Easy Chinese Takeout Recipes to Cook at Home

Have a craving for your favorite Chinese takeout but don’t want to pay delivery charges and face long wait times? You’re in the right place! Preparing Chinese cuisine is not as complicated as it seems and it is even more delicious when you get to dictate the ingredients and flavors. And not only will you save money, you’ll be aware of what’s in your meal.

In this guide, we will lead you through some of the most popular Chinese takeout foods which can be mastered in your kitchen. These recipes are made using simple ingredients that can be readily found in your grocery store; crispy orange chicken and savory fried rice are some of the recipes. These simple versions that you can make by yourself will be your new favorite recipes whether you are cooking with your family or your friends.

Why Cook Chinese Food at Home Rather Than Order?

Save Money and Time

It is approximately 70 percent cheaper to prepare Chinese food at home than to have takeout. An average restaurant takeout for four people would cost about $40-60 and the same meal prepared at home will cost approximately $12-18. You will also save time as you need not wait to have your order delivered or travel to pick up your order.

Control Your Ingredients

At home you get to choose what is in your food. You can use less sodium, omit MSG, add more vegetables, or prepare foods that are gluten-free. A lot of takeout restaurants apply a lot of oil and sugar, which you can also alter to suit your nutritional requirements.

Better Taste and Freshness

Chinese food prepared at home is fresher since it is not food that has been stored in containers. You will be able to cook vegetables to your preferred consistency and make the meat exactly tender.

The Staples of Chinese Food

To jump into recipes, make sure that your pantry is stocked with the following basic items, which are used in the majority of Chinese recipes:

Pantry Staples	Sauce & Seasonings	Fresh Ingredients
Soy sauce (light and dark)	Fresh ginger	White rice
Oyster sauce	Garlic	Vegetable oil
Sesame oil	Green onions	Cornstarch
Rice vinegar	Bell peppers	Eggs
Hoisin sauce	Carrots	Chicken broth

Fast Fried Rice That Beats Takeout

Leftover rice and vegetables can be used well in fried rice. This recipe serves 4 and can be prepared within 15 minutes.

Ingredients:

• 4 cups cooked rice (day-old is preferred)
• 3 eggs, beaten
• 1 cup mixed vegetables (carrots, peas, corn)
• 3 green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Steps:

1. Warm 1 tablespoon of vegetable oil in a large pan or wok on medium-high heat.
2. Beat eggs and scramble them, then remove from pan.
3. Add remaining oil to the same pan.
4. Add the garlic and cook for 30 seconds until fragrant.
5. Add vegetables and cook 2-3 minutes.
6. Add rice and break it up with your spatula.
7. Add soy sauce and sesame oil.
8. Return scrambled eggs to pan.
9. Serve with green onions on top while hot.

Pro Tip: Day-old rice is drier and will not become mushy. Fresh rice is too moist and will create sticky fried rice.

Restaurant-Style Crispy Orange Chicken

This sweet-and-savory treat is an easy-to-prepare takeout menu favorite that is surprisingly simple to make in your own kitchen. The trick is to make the chicken crispy and then toss it with the sauce.

For the Chicken:

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 cup cornstarch
• 2 eggs, beaten
• 1 teaspoon salt
• Oil for frying

For the Orange Sauce:

• 1/2 cup fresh orange juice
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• Orange zest from 1 orange

Steps:

1. Prepare the chicken: Season chicken pieces with salt, dip in beaten egg, and coat with cornstarch.
2. Fry the chicken: Heat oil to 350°F and fry chicken pieces 4-5 minutes until golden brown and crispy.
3. Prepare the sauce: Combine orange juice, vinegar, brown sugar, soy sauce, garlic, and ginger in a small pan. Bring to a boil.
4. Thicken sauce: Add cornstarch mixture and stir until sauce becomes thick (approximately 2 minutes).
5. Combine: Toss crispy chicken with orange sauce and add orange zest.

   

Beef and Broccoli Like the Restaurant You Love

This classic combination is all about timing and technique. The trick here is that the beef should be cooked quickly at high temperature to ensure it remains tender.

Ingredients:

• 1 lb flank steak, cut across grain into thin slices
• 1 lb fresh broccoli, cut into florets
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 3 tablespoons vegetable oil
• 1/4 cup beef broth
• 1 teaspoon sesame oil

Preparation Method:

1. Marinate beef: Combine sliced beef with 1 tablespoon soy sauce and cornstarch. Let sit for 15 minutes.
2. Prep broccoli: Blanch broccoli in boiling water for 2 minutes; drain and rinse with cold water.
3. Cook beef: Heat 2 tablespoons oil in a wok over high heat. Add beef and cook 2-3 minutes until browned.
4. Add aromatics: Add ginger and garlic, cook 30 seconds.
5. Combine: Add broccoli, remaining soy sauce, oyster sauce, and beef broth. Cook for 2 minutes.
6. Finish: Drizzle with sesame oil and serve over rice.

