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Friday nights call for something special, and there’s no better way to end the workweek than with a delicious homemade Chinese feast.
Whether you’re craving crispy, savory, sweet, or spicy flavors, Chinese cuisine offers an endless variety of dishes that are perfect for a weekend dinner.
From iconic stir-fries and tender meats to fragrant rice dishes and crispy appetizers, these recipes are sure to impress your family and friends.
In this article, we’ve gathered 45+ irresistible Chinese recipes that are perfect for your Friday night dinner.
They’re easy to prepare, packed with flavor, and will transport you straight to your favorite Chinese restaurant—all without leaving home.
Get ready to spice up your Friday night with these amazing dishes that bring together the best of Chinese cooking!
45+ Flavorful Friday Chinese Recipes for a Delicious Weekend Feast
These 45+ Friday Chinese recipes offer a wide range of flavors, textures, and cooking techniques, perfect for any craving or skill level.
Whether you’re looking to try your hand at traditional stir-fries, crispy fried dishes, or vibrant vegetable-packed meals, there’s something for everyone.
Chinese food is all about balance—sweet, sour, salty, and spicy—and these recipes bring that harmony right to your dinner table.
Next time Friday rolls around, skip the takeout and give these flavorful dishes a try.
You’ll have a delightful meal that’s quick, satisfying, and a true crowd-pleaser.
So gather your ingredients, fire up the wok, and enjoy an unforgettable Chinese feast with these delicious recipes!
Sweet and Sour Chicken
Sweet and Sour Chicken is a beloved Chinese dish with crispy chicken chunks smothered in a tangy, vibrant sauce made from vinegar, ketchup, sugar, and soy sauce. The dish is an explosion of flavors, offering the perfect balance of sweetness and tanginess. This recipe is quick and easy to prepare, making it perfect for a Friday night dinner, and it pairs wonderfully with steamed rice or noodles.
Ingredients:
- 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 egg, beaten
- 1/2 cup water
- Vegetable oil, for frying
For the Sauce:
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Chopped green onions
- Sesame seeds (optional)
Instructions:
- Prepare the Chicken: In a bowl, mix the flour, cornstarch, baking powder, salt, and white pepper. Add the beaten egg and water to form a smooth batter. Dip the chicken pieces into the batter, ensuring they are fully coated.
- Fry the Chicken: Heat vegetable oil in a large frying pan or wok over medium heat. Fry the chicken pieces in batches until golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
- Make the Sauce: In a small saucepan, combine ketchup, vinegar, sugar, soy sauce, and honey. Bring it to a simmer over medium heat. Once the sauce starts to simmer, add the cornstarch slurry and stir until the sauce thickens.
- Coat the Chicken: Add the fried chicken pieces to the pan with the sauce, tossing them to coat evenly. Cook for an additional 2 minutes to allow the sauce to cling to the chicken.
- Serve: Garnish with chopped green onions and sesame seeds if desired. Serve immediately with steamed rice or noodles.
Sweet and Sour Chicken is a crowd-pleaser that brings the vibrant flavors of Chinese cuisine into your home. Its crispy texture paired with the bold, tangy sauce creates a perfect harmony of taste. Whether you’re cooking for a family or hosting a casual dinner with friends, this dish is sure to impress and satisfy. The recipe is versatile and can be adjusted to suit personal preferences, making it an excellent go-to dish for any occasion.
Beef and Broccoli Stir-Fry
Beef and Broccoli Stir-Fry is a classic Chinese dish that’s hearty, healthy, and packed with flavor. The tender beef is cooked alongside crisp broccoli in a savory sauce made from soy sauce, oyster sauce, and garlic. This dish is quick to prepare and makes for an excellent weeknight meal, especially when paired with jasmine rice or noodles. It’s a perfect choice for anyone craving a flavorful, satisfying dish with minimal effort.
Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 2 cups broccoli florets
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1/4 cup water
Instructions:
- Prepare the Beef: In a bowl, mix the sliced beef with 1 tbsp soy sauce, 1 tbsp oyster sauce, and cornstarch. Toss to coat and let marinate for 10-15 minutes.
