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• Lemon Chicken

About the dish

Today’s recipe, Lemon Chicken (柠檬鸡), is a healthier twist on a popular American Chinese takeout dish. What sets it apart from the traditional version is the absence of deep-frying—a cooking method I tend to avoid for everyday meals. After several rounds of testing, I’m excited to share this faster, lighter version with you.

Chicken thighs are first pan-fried in a bit of oil to develop a golden sear, then braised in a soy sauce-based broth. Lemon slices are added at the end to brighten the dish with a refreshing tang.

It cooks much faster than the deep-fried version—and there’s no greasy mess in the kitchen! Ever since I started making it, my family has kept asking for more. Give it a try—I’m sure it’ll earn a spot in your regular meal rotation too.

Ingredients

You’ll only need a handful of common ingredients to cook this dish.

• Chicken thighs
• Lemons, unwaxed
• Soy sauce, both the light and dark versions for optimal taste and color
• Sugar, for balancing the sour taste
• Scallions, for extra aroma and garnish

About chicken cuts

Like with my recipe for Scallion Chicken Chops, I like to use skin-on chicken cuts for this dish. The skin, first browned in oil and then braised in the sauce, adds so much flavor and gives the dish an appetizing look.

When shooting this recipe, I used chicken thighs, but leg quarters would work well too. You can use skinless thighs if you’d rather not deal with bones.

Chicken wings or drumsticks are also great alternatives, as they are equally—if not more—flavorful cuts. If you use them, be sure to adjust the cooking time accordingly.

Cooking procedure

Step 1: Prepare the chicken

First, debone the chicken thighs. Place one piece on a chopping board, skin side down. Locate the bone in the center, then run the tip of a sharp knife along it to separate it from the surrounding meat.

🌟 NOTE: You can also cook the thighs with the bones in and remove them after cooking. In that case, extend the cooking time by 2–3 minutes.

Step 2: Pan-fry the chicken

Heat a little oil in a large skillet. Lay the chicken pieces in, keeping them flat with the skin facing up. Let them fry over medium heat until the bottom turns golden.

Flip the chicken over and add the scallions. Continue frying to brown the skin side. Once the skin is golden, proceed to the next step.

Step 3: Braise the chicken

Add light soy sauce, dark soy sauce, sugar, and some water. Cover with a lid and leave to braise for about 7 minutes.

Step 4: Season with lemons

Remove the lid and flip all the chicken pieces. Add the sliced lemon and increase the heat to high. Continue cooking uncovered for another 5 minutes, until the sauce thickens a little and the chicken is fully cooked. Garnish with finely chopped scallion greens to finish.

How to serve

Isn’t it effortless to cook these lemon chicken thighs? Now it’s time to enjoy them! Pair them with steamed rice—or any staple of your choice—and one or two vegetable side dishes, such as Garlic Sauce Broccoli or Dry Pot Cauliflower.

As shown in the picture, I cut the chicken into strips to make it more chopstick-friendly, similar to how I serve Soy Sauce Chicken. Alternatively, you can serve them as they are for a more Western-style meal.

Other chicken recipes

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• Hunan Chicken Stir-Fry

About the dish

My love for Hunan cuisine began years ago when I was working as a journalist in Beijing. My colleagues and I discovered a tiny, hole-in-the-wall Hunan restaurant near our office, and it quickly became a firm favorite. I revisited it last summer and was thrilled to find the food just as delicious as I remembered. Today’s recipe — Hunan Chicken Stir-Fry (湖南小炒鸡) — is my tribute to that humble little gem.

This dish shares many similarities with my Hunan Pork and Hunan Beef recipes. It’s a quick stir-fry bursting with bold flavors—spicy, earthy, aromatic, garlicky, and infused with a touch of smokiness. One bite and you’ll be hooked—I promise.

My version is quite different from what you might find at many overseas Chinese takeout spots or restaurants, where the dish often comes with a thick, sweet-leaning sauce. Here, the use of fermented black beans and hot chili peppers captures the true essence of Hunan flavor.

Ingredients

Here’s what you’ll need for this recipe—plus a breakdown of key ingredients after the list.:

• Chicken thighs
• Fresh chili pepper
• Fermented black beans
• Ginger and garlic
• Light and dark soy sauce
• Shaoxing rice wine
• Ground white pepper
• Cornstarch

Chicken cuts

The traditional version of Hunan chicken uses skin-on, bone-in pieces cut from a whole chicken. For convenience, I opt for skinless, boneless thighs — a great choice for busy home cooks. Feel free to choose any cut you prefer. If you’re using breasts, just be careful not to overcook them to keep them juicy.

Chili pepper

You can use any type of fresh chili pepper — the key is choosing ones that match your heat tolerance. This hot chili pepper guide might come in handy. Mixing peppers with different heat levels is a great way to customize the flavor to your liking. For example, try using 80% mild chilies like jalapeños or Fresnos, and 20% hotter varieties like serranos or Thai chilies.

