40+ Delicious Sunday Chinese Recipes to Elevate Your Cooking

Sundays are the perfect time to slow down, relax, and indulge in cooking dishes that bring comfort and joy.

If you’re looking to explore a world of flavors, Chinese cuisine offers an incredible array of recipes that are as satisfying to make as they are to eat.

From stir-fried classics to rich, hearty soups and vibrant dim sum, the options are endless.

Whether you’re a seasoned chef or just starting your culinary journey, these 40+ Sunday Chinese recipes will inspire you to create dishes that impress your family and friends.

Gather your ingredients, roll up your sleeves, and get ready to transform your Sunday into an extraordinary feast.

40+ Delicious Sunday Chinese Recipes to Elevate Your Cooking

With 40+ Chinese recipes at your fingertips, your Sunday cooking will never feel mundane again.

From crispy, savory spring rolls to hearty, flavorful stir-fries and comforting noodle soups, these dishes offer a wide range of flavors, textures, and experiences.

By incorporating these recipes into your weekend routine, you’re not just making food—you’re creating lasting memories.

So, gather your loved ones, get into the kitchen, and savor every bite of your homemade Chinese feast.

General Tso’s Chicken

A classic dish with tender chicken chunks coated in a sweet and tangy sauce, General Tso’s Chicken is a beloved comfort food that packs a punch of flavors. This dish is perfect for a weekend meal where you can indulge in the rich and spicy notes of Chinese cuisine.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• Salt and pepper to taste
• 2 eggs, beaten
• Vegetable oil for frying
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tbsp hoisin sauce
• 1 tbsp chili garlic sauce
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp green onions, chopped
• Sesame seeds for garnish

Instructions

1. Prep the Chicken: Mix the flour, cornstarch, salt, and pepper in a bowl. Dip the chicken pieces into the beaten eggs and then coat them with the flour mixture, pressing gently to adhere.
2. Fry the Chicken: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken pieces in batches until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
3. Make the Sauce: In a separate saucepan, combine soy sauce, rice vinegar, brown sugar, hoisin sauce, chili garlic sauce, minced garlic, and grated ginger. Simmer for 3-4 minutes until the sauce thickens.
4. Combine: Add the fried chicken to the sauce and toss until fully coated. Stir in the chopped green onions and cook for an additional minute.
5. Serve: Plate the chicken and garnish with sesame seeds. Serve with steamed rice for a satisfying meal.

General Tso’s Chicken is a go-to dish for Chinese food lovers seeking a balance of sweet, savory, and spicy flavors. The crispy texture of the chicken paired with the deep, rich sauce makes this dish irresistible. It’s perfect for serving at weekend dinners or as a dish to impress guests with homemade Chinese cuisine.

Vegetable Chow Mein

A hearty and satisfying noodle dish full of fresh vegetables and a savory sauce, Vegetable Chow Mein is both nutritious and delicious. This recipe is ideal for those who enjoy a meatless dish that doesn’t compromise on flavor.

Ingredients

• 8 oz chow mein noodles or lo mein noodles
• 2 tbsp sesame oil
• 1 cup broccoli florets
• 1 bell pepper, thinly sliced
• 1 cup snap peas
• 1 carrot, julienned
• 1/2 cup sliced mushrooms
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1/4 cup soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sugar
• 2 tbsp green onions, chopped
• Sesame seeds for garnish

Instructions

1. Cook the Noodles: Bring a large pot of water to a boil and cook the chow mein noodles according to package instructions. Drain and set aside.
2. Stir-Fry Vegetables: Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté for 30 seconds. Add the broccoli, bell pepper, snap peas, carrot, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Prepare the Sauce: In a small bowl, mix soy sauce, oyster sauce, and sugar.
4. Combine and Cook: Add the cooked noodles and sauce to the skillet with the vegetables. Toss everything together until well combined and the noodles are evenly coated.
5. Serve: Sprinkle chopped green onions and sesame seeds on top before serving.

Vegetable Chow Mein is a versatile dish that celebrates the freshness of vegetables and the comfort of noodles. The combination of garlic, ginger, and the umami-rich sauce infuses each bite with satisfying flavor. It’s a wonderful addition to your Sunday spread, perfect for anyone looking for a quick, delicious, and healthy meal.