- Cook the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- Stir-Fry the Beef: Heat vegetable oil in a large skillet or wok over high heat. Add the beef and cook for 2-3 minutes, stirring constantly, until browned and nearly cooked through. Remove the beef from the pan and set aside.
- Make the Sauce: In the same pan, add sesame oil, garlic, and ginger, cooking until fragrant (about 30 seconds). Add the remaining soy sauce, oyster sauce, rice vinegar, and water. Stir and bring to a simmer.
- Combine: Return the beef and broccoli to the pan and toss everything together, cooking for another 2-3 minutes until the sauce has thickened and the beef is fully cooked.
- Serve: Serve hot with steamed jasmine rice or noodles.
Beef and Broccoli Stir-Fry is a hearty, nutritious dish that combines the savory richness of beef with the freshness of broccoli in a flavorful sauce. It’s quick to prepare and easily adaptable, making it an ideal recipe for busy Friday nights when you want a home-cooked meal that feels like a takeout favorite. This dish is not only satisfying but also a balanced choice for anyone looking to eat well without spending hours in the kitchen.
Kung Pao Shrimp
Kung Pao Shrimp is a spicy, savory Chinese stir-fry that combines succulent shrimp, crunchy peanuts, and vibrant vegetables in a flavorful sauce. The sauce is made from soy sauce, hoisin sauce, rice vinegar, and chili paste, giving the dish a balance of salty, tangy, and spicy notes. This is a quick and delicious meal perfect for a Friday dinner, offering a great way to enjoy the bold flavors of Sichuan cuisine at home.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup unsalted peanuts
- 1 bell pepper, diced
- 1/2 onion, diced
- 2-3 dried red chilies (adjust based on heat preference)
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp chili paste (or to taste)
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
Instructions:
- Prepare the Shrimp: Pat the shrimp dry with paper towels. In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, chili paste, sugar, and cornstarch slurry. Set aside.
- Stir-Fry the Shrimp: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp and set aside.
- Sauté the Vegetables: In the same pan, add the remaining oil and sauté the dried red chilies, garlic, and ginger until fragrant (about 1 minute). Add the bell pepper and onion, cooking for 2-3 minutes until slightly softened.
- Combine: Add the cooked shrimp back to the pan along with the peanuts. Pour the prepared sauce over everything and toss to coat. Cook for an additional 2-3 minutes until the sauce thickens and the ingredients are well combined.
- Serve: Serve hot over steamed rice or noodles.
Kung Pao Shrimp is a fantastic dish that brings together bold flavors with a perfect balance of heat, sweet, and savory. The crispy peanuts add a delightful crunch, while the shrimp remain tender and juicy. This dish is ideal for those who enjoy spicy food and want to recreate the authentic taste of Chinese Sichuan cuisine. Whether you’re cooking for family or friends, Kung Pao Shrimp will be a hit at your Friday dinner table.
General Tso’s Chicken
General Tso’s Chicken is a popular and delicious Chinese-American dish known for its crispy fried chicken pieces coated in a sweet and savory sauce. The sauce is made with soy sauce, rice vinegar, and a touch of chili paste, giving the dish a balanced flavor profile with both sweetness and heat. It’s a favorite takeout option that is surprisingly easy to make at home, and it pairs wonderfully with steamed rice or noodles for a complete meal.
Ingredients:
- 1 lb boneless chicken breast or thighs, cut into bite-sized chunks
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 1/2 tsp baking soda
- 1/4 tsp salt
- Vegetable oil, for frying
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tbsp chili paste
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions:
- Prepare the Chicken: In a bowl, combine the flour, cornstarch, baking soda, and salt. Add the beaten egg and stir until smooth. Coat the chicken pieces in the batter.
- Fry the Chicken: Heat vegetable oil in a large frying pan or wok over medium-high heat. Fry the chicken pieces in batches, turning them occasionally, until golden brown and crispy. Remove the chicken and place on paper towels to drain excess oil.
- Make the Sauce: In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, and chili paste. Pour the mixture into a saucepan and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
- Coat the Chicken: Add the fried chicken pieces to the saucepan with the sauce and toss to coat evenly.
- Serve: Garnish with sesame seeds and chopped green onions. Serve with steamed rice or noodles.