Fermented black beans

Fermented black beans are the key flavor contributor to this Hunan Chicken recipe. Known as Dòu Chǐ/豆豉, they are black soybeans preserved with salt and spices. You can find them in many regional Chinese cuisines, including Hunan, Sichuan, and Cantonese. Dishes like Egg & Chili Stir-Fry, Mapo Tofu, and Black Bean Ribs are among the most popular examples.

There are two types of fermented black beans commonly available in Chinese supermarkets: the dried version and the wet version soaked in salt brine. I recommend using the dried ones (see image above), as they offer a more complex aroma and are less salty. One reputable variety is Yangjiang preserved beans with ginger (阳江姜豉).

🌟 Substitutes: You may use Black Bean Sauce as a substitute. If you do, reduce the quantity, as it usually has a high salt content. Among the popular options, Laoganma Black Bean Chili Sauce (老干妈风味豆豉油制辣椒) is a good choice. I don’t recommend Lee Kum Kee Black Bean Garlic Sauce (李锦记蒜蓉豆豉酱), as it lacks complexity in aroma and is overly salty.

Cooking procedure

Step 1: Prepare the ingredients

Cut the chicken thighs into small chunks, similar in size to those used in Kung Pao Chicken and smaller than the pieces in Big Plate Chicken. This allows the chicken to cook quickly and absorb more flavor.

Rub the chicken with light soy sauce, Shaoxing rice wine, cornstarch, and ground white pepper until no more liquid remains. Finally, coat the marinated chicken with a little oil to help “lock in” the moisture.

Next, prepare the other ingredients. Briefly rinse the fermented black beans under running water, then pat them dry with kitchen paper. Slice the ginger and garlic, and cut the chili peppers into chunks similar in size to the chicken pieces.

Step 2: Sear the chicken

Heat an empty wok over high heat until it starts to smoke. Pour in the oil, then add the ginger, garlic, and fermented black beans. Stir-fry them for about 20 seconds to infuse the oil with their aroma.

Add the marinated chicken, spreading the pieces out so they sear quickly and evenly.

Avoid stirring until the bottoms are slightly browned. Then toss with a spatula to cook through the meat.

🌟 NOTE: Use a carbon steel wok if available for the best smoky flavor. A large skillet over high heat works too. If you’re using non-stick cookware, be sure to add the oil before heating it up.

Step 3: Combine the dish

Finally, add chopped chili pepper for a spicy kick and dark soy sauce for an appetizing brown shine.

Keep the heat high and stir-fry for about half a minute, until the chili pepper is heated through but still retains most of its crunchy bite.

Serving ideas

Devour this Hunan chicken stir-fry over a bowl of steaming hot rice — I’m sure you’ll be glad you tried the recipe! Want to enjoy it in different ways? Try stuffing it inside folded bao buns or stirring it into a bowl of noodles.

If you wish to pair it with a refreshing vegetable dish, try Ginger Spinach Salad, Bok Choy Stir-Fry, or Garlic Sauce Broccoli.

Make ahead

I cooked and photographed this recipe in the late morning, then reheated it for dinner with my family — it tasted just as good as when freshly made. That makes it a great make-ahead dish to include in your next feast menu.

Also, feel free to double the recipe if you’d like to make more servings at once. A large wok and high heat are key to achieving great results. Just be sure to increase the quantity of each ingredient proportionally.

Other chicken recipes

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• Chicken and Mushroom Stir-Fry

About the dish

Stir-fried dishes are a cornerstone of Chinese cuisine, loved for their versatility—you can mix and match any proteins and vegetables—and their speed, often taking just minutes to cook. Today’s recipe, Chicken and Mushroom Stir-Fry (Mó Gū Jī Piàn / 蘑菇鸡片), is a delicious jiā cháng cài/家常菜—a home-style dish that frequently appears in our Red House.

It features tender, juicy slices of chicken paired with earthy mushrooms, all brought together by a rich, umami-packed sauce. While it may not be as bold in flavor as Kung Pao Chicken or as colorful as Chicken Chop Suey, its simplicity and comforting warmth always win my heart. I hope you enjoy it too!

Ingredients

To cook this dish, here are the ingredients you need:

• Chicken breasts
• Button mushrooms
• Garlic & scallions
• Soy sauce, both the light and dark versions
• Oyster sauce
• Sesame oil
• Black pepper, or white pepper
• Cornstarch, for tenderizing the meat and thickening the sauce
• Salt & sugar

🌟 Substitutes: I use button mushrooms as they’re the most common type. Other mushrooms work well too, such as fresh shiitake, oyster, or king oyster mushrooms.

Cooking procedure

Step 1: Prepare the ingredients

First, cut the chicken breasts into thin slices against the grain.

In a bowl, mix and rub the meat with cornstarch, salt, and a little water until no liquid remains. Add a small amount of oil to coat the chicken and lock in the moisture.

After cleaning the mushrooms, slice them—stems included if they look fresh.

In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, cornstarch, ground black pepper, and sugar with a bit of water. Once well combined, stir in the sesame oil. Set aside.

