16 Homemade Chinese Recipes That Rival Takeout

Takeout hits because it is fast, saucy, and always satisfying. The secret to nailing those flavors at home is high heat, a great sauce, and not crowding the pan.

You can get that glossy finish and sizzling aroma without a giant wok, just smart technique and simple ingredients. Ready to cook like your favorite spot, but fresher and cheaper?

1. Chicken Stir-Fry With Garlic Sauce

Craving that glossy, saucy takeout vibe? This chicken stir-fry delivers tender bites and crisp veggies under a garlicky sheen you will want on everything.

Use high heat, keep the pan spacious, and you will get those lightly charred edges that scream flavor.

Sear the chicken first, pull it out, then stir-fry vegetables until vibrant. Add minced garlic, pour in a simple sauce of soy, sugar, vinegar, stock, and cornstarch, then return the chicken to coat.

Serve over hot rice and let the sauce do the heavy lifting.

2. Beef and Broccoli

This classic wins because it balances tender beef, bright broccoli, and a silky savory sauce. Slice the beef thin against the grain and give it a quick soy and cornstarch marinade for that takeout tenderness.

High heat keeps everything snappy, not soggy.

Sear the beef fast, then flash-steam the broccoli until green and crisp. Combine with a glossy sauce of soy, oyster sauce, sugar, garlic, ginger, and a cornstarch slurry.

Toss quickly so the broccoli stays perky. Serve with rice to catch every drop.

3. Kung Pao Chicken

Kung Pao is spicy, tangy, and slightly sweet with a crunch of roasted peanuts. The magic comes from dried chiles, a punchy sauce, and fast stirring so nothing burns.

You get that irresistible balance where every bite asks for the next.

Stir-fry diced chicken, add chiles and aromatics, then pour in a sauce with soy, vinegar, sugar, Shaoxing wine, and cornstarch. Finish with peanuts and scallions for texture and pop.

Serve over rice so the heat sings, not shouts.

4. Orange Chicken

Think mall favorite, but fresher and brighter. Lightly coat chicken in cornstarch, pan-fry or air-fry until shatteringly crisp, then toss with a tangy citrus glaze.

The sauce hits sweet, sour, and slightly bitter notes from fresh zest.

Stir together orange juice, zest, soy, rice vinegar, sugar, garlic, and ginger, then thicken lightly. Toss the hot chicken right before serving so it stays crunchy.

You get sticky edges and a fragrant pop that feels special without fuss.

5. General Tso’s Chicken

General Tso’s is darker, spicier, and more savory than orange chicken. Crisp the chicken in a shallow oil fry or high-heat pan so it keeps crunch.

Then coat with a sauce built on soy, vinegar, sugar, garlic, ginger, and chili heat.

Simmer the sauce until syrupy, toss quickly, and serve immediately so the crackle lasts. The result is sweet-savory with a slow warmth that keeps you reaching for another piece.

Add steamed broccoli to balance richness.

6. Sweet and Sour Pork (or Chicken)

This dish brings bright tang, gentle sweetness, and juicy pops of pineapple against crunchy peppers. The key is keeping the protein crisp while the sauce stays glossy.

Fry or air-fry cubes, then toss quickly with vegetables so everything keeps texture.

Whisk ketchup, rice vinegar, sugar, soy, and a touch of cornstarch. Stir-fry peppers and onion, add pineapple, then the sauce.

Finally, toss in the protein to coat. Serve immediately over rice to catch that sweet-tart sheen without sogginess.

7. Egg Fried Rice

When the rice is cold and the pan is hot, fried rice beats takeout. Scramble eggs first and set aside, then stir-fry aromatics and rice until each grain separates.

A splash of soy and sesame oil ties it together.

Toss in peas, carrots, scallions, and return the eggs. Work fast so the rice fries, not steams.

You get savory, lightly smoky grains with fluffy egg and crisp veg, perfect for clearing the fridge and feeding everyone.

8. Chicken Lo Mein

Lo mein is all about chewy noodles and a silky sauce that coats without drowning. Cook noodles just shy of done, then toss with stir-fried chicken and vegetables over high heat.

The result is slurpable and satisfying, never heavy.

Use a sauce of soy, oyster sauce, a touch of sugar, and sesame oil. Keep portions small in the pan to prevent steaming.

Finish with scallions for freshness. You will taste that beloved takeout gloss in every twist of noodles.

9. Beef Chow Fun

Beef chow fun delivers wide, slippery rice noodles kissed by high heat and soy. Slice beef thin, sear fast, then toss with onions and bean sprouts until barely tender.