General Tso’s Chicken is a perfect Friday night treat for anyone craving a dish that’s both comforting and flavorful. The crispy chicken paired with the sweet and tangy sauce creates a satisfying contrast in every bite. This dish can easily become a staple in your weekly dinner rotation, offering a quick and delightful way to enjoy the bold flavors of Chinese cuisine at home. It’s sure to be a hit with family and friends, providing both nostalgia and deliciousness in one plate.
Mapo Tofu
Mapo Tofu is a signature dish from Sichuan cuisine, renowned for its bold, spicy, and savory flavors. The dish features soft tofu cooked in a rich, flavorful sauce made with fermented bean paste, chili paste, garlic, and Sichuan peppercorns. This dish delivers a wonderful balance of heat and numbing spice from the peppercorns, paired with the delicate tofu, creating a satisfying and aromatic meal. It’s a perfect vegetarian option for a hearty, flavorful dinner.
Ingredients:
- 1 block firm tofu, cut into cubes
- 1/2 lb ground pork or beef (optional, for non-vegetarian version)
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp fermented bean paste (or miso paste)
- 1 tbsp chili paste
- 1 tsp Sichuan peppercorns, ground
- 1/4 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions:
- Prepare the Tofu: Gently press the tofu to remove excess moisture. Cut it into cubes and set aside.
- Cook the Meat (Optional): Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork or beef, breaking it apart as it cooks. Once browned, remove excess fat and set the meat aside.
- Sauté the Aromatics: In the same pan, add the garlic, ginger, and Sichuan peppercorns. Cook for 1-2 minutes until fragrant.
- Make the Sauce: Add the fermented bean paste, chili paste, soy sauce, and rice vinegar. Stir well to combine, then add the water and bring to a simmer.
- Cook the Tofu: Gently add the tofu cubes to the sauce and simmer for about 5 minutes to allow the tofu to absorb the flavors.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for an additional 2-3 minutes until the sauce thickens.
- Serve: Serve hot, garnished with chopped green onions and additional Sichuan peppercorns if desired. Pair with steamed rice.
Mapo Tofu is a bold and flavorful dish that brings the heat and numbing spice of Sichuan cuisine to your dinner table. The tofu soaks up the rich, savory sauce, while the ground meat (optional) adds a savory depth. This dish is perfect for spice lovers and vegetarians alike, offering a satisfying and warming meal on a cool Friday night. With its complexity and layers of flavor, Mapo Tofu is bound to become a go-to dish for those seeking something unique and exciting in their weekly meal planning.
Chinese Lemon Chicken
Chinese Lemon Chicken is a tangy, refreshing dish featuring tender chicken pieces coated in a crispy batter and drizzled with a sweet, zesty lemon sauce. The sauce, made from fresh lemon juice, sugar, and soy sauce, brings a perfect balance of citrusy tang and savory goodness to the dish. This quick and flavorful recipe is perfect for a Friday night meal, providing a fresh alternative to heavier dishes and offering a delightful contrast in textures.
Ingredients:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- Vegetable oil, for frying
For the Lemon Sauce:
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup sugar
- 2 tbsp soy sauce
- 1/4 tsp salt
- 1/4 cup water
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Chopped green onions
- Lemon wedges
Instructions:
- Prepare the Chicken: In a bowl, mix the flour, cornstarch, salt, and pepper. Add the beaten egg and stir to form a batter. Coat the chicken pieces in the batter.
- Fry the Chicken: Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken in batches, turning occasionally, until golden and crispy. Remove and set aside on paper towels.
- Make the Lemon Sauce: In a small saucepan, combine the lemon juice, lemon zest, sugar, soy sauce, salt, and water. Bring to a simmer. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
- Coat the Chicken: Pour the lemon sauce over the fried chicken pieces, tossing to coat evenly.
- Serve: Garnish with chopped green onions and lemon wedges. Serve immediately with steamed rice.
Chinese Lemon Chicken is a bright and vibrant dish that brings together the crispy texture of the chicken and the tangy, citrusy flavor of the lemon sauce. It’s a refreshing and light option for a Friday night dinner, offering a delightful balance of flavors that will leave everyone at the table craving more. This recipe is easy to prepare and can be served with a variety of sides, making it a perfect choice for anyone seeking a flavorful yet light meal that doesn’t skimp on taste.
