Saturday, June 10, 2023

Chinese chicken recipes

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Trini-Chinese Chicken

  • 8 to 10  chicken thighs, legs, and wings, about 2 1/2 to 3 pounds total
  • 2  tablespoons five-spice powder
  • 3  limes
  • 3  tablespoons soy sauce
  • 1  2-inch knob ginger root, peeled and minced
  • ½  cup neutral oil, like canola or grapeseed
  • 2  tablespoons sesame oil
  • ½  cup oyster sauce
  • 1 to 3  tablespoons Scotch-bonnet-pepper sauce, ideally Matouk’s Soca, to taste
  • Freshly ground black pepper
  • ¼  cup chopped scallions, for garnish.
Chinese chicken
  1. In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce, and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
  2. Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
  3. Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce, and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice, and freshly ground black pepper to taste.
  4. Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.
Chinese chicken

Quick Chicken Cabbage Stir Fry Recipe


For the Stir Fry:

  • 1 Tablespoon Oil
  • 2-3 Green Onions bulb and stalks separated and sliced
  • 1 inch Ginger
  • 2-3 cloves Garlic
  • 10.6 ounces cabbage shredded
  • 8.5 ounces Boneless Chicken breast cut into strips
  • 2 Tablespoons Soy Sauce
  • 1.7 fluid ounces Water

To garnish:

  • Sesame Seeds or Sesame Oil
  • Red Chili Pepper Flakes Red Chili Flakes
  1. Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut chicken into bite-sized pieces. Shred cabbage. chop ginger and garlic.
  2. Heat oil in a pan and stir fry the onion bulb slices.
  3. Add the chopped ginger and garlic and stir fry for a minute as well.
  4. Add cabbage and sauté for 2-3 minutes or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.
  5. Pour the soy sauce and water over the cabbage stir fry and mix well. Sauté 2 minutes over medium-high heat.
  6. Make some space in the center and add chicken strips and stir fry. Mix the cabbage over the chicken and sauté everything. Make sure the chicken is cooked on all sides. The cabbage helps in keeping the chicken from turning chewy while cooking, however, make sure to not overcook the chicken on high heat for all too long. Stir cook quickly on high heat.
  7. Once the chicken is cooked, the cabbage is crisp and tender and the liquid has dissolved, take from the heat and sprinkle some sesame seeds or sesame oil, as well as red pepper flakes over the cabbage chicken skillet meal. Spread the sliced green onion over the dish and serve still hot.

Chicken Pot Stickers with Dipping Sauce



  • 2 cups all-purpose flour, plus more if needed and for dusting
  • 1 1/2 teaspoons salt
  • 1/2 cup boiling water


  • 1 pound ground chicken
  • 1/3 cup chicken broth
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon salt
  • 2 scallions, finely chopped
  • Freshly ground black pepper
  • Flavorless oil, for frying

Dipping Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 scallion, finely chopped
  • A pinch of crushed dried red pepper
  1. For the dough: Combine the flour and salt in a large heat-safe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
  2. Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
  3. For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions, and a bunch of turns of pepper.
  4. To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
  5. Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
  6. For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion, and red pepper.
  7. Serve the dumplings with the dipping sauce

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