Sweet and Sour Pork

Sweet and Sour Pork is a traditional Chinese dish that brings together crispy pork and a tangy sauce. It’s known for its vibrant flavor and beautiful presentation, making it a popular choice for weekend meals.

Ingredients

• 1 lb pork tenderloin, cut into bite-sized cubes
• 1/2 cup cornstarch
• 2 eggs, beaten
• Vegetable oil for frying
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 1/2 cup pineapple chunks
• 2 cloves garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

1. Prep the Pork: Dip the pork cubes in the beaten eggs, then coat with cornstarch.
2. Fry the Pork: Heat oil in a deep skillet or wok over medium-high heat. Fry the pork in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
3. Make the Sauce: In a saucepan, mix rice vinegar, ketchup, sugar, and soy sauce. Bring to a simmer, then add the garlic. Stir in the cornstarch slurry and cook until the sauce thickens.
4. Combine the Dish: Add the fried pork to the sauce and toss to coat. Stir in the bell pepper, onion, and pineapple chunks. Cook for an additional 2-3 minutes until the vegetables are tender.
5. Serve: Serve the Sweet and Sour Pork over steamed rice or as part of a larger Chinese meal.

Sweet and Sour Pork is a dish that has captured the hearts of many with its delightful combination of crispy pork and a tangy, vibrant sauce. The sweet and sour balance creates an irresistible dish that’s perfect for a Sunday feast or a special occasion. The addition of pineapple and fresh vegetables enhances its complexity and texture, making every bite full of flavor.

Kung Pao Chicken

A signature dish of Sichuan cuisine, Kung Pao Chicken is known for its bold flavors and the perfect balance of sweet, savory, and spicy elements. This dish is rich in textures with tender chicken, crunchy peanuts, and a medley of vegetables.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into small cubes
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 2 tbsp cornstarch
• 1/4 cup water
• 2 tbsp vegetable oil
• 1/4 cup roasted peanuts
• 2-3 dried red chilies, chopped (adjust for spice level)
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 1/2 bell pepper, chopped
• 1/2 onion, chopped
• 2 tbsp green onions, chopped

Instructions

1. Marinate the Chicken: In a bowl, mix the soy sauce, rice vinegar, hoisin sauce, cornstarch, and water. Add the chicken and let it marinate for 15-20 minutes.
2. Cook the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the dried chilies and stir-fry for 30 seconds. Add the minced garlic and ginger, then the marinated chicken. Cook for 4-5 minutes or until the chicken is cooked through.
3. Add the Vegetables: Toss in the bell pepper, onion, and peanuts. Stir-fry for another 2-3 minutes until the vegetables are tender.
4. Finish and Serve: Stir in the green onions and cook for another minute. Serve hot with steamed rice.

Kung Pao Chicken is a quintessential dish for those who love a touch of spice with complex flavors. The combination of crispy chicken, peanuts, and a tangy, savory sauce makes each bite an experience. Whether you’re having it for dinner or preparing it for guests, it’s a dish that consistently delivers satisfying results.

Shrimp Fried Rice

Shrimp Fried Rice is a beloved staple of Chinese cuisine that’s easy to make at home and perfect for using up leftover rice. The dish is a delightful mix of tender shrimp, scrambled eggs, and fresh vegetables all stir-fried in a savory sauce.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old)
• 1/2 lb large shrimp, peeled and deveined
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 cup frozen peas and carrots
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp green onions, chopped
• 1 tsp sesame oil

Instructions

1. Prepare the Ingredients: Ensure that the rice is cold and separated to prevent clumping. Season the shrimp with a pinch of salt and set aside.
2. Scramble the Eggs: Heat 1 tbsp of vegetable oil in a wok or large pan over medium-high heat. Add the beaten eggs and scramble until just set. Remove and set aside.
3. Cook the Shrimp: Add the remaining oil to the pan and cook the shrimp for 2-3 minutes, until pink and opaque. Remove and set aside.
4. Stir-Fry the Vegetables: Add the chopped onion and garlic to the pan and sauté for 1-2 minutes. Add the peas and carrots and cook for another minute.
5. Combine and Cook: Add the cold rice to the pan, breaking up any clumps. Stir in soy sauce, oyster sauce, and sesame oil. Return the shrimp and eggs to the pan, mixing everything together. Cook for 2-3 minutes until heated through.
6. Finish and Serve: Stir in the green onions and serve immediately.

