the name comes from a classic Sichuan seasoning.
How: Fry or steam eggplant batons until soft, then simmer in a sauce of doubanjiang, garlic, ginger, black vinegar, sugar and soy, and finish with green onion.
48. Garlic Bok Choy
Tender-crisp baby bok choy stir-fried with plenty of garlic, ready in 5 minutes and good with any meal on this list.
How: Stir-fry halved baby bok choy in a hot wok with sliced garlic, add a splash of water and a pinch of salt or oyster sauce, cover for 1 minute and serve.
Chinese Desserts
Chinese desserts tend to be lighter and less sweet than Western ones. For more, see these easy Chinese desserts.
49. Mango Pudding
A smooth, creamy chilled pudding made with mango puree, evaporated milk and gelatin, a dim sum dessert favorite.
How: Blend ripe or canned mango with sugar, stir in bloomed gelatin and evaporated milk, pour into cups with diced mango and chill until set, about 4 hours.
50. Egg Tarts (Dan Tat)
Flaky or shortcrust tart shells with a silky, just-set egg custard, a Hong Kong bakery and dim sum classic.
How: Fill tart shells with a strained custard of eggs, sugar syrup and evaporated milk, and bake at about 400°F until the custard just sets with a slight wobble.
Traditional Chinese vs Chinese-American Dishes
Many takeout favorites, such as General Tso's chicken, orange chicken, crab rangoon, egg foo young and fortune cookies, were created or reshaped in the US. They tend to be sweeter, saucier and more deep-fried than home cooking in China.
Dishes such as mapo tofu, twice-cooked pork, red-braised pork belly, jiaozi, tomato and egg stir-fry, steamed fish and scallion pancakes are everyday or celebration food in China. Regional cooking varies a lot: Sichuan food is bold and numbing-spicy, Cantonese is lighter and fresher, and northern cooking leans on wheat noodles, dumplings and breads.
Chinese Pantry Basics
A small pantry covers almost every recipe on this list.
- Light and dark soy sauce: light for salt and seasoning, dark for color and a deeper, slightly sweet flavor.
- Shaoxing rice wine: adds depth to marinades and stir-fries; dry sherry works in a pinch.
- Oyster sauce and hoisin: savory-sweet sauces for stir-fries, glazes and dipping. See oyster sauce substitutes.
- Toasted sesame oil: a finishing oil, used by the teaspoon.
- Chinkiang black vinegar and rice vinegar: for dressings, dumpling dips and sweet and sour sauces.
- Doubanjiang, chili oil and Sichuan peppercorns: the base of Sichuan flavor.
- Cornstarch: for velveting meat, crisp coatings and thickening sauces.
- Fresh ginger, garlic and green onions: the aromatics in nearly every dish.
Tips for Chinese Cooking at Home
- Prep everything first. Stir-fries cook in minutes, so slice, measure and mix the sauce before the wok goes on.
- Get the pan very hot and cook meat in small batches so it sears instead of steaming.
- Velvet your meat with soy sauce, cornstarch and a little oil for 15 to 30 minutes for tender, restaurant-style texture.
- Use day-old rice for fried rice. Refrigerate leftover rice within 1 hour and use it within 3 to 4 days.
- Check temperatures: chicken 165°F, ground pork 160°F, pork cuts 145°F, fish 145°F, and reheat leftovers to 165°F.
Frequently Asked Questions
What are the most authentic Chinese dishes to make at home?
Good traditional dishes to start with are mapo tofu, tomato and egg stir-fry, pork and chive dumplings, red-braised pork belly, dan dan noodles, steamed fish with ginger and scallion, char siu and scallion pancakes. They use everyday Chinese pantry ingredients and are cooked in homes across China.
What is the most popular Chinese dish?
In the US, the most-ordered Chinese dishes are takeout favorites such as General Tso's chicken, orange chicken, fried rice, lo mein and beef and broccoli. In China, dumplings, fried rice, noodles, mapo tofu and kung pao chicken are among the best-known dishes.
Is Chinese food easy to make at home?
Yes. Most stir-fries take 20 to 30 minutes once the ingredients are prepped, and a large skillet works if you don't have a wok. Keep soy sauce, Shaoxing wine, oyster sauce, sesame oil, cornstarch, ginger and garlic on hand and you can make most dishes on this list.
What is the difference between Chinese and Chinese-American food?
Chinese-American food was adapted for American tastes, so it is often sweeter, saucier and more deep-fried, and includes dishes created in the US such as General Tso's chicken and crab rangoon. Home cooking in China is more regional, uses more vegetables and relies less on sweet sauces.
What can I make with leftover rice?
Fried rice is the classic answer: cold, day-old rice fries up fluffy with separate grains. Try egg fried rice, salmon fried rice or Yangzhou-style fried rice with char siu and shrimp. Refrigerate cooked rice within 1 hour, use it within 3 to 4 days and reheat to 165°F.