Step 2: Sear the chicken

If using a carbon steel or cast iron wok/skillet, heat it empty over high heat until very hot, then add oil (If using non-stick cookware, add the oil first, then heat it up). Put in the sliced chicken and spread the pieces out so they sear evenly and quickly.

As soon as the bottom side begins to brown, flip and toss until most of the meat has lost its pink color. Transfer the seared chicken to a plate for later use.

🌟 NOTE: For optimal tenderness, be careful not to overcook the chicken. Remember that thin slices of chicken cook quickly and will return to the wok for further cooking in later steps.

Step 3: Stir-fry the mushrooms

Add a little more oil to the wok. First, sizzle the garlic slices to infuse the oil until they become golden on the edge. Then, stir in the sliced mushrooms and fry them over high heat until they just begin to sweat.

Step 4: Combine the dish

Return the chicken to the wok and reduce the heat to the lowest setting (see note below), then pour in the well-stirred sauce mixture.

Toss as the sauce thickens. As soon as it’s thick enough to thinly coat the spatula, remove the wok from the heat. Stir in the chopped scallions, then dish out to serve.

🌟 NOTE: If you’re using an electric cooker that doesn’t reduce heat instantly, remove the wok from the burner before pouring in the sauce. To control the heat, simply move the wok on and off the burner as needed.

How to serve

Since cooked mushrooms release moisture over time, the dish can start to look a bit watery if it sits too long. I recommend serving it right away—paired with steamed rice and a few other proteins or vegetable dishes—for a more complete and satisfying meal.

FAQs

Other quick stir-fries

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• Salt and Pepper Wings (椒盐鸡翅)

About the dish

Today’s recipe, Salt and Pepper Wings (椒盐鸡翅), is a new addition to my ‘salt and pepper’ collection. These golden chicken wings are seasoned with the iconic Chinese condiment, ‘salt and pepper,’ known for its savory and aromatic flavor profile.

Unlike Salt and Pepper Shrimp or Squid, which traditionally use deep-frying, this recipe relies on pan-frying—significantly reducing oil usage, similar to my method for Salt and Pepper Tofu. The result? Equally satisfying, as the natural fat rendered from the chicken makes this dish irresistibly flavorful.

Like most Chinese people, I’m a big fan of skin-on, bone-in chicken pieces (think Coca-Cola Wings, Char Siu Chicken, and more). I love chewing on them as a snack any time of the day. If you’re like me, give these salt and pepper wings a try—they might just become your next eat-on-repeat favorite!

Ingredients

Here is a short list of ingredients you need for this recipe:

• Chicken wings
• Fresh chili pepper
• Garlic
• Scallions
• Salt and pepper seasoning
• Soy sauce
• Cornstarch

About chicken wings

Chicken wing flats (also known as chicken mid-wings) are my preferred choice for this recipe, as they are meatier than wing tips and brown more easily when pan-fried compared to wing drumettes. However, a mix of flats and drumettes works well too. Just remember to flip the drumettes more often and cook them slightly longer.

About salt and pepper seasoning

Salt and pepper seasoning, known as Jiāo Yán (椒盐) in Chinese, is a popular condiment made by combining salt with a variety of spices, with Sichuan pepper as the key component. The ready-made version, available in Chinese/Asian stores, can be used directly in this recipe.

You may also make it at home. Here are two options

• The easy version: Mix 5 parts fine salt with 1 part ground Sichuan pepper or five-spice powder.
• The advanced version: Toast whole spices (Sichuan peppercorns, star anise, sesame seeds, and fennel seeds) with salt, then grind everything into a fine powder (Detailed instructions can be found in the recipe for Salt & Pepper Tofu).

Cooking procedure

Step 1: Marinate the wings

Using a sharp knife, make two shallow cuts on each chicken wing to help the marinade penetrate.

Place the wings in a bowl, add soy sauce and salt, and rub thoroughly to coat. Let them marinate for 10 minutes to absorb the flavors.

Then, sprinkle cornstarch over the wings. Use your hand to rub to ensure each piece is coated with a thin layer of starch.

🌟 NOTE: You can marinate the wings for a longer time, but add the cornstarch only right before pan-frying.

Step 2: Pan-fry the wings

Pour oil into a large skillet, enough to thinly cover the surface. Warm over medium heat, then lay the marinated chicken wings in a single layer (fry in two batches if your cookware isn’t big enough).

Leave to fry until the bottom side gains a golden shine. Flip all the pieces and continue browning the other side. Once done, transfer the wings out to a plate.

🌟 NOTE: For reference, it took me about 8 minutes to cook 2 lbs (900g) of wing flats. Wing drumettes may require slightly more time to cook.

Step 3: Season the dish

After pan-frying, you’ll notice more oil in the skillet as some of the chicken fat has been rendered. Discard most of it, leaving only a little to sizzle finely chopped chili peppers and minced garlic.

Once the garlic lightly browns, return the wings to the skillet and add finely chopped scallions.

Toss everything well, then sprinkle salt and pepper seasoning evenly over the wings.

