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(Popular and All-Time Favorite Chinese recipes: Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Chow Mein, Fried Rice, Orange Chicken, Mongolian Beef, and more.)
To celebrate the Beijing Olympics, I am going to share some of the most popular Chinese recipes with you in the next two weeks.
While Chinese recipes are often featured here on Rasa Malaysia, I mostly share my favorite Chinese dishes—meaning those that I enjoy eating—with my readers. A simple Google search of the most popular Chinese food in the United States returns the following results:
- Broccoli Beef
- Sweet and Sour Pork
- Cashew Chicken
- Crab Rangoon
- Egg Drop Soup
- Moo Goo Gai Pan
- Chow Mein
- Fried Rice
- Kung Pao Chicken
- Egg Roll
As a Chinese, I have to say that this is not the most interesting list. In fact, some of the dishes are not even real Chinese, for example: Moo Goo Gai Pan. (Most of the dishes on the list are American-Chinese food, made popular by the Chinese restaurants in the United States. They are what general Americans know as Chinese food.)
Chinese cuisine—when done right—is pleasing, subtle, delicate, satisfying, and a great treat to the taste buds. However, most Chinese restaurants in the United States have pretty much butchered Chinese food and turned one of the greatest cuisines in the world into something vaguely recognizable—gooey, starchy, sticky, greasy, and downright unappetizing—one that is certain to leave a bad taste in the mouth of many diners…(Learn the SECRET of making Cashew Chicken after the jump)
Since most of my readers are Americans, I thought I would share with you the correct way of making these popular dishes. Today, I teach you the proper way of making Cashew Chicken—a very popular eat-in and take-out dish at Chinese restaurants in the United States.
The key to a great Chinese stir-fried chicken dish is simple: smooth and tender chicken meat lightly coated with a sauce, stir-fried over HIGH heat using a wok to achieve the breath of wok. To get the breath of wok, you can buy the cookbook here and learn the techniques. To make the chicken tender, I am going to share with you a secret–one that is used by many restaurants and Chinese chefs—BAKING SODA.
Baking soda serves two purposes:
- to rid the chicken of any potential smell (I am sure you have had bad experiences eating chicken with a foul chicken-y odor,
- to tenderize the meat. Just by looking at my pictures, you can tell that those chicken breast cubes are silky and tender. For the detailed instructions, please follow my Cashew Chicken recipe below.
SECRET TECHNIQUE: BAKING SODA is the secret weapon to make any meat—chicken, beef, pork–tender.
Anyway, once you try out my Cashew Chicken recipe, I am sure you will never go back to the gooey, sticky, starchy Cashew Chicken from your neighborhood Chinese joints again, and you will again enjoy authentic Chinese recipes.
CHINESE RECIPES: POPULAR & ALL-TIME FAVORITES
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| Chow Mein | Broccoli Beef | Sweet and Sour Pork | Egg Drop Soup |
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| Kung Pao Chicken | Cashew Chicken | Fried Rice | Orange Chicken |
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| Crab Rangoon | Mongolian Beef |
(Click Page 2 for the Cashew Chicken Recipe)
Pages: 1 2
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(Popular and All-Time Favorite Chinese recipes: Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Cashew Chicken, Fried Rice, Chow Mein, Mongolian Beef, and more.) Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. As with most Chinese recipes served in the United States, the…
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I made this for my birthday party last night, tripled everything on the recipe. It didn’t receive bad reviews from my friends, but I wouldn’t call it a hit, either. They said the chicken was too pale it looked like tofu. And for a meat-loving bunch, I guess that greatly affected their impression about the dish. Although for me it was great. And very easy to make. (I added broccoli, though)
I made this today and it was a hit! I love your tip on using baking soda to make the chicken tender! Your recipes never disappoint! Thanks!
I made this tonight for dinner, it was fabulous!! I can’t wait to try more of your recipes.
i like all your recipes.
Hi…I truly love all your recipes. My husband and I noth enjoy our time together in the kitchen with your recipes as reference :) thank you so much for your passion and sharing it with us!
1 small question, what I can replace the rice wine with? Can I use rice vinegar instead? Will my chicken still be silky and tender?
Use sherry. Baking soda makes the meat tender.
Hands down the best chicken cashew recipe ever, it taste like restaurant quality and its so easy to make. I haven’t had a failed recipe from your site yet, awesome!
Hi Rasa – Do you have suggestions for making this recipe with ‘extra sauce’ – like almost a gravy with this? My husband likes his Cashew chicken with lots of ‘sauce’ because he likes it mixed with the rice.
Double the sauce amount.
I made this and it was just great. Definately a keeper. I used thigh filets as I don’t like breast. I also used the soda but as I don’t think chickens need to be tenderised I wont bother in future.
Thank you
Hi Bee, I think you should open a restaurant , your recipes and the pictures you posted never fail to wet my appetite.
Thanks a lot.
Cheers from Penang.
I looked through this whole page. Where is the recipe?
The recipe is clearly linked at the bottom of the page: (Click Page 2 for the Cashew Chicken Recipe). http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/2/
I LOVE your website and your recipes. Thank you so much.
I have made the Cashew Chicken and think it’s great. I do have a question though. I am going to cook it at a gathering where it will be difficult to marinate, then rinse. Can I do that ahead of time, rinse it, then freeze it for later thawing? I would do the pepper, onions, and ginger slices that way also.
Thank you again for what you do.
where are the recipes,or do i have to log in to be able to view them?
You can view the recipe by clicking to pg.2, on the below the CHINESE RECIPES: POPULAR & ALL-TIME FAVORITES pictures. Only when you want to print the recipe, you may log in.
Ok, so after re-reading everything (including all the comments), I think I have this figured out.
1) Sprinkle the chicken with ONLY baking soda. Wait 15 minutes. Rinse and pat dry.
2)Mix the corn starch with rice wine and marinate the chicken in this for 15 minutes.
3) Make the sauce
4) Stir fry the chicken halfway and set aside.
5) Stir fry the peppers, onions, and ginger.
6) Add the chicken back to the mix, along with the sauce.
7) Add the cashews, and a little salt. Give it a quick stir fry to mix everything up.
8) Serve over rice.
I made this for my husband’s birthday dinner, he took two helpings which is very unusual. The only thing I was missing was the oyster sauce, I used fish sauce instead, but it wasn’t the same, this definately needs the oyster sauce. Thank you for another great recipe. Oh and by the way, since using your recipes I have lost 10 pounds in two weeks.
I love this recipe. I usually quadruple it, to feed a family of 4. To spice it up a bit, I add a touch of chili-garlic sauce (huy fong) to the sauce, or a squirt of sriracha, or I replace the sugar with Thai chili sauce, but no other modifications. And I use the baking soda trick for other things now. This is one of the best Chinese restaurant style recipes I’ve ever tried, thank you for posting it.
can i use baking powder instead of baking soda?