Sweet and Sour Pork
Sweet and Sour Pork is a classic Chinese dish that combines crispy pieces of pork with a tangy and slightly sweet sauce. The pork is coated in a batter and fried until golden, then tossed in a vibrant sauce made from vinegar, ketchup, sugar, and soy sauce. The result is a delightful contrast between crispy pork and a flavorful sauce that is both savory and sweet. This dish is perfect for a Friday night dinner, offering a colorful and satisfying meal that pairs wonderfully with steamed rice.
Ingredients:
- 1 lb pork tenderloin, cut into bite-sized cubes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp pepper
- Vegetable oil, for frying
For the Sweet and Sour Sauce:
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Sliced green onions
- Bell peppers, diced
- Pineapple chunks (optional)
Instructions:
- Prepare the Pork: In a bowl, combine the flour, cornstarch, salt, and pepper. Add the beaten egg and mix to form a batter. Coat the pork cubes in the batter.
- Fry the Pork: Heat vegetable oil in a wok or large frying pan over medium-high heat. Fry the pork cubes in batches, turning until golden brown and crispy. Remove and drain on paper towels.
- Make the Sweet and Sour Sauce: In a small saucepan, combine the vinegar, sugar, ketchup, soy sauce, and salt. Bring to a simmer, then stir in the water. Once it starts to simmer, add the cornstarch slurry and stir until the sauce thickens.
- Combine Pork and Sauce: Add the fried pork cubes back into the pan with the sauce. Stir to coat the pork evenly.
- Serve: Garnish with chopped green onions, bell peppers, and pineapple chunks if using. Serve with steamed rice.
Sweet and Sour Pork is a dish that never goes out of style, offering a perfect balance of flavors with the sweetness of the sauce and the crispiness of the pork. It’s a fantastic option for a Friday night meal, as it’s both satisfying and easy to prepare. This dish brings a pop of color to your table with its vibrant sauce and vegetables, and it’s sure to be loved by everyone. Serve it with rice for a complete and enjoyable meal that captures the essence of Chinese cuisine.
Kung Pao Chicken
Kung Pao Chicken is a beloved dish from Sichuan cuisine, known for its bold and spicy flavors. This stir-fried dish features tender chicken pieces, crunchy peanuts, and a savory sauce made from soy sauce, hoisin, and a touch of sugar. The heat comes from dried red chilies and Sichuan peppercorns, which create a numbing sensation that adds depth to the dish. It’s a flavorful, slightly sweet, and spicy combination that’s perfect for a Friday night when you’re craving something with a bit of heat.
Ingredients:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1/4 cup roasted peanuts
- 2 tbsp vegetable oil
- 4-5 dried red chilies
- 1 tbsp Sichuan peppercorns
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1/2 tsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Chopped green onions
Instructions:
- Prepare the Chicken: Season the chicken pieces with salt and pepper. Set aside.
- Make the Sauce: In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch slurry. Set aside.
- Stir-Fry the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it is cooked through and browned. Remove the chicken from the pan and set aside.
- Cook the Aromatics: In the same pan, add the dried chilies, Sichuan peppercorns, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
- Combine: Return the chicken to the pan and pour in the prepared sauce. Stir well to coat the chicken. Add the peanuts and toss to combine.
- Serve: Garnish with chopped green onions. Serve with steamed rice.
Kung Pao Chicken is a wonderful example of the bold and vibrant flavors found in Sichuan cuisine. The combination of spicy chilies, numbing Sichuan peppercorns, and the sweetness from the sauce makes for a truly satisfying dish. The peanuts add a nice crunch, providing texture to the tender chicken. Perfect for those who enjoy a little spice, Kung Pao Chicken will bring excitement to your Friday night dinner, and it’s quick and easy enough to make even on busy nights.
Chow Mein
Chow Mein is a classic Chinese stir-fry dish that’s both versatile and delicious. It consists of stir-fried noodles with vegetables, meat (chicken, pork, or beef), and a savory sauce made from soy sauce and oyster sauce. The beauty of Chow Mein lies in its simplicity, as it can easily be customized with your favorite ingredients. Whether you’re looking for a vegetarian option or a protein-packed meal, Chow Mein delivers a satisfying, flavorful dish that’s perfect for a Friday night.