🌟 NOTE: Feel free to adjust the amount of salt and pepper seasoning to suit your taste.

Pairing ideas

After photographing this recipe, I included these salt and pepper wings—briefly reheated in the air fryer—in our dinner that day. They were paired with another protein dish Mapo Tofu, two vegetable dishes Hot & Sour Cabbage, Smashed Cucumber, and steamed rice. I also love serving this dish as a snack between meals. As you can imagine, they disappear quickly!

Other chicken recipes

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• Scallion Chicken Chops (葱烧鸡腿)

About the dish

Do you know what the most-loved protein on my blog is? It’s chicken. Today’s dish, Scallion Chicken Chops (Cōng Shāo Jī Tuí/葱烧鸡腿), brings together this popular ingredient with one of the most essential aromatics in Chinese cuisine. I love its simplicity and rich, aromatic flavors, and I think you’ll enjoy it too.

In short, this dish features tender, succulent chicken leg quarters braised in a sauce enhanced by scallions, ginger, and soy sauce. The flavor profile and cooking technique are reminiscent of classic dishes like Scallion Pork Chops and Scallion Tofu. It also reminds me of the Cantonese delicacy Soy Sauce Chicken (See Yao Gai/豉油鸡), but it takes much less time to cook.

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Chicken leg quarters, see below for substitutes
• Scallions, the key flavor contributor
• Ginger
• Soy Sauce, both the light and dark versions for the optimal taste and appetizing color.
• White pepper, to add a subtle heat
• Sugar, to balance the saltiness and enhance the umami taste
• Salt

Cooking procedure

Step 1: Debone the chicken

Position a chicken leg quarter on a cutting board with the skin side facing down. With a sharp knife, carefully cut along the thigh bone to detach it from the surrounding meat. Continue by tracing along the drumstick bone, cutting down its length until it can be fully removed.

Spread the chicken flat and use a fork to pierce the flesh to ensure even cooking and better absorption of the seasoning. Next, sprinkle salt over the chicken. Let it rest and marinate for about 5 minutes.

🌟 NOTE: Deboning might seem time-consuming, but it ensures faster and more even cooking. It also makes it easier to cut the cooked meat into bite-sized pieces for serving. If using chicken wings as a substitute, deboning isn’t necessary, though it’s recommended to cut them into smaller sections at the joints.

Step 2: Sear the chicken

Put the deboned chicken pieces, skin-side down, in a skillet over high heat. There’s no need for additional oil, as the fat from the skin will render out as it gets heated.

Once the skin turns golden, flip the pieces to sear the other side. After searing, remove the chicken from the skillet, leaving the rendered oil behind.

Step 3: Braise the chicken

Add the scallions and ginger to the rendered oil. Sizzle them until the scallions begin to soften slightly.

Place the seared chicken, skin-side facing up, on top of the scallions. In a bowl, combine light soy sauce, dark soy sauce, sugar, white pepper, and water, then pour this mixture into the skillet.

Bring the liquid to a boil, then reduce the heat to medium and cover the skillet tightly. Allow the chicken to braise for about 6 minutes.

Remove the lid and turn the chicken so the skin side is submerged in the sauce. Let it cook, uncovered, for an additional 3 minutes or so, or until the sauce thickens into a sticky glaze.

How to serve

My favorite way to serve scallion chicken chops is simply slicing the chicken into strips, and then placing them over steamed rice, along with the scallions and sauce. Sometimes, I add a simple vegetable dish on the side, such as Smashed Cucumber, Garlic Sauce Broccoli, Bean Sprout Stir-Fry.

Another way to enjoy it is to wrap the sliced chicken, coated with the sauce, in steamed bao buns or duck pancakes, similar to how you enjoy Gua Bao or Peking duck.

It also makes a great crowd-pleasing centerpiece for festive gatherings or weekend meals. You can cook a big batch in advance and reheat it near the serving time.

Other chicken dishes

Looking for more tasty ideas to cook chicken? Try these recipes:

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• Oyster Sauce Chicken (蚝油焖鸡)

About the dish

Braising is one of the most popular cooking methods in Chinese cuisine. Soy Sauce Chicken, Scallion Chicken Chops, and Lemon Chicken are classic examples. Today’s recipe, Oyster Sauce Chicken (Háo Yóu Mèn Jī/蚝油焖鸡), is another one well worth trying.

It features tender, flavorful chicken coated with a thick brown sauce that stars oyster sauce (Háo Yóu/蚝油), a kitchen staple that lends a rich umami flavor to both meat and vegetable dishes, such as Oyster Sauce Lettuce and Oyster Sauce Gai Lan.

Ingredients

Apart from chicken, this recipe calls for common aromatics and a set of basic Chinese condiments. Here is a detailed list:

Chicken

For oyster sauce chicken, Chinese cooks usually use bone-in, skin-on chicken that is chopped into bite-sized pieces. I prefer whole chicken thigh pieces as they’re easier to handle. Other flavorful cuts, such as wings, drumsticks, or leg quarters, are good substitutes. I don’t recommend you use breasts as they’re not suitable for braising.