Sweet and Sour Pork That’s Actually Good

Many people avoid sweet and sour pork because takeout versions are often overly sugary. This homemade version achieves a perfect balance between sweet and tangy.

For the Pork:

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg
• 1 teaspoon salt

For the Sweet and Sour Sauce:

• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup pineapple juice
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch

Vegetables:

• 1 bell pepper, chunked
• 1 small onion, chunked
• 1 cup pineapple chunks

Cooking Instructions:

1. Prepare pork batter: Mix egg, salt, cornstarch, and flour. Coat pork in mixture.
2. Fry pork: Deep fry at 350°F for 5-6 minutes until golden brown and cooked through.
3. Make sauce: Combine all sauce ingredients in a small saucepan.
4. Prepare vegetables: Stir-fry bell pepper and onion for 3 minutes.
5. Bring it together: Add pork and pineapple to vegetables, add sauce, and bring to a boil.

Lo Mein Noodles Better Than Delivery

Lo mein is simply stir-fried noodles with vegetables and protein. The trick is not to overcook the noodles and to have all ingredients prepped before you begin cooking.

Ingredients:

• 12 oz fresh lo mein noodles (or spaghetti as substitute)
• 2 cups mixed vegetables (cabbage, carrots, bean sprouts)
• 1 cup cooked protein (chicken, beef, or shrimp)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 3 tablespoons vegetable oil

Steps:

1. Cook noodles according to package directions, drain and set aside.
2. Heat oil in large wok/pan over high heat.
3. Add garlic and cook 30 seconds.
4. Add vegetables and stir-fry 3-4 minutes.
5. Add cooked protein and noodles.
6. Add soy sauce, oyster sauce, and sesame oil.
7. Toss everything together for 2-3 minutes until heated through.

Kung Pao Chicken With Authentic Flavor

Dried chilies and Sichuan peppercorns provide the authentic taste to this spicy dish. Don’t worry—you can adjust the heat level to your preference.

Ingredients:

• 1 lb boneless chicken breast, cut into cubes
• 1/2 cup roasted peanuts
• 8-10 dried red chilies
• 3 green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger

Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

Cooking Process:

1. Marinate chicken: Combine diced chicken with 1 tablespoon soy sauce and marinate 10 minutes.
2. Make sauce: Mix all sauce ingredients in a small bowl.
3. Stir-fry: Cook dried chilies in oil in wok for 1 minute.
4. Add chicken: Cook chicken until no longer pink (about 5 minutes).
5. Add aromatics: Add garlic and ginger, cook 1 minute.
6. Finish dish: Add peanuts and sauce, cook 2 minutes until sauce thickens.
7. Garnish: Top with green onions.

Top Ten Mistakes to Avoid When Preparing Chinese Food

Using the Wrong Heat Level

Most stir-frying in Chinese cooking requires high heat. Low heat will steam your food rather than giving it that wok hei (breath of the wok) flavor. Ensure your pan is hot before adding ingredients.

Overcrowding the Pan

Too much food added at once lowers the pan temperature and creates steam. Cook in batches when necessary to maintain high heat and good browning.

Not Preparing Ingredients in Advance

Chinese cooking happens quickly once you start. Have all ingredients prepped, proteins marinated, and sauces mixed before you begin cooking.

Using the Wrong Oil

Chinese cooking works best with vegetable oil, peanut oil, or canola oil because they have high smoke points. Avoid olive oil, which burns at high temperatures.

Cooking Techniques That Will Make You Successful

Velvet Your Meat for Tender Results

Velveting is a Chinese technique that makes meat incredibly tender. Marinate thinly sliced meat with egg white, cornstarch, and a little oil for 30 minutes before cooking. This creates a protective coating that locks in moisture.

Master the Art of Stir-Frying

True stir-frying is all about movement and heat. Keep ingredients moving in the pan and cook each component just until done. Vegetables should be crisp-tender and meat cooked through but not overdone.

Layer Your Flavors

Add aromatics (garlic, ginger, green onions) at different stages to build complex flavors. Garlic and ginger go in early to flavor the oil, while green onions are usually added at the end for freshness.