Ingredients:
- 8 oz Chow Mein noodles (or any thin egg noodles)
- 1/2 lb chicken breast, thinly sliced
- 1 cup shredded cabbage
- 1/2 cup carrots, julienned
- 1/2 cup bell pepper, sliced
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp black pepper
Instructions:
- Cook the Noodles: Cook the Chow Mein noodles according to package instructions. Drain and set aside.
- Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.
- Cook the Vegetables: In the same pan, add the remaining tablespoon of oil. Stir-fry the cabbage, carrots, and bell pepper for 3-4 minutes until tender-crisp.
- Add the Noodles and Sauce: Add the cooked noodles to the pan with the vegetables. Stir in the garlic, soy sauce, oyster sauce, rice vinegar, sesame oil, and black pepper. Toss everything together and cook for 2-3 minutes until everything is well combined and heated through.
- Serve: Return the cooked chicken to the pan and toss again to combine. Serve hot.
Chow Mein is the epitome of comfort food, offering a savory and satisfying dish that’s full of flavor and texture. The tender noodles, stir-fried vegetables, and protein create a well-rounded meal that’s perfect for any Friday night. This dish is not only quick and easy but also highly customizable, making it a great option when you want to use up leftovers or create a dish based on your favorite ingredients. With its rich flavors and delightful crunch, Chow Mein is sure to become a family favorite.
Beef and Broccoli Stir-Fry
Beef and Broccoli Stir-Fry is a classic and popular Chinese dish that brings together tender slices of beef and crisp broccoli in a savory sauce made from soy sauce, oyster sauce, and garlic. The dish is quick to make, making it perfect for a Friday night dinner when you want something both nutritious and satisfying. The beef is marinated to enhance its flavor and tenderness, while the broccoli adds a fresh, crunchy texture that complements the savory sauce beautifully. It’s a simple yet delicious dish that is perfect when paired with rice.
Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 2 cups broccoli florets
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
For the Marinade:
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine or dry sherry
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1/4 cup water
- 1 tsp cornstarch (optional, for thickening)
Instructions:
- Marinate the Beef: In a bowl, combine the soy sauce, cornstarch, and rice wine. Add the sliced beef and toss to coat. Let it marinate for 15-20 minutes.
- Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 2-3 minutes until they are bright green and tender. Drain and set aside.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, sugar, rice vinegar, and water. Set aside.
- Stir-Fry the Beef: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 3-4 minutes. Remove and set aside.
- Cook the Aromatics: In the same pan, add garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Combine and Serve: Add the broccoli and beef back to the pan. Pour the sauce over and toss to combine. Cook for another 1-2 minutes until everything is coated in the sauce. Serve hot over rice.
Beef and Broccoli Stir-Fry is a fantastic dish that offers a balance of savory flavors and textures. The tender beef, crunchy broccoli, and flavorful sauce create a satisfying meal that’s quick to prepare yet packed with taste. The marinade adds depth to the beef, while the sauce ties everything together with its umami richness. This dish is perfect for a Friday night when you’re craving something healthy and comforting, and it pairs wonderfully with a bowl of fluffy steamed rice.
Egg Foo Young
Egg Foo Young is a savory Chinese omelette that is loaded with vegetables, meat, or seafood, and served with a rich brown gravy. It’s a comforting, hearty dish that offers a great mix of flavors and textures, with tender eggs, crisp vegetables, and a savory sauce. This dish is a great option for a Friday night when you want to indulge in something filling and flavorful, and it’s easily customizable to your taste. Whether you prefer shrimp, chicken, or just vegetables, Egg Foo Young is a versatile dish that never disappoints.
Ingredients:
- 4 large eggs
- 1/2 cup cooked shrimp or diced chicken (optional)
- 1/4 cup bean sprouts
- 1/4 cup chopped mushrooms
- 1/4 cup chopped onions
- 1/4 cup bell pepper, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
For the Gravy:
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions:
- Prepare the Filling: In a bowl, whisk the eggs with soy sauce, sesame oil, cornstarch, salt, and pepper. Add the shrimp or chicken, bean sprouts, mushrooms, onions, and bell pepper. Mix well.
