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Sweet and Sour Fish is a very popular dish in China, and it’s almost always served as a whole fish. This recipe is the much easier version: Sweet and Sour Fish Fillet Stir-fry, using readily available fish fillets fried in a crispy batter.
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This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home!
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Real-Deal Kung Pao Chicken
Homemade Kung Pao chicken is marinated with soy sauce, fresh ginger, and spices before cooking in a smoking hot wok.
Kung Pao Chicken
Take out style Kung Pao Chicken! You'll love the sweet, savoury, tangy Kung Pao Sauce with the addictive numbing heat of Sichuan pepper. A flavour explosion!
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In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic.
Serve With
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Sichuan Dry Fried Green Beans are popular both in China and the US. Restaurants deep-fry them but we made them healthy by searing them in a dry wok w/o oil.
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Restaurant-Style Crab Rangoon
See how easy it is to make one of the most popular Chinese-American restaurant appetizers at home! Fried, air-fried, and baked instructions included.