Time-Saving Tips for Busy Weeknights

Prep on Weekends

Wash and chop vegetables, marinate proteins, and mix sauces ahead of time. Store everything in separate containers in the fridge for easy weeknight meals.

Use Frozen Vegetables

Quality frozen vegetables like broccoli, snap peas, and stir-fry mixes work well and save prep time. They’re often as nutritious as fresh vegetables.

Cook Rice in Batches

Make a large batch of rice and store it in the refrigerator. Day-old rice works better for fried rice and other dishes. For more amazing home-cooked recipes and cooking tips, explore our collection of easy-to-follow guides.

Modifying Recipes to Suit Your Diet

Making Dishes Gluten-Free

Use gluten-free soy sauce or tamari instead of regular soy sauce. Thicken sauces with cornstarch, which is naturally gluten-free.

Vegan and Vegetarian Options

Replace meat with tofu, tempeh, or extra vegetables in any dish. Substitute chicken broth with vegetable broth and replace oyster sauce with mushroom sauce.

Lower Sodium Versions

Use low-sodium soy sauce and reduce the quantity called for in recipes. Add more herbs, spices, and citrus to boost flavor without salt.

Budget-Friendly Chinese Cooking

Buy in Bulk

Purchase rice, dried noodles, and shelf-stable sauces in bulk to save money. These ingredients store well and form the foundation of many dishes.

Use Affordable Proteins

Chicken thighs, eggs, and tofu are much cheaper than beef or shrimp but work beautifully in Chinese dishes. Ground pork is also economical and versatile.

Stretch Meat with Vegetables

Use less meat and bulk up dishes with inexpensive vegetables like cabbage, carrots, and onions. This approach is actually more authentic to traditional Chinese cooking.

Storing and Reheating Leftovers

Chinese food keeps in the refrigerator for 3-4 days. Store saucy dishes separately from rice or noodles to prevent sogginess. Reheat in a skillet or wok rather than the microwave to preserve texture.

Fried rice is actually better the next day when flavors have had time to meld. When reheating, add a splash of soy sauce or sesame oil to refresh the flavors.

Building Your Chinese Pantry Gradually

You don’t need to buy everything at once. Start with basic soy sauce, sesame oil, and garlic, then add specialty items like oyster sauce and rice vinegar as you try more recipes. Most ingredients keep for months or even years when properly stored. For authentic Chinese ingredients and cooking equipment, check out The Woks of Life, which offers comprehensive guides on traditional Chinese cooking essentials.

Frequently Asked Questions

Q: Can I use regular spaghetti instead of Chinese noodles? A: Yes! Regular spaghetti makes a good substitute for lo mein noodles. Cook until al dente, then rinse with cold water to stop the cooking process.

Q: What’s a good substitute for oyster sauce? A: Mix 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 teaspoon cornstarch. Mushroom sauce is another good vegetarian alternative.

Q: How do I keep my stir-fry from getting soggy? A: Make sure your pan is hot, don’t overcrowd it, and pat vegetables dry before cooking. Add liquid sauces at the very end of cooking.

Q: Can I prep ingredients ahead of time? A: Absolutely! Chop vegetables and marinate proteins up to 24 hours in advance. Store everything in separate containers in the refrigerator.

Q: Why doesn’t my homemade Chinese food taste like restaurant food? A: Restaurants use very high heat and often add MSG for extra umami flavor. You can achieve similar results with higher heat settings and a pinch of mushroom powder for umami.

Q: How long do Chinese sauces last in the refrigerator? A: Most opened Chinese sauces last 6-12 months in the refrigerator. Check expiration dates and store in the door where temperatures are more stable.

Q: What’s the secret to crispy chicken in Chinese dishes? A: Double-fry the chicken: first at lower temperature (325°F), rest for 2 minutes, then fry again at higher temperature (375°F) for 1-2 minutes.

Q: Can I make Chinese food without a wok? A: Yes! Use a large skillet or frying pan. The key is high heat and keeping ingredients moving. Cast iron pans retain heat well and work great for stir-frying.

Your Journey to Delicious Chinese Food

Creating restaurant-quality Chinese food at home is absolutely achievable with the right recipes and techniques. Start with one or two of your favorites, perfect them, then gradually build your repertoire. Remember that practice makes perfect, and while your first attempts might not look exactly like takeout, they’ll likely be healthier and tastier because they’re made with fresh ingredients and love.

The ability to create delicious meals for your family, control your ingredients, and save money makes learning these recipes worthwhile. Plus, you’ll impress friends and family with your newfound culinary skills. So grab your ingredients, heat up that pan, and start your Chinese cooking adventure today!