Condiments

To season the dish, you’ll need oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and white pepper. This combination creates an umami-rich savory taste with a subtle hint of sweetness.

🌟 NOTE: To make this dish seafood-free, you can replace the regular oyster sauce with a vegetarian version, such as the mushroom vegetarian stir-fry sauce by the popular condiment brand Lee Kum Kee.

Aromatics

Ginger, garlic, and scallions are used to enhance the aroma of the dish. Optionally, add a few dried chili peppers for a mild heat kick.

Cooking process

Step 1: Sear the chicken

Add a little cooking oil to a skillet and heat it up. Then lay in the chicken thighs, along with whole garlic cloves and sliced ginger.

Sear the chicken over medium heat until the side facing down browns a little. Flip over all the pieces to fry the other side.

Step 2: Braise the chicken

While the first step is in process, mix all the condiments with some hot water. Pour it into the skillet once the chicken turns lightly golden on both sides. Add dried chili peppers if you’re using them.

Cover the skillet with a tight lid and leave to simmer over medium-low heat. After 15 minutes, flip the chicken pieces over and cover to braise for a further 10 minutes.

🌟 NOTE: If you are using chicken wings, drumsticks, or leg quarters instead of thighs, you’ll need to reduce or prolong the cooking time based on the size of the pieces. Use a kitchen thermometer if unsure, poke into the thickest part and the temperature should be over 165 °F(74 °C).

Step 3: Thicken the sauce

Remove the lid and turn the heat up to high. Let the sauce bubble up intensely so that some water from the sauce evaporates.

Once you get the desired consistency of the sauce — thick enough to coat a spatula, turn off the heat. For your reference, it took me about 3 minutes for this process. Watch attentively to avoid burning.

🌟 NOTE: Unlike some stir-fries or dishes using skinless chicken, you don’t need cornstarch to thicken the sauce. The collagen in the chicken skin, connective tissues, and cartilage will make the sauce thick.

Serving ideas

Here are some dishes that pair well with oyster sauce chicken:

• Vegetables: Garlic Bok Choy, Ginger Spinach, Tiger Skin Peppers, Hot & Sour Cabbage, Cucumber Salad, etc.
• Staples: Steamed Rice, Soy Sauce Noodles, Steamed Bao, Yang Chun Noodles, etc.

Other popular chicken dishes

If you wish to cook more delicious Chinese dishes made with chicken, check out these popular recipes:

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• Salt Baked Chicken, an Easy Version

What is salt baked chicken

Salt baked chicken, known as Yán Jū Jī/Yum Guk Hai/盐焗鸡 in Chinese, is a signature delicacy of Hakka cuisine (客家菜). Like Peking Duck, it’s renowned not only for its distinctive aromatic flavor but also for its unique cooking procedure.

The traditional version of this dish involves cooking a whole chicken wrapped in paper and buried in a generous amount of hot salt. Although the word “baked” is used to translate “Jū/焗”, this dish isn’t traditionally cooked in an oven, but rather on the stovetop in a tightly sealed pot over low heat (note that ovens aren’t common equipment in traditional Chinese kitchens).

The simplified version

Today’s recipe is a simplified version that I’ve tested with great success. This method doesn’t involve wrapping the chicken or using a large amount of salt. Plus, the cooking is done in the oven, requiring minimal attention.

Ingredients

Here are all the ingredients you need:

• A whole chicken, preferably organic corn-fed for a better taste
• Salt
• Sand ginger powder (learn more in the section below)
• White pepper
• Turmeric (optional, learn more in the section below)
• Scallions
• Ginger

About sand ginger

Sand ginger (or aromatic ginger), known as Shā Jiāng/沙姜 or Shān Nài/山奈 in Chinese, belongs to the ginger family, but it tastes very different from regular ginger, so they’re not interchangeable.

Sand ginger powder, which is ground from dried sand ginger, gives salt baked chicken its iconic flavor profile, distinguishing it from other chicken dishes.

You can find it in most Chinese/Asian grocery stores or popular online shopping platforms.

🌟 Can’t find sand ginger? Try other whole chicken recipes on my blog, such as Five Spice Chicken, or Smoked Chicken.

About turmeric

Turmeric is used to replace dried cape jasmine fruits (黄栀子), a natural coloring ingredient used in the traditional version of salt baked chicken. It lends an appetizing yellow tone to the chicken skin. Please feel free to skip it as this won’t alter the taste of the dish.

Cooking process

Step 1: Marinate the chicken

Use kitchen paper to gently pat dry the skin and the cavity of the chicken.

Mix all the seasonings (sand ginger powder, salt, white pepper, turmeric) with a little cooking oil to form a sticky paste.

Use your hands, with food-grade gloves if available, to rub the marinade paste all over the chicken, including the cavity. Massage gently enhance penetration.

Leave to marinate for 4 hours or overnight. Remember to take the chicken out of the fridge at least 1 hour before cooking, allowing it to come back to room temperature for more even heat distribution.

Step 2: Cook in the oven

Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C).

