Love ordering Chinese takeout but want fresher, tastier versions made in your own kitchen? This collection brings you four iconic favorites: crispy General Tso’s Chicken, tangy Orange Chicken, spicy-nutty Kung Pao Beef, and colorful Sweet and Sour Chicken. These easy-to-follow recipes deliver restaurant-quality results using simple pantry staples. Perfect for weeknight dinners, family meals, or impressing guests—let’s recreate the takeout magic!
1. General Tso’s Chicken – Crispy, Spicy-Sweet Takeout Classic
This beloved dish features golden fried chicken tossed in a glossy, mildly spicy sauce with dried chilies and sesame seeds.
Ingredients (Serves 4-6)
- 1½ lbs boneless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- Salt and black pepper, to taste
- Vegetable oil, for frying
- Sauce:
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- ½ cup chicken broth
- ¼ cup rice vinegar
- ¼ cup sugar
- 2 tbsp brown sugar (or more for sweetness)
- 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
- 1 tbsp sesame oil
- 6-8 dried red chilies
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Season chicken with salt and pepper. Dip pieces in beaten egg, then coat in cornstarch. Shake off excess.
- Heat 2 inches of oil in a wok or deep pan to 350°F (175°C). Fry chicken in batches 4-5 minutes until golden and cooked (165°F internal). Drain on paper towels.
- In a bowl, whisk soy sauce, hoisin, chicken broth, vinegar, sugars, and sesame oil.
- Remove most oil from wok, leaving 1 tbsp. Sauté garlic, ginger, and dried chilies 30 seconds until fragrant.
- Pour in sauce mixture and bring to simmer. Stir in cornstarch slurry; cook 1-2 minutes until thickened.
- Add fried chicken; toss to coat evenly.
- Garnish with green onions and sesame seeds. Serve over steamed rice.
Pro Tip: For extra crisp, double-fry: fry once at 325°F, rest, then fry again at 375°F.
2. Orange Chicken – Tangy, Crispy & Bright
Crispy battered chicken drenched in a vibrant, citrusy orange sauce—better than delivery.
Ingredients (Serves 4-6)
- 4 boneless chicken breasts, cut into bite-sized pieces
- 3 eggs, whisked
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- Salt, to taste
- Vegetable oil, for frying
- Dried red chilies (optional)
- Sesame seeds & green onions (garnish)
- Orange Sauce:
- 1 cup orange juice (fresh or 100% juice)
- ¼ cup rice vinegar
- ¼ cup soy sauce
- ½ cup sugar
- 2 tbsp cornstarch (slurry with water)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ½ tsp red pepper flakes
- Zest of 1 orange (optional)
Instructions
- Season chicken with salt. Dip in egg, then dredge in cornstarch-flour mix.
- Fry in hot oil (350°F) 4-6 minutes until golden and cooked. Drain.
- In a saucepan, combine orange juice, vinegar, soy sauce, sugar, garlic, ginger, and pepper flakes. Simmer 5 minutes.
- Stir in cornstarch slurry; cook until glossy and thick (2-3 minutes).
- Toss fried chicken in sauce. Garnish with sesame seeds, green onions, and dried chilies if desired.
- Serve hot with rice.
Lighter Option: Air fry at 400°F for 15-20 minutes, flipping halfway.
3. Kung Pao Beef – Spicy, Nutty & Full of Texture
Tender beef stir-fried with peanuts, veggies, and dried chilies in a savory-sweet sauce.
Ingredients (Serves 4)
- 1 lb sirloin steak, thinly sliced against the grain
- 3 tbsp vegetable oil
- 8-10 dried red chilies
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 red bell pepper, diced
- ½ yellow onion, diced
- ½ cup roasted peanuts
- 2 green onions, chopped
- Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- ¼ cup water
- 1 tsp cornstarch (slurry)
Instructions
- Marinate beef with 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes.
- Heat 2 tbsp oil in wok over high heat. Stir-fry beef 2-3 minutes until browned; remove.
- Add remaining oil. Sauté dried chilies, garlic, ginger 30 seconds.
- Add bell pepper and onion; stir-fry 2 minutes until crisp-tender.
- Return beef. Pour in sauce ingredients (pre-mixed except slurry).
- Add peanuts and cornstarch slurry. Toss until sauce thickens and coats everything.
- Garnish with green onions. Serve with rice or noodles.
4. Sweet and Sour Chicken – Colorful, Tangy & Pineapple-Packed
Crispy chicken with bell peppers, onion, and pineapple in a classic glossy sweet-sour sauce.
Ingredients (Serves 4-6)
- 1½ lbs chicken breast, cut into pieces
- ¾ cup cornstarch
- 2 eggs, beaten
- Salt & pepper, to taste
- Vegetable oil, for frying
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 cup pineapple chunks (canned or fresh)
- Sesame seeds (garnish)
- Sweet & Sour Sauce:
- 1 cup pineapple juice
- ⅓ cup sugar
- ¼ cup ketchup
- ½ cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp garlic powder
- 1 tbsp cornstarch (slurry with water)
- ½ tsp red pepper flakes (optional)
Instructions
- Season chicken. Dip in egg, coat in cornstarch.
- Fry in hot oil until golden (4-5 minutes). Drain.
- In a saucepan, combine pineapple juice, sugar, ketchup, vinegar, soy sauce, garlic powder, and pepper flakes. Simmer 5 minutes.
- Add slurry; cook until thickened.
- In wok, stir-fry bell peppers, onion, and pineapple 2-3 minutes.
- Add fried chicken and pour sauce over. Toss to coat.
- Garnish with sesame seeds. Serve immediately.
Pro Tips for Perfect Chinese Takeout at Home
- Pat proteins dry for better crisp.
- Use a thermometer for oil (350°F ideal).
- Prep sauce and veggies ahead—stir-fries cook fast.
- Adjust sugar/vinegar for your preferred sweet-tangy balance.
- Double sauces for extra drizzling over rice.
Frequently Asked Questions (FAQs)
Q: Can I bake or air-fry instead of deep-frying?
A: Yes! Bake at 425°F on a wire rack 25-30 minutes, flipping halfway. Air fry at 400°F 15-20 minutes, spraying with oil.
Q: How do I make these gluten-free?
A: Use tamari instead of soy sauce, gluten-free hoisin/oyster sauce (if using), and ensure cornstarch is GF.
Q: Can I prep these in advance?
A: Fry chicken/beef ahead and re-crisp in oven/air fryer. Make sauces up to 2 days ahead; store separately.
Q: How spicy are these dishes?
A: Mild to medium. Reduce dried chilies/red pepper flakes for less heat, or add more for extra kick.
Q: What sides go best?
A: Steamed jasmine rice, fried rice, chow mein, or stir-fried veggies.
Conclusion
These four Chinese takeout classics—General Tso’s Chicken, Orange Chicken, Kung Pao Beef, and Sweet and Sour Chicken—are crowd-pleasers that taste even better homemade. With crispy textures, glossy sauces, and bold flavors, you’ll skip delivery and save money while enjoying fresher ingredients. Whether it’s a cozy family dinner or a weekend feast, these recipes deliver satisfaction every time. Try one tonight and let us know your favorite in the comments—happy cooking!