A traditional dish of the Cantonese cuisine, crispy fried chicken consists of chicken that is first steamed and dried, then deep-fried in a special way so that the skin remains extremely crunchy, and the meat underneath gets tender. The chicken is steamed with spices such as cinnamon, Sichuan pepper, ginger, anise, and nutmeg.

Later, it usually gets drizzled over with a combination of sugar and vinegar, helping the skin achieve its typical crispiness in the process. According to tradition, crispy fried chicken is a dish that should be eaten at night, while it is also regularly consumed at most Chinese wedding feasts. 

Chongqing chicken is a famous Sichuan dish consisting of chicken and chilis. The dish is usually made with chicken on the bone, which is then chopped into small pieces, marinated, and deep-fried. Traditionally, there is almost always more dried red chili peppers in the dish than chicken, nearly covering the meat underneath.

The combination of ingredients is usually stir-fried with ginger and garlic. Chongqing chicken is consumed by picking out the pieces of chicken with chopsticks, often leaving out the remaining chili peppers in the bowl.

A staple of westernized Chinese cuisine and one of the favorite dishes of foreigners in China, kung pao chicken is a spicy stir-fry dish made with diced chicken, vegetables, peanuts, and Sichuan peppercorns. It was invented in the Sichuan province and has a unique, interesting origin story.

In the 19th century, a boy named Ding Baozhen fell into a river and almost drowned. A passing stranger saved him, and as the years went by, Ding grew up to become a government official. He went to visit the man who saved him and ate a dish made with diced chicken, peanuts, and spicy peppercorns while visiting his home. 

Orange chicken is an American-Chinese dish that was invented as a variation on General Tso's chicken. The dish consists of battered chicken that is fried with sweet and sour orange and chili sauce. In the United States, a chain restaurant called Panda Express credits itself with the invention of the dish, evolving it into a meal that is much sweeter than the dish it was modeled after - the original tangy and spicy version from Hunan, where the subtropical climate with mild winters makes it ideal for growing oranges, tangerines, and lemons that are native to Asia.

Orange chicken is traditionally accompanied by steamed rice on the side.

Soy sauce chicken is a traditional Cantonese dish and a classic example of red cooking technique, where meat is simmered in a soy sauce-based liquid along with various seasonings. It results in tender, succulent meat that falls off the bone.

Although most cooks use chicken quarters for the dish, some like to use smaller pieces such as legs, drumsticks, and wings. Soy sauce chicken made with chicken quarters is also a traditional dish for the Chinese New Year. It is recommended to pair the chicken with side dishes such as rice or stir-fried lo mein noodles, while the typical accompaniment is a dipping sauce made with oil, ginger, chicken stock, onions, and salt.

Ling moong gai is a traditional chicken dish originating from China. The dish is usually made with a combination of chicken, soy sauce, lemon juice and zest, sesame oil, ginger, cornflour, scallions, and sugar. The chicken is cut into quarters and rubbed with soy sauce.

The lemon zest and juice are mixed with soy sauce, sesame oil, sugar, and water. The chicken is browned in a wok on both sides and it's mixed with ginger and lemon juice mixture. Once the liquid starts to boil, the dish is simmered over low heat until the chicken is tender. 

General Tso’s chicken is a Chinese-American sweet and spicy dish consisting of chicken dices that are first deep-fried, then stir-fried together with ginger, garlic, scallions, and hot chili peppers in a sauce made from sugar, soy sauce, rice vinegar, and rice wine.

Although named after General Tso Tsungtang, the dish has no real-life connection with him. The dish is most likely a descendant of a simple Hunanese chicken dish, and two immigrant chefs, Chinese and Taiwanese - respectively, claim to be its inventors. 

Mut jup mun gai yik is a traditional dish originating from Guangzhou. The dish is usually made with a combination of chicken wings, soy sauce, honey, peanut oil, Shaoxing wine or sherry, garlic, and ginger. The chicken wings are stir-fried in peanut oil in a wok over high heat until browned.

A mixture of soy sauce, wine, garlic, ginger, and honey is added to the wok and the mixture is stirred until the wings are coated with the sauce. The dish is simmered over low heat until the wings are tender. Honey-soy braised chicken wings are typically served warm or at room temperature as an appetizer.

Influenced by African and Portuguese cuisine, galinha à Africana is a chicken dish traditionally associated with Macau. It is made with barbecued chicken that is coated with a spicy sauce usually consisting of peanuts, coconut milk, paprika, grated coconut, and shallots.

Macau is a former Portuguese colony, and the story says that the dish was invented by Americo Angelo, a chef who assembled it by using ingredients that he found in Portuguese colonies in Africa. However, another theory says that the dish was initially made by Portuguese families located in Macau.