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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 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

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

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

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

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