10 Authentic Chinese Recipes You Can Make at Home

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You can reveal the flavors of authentic Chinese cuisine right in your kitchen with these ten delicious recipes. From the tender Classic Beef and Broccoli Stir-Fry to the irresistible Sweet and Sour Chicken, each dish is packed with vibrant tastes and textures. Don’t miss out on savory Homemade Pork Dumplings, Fragrant Kung Pao Chicken, and more. With simple techniques and fresh ingredients, you’ll impress your family and friends. Keep exploring for more delightful recipes and cooking tips!

Classic Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a classic dish found in many Chinese restaurants, beloved for its tender beef and vibrant green vegetables. This hearty meal brings together the rich umami flavors of soy sauce and beef with the invigorating crunch of broccoli, making it a healthy and satisfying option for dinner.

With its quick cooking time, this stir-fry is perfect for busy weeknights when you want to whip up something delicious without spending hours in the kitchen.

While the recipe may seem simple, it relies heavily on the quality of the ingredients and the technique used to achieve that perfect stir-fried texture. Thinly sliced beef, marinated for just the right amount of time, becomes succulent and flavorful, while the broccoli retains its crispness.

Served over steamed rice or noodles, this dish isn’t only aesthetically pleasing but also packed with nutrients, making it a favorite in many households.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• Salt and pepper to taste
• Cooked rice or noodles for serving

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned. Toss in the minced garlic and ginger, stirring quickly to prevent burning.

Add the broccoli florets and stir-fry for an additional 3-4 minutes until they turn bright green. In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and water, then pour the mixture over the stir-fry.

Stir well to combine and cook for another couple of minutes until the sauce thickens and evenly coats the beef and broccoli. Season with salt and pepper to taste before serving over rice or noodles.

For an even more flavorful dish, consider marinating the beef in the soy sauce and a bit of cornstarch for at least 15 minutes before you start cooking. This not only adds depth to the flavor but also helps tenderize the meat.

Additionally, you can customize your stir-fry by adding other vegetables such as bell peppers or snap peas for extra color and crunch. Remember to have all your ingredients prepped and ready to go before you start cooking, as stir-frying is a quick process that requires constant attention.

Simple Sweet and Sour Chicken

Sweet and sour chicken is a classic dish that brings together an irresistible combination of flavors. It’s loved for its balance of tanginess and sweetness, making it a delightful option for family dinners or special occasions. The dish typically features crispy chicken pieces tossed in a vibrant sauce made from vinegar, sugar, and a splash of soy sauce, along with colorful vegetables like bell peppers and onions for added texture and nutrients.

Making sweet and sour chicken at home can be simple and rewarding. This recipe allows you to customize the sweetness and acidity to suit your taste preference. Serve it over a bed of fluffy steamed rice or with fried rice for a truly satisfying meal that evokes the flavors of a restaurant experience right in your kitchen.

• 1 lb boneless chicken breast, cut into bite-sized pieces
• 1 cup cornstarch
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 can (pineapple chunks, drained)
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1 tablespoon cornstarch (for sauce thickening)
• 1 tablespoon water

In a large bowl, coat the chicken pieces in cornstarch, then dip them into the beaten eggs, ensuring they’re fully covered. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces to the hot oil in batches, frying them until golden brown and cooked through, about 4-5 minutes on each side. Remove the chicken from the skillet and drain on paper towels.

In the same skillet, stir-fry the bell pepper and onion until tender, then add the pineapple chunks. In a separate bowl, mix the sugar, vinegar, ketchup, and soy sauce. Pour this sauce over the cooked vegetables and stir in the dissolved cornstarch and water to thicken the sauce. Finally, add the fried chicken back to the skillet, tossing everything together until the chicken is evenly coated in the sauce.

For the best results, make sure not to overcrowd the pan while frying the chicken, as this can prevent it from becoming crispy. If you prefer a healthier version, consider using chicken thighs instead of breasts, which tend to remain juicier. Additionally, feel free to adjust the ingredients, such as decreasing the sugar for a less sweet dish or adding in other vegetables like snap peas or carrots for more color and crunch.