Shrimp Fried Rice is a quick and satisfying meal that brings the flavors of a restaurant dish to your kitchen. The combination of succulent shrimp, fluffy rice, and savory seasonings makes it a versatile dish that can be enjoyed as a main course or as part of a larger Chinese feast. It’s a perfect weekend dish that’s both comforting and flavorful.

Steamed Fish with Ginger and Soy

A simple yet elegant dish, Steamed Fish with Ginger and Soy celebrates the natural flavors of fresh fish with a light and aromatic sauce. This dish is perfect for those who appreciate healthy and clean eating without sacrificing taste.

Ingredients

• 1 whole fish (such as tilapia or sea bass), cleaned and scaled
• 2 tbsp soy sauce
• 1 tbsp rice wine or dry sherry
• 1-inch ginger, julienned
• 2 green onions, cut into 2-inch pieces
• 2 tbsp sesame oil
• Fresh cilantro for garnish

Instructions

1. Prep the Fish: Clean the fish thoroughly and make shallow cuts across the top to help it cook evenly.
2. Arrange for Steaming: Place the fish on a heatproof plate that fits in your steamer. Scatter the julienned ginger and green onions over the fish.
3. Steam the Fish: Place the plate in a steamer over simmering water and steam for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Make the Sauce: In a small saucepan, heat the soy sauce and rice wine over low heat.
5. Finish and Serve: Carefully remove the fish from the steamer and drizzle the warm soy sauce mixture over the fish. Heat the sesame oil in a small pan until it’s just smoking and pour it over the fish. Garnish with fresh cilantro and serve with steamed rice.

Steamed Fish with Ginger and Soy is a dish that emphasizes the delicate flavors of fresh fish while enhancing them with aromatic and umami-rich seasonings. It’s perfect for those looking to enjoy a lighter, healthier meal without compromising on taste. The gentle steaming technique helps preserve the fish’s natural moisture, making each bite tender and full of flavor.

Beef and Broccoli

Beef and Broccoli is a classic dish known for its simplicity and satisfying balance of flavors. With tender slices of beef, crisp broccoli, and a savory sauce, this dish is a staple in Chinese restaurants and an easy, hearty option for home cooking.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 1/2 cup beef broth
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 cups broccoli florets
• 2 tbsp water
• Cooked white rice for serving

Instructions

1. Marinate the Beef: In a bowl, mix the soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the sliced beef and toss to coat. Let it marinate for 10-15 minutes.
2. Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 1-2 minutes until bright green and tender-crisp. Drain and set aside.
3. Stir-Fry the Beef: Heat vegetable oil in a large pan or wok over medium-high heat. Add the garlic and ginger, stir-frying for 30 seconds before adding the beef. Cook for 2-3 minutes until the beef is browned.
4. Combine and Cook: Add the beef broth and water to the pan, followed by the broccoli. Stir to combine and let it simmer for 2-3 minutes until the sauce thickens.
5. Serve: Serve the beef and broccoli over steamed white rice for a complete meal.

Beef and Broccoli is a quick and nutritious dish that showcases the perfect harmony of beef and vegetables, enhanced with a rich and savory sauce. Its simplicity and bold flavors make it an enduring favorite for weeknight dinners or as a dish to serve at gatherings. The tender beef pairs beautifully with the crunchy broccoli, creating a meal that is both satisfying and full of flavor.

Mapo Tofu

Mapo Tofu is a dish that hails from Sichuan cuisine and is renowned for its unique combination of spiciness and bold flavors. This dish features silky tofu in a rich and spicy sauce with a mix of ground meat and aromatic seasonings.