The secret is heat and space so noodles do not tear.

Use a dark soy and light soy combo with a hint of sugar and Shaoxing wine. Toss quickly to pick up smoky notes.

Finish with chives for bite. You will get that restaurant aroma in your own kitchen.

10. Shrimp With Lobster Sauce

Despite the name, this is a silky, savory sauce that hugs plump shrimp. The flavor is gentle and comforting with garlic, ginger, and a soft white pepper finish.

Peas add color, while egg ribbons give the sauce body.

Stir-fry shrimp until just pink, set aside, then build the sauce with stock, soy, a cornstarch slurry, and aromatics. Swirl in beaten egg for delicate strands, return shrimp, and finish with scallions.

Spoon it over hot rice for maximum coziness.

11. Mapo Tofu (Simplified Weeknight Version)

This weeknight mapo tofu brings heat, savoriness, and that tingling finish if you add Sichuan peppercorn. Brown ground meat or keep it meatless, then bloom chili bean paste for deep flavor.

Silky tofu slides into a rich sauce that begs for rice.

Simmer with stock, soy, a touch of sugar, and cornstarch to thicken. Finish with scallions and a drizzle of chili oil.

It tastes big and complex, yet comes together fast. You will be stunned how doable it feels.

12. Hot and Sour Soup

This soup wakes up your palate with tang and peppery heat. Mushrooms, tofu, and bamboo shoots give it satisfying texture without weighing it down.

The broth balances vinegar brightness with soothing warmth.

Simmer everything in seasoned stock, then thicken lightly with cornstarch. Stream in beaten egg to form delicate ribbons.

Finish with white pepper and more vinegar to taste. Ladle it piping hot and you will feel that restaurant magic at home.

13. Wonton Soup With Store-Bought Wrappers

Wonton soup feels special, yet it is surprisingly simple with packaged wrappers. Mix a juicy filling, fold the wontons, and simmer them gently in seasoned broth.

A splash of sesame oil and scallions brings it to life.

Keep the folds tight so they do not burst. Add baby greens for color and comfort.

The result is pure takeout nostalgia in a bowl, only fresher and faster. It is the cozy dinner that makes everyone happy.

14. Scallion Pancakes (Cong You Bing)

These flaky pancakes deliver crispy edges and savory layers you can hear crackle. A simple hot water dough rolls out thin, gets brushed with oil, sprinkled with scallions, then coiled and flattened.

Pan-fry until golden and utterly irresistible.

Serve with a dipping sauce of soy, vinegar, and a pinch of sugar. The layers pull apart into steamy sheets that keep you hovering near the pan.

Snack, appetizer, or breakfast, they disappear fast.

15. Crispy Sesame Chicken

Sweet-salty sesame sauce meets crackly chicken for that crowd-pleasing bite. Keep the coating light with cornstarch so it fries crisp instead of heavy.

The sauce should be shiny and clingy, not gloopy.

Simmer soy, sugar, vinegar, garlic, and a touch of honey, then thicken slightly. Toss the hot chicken quickly, shower with sesame seeds and scallions, and serve right away.

Every piece stays crunchy with a glossy finish that tastes restaurant-level.

16. Szechuan-Style Dry-Fried Green Beans

These green beans are salty, garlicky, and a little spicy, with blistered skins that make them addictive. Use very high heat and cook in batches so they char, not steam.

A small amount of ground pork is optional but tasty.

Toss with garlic, soy, and chili flakes or doubanjiang for depth. Finish with a pinch of sugar to balance.

They are the side dish that disappears first and make any bowl of rice feel like a feast.

17. Chicken and Vegetable Chow Mein

Crispy-bottomed noodles with a savory topping make chow mein a textural win. Pan-fry par-cooked noodles until the edges turn golden, then pour a light gravy loaded with chicken and vegetables over top.

It satisfies that takeout craving instantly.

The sauce should be glossy, not heavy, built from stock, soy, oyster sauce, and cornstarch. Keep the veg crunchy.

You get crackle, chew, and saucy comfort in one plate.

18. Chicken and Corn Egg Drop Soup

This cozy soup is silky and sweet-savory with ribbons of egg and pops of corn. Simmer stock with ginger, add shredded chicken and corn, then thicken lightly.

Stream in beaten eggs to create delicate strands you will slurp happily.

Finish with white pepper and scallions for gentle heat and freshness. It feels like comfort in a mug and pairs perfectly with crispy sides or dumplings.

Simple, fast, and soothing any night of the week.