The Complete Menu
13 Chinese Chicken Dishes, Explained in One Sentence Each
Kung Pao Chicken
The Sichuan classic — diced chicken, peanuts, dried chiles, and a tangy vinegar-soy glaze. Warm, complex, and peanut-crunchy. The diplomat of spicy chicken.
General Tso's Chicken
Battered, deep-fried, and drowned in a sweet, sticky, mildly spicy sauce. The most famous American Chinese dish — invented in New York, not China.
Orange Chicken
Battered fried chicken in a sweet citrus glaze. Invented by Panda Express in 1987. Sweet, crunchy, and kid-approved. Zero heat.
Sesame Chicken
Fried chicken in a sweet brown sauce, finished with sesame seeds. Similar to General Tso's but sweeter, less spicy, and with sesame instead of chile.
Hunan Chicken
The spiciest of the bunch — fresh chiles, fermented chile paste, garlic, and zero sugar. Aggressive, smoky, and unapologetically hot.
Szechuan Chicken
A spicy menu category, not a specific dish. Could mean garlic chicken, chile-oil chicken, or ma-la overload. Read the menu description carefully.
Mongolian Chicken
Sliced chicken in dark, sweet soy sauce loaded with scallions. Mild, savory, and not actually Mongolian. An American Chinese invention.
Cashew Chicken
Diced chicken with cashews in a mild brown sauce. The famous version was invented in Springfield, Missouri. Mellow and nutty — the anti-Kung-Pao.
Sweet and Sour Chicken
Battered, deep-fried chicken in a bright red sugar-vinegar-ketchup sauce. Sweet, tangy, and zero heat. The crowd-pleaser for people who don't like spicy food.
Chilli Chicken
An Indo-Chinese fusion dish — battered fried chicken tossed with fresh green chiles, garlic, and soy sauce. Hotter than Kung Pao, different kind of burn.
Moo Goo Gai Pan
Cantonese-style sliced chicken with mushrooms and vegetables in a light white sauce. Not spicy at all. The healthy option on most menus.
Chicken with Broccoli
Sliced chicken and broccoli florets in a mild brown garlic sauce. Simple, reliable, and available at literally every Chinese takeout in America.
Kung Pao Shrimp
The same legendary Kung Pao sauce and peanut-chile architecture, applied to shrimp instead of chicken. Cooks faster, eats lighter.
Decision Tool
Quick Picker: Which Chinese Chicken Dish Should You Order?
If you want spicy and complex → Kung Pao Chicken
If you want spicy and aggressive → Hunan Chicken
If you want sweet and crispy → Orange Chicken or General Tso's
If you want mild and nutty → Cashew Chicken
If you want spicy Indo-Chinese → Chilli Chicken
If you want healthy and mild → Moo Goo Gai Pan or Chicken with Broccoli
If you want sweet but no spice → Sesame Chicken or Sweet and Sour Chicken
If you're vegan/vegetarian → Kung Pao Tofu or Kung Pao Cauliflower