American Chinese food is one of the most popular comfort cuisines in North America. From General Tso’s Chicken and Orange Chicken to Kung Pao Chicken, Beef and Broccoli, Peking Beef, Sesame Chicken, and Stir-Fried Lo Mein, these dishes dominate takeout menus across the U.S. and Canada.
Many of these favorites fall into two popular categories people often search for online: Chinese chicken dishes and beef Chinese dishes. While they sound traditional, most are not authentic recipes from China. Instead, they are Chinese-inspired creations developed by early Chinese immigrants to suit local tastes — sweeter sauces, heavier frying, and larger portions of meat rather than vegetable-forward balance.
Still, the reason these dishes taste so satisfying is that they borrow heavily from real Chinese cooking techniques. Let’s explore why American Chinese food tastes the way it does, why Chinese food is often perceived as oily, and how classic techniques bring life to these takeout staples.
Why American Chinese Food Isn’t Authentic
Authentic Chinese cuisine is incredibly diverse, with regional styles such as Sichuan’s bold heat, Cantonese’s light steaming, and Shandong’s savory braises. Dishes like General Tso’s Chicken or Orange Chicken don’t exist in mainland China — they were created overseas.
For example:
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General Tso’s Chicken originated in Taiwan and later evolved in the U.S. into a sweeter, deep-fried chicken dish.
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Orange Chicken is widely considered an American invention, combining crispy battered chicken with a sticky citrus glaze.
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Beef and Broccoli, one of the most well-known beef Chinese dishes, replaces traditional Chinese gai lan with Western broccoli.
These dishes are best described as Chinese-inspired, not traditional. What makes them special, however, is the authentic cooking logic behind them.
Why Chinese Food Is Often Considered “Oily”
A common question people ask is “why Chinese food so oily?” The answer lies in technique rather than excess.
In Chinese cooking, oil is used intentionally to:
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Transfer heat quickly in high-temperature stir-frying
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Carry aromas from garlic, ginger, scallions, and spices
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Lock in moisture for meats through coating and marinating
In restaurant settings, higher heat and faster cooking require slightly more oil than home kitchens. This doesn’t necessarily mean the food is greasy — it’s about efficiency, texture, and flavor delivery.
Common Chinese Cooking Tricks Used in American Chinese Food
1. Aromatic Oil (料油, Liao You)
Aromatic oil is a foundational flavor builder in many Chinese chicken dishes and beef Chinese dishes. Instead of neutral oil alone, chefs infuse oil with scallions, ginger, onions, and spices.
Why it’s used:
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Adds depth and fragrance to stir-fries and sauces
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Explains part of why Chinese food tastes rich and aromatic
At home:
Simmer scallions, onions, cilantro root, and ginger in oil for 20 minutes. Add star anise or Sichuan peppercorns, then strain. This single step dramatically improves flavor.
2. Battering & Coating (挂糊)
Ever wondered why Sesame Chicken or Orange Chicken stays crispy outside but juicy inside? The trick is in the batter.
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A thick coating made with flour, starch, and sometimes egg creates a crunchy shell.
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This batter seals in moisture, giving the famous “crispy outside, tender inside” texture.
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Different from velveting, which is used for stir-fries, this technique is for deep frying.
3. Velveting / Marinating (上浆, Shang Jiang)
Velveting is one of the most important tricks in Chinese cooking. It involves coating meat in a slurry of egg whites, starch, water, and sometimes baking soda before stir-frying.
Why it matters:
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Locks in moisture and nutrients.
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Creates a smooth, tender texture.
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Makes proteins glossy and flavorful.
Different mixes can be used:
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Egg white starch slurry for delicate stir-fries.
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Whole egg batter for a firmer texture.
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Soda powder slurry for extra softness.
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Crispy starch mix when a crunchy finish is needed.
4. Sauce Thickening (勾芡, Gou Qian)
That glossy sauce coating beef Chinese dishes isn’t just soy sauce — it’s thickened with starch water.
This technique:
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Helps sauce cling to ingredients
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Enhances mouthfeel without overpowering flavor
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Prevents dishes from drying out
5. Wok Hei (锅气, “The Breath of the Wok”)
The reason restaurant stir-fries taste different from homemade versions is wok hei—the smoky, savory aroma that comes from stir-frying over intense heat.
How to mimic it at home:
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Use a carbon steel wok and heat oil until it just begins to smoke.
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Toss in aromatics (ginger, garlic, scallions) for 5–10 seconds.
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Quickly add proteins and vegetables to capture that seared flavor.
This is the soul of Chinese stir-fry—and what makes Lo Mein or Kung Pao Chicken taste like takeout.
Final Thoughts
American Chinese food may not be “authentic” to China’s culinary traditions, but it thrives because it combines Chinese cooking techniques with local creativity. From velveting chicken for stir-fries to perfecting glossy sauces with starch, these tricks are what keep dishes flavorful, fragrant, and crave-worthy.
If you’re experimenting with these techniques at home or in your restaurant, having the right tools makes all the difference. At Chefco, we provide professional-grade woks, fryers, knives, and kitchen essentials to help chefs and home cooks master these dishes with ease.
