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 fill takeout menus across the U.S. and Canada.
But here’s the catch: while they sound Chinese, most of these recipes are not authentic Chinese dishes. Instead, they are adaptations created by Chinese immigrants to suit local tastes—sweeter sauces, more fried elements, and large portions of protein instead of balanced combinations with vegetables. Still, the reason these dishes taste so satisfying is that they borrow heavily from traditional Chinese cooking techniques. Let’s explore some of the key tricks Chinese chefs use—and how they bring life to American Chinese classics.
Why American Chinese Food Isn’t Authentic
Authentic Chinese cuisine is incredibly diverse, with regional styles like Sichuan’s bold spice, Cantonese’s delicate steaming, or Shandong’s hearty flavors. Dishes such as General Tso’s Chicken or Orange Chicken don’t exist in China—they were invented overseas. For example:
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General Tso’s Chicken was first created in Taiwan, later adapted in American Chinese restaurants with a sweeter sauce.
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Orange Chicken is believed to be a U.S. invention, combining fried chicken bites with a sticky citrus glaze.
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Beef and Broccoli uses broccoli (which is not native to China) instead of Chinese gai lan.
These recipes are “Chinese-inspired,” but not traditional. What makes them special, however, are the authentic Chinese techniques chefs apply behind the scenes.
Common Chinese Cooking Tricks Used in American Chinese Food
1. Aromatic Oil (料油, Liao You)
Aromatic oil is a secret weapon in Chinese kitchens. Unlike bottled oils at the supermarket, it’s freshly made by simmering scallions, ginger, onions, and spices in peanut or salad oil.
How it’s used:
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Adds deep fragrance to stir-fries, cold salads, and braised dishes.
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Brings out layers of flavor in otherwise simple sauces.
How to make it at home:
Simmer scallions, onions, cilantro root, and ginger in hot oil for about 20 minutes, then add spices like star anise, cinnamon, and Sichuan peppercorns. Strain and cool. This oil gives dishes that elusive “restaurant 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. Stir-Fry Sauce Thickening (勾芡, Gou Qian)
That shiny, velvety sauce clinging to Beef and Broccoli or Sweet and Sour Pork isn’t just soy sauce—it’s thickened with starch water.
By mixing cornstarch or potato starch with water, chefs add it at the final stage of cooking. This technique:
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Creates glossy, rich sauce that sticks to each bite.
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Enhances flavor while keeping dishes moist.
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.