Homemade Pork Dumplings

Pork dumplings are a beloved dish in Chinese cuisine, known for their deliciously savory filling wrapped in tender dough. They can be served steamed, boiled, or pan-fried, making them versatile for any occasion. Making pork dumplings at home isn’t only a fun activity, but it also allows you to customize the flavors to suit your taste. With fresh ingredients and a few simple techniques, you can create a delightful dish that’s perfect for family gatherings or a cozy dinner at home.

To begin your journey in making homemade pork dumplings, it’s important to prepare your filling first. A combination of ground pork, ginger, garlic, and leafy greens like bok choy or napa cabbage creates a rich and flavorful stuffing. The process can seem a little intimidating at first, but with practice, you’ll find it easy to fold the dumplings and achieve that signature pleated edge.

Plus, these dumplings can be made in large batches, then frozen for a quick meal later on!

Ingredients:

• 1 pound ground pork
• 1 cup finely chopped napa cabbage
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Dumpling wrappers (store-bought or homemade)
• Water (for sealing dumplings)
• Optional: dipping sauce (soy sauce, vinegar, chili oil)

In a mixing bowl, combine the ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper until well mixed. To assemble the dumplings, place a wrapper in one hand and scoop about a tablespoon of filling into the center. Moisten the edges of the wrapper with water, fold it over to create a half-moon shape, and pinch the edges to seal it tightly, forming pleats if desired.

After you’ve filled and sealed your dumplings, you can cook them immediately by steaming, boiling, or pan-frying them until golden and cooked through. For the best results, make sure that you don’t overfill the dumplings to avoid bursting during cooking.

When pan-frying, allow the bottom to get crispy before adding water to steam them. If you want to make a large batch, consider freezing any extras before cooking — just lay them out on a baking sheet to freeze individually, and then transfer them to a sealed bag for later use.

Enjoy your homemade dumplings with a delicious dipping sauce to enhance the flavors!

Fragrant Kung Pao Chicken

Kung Pao Chicken is a classic dish recognized for its vibrant flavors and bold spices. Originating from the Sichuan province, this stir-fry showcases tender chicken, crunchy peanuts, and a medley of vegetables, all coated in a rich and savory sauce. The blend of heat from Sichuan peppercorns and the sweetness of soy sauce create a tantalizing profile that brings out the best of each ingredient. Making this dish at home allows you to customize the heat level and ingredients according to your preference.

Cooking Kung Pao Chicken requires minimal preparation, making it a great weeknight meal. With just a few simple ingredients and a quick cooking method, you can have a restaurant-quality dish in less than 30 minutes. The combination of marinated chicken and fresh vegetables stir-fried to perfection results in a colorful and appetizing plate that will please both family and friends alike.

Let’s plunge into the recipe and get cooking!

• 1 lb boneless, skinless chicken breast, diced
• 3 tablespoons soy sauce
• 2 tablespoons Chinese rice wine or Shaoxing wine
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4-5 dried red chilies
• 1 tablespoon Sichuan peppercorns
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1/2 cup roasted peanuts
• 2 tablespoons hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 2 green onions, sliced for garnish

To cook the Kung Pao Chicken, first, marinate the diced chicken in a mixture of soy sauce, rice wine, and cornstarch for about 15 minutes.

In a large wok or skillet, heat the vegetable oil over high heat and stir-fry the dried red chilies and Sichuan peppercorns until fragrant. Add the marinated chicken and cook until browned and cooked through.

Then, toss in the diced bell peppers, garlic, and ginger, stir-frying for an additional couple of minutes. Ultimately, mix in the roasted peanuts, hoisin sauce, sugar, and rice vinegar, and give everything a good toss to combine thoroughly.

Garnish with sliced green onions before serving.

When preparing Kung Pao Chicken, feel free to adjust the heat level to your liking by adding more or fewer dried chilies. For additional crunch, you can substitute or add other vegetables like zucchini or carrots.

It’s important to keep the heat high throughout cooking to guarantee the ingredients stir-fry quickly and retain their texture.

Finally, if you want to save time, you can use pre-cut chicken or ready-made Kung Pao sauce from the store, although making it from scratch allows for a fresher and more flavorful dish that brings out the best of authentic Chinese cuisine.

