In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside. 2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, ...

Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium ...

Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Add the chicken to the pan and cook for a further 5 minutes, until browned ...

Some meals have a way of bridging comfort food with international flair, and Chicken Spaghetti Lo Mein does exactly th ...

Add the chopped chicken and let it cook for a minute. Coat the chicken with all the garlic and chillies. Add a little salt in that. Toss. 3. Once the chicken is almost cooked add chilli sauce, tomato ...

It starts life as one dish – chopped up, bone-in chicken pieces with a thick, complex sauce seasoned with lots of spices that you might not normally associate with Chinese food, but it ends up ...

Dark soy sauce, like this traditional Chinese Pearl River Bridge version, has a deeper coloring and slightly thicker texture from being fermented longer than its light counterpart, and there are ...

How do Chinese restaurant stir-fries deliver silky and tender meat with a sauce that seems to cling? The secret is a technique called velveting.