Transfer the marinated chicken to an oven-proof pot or a deep baking tray. Put scallions and ginger slices inside the cavity of the chicken. 

Cover the pot with a tight lid, or use kitchen foil if you’re using a baking tray. This creates a closed environment to ensure minimal moisture escapes from the chicken during cooking.

Put the pot/tray on the middle shelf of the preheated oven. Leave to cook for 1 hour.

If you use a heavy cast iron pot that retains heat very well (similar to the one shown in the picture),  take it out of the oven and let it cool for 30 minutes (remain covered). 

If using a regular baking tray covered with kitchen foil, leave it inside the oven for 30 minutes after you turn it off.

Step 3: Make a sauce

Take out the chicken and keep the juice for the sauce. Once it’s cool enough to handle, cut the chicken into small chunks. Alternatively, tear the skin and flesh into shreds, like how you serve Bang Bang Chicken.

Put finely chopped scallions and ginger paste into a small bowl. Add a few spoonfuls of the chicken juice (heat it if it has gone cold). Mix well and use it as a dipping sauce, or pour it over the chicken to serve.

Serving ideas

This salt baked chicken makes a wonderful center dish for any special meal, such as the Chinese New Year Feast. Pair it with dishes made with other meats, or seafood, and several vegetable sides.

For a quick meal, simply serve it over steamed rice, accompanied by blanched vegetables like Gai Lan and a generous amount of the sauce for extra flavor.

🌟 TIP: If you have any leftover chicken juice, let it cool and congeal into aspic. Use it in the fillings for soup dumplings or pan-fried buns.

Other chicken recipes

Looking for more delicious ways to cook chicken? Try these classic Chinese recipes:

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Note: This is a revised version of my post published in 2017.

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• Chili Cumin Chicken Thighs

Why this recipe

Today’s recipe, Chili Cumin Chicken Thighs, isn’t a traditional Chinese dish but is inspired by Lamb Skewers (Yáng Ròu Chuàn’r/羊肉串儿), a popular Chinese street food renowned for its distinctive chili and cumin seasoning. 

Captivated by this flavor profile, I’ve developed several ways to infuse other ingredients with it. Chili cumin chicken is the one I find myself cooking most often because of its simple and quick preparation. It has become one of our favorite weeknight meals in the Red House.

Like other easy chicken recipes (e.g., Sha Cha Chicken, Scallions Chicken Chops, and Lemon Chicken), this one only takes two steps: briefly marinating the thighs with spices, then pan-frying them until golden. 

Here’s a bonus: sizzle some pre-blanched green beans in the rendered chicken fat to create a tasty side dish in the same pan. Sounds like a plan? Scroll down for the detailed recipe!

Ingredients & substitutes

Here is the simple list of ingredients that you need for chili cumin chicken:

CHICKEN

Skinless and boneless thighs are my top choice for this recipe due to their rich flavor and quick cooking time. If substituting with chicken breasts, I recommend cutting them into thin cutlets and being careful not to overcook.

SPICES

I use both cumin powder and whole cumin seeds, as well as both ground chili and flakes. This approach maximizes the fragrance of the spices and creates an appealing finished look.

Feel free to adjust the chili quantity according to your tolerance to heat. However, I wouldn’t suggest reducing the cumin, as it’s truly the soul of this dish.

VEGETABLES

This one-pan dish includes vegetables that balance both nutrition and flavor. Green beans or broccoli are my go-to choices, while asparagus and snow peas (aka mangetout) make good substitutes and don’t require blanching beforehand.

Cooking process

Step 1: Marinate the chicken

Coat the chicken thighs with all the seasonings (chili flakes, ground chili, cumin seeds, cumin powder, and salt) and a little oil. Leave it to marinate while you prepare the vegetable in the next step (you can leave it in the fridge for longer if you wish,  but not exceeding 24 hours).

Step 2:  Blanch the beans 

First, bring water to a full boil in a saucepan. Then add green beans (with the tip of the stem end trimmed) and a little salt. Leave to cook over medium heat until the beans are slightly undercooked.

Step 3: Sear the chicken

As soon as the beans are blanched, you can move on to cook the chicken. Start by heating a heavy-bottomed skillet (no need to add oil). Then put in the marinated chicken thighs. Arrange the pieces as flat as possible without any overlapping.

Leave to fry over medium heat. Once the side facing down gains a nice golden shine, turn the thighs over. Cook the second side for about 2 minutes, then push the chicken to one side.

Step 4: Combine the dish 

Tilt the skillet allowing any oil and rendered chicken fat to flow to the other side. Add the beans to the oil, tossing them to sizzle. Continue cooking for a few more minutes until the thighs are well done and the beans have wilted slightly but retain some crunch.  

Serving ideas

I like cooking chili cumin chicken thighs for weekday dinners and serving them with plain steamed rice. Simple, healthy, yet so satisfying!

It’s also a great choice for multi-dish gatherings. Imagine slicing the chicken into pieces and using it to stuff freshly made bao buns or duck pancakes. Delicious! 