Ingredients

• 1 lb firm tofu, cut into cubes
• 1/2 lb ground pork or beef
• 2 tbsp soy sauce
• 1 tbsp chili bean paste (doubanjiang)
• 1 tbsp Sichuan peppercorns, ground
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1/2 cup chicken or vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp vegetable oil
• 2 green onions, finely chopped
• 1 tbsp sesame oil

Instructions

1. Prepare the Tofu: Place the tofu cubes in boiling water for 2-3 minutes to warm and firm them up. Drain and set aside.
2. Cook the Meat: Heat the vegetable oil in a pan over medium-high heat. Add the ground pork and cook until browned. Add the minced garlic and ginger and cook for another 1-2 minutes.
3. Add Flavorings: Stir in the chili bean paste and ground Sichuan peppercorns, cooking for 1 minute until fragrant.
4. Simmer with Broth: Pour in the chicken or vegetable broth and bring to a simmer. Gently add the tofu and let it simmer for 5 minutes, allowing the tofu to soak up the flavors.
5. Thicken the Sauce: Add the cornstarch slurry and stir until the sauce thickens. Drizzle sesame oil over the top.
6. Serve: Sprinkle chopped green onions on top and serve with steamed rice.

Mapo Tofu is a dish that embodies the essence of Sichuan cuisine with its fiery heat and numbing peppercorns. The combination of tender tofu, ground meat, and bold, spicy flavors make this dish an unforgettable experience for those who love a little heat. Perfect for a cozy meal, it brings an authentic taste of China right to your dining table.

Sweet and Sour Chicken

Sweet and Sour Chicken is a beloved dish that balances tangy and sweet flavors with crispy chicken and vibrant vegetables. This dish is a popular choice in Chinese-American cuisine and can be made easily at home.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• Vegetable oil for frying
• 1/2 cup pineapple chunks
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1/4 cup sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Green onions for garnish

Instructions

1. Coat the Chicken: Mix cornstarch and flour in a bowl. Dip the chicken pieces into the beaten eggs, then coat with the flour mixture.
2. Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Drain on paper towels.
3. Prepare the Sauce: In a saucepan, combine the vinegar, ketchup, sugar, soy sauce, and garlic. Bring to a simmer, then add the cornstarch slurry and cook until the sauce thickens.
4. Combine and Cook: Add the fried chicken to the sauce and toss to coat. Stir in the pineapple chunks, bell pepper, and onion. Cook for 2-3 minutes until the vegetables are tender.
5. Serve: Serve the Sweet and Sour Chicken over steamed rice and garnish with chopped green onions.

Sweet and Sour Chicken is a dish that’s perfect for those who enjoy a delightful contrast of flavors. The crispy chicken, tangy sauce, and the addition of pineapple and vegetables make it a dish that’s both hearty and satisfying. Whether it’s for a family meal or a gathering, this dish is sure to be a crowd-pleaser.

Chow Mein

Chow Mein is a versatile and beloved dish that combines stir-fried noodles, tender vegetables, and your choice of protein. It’s known for its slightly crispy texture and savory, umami-rich flavors, making it a standout at any Chinese meal.

Ingredients

• 8 oz chow mein noodles or thin egg noodles
• 1/2 lb chicken breast or shrimp, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1/2 cup shredded cabbage
• 1/2 cup bean sprouts
• 1 carrot, julienned
• 1/2 bell pepper, sliced
• 1/2 onion, thinly sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 green onions, chopped
• Salt and pepper to taste

Instructions

1. Cook the Noodles: Prepare the noodles according to package instructions, drain, and set aside.
2. Prepare the Protein: Season the sliced chicken or shrimp with a pinch of salt. Heat 1 tbsp of vegetable oil in a wok or large pan over medium-high heat and cook the protein until just cooked through. Remove and set aside.
3. Stir-Fry the Vegetables: Add the remaining oil to the pan and stir-fry the garlic and ginger for 30 seconds. Add the onion, bell pepper, and carrot, cooking for 2-3 minutes until tender-crisp. Toss in the shredded cabbage and bean sprouts and cook for another minute.
4. Combine with Noodles: Add the cooked noodles and protein back into the pan. Pour in the soy sauce, oyster sauce, and hoisin sauce, tossing everything together to combine. Cook for 2-3 more minutes until heated through.
5. Serve: Sprinkle with green onions and serve immediately.