- Cook the Egg Foo Young: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour about 1/4 of the egg mixture into the pan, forming a round omelette. Cook for 2-3 minutes on each side until golden and cooked through. Repeat with the remaining egg mixture.
- Make the Gravy: In a small saucepan, combine chicken broth, soy sauce, oyster sauce, and cornstarch slurry. Bring to a simmer and cook for 2-3 minutes until the gravy thickens.
- Serve: Place each Egg Foo Young on a plate and drizzle with the prepared gravy. Serve hot.
Egg Foo Young is a wonderful dish that delivers comfort and flavor in every bite. The eggs are soft and fluffy, filled with an assortment of vegetables and meat or seafood, and the savory gravy adds the perfect finishing touch. Whether you enjoy it for dinner or brunch, Egg Foo Young is a satisfying and customizable dish that’s sure to please everyone at the table. It’s a great option for those seeking a delicious, easy-to-make Chinese meal on a Friday night.
Lemon Chicken
Lemon Chicken is a light yet flavorful Chinese dish that features tender pieces of chicken in a bright and tangy lemon sauce. The crispy chicken is lightly battered and fried, then tossed in a zesty sauce made from fresh lemon juice, soy sauce, and a hint of sweetness. This dish has a refreshing and lively flavor, making it a perfect choice for a Friday night when you want something that’s both delicious and easy to prepare. The balance of tangy and savory makes Lemon Chicken a crowd-pleaser every time.
Ingredients:
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 tsp salt
- Vegetable oil for frying
For the Lemon Sauce:
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Zest of 1 lemon
For Garnish:
- Sliced lemon wedges
- Chopped green onions
Instructions:
- Prepare the Chicken: In a bowl, season the chicken with salt. Dip the chicken pieces in the beaten egg, then coat them in flour.
- Fry the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- Make the Lemon Sauce: In a small saucepan, combine lemon juice, chicken broth, soy sauce, sugar, and cornstarch slurry. Bring to a simmer and cook for 2-3 minutes until the sauce thickens. Stir in lemon zest.
- Combine and Serve: Toss the fried chicken pieces in the lemon sauce until they are evenly coated. Serve with lemon wedges and garnish with chopped green onions.
Lemon Chicken is a refreshing and delightful dish with a perfect balance of tangy lemon and savory flavors. The crispy chicken contrasts beautifully with the bright, citrusy sauce, creating a dish that is light yet flavorful. It’s an excellent choice for a Friday night dinner, especially when you’re in the mood for something citrusy and uplifting. Serve it with rice to make a complete meal that is both satisfying and full of vibrant flavors.
Sweet and Sour Pork
Sweet and Sour Pork is a classic Chinese dish that offers the perfect combination of flavors: crispy, tender pork pieces coated in a tangy, sweet, and slightly acidic sauce. The dish is known for its vibrant colors, thanks to the use of bell peppers, onions, and pineapple, which pair beautifully with the rich pork. This dish is a crowd favorite, perfect for Friday night gatherings or a quick family dinner. The crispy pork and the zesty sauce create a balance that is both savory and refreshing, making it an ideal choice for those craving Chinese takeout flavors.
Ingredients:
- 1 lb pork tenderloin, cut into bite-sized cubes
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/2 tsp salt
- Vegetable oil for frying
For the Sweet and Sour Sauce:
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 3 tbsp sugar
- 1/4 cup pineapple juice
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
For the Vegetables:
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 onion, diced
- 1/2 cup pineapple chunks
Instructions:
- Prepare the Pork: In a bowl, combine flour, cornstarch, and salt. Dip the pork cubes into the beaten egg and then coat them in the flour mixture.
- Fry the Pork: Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the pork in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- Make the Sweet and Sour Sauce: In a small saucepan, combine rice vinegar, ketchup, sugar, pineapple juice, and soy sauce. Bring to a simmer and cook for 2-3 minutes until the sauce thickens. Stir in the cornstarch slurry to thicken further.
- Cook the Vegetables: In a separate pan, stir-fry the bell peppers, onion, and pineapple until tender, about 2-3 minutes.
- Combine and Serve: Add the fried pork to the vegetables and pour the sweet and sour sauce over the top. Toss everything together to coat evenly. Serve hot with steamed rice.