Other chicken dishes

Looking for more easy and scrumptious chicken dishes, try these ones:

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• Sha Cha Chicken (沙茶鸡)

What is Sha Cha chicken

Chicken recipes have always been popular with my blog readers. Today, I’m sharing a super simple dish, Sha Cha Chicken (Shā Chá Jī/沙茶鸡), which has a short ingredient list, requires minimum culinary skills and can be cooked quickly.

This quick dish features chicken pieces seasoned with an umami-rich marinade, pan-fried with aromatics, and then briefly braised to achieve a tender texture and a mouthwatering appearance. Its key flavor comes from Sha Cha sauce, a unique paste that offers multiple layers of exciting taste.

If you’ve enjoyed my simple recipes for Ginger Chicken, Black Bean Chicken, or Steamed Chicken, I’m sure you’ll fall in love with this one too. Scroll down to learn the details.

🌟 NOTE: I also have a recipe for Sha Cha Beef which shares the same flavor profile.

Ingredients

Sha Cha chicken calls for a few ingredients, and you’ve probably got most of them at hand if you’re familiar with Chinese cooking.

• Chicken. I prefer boneless, skinless drums or thighs for this recipe. Wings and breasts are good options too.
• Sha Cha Sauce, the key flavor contributor to the dish (more on this in the next section)
• Light soy sauce
• Cornstarch
• Salt and sugar
• Aromatics: ginger, garlic, and scallions
• Neutral cooking oil

About Sha Cha sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled as Shacha or Sacha sauce, is a multi-purpose condiment made of fish, shrimp, aromatics, and spices. Popular in the cuisines of Chaozhou (Teochew), Fujian, and Taiwan, it has a distinctive umami and savory taste that lends deliciousness to many dishes.

It is commonly used in five ways: Zhàn/蘸, for dipping (e.g., hot pot sauce); Chǎo/炒, for stir-frying; Lǔ/卤, for braising (e.g., today’s recipe); Bàn/拌, for dressing; Kǎo/烤, for grilling.

This sauce comes in tins or jars, with the thick, brown paste sitting at the bottom, covered by a good amount of golden-reddish oil. You need to stir these two components before spooning the mixture out for recipes. The most popular and easily accessible brand is Bull Head/牛頭牌 (shown in the image above).

Although Sha Cha sauce is labeled as “Barbecue Sauce” in English, don’t confuse it with Char Siu sauce/叉烧酱, the key ingredient for Char Siu (aka Chinese BBQ pork). Also, don’t mistake it for Satay sauce/沙爹酱, which is a peanut-based condiment with a sweet undertone.

🌟 Substitutes: It’s hard to find other condiments that share the same flavor profile. The closest is probably XO sauce, which is also seafood-based and umami-rich.

Cooking workflow

To prepare this dish, it takes three simple steps and less than 10 minutes of active time (plus 10 minutes for marinating). Here is the workflow:

Step 1: Marinate the chicken

Cut the chicken into big chunks. If using boneless drums, halve them. If using thighs, cut them into quarters. For wings, chop on the joints to separate three sections.

In a large bowl, mix chicken pieces with Sha Cha sauce, light soy sauce, cornstarch, salt, and sugar. Then, coat the seasoned chicken with a little oil to lock in the moisture.

Leave to marinate for 10 minutes, or up to 2 hours for a richer taste.

Step 2: Pan-fry the chicken

Use a large skillet or frying pan. First, heat oil that’s just enough to thinly cover the surface of the cookware. Lay the marinated chicken pieces in a single layer. Scatter sliced ginger and halved garlic cloves all around.

Leave to fry over medium heat until the bottom side of the chicken browns. Flip to fry the other side.

Step 3: Braise the chicken

Once both sides of the chicken become golden, add about ½ cup of water.

Cover the skillet with a lid and leave to braise for about 4 minutes over high heat, until the chicken is fully cooked (extend it to 6 minutes if using bone-in pieces).

Finally, add chopped scallions. Let it cook a little further, without the lid, to boil down the cooking liquid.

How to serve

Scoop your freshly cooked Sha Cha chicken over a bowl of steamed rice and enjoy! Alternatively, use these flavorsome chicken pieces to stuff freshly steamed bao buns.

Why not prepare a simple vegetable dish to complement the meal? The quickest option would be making a Smashed Cucumber Salad while waiting for the chicken to marinate. Or, try Steamed Eggplant Salad which takes under 10 minutes to prepare.

Other simple recipes

Looking for more quick & easy dishes to try? Have a look at these popular ones:

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• Aromatic Crispy Duck (香酥鸭)

What is aromatic crispy duck

If you are a fan of the legendary Peking Duck, you’ll find today’s recipe, Aromatic Crispy Duck (Xiāng Sū Yā/香酥鸭), a wonderful alternative. I didn’t know about this Sichuan-originated delicacy until I savored it in Chinese restaurants in the UK, where it enjoys considerable popularity.

Apart from its enticing aroma and crispiness, I particularly love its “fall-off-the-bone” tenderness, a result of the extensive steaming process. When wrapped in hot buns or pancakes, each mouthful creates a delectable eating experience.