Chow Mein is the perfect dish for those who love the contrast of soft and crispy textures along with a balance of savory and slightly sweet flavors. It’s highly adaptable, allowing you to switch proteins or include extra vegetables based on your preference. This dish makes a satisfying meal that’s perfect for weeknight dinners or serving at social gatherings.

Orange Chicken

Orange Chicken is a popular dish in Chinese-American cuisine known for its crispy chicken tossed in a sweet and tangy orange sauce. It’s a comforting favorite that’s easy to make and pairs perfectly with steamed rice or fried rice.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 eggs, beaten
• Vegetable oil for frying
• 1/2 cup orange juice (freshly squeezed or store-bought)
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 tbsp rice vinegar
• 1 tbsp orange zest
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 2 tbsp chopped green onions
• Sesame seeds for garnish

Instructions

1. Coat and Fry the Chicken: Dip the chicken pieces in the beaten eggs, then coat them with cornstarch. Heat vegetable oil in a wok or deep skillet over medium-high heat and fry the chicken in batches until golden and cooked through. Remove and drain on paper towels.
2. Prepare the Sauce: In a saucepan, combine the orange juice, soy sauce, sugar, rice vinegar, orange zest, garlic, and ginger. Bring to a simmer over medium heat and let it cook for 2-3 minutes.
3. Thicken the Sauce: Add 1 tbsp of cornstarch mixed with 2 tbsp of water to the sauce and stir until it thickens.
4. Combine with Chicken: Pour the sauce over the fried chicken and toss until evenly coated. Cook for another minute to let the sauce soak in.
5. Serve: Transfer the orange chicken to a serving dish and garnish with chopped green onions and sesame seeds.

Orange Chicken is a dish that’s all about bold flavors, with the citrusy brightness balancing the sweetness of the sauce. It’s an indulgent and flavorful meal that’s sure to satisfy your cravings for something sweet, tangy, and crunchy. Whether for a weekend dinner or a special occasion, this dish is always a crowd-pleaser.

Vegetable Spring Rolls

Vegetable Spring Rolls are a popular appetizer that’s both refreshing and full of vibrant flavors. They are perfect for serving as a snack or starter and pair wonderfully with a tangy dipping sauce.

Ingredients

• 1 pack of rice paper wrappers
• 1 cup shredded lettuce or cabbage
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1/2 avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1/2 cup cooked vermicelli noodles (optional)
• Soy sauce or hoisin sauce for dipping

Instructions

1. Prep the Filling: Arrange the lettuce, cucumber, carrot, avocado, and cilantro in a bowl.
2. Soak the Rice Paper: Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 5-10 seconds until it becomes soft and pliable.
3. Assemble the Rolls: Lay the softened rice paper on a clean surface. Add a few spoonfuls of the prepared filling across the center of the wrapper. Fold the sides over and then roll from the bottom up to enclose the filling securely.
4. Serve: Repeat the process until all ingredients are used. Serve the spring rolls with soy sauce or hoisin sauce for dipping.

Vegetable Spring Rolls offer a delightful combination of crisp and tender textures, with fresh flavors and the bright, earthy taste of cilantro. They’re perfect for a light meal or as a tasty appetizer before a main course. Enjoy these rolls as a healthy option that’s refreshing and satisfying with every bite.

Kung Pao Chicken

Kung Pao Chicken is a classic dish from Sichuan cuisine, known for its bold flavors, slight spiciness, and the crunch of roasted peanuts. This dish combines tender chicken with a savory, slightly sweet, and spicy sauce, making it a favorite in Chinese restaurants and at home.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 1/2 cup roasted peanuts
• 2 tbsp vegetable oil
• 3-4 dried red chilies, cut into pieces (adjust to taste)
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1/2 bell pepper, diced
• 2 green onions, chopped
• 1 tbsp Sichuan peppercorns (optional for authentic flavor)
• Cooked white rice for serving