Savory Mapo Tofu

Mapo Tofu is a classic Chinese dish, hailing from the Sichuan province, known for its bold flavors and delightful textures. This dish features silken tofu cooked in a rich, spicy, and aromatic sauce, typically made with minced meat, doubanjiang (fermented broad bean paste), and Sichuan peppercorns. The combination of spicy, savory, and slightly numbing flavors creates a unique and unforgettable meal that’s beloved by many worldwide.

Making Mapo Tofu at home allows you to control the spice levels and ingredient quality, ensuring that you can adapt it to your taste preferences. This dish isn’t only hearty and satisfying but also quick to prepare, making it a perfect option for a weeknight dinner or an impressive dish for entertaining. With just a few basic ingredients and easy-to-follow steps, you can enjoy a taste of Sichuan cuisine in the comfort of your kitchen.

Ingredients:

• 14 oz (400g) silken tofu
• 1/2 lb (225g) ground pork or beef
• 2 tablespoons vegetable oil
• 3 tablespoons doubanjiang (Sichuan chili bean paste)
• 1 tablespoon fermented black beans, rinsed and chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, minced
• 1/2 teaspoon Sichuan peppercorns
• 1 cup chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Green onions, for garnish
• Cooked rice, for serving

Start by pressing the silken tofu gently with paper towels to remove excess moisture, then cut it into cubes. In a pan or wok, heat the vegetable oil over medium heat. Add the ground meat and stir-fry until it’s browned.

Then, add the doubanjiang, fermented black beans, garlic, ginger, and Sichuan peppercorns, stirring for about a minute until fragrant. Pour in the chicken or vegetable broth and soy sauce, bringing it to a simmer.

Gently add the cubed tofu, allowing it to soak in the flavors. Finally, stir in the cornstarch mixture to thicken the sauce, and let it cook for another minute until the sauce is glossy.

When cooking Mapo Tofu, be mindful of the balance between spice and flavor. If you’re sensitive to heat, start with less doubanjiang and add more to suit your taste. Using fresh ingredients, especially the ginger and garlic, enhances the overall flavor profile of the dish.

Pair it with steamed rice to tone down the spice, and enjoy the vibrant flavors of this exquisite Sichuan classic!

Authentic Fried Rice

Fried rice is a beloved dish that has its roots in Chinese cuisine, making it a staple in many households across the globe. The beauty of fried rice lies in its versatility; you can customize it based on what you have on hand, making it an excellent dish for using up leftover vegetables and proteins. With just a few basic ingredients, you can create a hearty meal that’s packed with flavor and texture, ensuring that every bite is satisfying.

Traditionally, fried rice is best made with day-old rice, as it tends to be drier and less sticky than freshly cooked rice, which can lead to a better texture in the final dish. The key to achieving that irresistible fried rice quality lies in high heat, quick cooking, and the use of fragrant seasonings and sauces that bring out the inherent flavors of your ingredients.

Whether you prefer your fried rice vegetarian or packed with meat and seafood, mastering this dish can elevate your home cooking considerably.

• 2 cups of day-old cooked rice
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 1 cup mixed vegetables (such as peas, carrots, and corn)
• 1 cup cooked protein (chicken, shrimp, or tofu)
• 3 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper, to taste

Heat a wok or large skillet over high heat and add the vegetable oil. Once the oil is hot, pour in the beaten eggs, scrambling them quickly until fully cooked. Add the mixed vegetables and cooked protein to the pan, stirring to combine.

Next, add the rice, breaking up any clumps and allowing it to fry for a few minutes until heated through. Pour in the soy sauce and oyster sauce (if using), mixing everything well. Finish with sesame oil, chopped green onions, and season with salt and pepper to taste before serving.

When making fried rice, it’s crucial to prepare all your ingredients beforehand since the cooking process moves quickly. To elevate your dish even further, consider adding aromatics like minced garlic or ginger for an extra layer of flavor.

Additionally, if you’re looking to create a crispy texture, push the rice to the side of the pan and let it sit for a minute before stirring, allowing it to fry a bit longer. Enjoy your homemade fried rice as a side or a main dish, and don’t hesitate to experiment with different ingredients to make it your own!