The making of aromatic crispy duck involves classic cooking methods prevalent in Chinese cuisine. Initially, the duck is marinated with salt and spices and then steamed until tender. Following this, it is briefly deep-fried to achieve a crispy crust on the surface.

Why this recipe

I’ve carried out several tests before settling on a home cook-friendly version of this dish. Here is how this recipe simplifies the traditional method:

• Use duck legs instead of a whole duck, which can be challenging to fit in everyday cookware.
• Marinate with ready-made five-spice powder, rather than toasting and grinding whole spices from scratch.
• Speed up steaming with an Instant Pot, if available.
• Opt to steam the duck in advance and deep fry it just before serving.

Ingredients

To make this recipe, you’ll need the following ingredients:

• Duck legs
• Condiments: Salt, five spice powder, and Shaoxing rice wine
• Aromatics: Scallions and ginger
• Neutral cooking oil for deep-frying

Cooking procedure

Making aromatic crispy duck involves three straightforward steps: marinating the meat, steaming it until tender, and then deep-frying to crisp it up. You can flexibly schedule these steps to fit into your routine.

Step 1: Marinate

Remove the duck legs from their packaging. Use a paper towel to remove any moisture on the surface.

Select a plate that’s big enough to accommodate the legs and that can fit into the steamer you’re using in the next step. Ideally, the plate should also have a certain depth to collect the liquid that will accumulate around the duck during the steaming process.

Pour Shaoxing rice wine over the duck legs, then sprinkle them with a mixture of salt and five spice powder on both sides. Use your hands to rub the seasonings in, ensuring they’re evenly distributed and adhere to the legs.

Tuck half of the chopped scallions and sliced ginger underneath the legs, then scatter the rest on top. Cover the plate with plastic wrap and leave to marinate in the fridge for 10 hours or overnight.

Step 2: Steam

Pour plenty of water into the wok/pot you’re using for steaming. Use a large steamer basket, a steamer rack, or even a small bowl to support the duck plate. Whatever you choose, it should keep the plate stable and elevated above the water level. Cover the steamer tightly with a lid.

First, bring the water to a full boil over high heat. Then reduce to medium heat and let it steam for about 1½ hours. Be attentive during this process. It’s essential to check the water level every half an hour to prevent it from drying out. When necessary, top up with hot water to maintain a consistent steam.

Once done, carefully remove the duck legs from the steamer and discard any aromatics clinging to their surface. Allow them to dry completely, ideally over a rack so that any excess liquid can drip away.

Step 3: Deep-fry

Before deep frying, pat dry the duck legs with a paper towel to reduce splashing. Heat oil in a wok or pot that sits stably on your burner to 375°F/190°C. Gently slide in the duck legs one by one and fry for 2-3 minutes until their surface browns.

Carefully remove the legs, then heat the oil up to 390°F/200°C. Return the duck to the oil for a second fry, lasting about 20 seconds, to further enhance the crispiness. Afterward, take out the duck and let it rest on paper towels, allowing any excess oil to be absorbed.

Once the duck cools enough to handle, remove the bones from each leg. Do this by twisting them from both ends while holding the duck with your other hand. Then chop the meat into bite-sized pieces, or simply shred it using two forks.

Useful tips

Before we move on to the serving section, I’d like to share a few tips you may find helpful:

• Make ahead. Marinate and steam the duck in advance, then store it in the fridge or freezer, tightly covered with plastic wrap. Deep fry it whenever you plan to serve the dish (thaw it beforehand if frozen).
• Instant Pot. You can also use an Instant Pot for steaming. Fill the inner pot with 1 cup (240ml) of water, then put in the fitted steamer rack. Arrange the marinated duck legs on the rack, making sure they don’t touch the water. Set to steam for 40 minutes then allow a natural release of the pressure.
• Broth. Save the liquid collected in the duck plate while steaming. It’s full of flavors, making it a great base for broth. Dilute it with water for noodle soup or wonton soup. Alternatively, add tofu and leafy vegetables to create a quick and nourishing soup.

How to serve

My family’s favorite way to enjoy aromatic crispy duck is to make a wrap, similar to how you would eat Peking Duck. Here is the classic combination:

• Steamed bao buns, which I used for shooting this recipe, or Peking duck pancakes (aka mandarin pancakes, spring pancakes). They can be homemade or store-bought from the frozen food sections in Chinese/Asian stores.
• Scallions, cut into slivers
• Cucumber, cut into matchsticks
• A savory sauce, such as sweet bean sauce(甜面酱), chili garlic sauce, hoisin sauce, plum sauce, etc.

Freshly cooked aromatic crispy duck also tastes wonderful on its own, accompanied by an optional dipping condiment, such as Chinese salt and pepper mix/椒盐, chili oil, etc. Therefore, you can serve it as a centerpiece, complemented by other savory dishes and steamed rice.

Other festive dishes

Looking for other recipes for special occasions and festive gatherings? Check out these popular ones on the blog:

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