Instructions

1. Marinate the Chicken: In a bowl, mix 1 tbsp soy sauce, rice vinegar, hoisin sauce, and cornstarch. Add the chicken pieces and toss to coat. Let it marinate for 15 minutes.
2. Cook the Chicken: Heat 1 tbsp of vegetable oil in a wok over medium-high heat. Add the chicken and cook until browned and cooked through, then remove and set aside.
3. Prepare the Sauce: In the same wok, add the remaining oil and toss in the dried red chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds, then add the minced garlic and ginger.
4. Combine the Ingredients: Return the chicken to the wok and add the diced bell pepper. Pour in the remaining soy sauce and stir-fry for another 2-3 minutes. Add the roasted peanuts and green onions, stirring well.
5. Serve: Serve hot over steamed rice for a flavorful and satisfying meal.

Kung Pao Chicken is a dish that perfectly encapsulates the bold and complex flavors of Sichuan cuisine. The combination of spicy chilies, fragrant ginger, and the crunch of peanuts create a symphony of textures and tastes. This dish is perfect for those who love a bit of heat and enjoy a meal with bold, layered flavors.

Sesame Chicken

Sesame Chicken is a beloved dish featuring crispy chicken coated in a sweet and tangy sesame sauce, topped with toasted sesame seeds. It’s a dish that’s as delicious as it is visually appealing, making it perfect for family meals or special occasions.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 eggs, beaten
• 1/2 cup flour
• Vegetable oil for frying
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp toasted sesame seeds
• 2 green onions, chopped
• Steamed rice for serving

Instructions

1. Coat and Fry the Chicken: Dip the chicken pieces into the beaten eggs, then coat them with a mix of cornstarch and flour. Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden and crispy. Drain on paper towels.
2. Prepare the Sauce: In a saucepan, combine soy sauce, honey, rice vinegar, and brown sugar. Bring to a simmer and cook for 2-3 minutes. Add the cornstarch slurry and stir until the sauce thickens.
3. Combine and Serve: Toss the fried chicken in the sesame sauce until well coated. Sprinkle with toasted sesame seeds and chopped green onions.
4. Serve: Serve the sesame chicken over steamed rice and enjoy this sweet and savory dish.

Sesame Chicken is a crowd-pleasing dish that embodies sweet, tangy, and nutty flavors. The crispy chicken and sticky sauce, topped with the delicate crunch of sesame seeds, make it a hearty and satisfying dish. It’s perfect for those who enjoy rich flavors and textures, offering a delicious alternative to takeout.

Hot and Sour Soup

Hot and Sour Soup is a traditional Chinese dish known for its bold flavors and comforting, slightly tangy, and spicy broth. Packed with mushrooms, tofu, and a mix of other vegetables, it’s an ideal appetizer or light main course.

Ingredients

• 4 cups chicken or vegetable broth
• 1/2 cup wood ear mushrooms or shiitake mushrooms, sliced
• 1/2 cup tofu, cut into thin strips
• 1/4 cup bamboo shoots, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili paste or Sriracha (adjust to taste)
• 1 tsp sesame oil
• 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 eggs, beaten
• 2 green onions, chopped
• 1 tsp white pepper
• Cooked white rice for serving (optional)

Instructions

1. Prepare the Broth: In a pot, bring the chicken or vegetable broth to a simmer. Add the mushrooms, bamboo shoots, and tofu, and cook for 5-6 minutes.
2. Add Flavorings: Stir in the soy sauce, rice vinegar, chili paste, and white pepper. Simmer for 2 more minutes.
3. Thicken the Soup: Slowly pour in the cornstarch slurry while stirring constantly until the soup thickens.
4. Add Eggs: Slowly pour the beaten eggs into the soup in a thin stream, stirring gently to create egg ribbons.
5. Finish and Serve: Stir in the sesame oil and green onions. Serve hot, optionally with a side of steamed rice.

Hot and Sour Soup is an ideal starter for those who love a balance of heat and tang in their dishes. The combination of earthy mushrooms, tender tofu, and the spiciness from chili paste and white pepper create a complex, satisfying flavor profile. This soup is perfect for warming up on a cold day or for adding a bold and flavorful beginning to any Chinese meal.

Note: More recipes​ are coming soon!