Tasty General Tso’s Chicken

General Tso’s Chicken is a beloved dish that has gained popularity worldwide, particularly in Western Chinese restaurants. Known for its sweet and spicy flavor profile, this dish features crispy chicken pieces coated in a delicious sauce made with sesame oil, soy sauce, vinegar, and a hint of sugar. Named after a famous Chinese military leader, this recipe isn’t only a crowd-pleaser but also perfect for making at home to enjoy with family and friends.

Cooking General Tso’s Chicken at home is simpler than you might think. With a few key ingredients and some techniques to guarantee that the chicken is crispy, you can recreate this takeout classic in your own kitchen. The combination of frying the chicken, tossing it in a flavorful sauce, and garnishing it with green onions will lead to a dish that rivals any restaurant version. Serve it over steamed rice and you’ve got a satisfying meal that everyone will love.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 3-4 dried red chilies
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped
• Salt and pepper to taste

Cut the chicken thighs into bite-sized pieces, then season with salt and pepper. Dredge the chicken pieces in cornstarch and shake off the excess. In a large skillet or wok, heat vegetable oil over medium-high heat. Fry the chicken until golden and crispy, about 4-5 minutes per side. Remove the chicken and set aside.

In the same pan, add the dried red chilies, garlic, and ginger, cooking for about 30 seconds until fragrant. Stir in soy sauce, rice vinegar, and sugar, bringing it to a simmer. Return the chicken to the pan, coating it in the sauce. Cook for another 2-3 minutes, then garnish with green onions before serving.

When making General Tso’s Chicken, it’s important to achieve that perfect crispy texture. Let the fried chicken pieces drain on a paper towel after frying to reduce excess oil. Additionally, you can adjust the level of spiciness by varying the number of dried chilies you use, or you can skip them altogether if you prefer a milder flavor.

Consider marinating the chicken in soy sauce for about 30 minutes before dredging it in cornstarch for added flavor. Enjoy this dish fresh and hot for the best taste experience!

Spicy Szechuan Noodles

Spicy Szechuan Noodles are a tantalizing dish that showcases the bold and vibrant flavors of Szechuan cuisine. This dish combines chewy noodles with a spicy and tangy sauce, typically made from a mix of Szechuan peppercorns, soy sauce, sesame oil, and chili paste. Perfect for a quick weeknight meal or as a party dish, these noodles will surely impress anyone who takes a bite.

The intricate balance of heat, savory notes, and aromatic herbs creates a dish that’s both satisfying and unforgettable.

Making Spicy Szechuan Noodles at home is simpler than it seems, and you can easily customize the spice level to suit your preference. With just a handful of ingredients, you can whip up a delicious platter of noodles that will warm your soul and excite your taste buds.

Pair the noodles with your choice of protein or keep it vegetarian by adding in a medley of colorful vegetables for added nutrition and crunch.

• 8 oz. of fresh or dried noodles (egg noodles or wheat noodles)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons Szechuan peppercorns
• 3 tablespoons soy sauce
• 2 tablespoons chili paste or sauce (adjust to taste)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• Chopped scallions, for garnish
• Crushed peanuts, for garnish (optional)

Cook the noodles according to package instructions until al dente, rinsing them under cold water afterward to stop the cooking process.

In a large pan or wok, heat vegetable oil over medium heat, adding garlic, ginger, and Szechuan peppercorns. Stir-fry for about a minute until fragrant, then add cooked noodles, soy sauce, chili paste, rice vinegar, and sesame oil. Toss the noodles and sauce together until well combined and heated through, about 2 to 3 minutes.

To enhance the flavor of your Szechuan Noodles, feel free to experiment with different types of vegetables, such as bell peppers, carrots, or snap peas for a fresher finish.

If you’re not a huge fan of the Szechuan peppercorns, you can reduce their quantity for less numbing heat or omit them altogether.

Adjust the spices according to your palate, keeping the balance of flavors in check, and remember that this dish is all about finding your ideal levels of heat and tanginess!

