Kung Pao Chicken


  • 2 large or 3 small boneless, skinless chicken breasts, 14 – 16 ounces total

    • Marinade:

  • 1 lb. boned, skinned chicken breasts – cubed
  • 3 Tbls. soy sauce – divided
  • 1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
  • 1 Tbls. dry sherry
  • 1 Tbls. granulated sugar
  • 1 tsp. cornstarch
  • 1/2 tsp. salt
  • 1 tsp. sesame oil
  • 3 1/2 Tbls. vegetable oil – divided
  • 1/2 cup unsalted roasted peanuts
  • 4-8 dried red chili peppers – chopped
  • 1 slice peeled, fresh ginger – chopped
  • 1 clove garlic – sliced

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Category: Chinese Chicken Recipes


Chengdu Chicken


  • 2 large or 3 small boneless, skinless chicken breasts, 14 – 16 ounces total

    • Marinade:

  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • pinch of black pepper (optional)
  • 1/4 teaspoon sesame oil
  • 3 teaspoons cornstarch

    • Sauce:

  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons red wine vinegar or rice vinegar (red rice vinegar if possible)
  • 1 teaspoon sugar
  • 1 1/2 teaspoons cornstarch mixed in 2 tablespoons water

    • Other:

  • 1 green onion (spring onion, scallion)
  • 1 garlic clove
  • 2 slices ginger
  • 1/2 bunch spinach
  • Salt to season spinach
  • 1 tablespoon hot bean paste
  • 1/2 teaspoon sesame oil, or to taste
  • 1 teaspoon freshly ground Szechuan pepper , or coriander
  • 5 tablespoons vegetable oil for stir-frying, or as needed

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Category: Chinese Chicken Recipes


Chicken Banbanji


  • 2 chicken breasts
  • 2-3 slices fresh ginger root
  • 1 tbsp sake
  • 1/2 tsp salt
  • 1/4 lb bean sprout
  • 1-2 cucumber
  • 3 tbsp mirin
  • 3 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 1/2 cup sesame seed

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Category: Japanese Chicken Recipes