Sweet and Sour Pork is a delicious, hearty dish that combines the best of both worlds: crispy, savory pork and a sweet, tangy sauce that brings everything together. The colorful vegetables and pineapple add freshness and a burst of flavor that complements the rich pork. This dish is not only quick to prepare but also offers a satisfying and balanced meal that’s perfect for a Friday night. Pair it with rice, and you’ll have a comforting Chinese-inspired dinner that everyone will love.
General Tso’s Chicken
General Tso’s Chicken is one of the most beloved Chinese-American dishes, known for its bold, sweet, and spicy flavors. The crispy chicken is coated in a rich sauce made from soy sauce, rice vinegar, ginger, garlic, and chili paste, creating a perfect harmony of savory, tangy, and spicy notes. It’s a flavorful and satisfying dish that is quick to prepare, making it an excellent choice for a Friday night when you want a delicious, restaurant-style meal at home. This dish is perfect for those who love a bit of heat in their meals without sacrificing sweetness.
Ingredients:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- Vegetable oil for frying
For the Sauce:
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 2 tbsp sugar
- 1 tbsp chili paste or Sriracha
- 1/4 cup chicken broth
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
For Garnish:
- Sliced green onions
- Dried red chili peppers (optional)
Instructions:
- Prepare the Chicken: In a bowl, combine cornstarch, flour, and a pinch of salt. Dip the chicken pieces into the beaten egg, then coat them in the flour mixture.
- Fry the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- Make the Sauce: In a small saucepan, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, chili paste, and chicken broth. Bring to a simmer and cook for 2-3 minutes. Stir in the cornstarch slurry to thicken the sauce.
- Combine and Serve: Add the fried chicken pieces to the sauce and toss to coat. Cook for another 1-2 minutes to allow the sauce to cling to the chicken. Garnish with sliced green onions and dried red chilies (if desired). Serve with rice.
General Tso’s Chicken is a crave-worthy dish that balances sweet, savory, and spicy elements in every bite. The crispy chicken provides a satisfying texture, while the sauce delivers a flavorful punch that’s both tangy and slightly spicy. It’s an ideal dish for a Friday night when you’re looking for something hearty and full of flavor. Pair it with a side of rice to balance the heat and savor the full experience of this Chinese-American favorite.
Kung Pao Chicken
Kung Pao Chicken is a classic Chinese dish that packs a punch with its bold, spicy, and tangy flavors. The chicken is stir-fried with crunchy peanuts, vegetables, and a spicy sauce made from soy sauce, vinegar, sugar, and chili paste. The key to this dish is balancing the heat from the chilies with the sweetness and savory notes of the sauce, creating a flavorful combination that’s addictive. This dish is not only quick to make but also versatile, allowing you to adjust the spice level according to your preference, making it a perfect Friday night meal.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup unsalted roasted peanuts
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup onion, diced
- 2 tbsp vegetable oil
For the Marinade:
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp cornstarch
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp hoisin sauce
- 1 tbsp chili paste or Sriracha (adjust to taste)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
For Garnish:
- Sliced green onions
Instructions:
- Marinate the Chicken: In a bowl, combine the soy sauce, rice wine, and cornstarch. Add the chicken pieces and mix well. Let the chicken marinate for 15 minutes.
- Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, and chili paste. Set aside.
- Stir-Fry the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through, about 5-6 minutes. Remove the chicken and set aside.
- Cook the Vegetables: In the same pan, add the bell peppers, onions, and peanuts. Stir-fry for 2-3 minutes until the vegetables are tender.
- Combine and Serve: Return the chicken to the pan and add the sauce. Stir to coat the chicken and vegetables. Add the cornstarch slurry to thicken the sauce, and cook for another 1-2 minutes. Garnish with sliced green onions and serve with steamed rice.
Kung Pao Chicken is a flavorful and satisfying dish that brings together the perfect mix of spicy, savory, and slightly sweet elements. The crunchy peanuts add a delightful texture, while the sauce is rich and vibrant, coating the chicken and vegetables with every bite. Whether you’re a fan of spicy food or just looking for something quick and tasty, Kung Pao Chicken makes for an excellent Friday night dinner that everyone will enjoy.
Note: More recipes are coming soon!