Mouthwatering Char Siu (BBQ Pork)

Char Siu, also known as Chinese BBQ pork, is a beloved dish that features succulent, marinated pork shoulder or loin, roasted to perfection, and glazed with a deliciously sweet sauce. This dish is popular in Chinese cuisine and is often found hanging in windows of restaurants around the world, characterized by its deep red color and mouthwatering aroma.

The combination of flavors in the marinade—including hoisin sauce, soy sauce, honey, and five-spice powder—creates a unique taste that transports your taste buds straight to the streets of Hong Kong.

Making Char Siu at home might seem intimidating, but it’s surprisingly straightforward and incredibly rewarding. With a few simple ingredients and a bit of time, you can create a tender and flavorful BBQ pork dish that will impress your family and friends.

Once you master the art of Char Siu, you can use it for various dishes, from stir-fries and rice bowls to bao buns and more. Let’s immerse ourselves in the recipe so you can enjoy this delicious dish right in your own kitchen!

• 2 pounds pork shoulder or pork loin
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon Chinese rice wine or Sherry
• 1 teaspoon five-spice powder
• 2 cloves garlic, minced
• 1 tablespoon red food coloring (optional)
• 2 tablespoons sesame oil (for basting)

To cook the Char Siu, first, slice the pork into long strips about 1-inch thick. In a bowl, combine hoisin sauce, soy sauce, honey, rice wine, five-spice powder, garlic, and food coloring (if using), then marinate the pork in this mixture for at least 4 hours, preferably overnight in the refrigerator.

Preheat your oven to 375°F (190°C). Place the marinated pork on a baking rack over a roasting pan or lined baking sheet, and roast for about 25-30 minutes. Pour some of the marinade over the pork every 10 minutes to glaze it until it reaches a nice caramelization.

Once done, let it rest for a few minutes before slicing it thinly to serve. For an extra flavor boost, consider grilling the Char Siu after baking for an additional smoky element. This method adds a lovely char and enhances the caramelization from the marinade.

Additionally, using a meat thermometer can help you check for doneness—look for an internal temperature of about 145°F (63°C). If you’re short on time, you can also cook the pork in a pressure cooker, but allow time to marinate for the best flavor. Enjoy your homemade Char Siu with steamed rice or in a stir-fry!

Traditional Wonton Soup

Wonton soup is a beloved staple in Chinese cuisine, known for its delicate flavors and comforting warmth. The star of this dish is, of course, the wontons, which are little dumplings typically filled with a mixture of ground meat, seafood, and aromatic seasonings. These dumplings, when combined with a rich broth and fresh greens, create a satisfying meal that can easily be prepared at home, bringing the essence of a traditional Chinese family dinner right to your kitchen.

Making wonton soup allows you to customize the filling to your taste preference. Some may prefer the classic combination of pork and shrimp, while others might enjoy a vegetarian option filled with mushrooms and greens. The broth, flavored with ginger, garlic, and scallions, serves as the perfect backdrop for the wontons to shine. Enjoy a warm bowl of homemade wonton soup not just as a meal, but as a warm embrace during chilly nights or a quick lunch option that delights.

Ingredients:

• 1 package of wonton wrappers
• 1/2 pound ground pork
• 1/4 pound shrimp, peeled and chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 teaspoon fresh ginger, minced
• 1 garlic clove, minced
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 cup bok choy or spinach
• Salt and pepper, to taste

In a mixing bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, green onions, ginger, garlic, salt, and pepper.

Lay a wonton wrapper on a clean surface and place a small spoonful of the filling in the center. Wet the edges with water, fold the wrapper into a triangle, and press to seal, ensuring there are no air pockets. Repeat until all filling is used.

In a pot, bring the chicken or vegetable broth and water to a boil, then add the wontons and cook for about 5 minutes, or until they float. Add the bok choy or spinach and cook for an additional minute. Serve hot.

To enhance your wonton soup, consider making your own broth from scratch using chicken bones, aromatic vegetables, and spices for deeper flavor.

Experiment with different fillings—add herbs like cilantro or spices for a bit of kick. Always remember to adjust the seasoning to your personal taste.

Finally, you can customize your soup with toppings like sliced chili peppers, extra green onions, or a drizzle of chili oil for added flair and flavor. Enjoy your homemade wonton soup!