Crispy Sweet & Sour Mandarin Glaze

American-Chinese Orange Chicken is one of the most iconic Chinese-American takeaway dishes, known for its crispy battered chicken coated in a glossy, sweet and tangy citrus sauce. This American-Chinese Orange Chicken recipe captures that nostalgic flavour while balancing real mandarin juice, dried mandarin peel and lime for a fresher, more layered citrus finish.

Traditionally deep fried until golden and crisp, the chicken is tossed quickly in a syrupy orange glaze that thickens instantly in a smoking hot wok. This version also works beautifully with tofu, keeping the coating crisp by spooning the sauce over instead of fully tossing.

These Peanut Butter Protein Power Balls are a quick, no-bake snack packed with oats, cocoa, cinnamon and high-protein peanut butter. Easy to make and naturally satisfying, they're perfect for post-workout fuel or a healthier alternative to processed snacks.

These Spicy Korean Chicken Skewers are made with juicy chicken thighs marinated in a sweet, smoky gochujang sauce, threaded with onions and peppers, then charred until caramelised. Finished with sesame seeds, they're perfect served with steamed rice or wrapped in crisp lettuce leaves.

This Korean Fried Chicken Burger features extra-crispy chicken thighs coated in a sticky gochujang glaze, served in a toasted bun with a crunchy kimchi slaw. Sweet, spicy, tangy and savoury, it's an irresistible burger packed with bold Korean-inspired flavours.

Singapore Fried Rice Vermicelli

Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.

This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.

The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy. 

Vietnamese Coconut Braised Pork Belly is a comforting dish where chunks of pork belly are slowly simmered in coconut milk with caramelised onions and ginger. The slow braising allows the pork to become tender while the coconut milk reduces into a rich, savoury sauce balanced with fish sauce, chilli and palm sugar. Often served with steamed rice, this simple dish highlights the deep flavour that can come from just a few key ingredients.

UK-Style Fried Egg Noodles

Simply Delicious Chinese Chicken Chow Mein is one of the UK’s most loved takeaway dishes. Chow mein literally means “fried noodles”, and this Simply Delicious Chinese Chicken Chow Mein recipe follows the authentic wok clock method to achieve smoky wok hei flavour, silky marinated chicken and beautifully caramelised noodles.

The key to proper chow mein is soaking the egg noodles rather than boiling them, drying them thoroughly, and cooking everything over very high heat so the sauce wraps around each strand. When finished correctly, the noodles should be separate, lightly caramelised and barely sticking to the wok.

Crispy Cantonese Style with Sweet & Sour Heat

General Tso’s Chicken is one of the most popular Chinese takeaway dishes in the West, known for its crispy deep fried chicken pieces coated in a glossy, sweet, tangy and lightly spicy sauce. This General Tso’s Chicken recipe follows a Cantonese style marinade and double fry technique to achieve ultra crisp chicken before wrapping it in a caramelised chilli vinegar glaze.

The secret to great General Tso’s Chicken is texture control. The chicken must be coated in a dry, dusty cornflour layer before frying. The sauce should be reduced to a syrupy consistency before tossing. And the final stir fry stage should be fast, hot and decisive so the chicken stays crisp.

Easy Sichuan Chicken is a bold, spicy stir fry built around the signature mala flavour of Sichuan cuisine, combining heat from dried chillies with the distinctive tingling sensation of Sichuan peppercorns. This Easy Szechuan Chicken recipe balances savoury soy, fragrant garlic and chilli bean sauce with just enough sweetness to round out the spice.

Unlike heavily sauced takeaway versions, this method focuses on proper wok technique. High heat, quick searing and minimal sauce ensure the chicken stays tender while absorbing deep, smoky flavour.

Hong Kong Style Leftover Fried Rice

Quick & Easy Chinese Special Fried Rice is one of the most fundamental wok dishes in Chinese cooking. This Quick & Easy Chinese Special Fried Rice recipe is all about heat control, constant movement and using quality leftovers to create something deeply savoury and satisfying.

In Cantonese cuisine, “special” fried rice usually means a combination of meats and seafood, often including char siu, prawns and chicken. The key to great fried rice is day-old chilled rice, a smoking hot wok and what Jeremy calls “dancing rice” where the grains jump freely off the surface of the wok.