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Entries tagged with 'chinese american'

How to Make Takeout-Style Kung Pao Chicken

J. Kenji López-Alt 11 comments

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

The Food Lab Redux: How to Make Orange and Sesame Chicken at Home

The Food Lab J. Kenji López-Alt 25 comments

If I put in the work to develop a technique I'm happy with, I'm the kind of guy who likes to maximize its utility. Prime example: take all the lessons I learned during months of testing recipes for General Tso's Chicken and apply them to its very similar partners-in-crime on the Chinese-American lunch special menu, orange chicken and sesame chicken. More

The Best Chinese Orange Chicken

Serious Eats J. Kenji López-Alt 3 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen. More

The Best Chinese Sesame Chicken

Serious Eats J. Kenji López-Alt 3 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen. More

Stir-Fried Lo Mein With Beef and Broccoli

Serious Eats Shao Z. 5 comments

Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles. More

The Food Lab: Bringing Home General Tso's Chicken

The Food Lab J. Kenji López-Alt 82 comments

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? More

The Best General Tso's Chicken

Serious Eats J. Kenji López-Alt 25 comments

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that. More

Silken Tofu With Spicy Sausage

Serious Eats Shao Z. 6 comments

A homey Chinese and American mashup made with steamed soft silken tofu in a sauce flavored with hot Italian sausage and sliced shiitake mushrooms. More

Sesame Chicken and Eggplant

Serious Eats Yvonne Ruperti 3 comments

Microwave the eggplant first to use less oil in this hearty, sweet-salty chicken dish with lots of sesame flavor. More

Polynesian Chicken

Serious Eats Yvonne Ruperti 5 comments

Bring on the mai tais with this tiki culture-inspired dish. Tangy sweet and sour sauce glazes chunks of chicken, pineapple, peppers, cashews, and snow peas in a stir-fry that takes less than 20 minutes. More

Bacon Shrimp Toast

Serious Eats Sydney Oland 3 comments

The classic Chinese-American appetizer of toast spread with a seasoned shrimp paste. Our version comes topped with a slice of bacon and scallions. More

The Food Lab: Stir-Fried Beef With Broccoli in Oyster Sauce

The Food Lab J. Kenji López-Alt 10 comments

The beef and broccoli of my youth, I must say, was pretty special. I grew up in New York and Boston, both of which have seriously good Chinatowns and many restaurants specializing in the Chinese-American, Cantonese-derived dishes popular in food courts across the country. Beef and broccoli is one of the most popular, and with good reason. Who could say no to tender strips of marinated beef seared to a smoky crispness in a hot wok, tossed with charred florets of crisp, bright green broccoli, all tossed in a savory-sweet, garlic and ginger-scented oyster sauce? I sure as heck loved me the hell out of some beef and broccoli as a kid. More

Chinese-American Beef and Broccoli With Oyster Sauce

Serious Eats J. Kenji López-Alt 2 comments

Our favorite take on a Chinese-American classic combines seared marinated beef with tender-crunchy broccoli coated in a sweet oyster sauce flavored with garlic, ginger, and scallions. The key to great flavor is extremely high heat. I recommend cooking this directly over a hot coal grill. More

The Food Lab: Stir-Fried Velvet Chicken with Snap Peas and Lemon-Ginger Sauce

The Food Lab J. Kenji López-Alt 6 comments

A classic Chinese-American dish of chicken and vegetables coated in a mild gingery, lemony sauce. Marinating the chicken in a mixture of cornstarch and egg whites gives it a silky, smooth, moist texture. For best results, use a wok set in an outdoor coal-fired grill for extra high heat cooking. More

Stir-Fried Velvet Chicken with Snap Peas and Lemon-Ginger Sauce

Serious Eats J. Kenji López-Alt 3 comments

A classic Chinese-American dish of chicken and vegetables coated in a mild gingery, lemony sauce. Marinating the chicken in a mixture of cornstarch and egg whites gives it a silky, smooth, moist texture. For best results, use a wok set in an outdoor coal-fired grill for extra high heat cooking. More

The Food Lab: For the Best Stir-Fry, Fire Up the Grill

The Food Lab J. Kenji López-Alt 50 comments

Take a look in a Chinese restaurant kitchen and you'll see the wok chef tossing the contents of his wok with one hand while scooping up bits of sauce and seasonings with the wide flat ladle held in his other, all the while adjusting two valves set by below the surface with a flick of his knees. An no, we're not going to building a Chinese restaurant kitchen at home today. What we are going to do is work our way through a few different common home methods of stir-frying to see if we can come up with the ideal way to approximate restaurant-quality dishes. More

Chinese Pepper Steak (Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce)

Serious Eats J. Kenji López-Alt 11 comments

Wok Hei, the smoky, charred flavor or well-cooked stir-fries can make or break Pepper Steak, the classic Chinese-American staple. Our version combines tender steak with bell peppers and onions in a savory black pepper-flavored sauce. For best results, we cook it on a wok set on an outdoor coal grill. More

Lunch Today: Good Vegan Cuisine at Wild Ginger

New York J. Kenji López-Alt 3 comments

I've made my stance on faux meat pretty clear in the past (hint: I don't like it) and I've never been to a Pan Asian restaurant I've liked. This made my choice of Wild Ginger, a vegan, pro-faux restaurant serving such enticing-sounding dishes as General Tsao's Soy Protein and Tofu Teriyaki Sizzling Platter a little suspect. What was I thinking? Luckily, turns out that amidst all that nonsense, there are some actually tasty lunch options. More

Date Night: King Yum

New York Jessica Allen and Garrett Ziegler 1 comment

When King Yum opened almost 60 years ago, Americans were in the midst of an affair with all things Polynesian. King Yum was deeply of the moment, a casually elegant destination restaurant, like a Queens version of Mad Men (Mad Mensch?). The menu has evolved some since then, and adults no longer dress for dinner in quite the same way, but the vibe feels essentially unchanged. In here, dinner is an event, white tablecloths are a matter of course, and too much familiarity with actual Chinese cooking would seem vaguely suspicious. Purists may sneer at the pu pu platter and General Tao's chicken, but dinner at King Yum is an authentically American experience. More

RedFarm: Chinese-American Done Justice in the West Village

New York J. Kenji López-Alt 4 comments

High-end dim sum is what Ed Schoenfeld and Joe Ng do best. The former is the man behind Chinatown Brasserie, Shun Lee, and Shun Lee Palace; the latter, a dim sum chef Schoenfeld met in Sunset Park and brought on board at Chinatown Brasserie. Almost a year ago, the chef-restauteur pair launched the RedFarm stall in the upscale food court FoodParc, where we loved the dumplings and pastrami egg rolls and quite a bit else. And finally, after a number of delays and what seemed like weeks of preview dinners, they've opened their newest restaurant, also called RedFarm, in a townhouse in the West Village. More

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