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A plate of kai phat met mamuang (Thai-style stir-fried cashew chicken) in Thailand. In Thai cuisine, there is a related stir-fry dish called kai phat met mamuang himmaphan or kai phat met mamuang. [17] [18] Almond chicken, commonly served in American Chinese restaurants, is similar to cashew chicken. [19]
Crispy fried chicken (simplified Chinese: 炸子鸡; traditional Chinese: 炸子雞) is a standard dish in the Cantonese cuisine of southern China and Hong Kong. [1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. [ 2 ]
Taiwanese fried chicken (Chinese: 鹹酥雞; pinyin: xiánsūjī; Wade–Giles: hsien²su¹chi¹; Pe̍h-ōe-jī: kiâm-so͘-ke; also 鹽酥雞; yánsūjī; 'salty crispy chicken'), westernized as popcorn chicken, is a dish in Taiwanese cuisine commonly found as a street snack. It is popular at the night markets in Taiwan.
Two Chinese chefs, Peng Chang-kuei and T.T. Wang, each claimed to have invented General Tso's chicken. The two claims may be somewhat reconciled in that the current General Tso's chicken recipe — where the meat is crispy fried — was introduced by Wang under the name "General Ching's chicken", a name which still has trace appearances on menus on the Internet (the identity of its namesake ...
Chicken balls from a Chinese restaurant in Pakistan. Chicken balls (Chinese: 鸡球; pinyin: jī qiú) are a type of modern Chinese food served in Canada, [1] [2] [3] the United States, the United Kingdom [4], and Ireland as a staple of Chinese take-out. The dish consists of small chunks of fried chicken breast meat covered in a crispy batter ...
Buffalo wing – American dish of spicy chicken wings; Cashew chicken, Springfield-style – Chinese-American dish (regular cashew chicken is stir-fried) Chicken 65 – South Indian chicken dish; Chicken fingers – U.S. dish of breaded and fried chicken meat
Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung 1-pao 3 chi 1-ting 1; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables and chili peppers, and Sichuan peppercorns.
White cut chicken or white sliced chicken (traditional Chinese: 白切雞; simplified Chinese: 白切鸡) is a type of siu mei. [1] Unlike most other meats in the siu mei category, this particular dish is not roasted, but poached. [2] The dish is common to the cultures of Southern China, including Guangdong, Fujian and Hong Kong.