Chinese Takeout Copycats: 14 Restaurant Favorites You Can Make at Home for Less

Chinese takeout copycats are the smartest way to keep takeout night alive when the holiday bills start piling up. Ordering for a whole family can easily cost more than a nice dinner out, and the food is often cold by the time it reaches the door. The good news is that the crispy, glossy dishes you order every week are easier than you think. One home cook’s video on takeout fried rice secrets has passed 14 million views, because people want to know the tricks. Below are the classics, each with the one restaurant secret that makes the home version taste right. Grab your biggest pan..

Chinese Takeout Copycats That Beat Delivery

Takeout night is an American tradition, but the bill adds up fast. Restaurants rely on a few simple tricks: a very hot pan, a cornstarch coating, a balanced sauce and everything chopped before the cooking starts. Learn those, and you can make most of the menu at home. Start by stocking this small pantry, and every recipe below gets easier. Which dish do you order every single time..

You will need: Soy sauce, oyster sauce, rice vinegar, toasted sesame oil, cornstarch, brown sugar, fresh garlic and ginger, green onions, neutral oil, a large skillet or wok.

How to make it: 1. Buy the pantry staples once; they last for months. 2. Chop all vegetables and mix the sauce before you turn on the heat. 3. Heat the pan until it is very hot. 4. Cook in small batches so food sears instead of steaming. 5. Add the sauce last and toss just until glossy.

Orange Chicken, the King of Chinese Takeout Copycats

This is the dish most people picture when they think of the famous mall food court version. The secret is frying twice: once to cook the chicken, and again for a minute to make the coating extra crunchy. Then toss it in a sticky orange sauce made with real juice and zest. Do you eat it with rice or straight from the box?

You will need: 1 1/2 lb boneless chicken thighs in bite size pieces, 1 egg, 1/2 cup cornstarch, 1/4 cup flour, oil for frying, 1/2 cup orange juice, zest of 1 orange, 1/4 cup sugar, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp grated ginger, 2 cloves garlic, 1 tbsp cornstarch mixed with 2 tbsp water, sesame seeds.

How to make it: 1. Toss chicken with egg, then coat in cornstarch and flour. 2. Fry in 350 F oil in a deep, heavy pot for 4 minutes and drain. 3. Fry again for 1 minute until extra crisp. 4. Simmer juice, zest, sugar, soy, vinegar, ginger and garlic. 5. Stir in the cornstarch slurry until thick. 6. Toss the chicken in the sauce and top with sesame seeds.

General Tso’s Chicken

Sweet, a little spicy and very crispy, General Tso’s chicken is named after a 19th century Chinese general, but the dish as we know it was shaped in American restaurants. The trick is a sauce with a good balance of sweet, sour and salty, plus a few dried chilies for warmth. Mild or extra spicy?

You will need: 1 1/2 lb chicken thighs in pieces, 1 egg white, 1/2 cup cornstarch, oil for frying, 6 dried red chilies, 3 cloves garlic, 1 tbsp ginger, 3 tbsp soy sauce, 2 tbsp rice vinegar, 3 tbsp sugar, 1/2 cup chicken broth, 1 tbsp cornstarch, green onions.

How to make it: 1. Coat chicken in egg white, then cornstarch. 2. Fry in batches at 350 F until golden, and drain. 3. Mix soy, vinegar, sugar, broth and cornstarch. 4. In a clean pan, stir fry chilies, garlic and ginger for 30 seconds. 5. Add the sauce and stir until thick. 6. Toss in the chicken and green onions.

Beef and Broccoli, the Easiest of the Chinese Takeout Copycats

Ever wonder why restaurant beef is so silky and tender? It is called velveting. Slice flank steak thin against the grain, then toss it with cornstarch and a tiny pinch of baking soda for 15 minutes. It changes everything. Sear it fast in a very hot pan, add crisp broccoli and a simple oyster sauce glaze.

You will need: 1 lb flank steak thinly sliced, 1 tbsp cornstarch, 1/8 tsp baking soda, 1 tbsp soy sauce, 4 cups broccoli florets, 2 tbsp oil, 3 cloves garlic, 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp brown sugar, 1/3 cup water, 1 tsp cornstarch.

How to make it: 1. Toss beef with cornstarch, baking soda and soy sauce and rest 15 minutes. 2. Steam or blanch the broccoli for 2 minutes. 3. Sear the beef in hot oil in batches, 1 minute per side. 4. Add garlic for 30 seconds. 5. Stir in the oyster sauce, soy, sugar, water and cornstarch. 6. Return the beef and broccoli and toss until glossy.

Lo Mein Noodles

Lo mein is all about the sauce ratio and a hot pan. Too much sauce and the noodles turn soggy, too little and they taste flat. A mix of soy, oyster sauce, a little dark soy for color and a touch of sugar coats every strand. Toss in whatever vegetables you have. Chicken, beef, shrimp or just veggies?

You will need: 12 oz lo mein or spaghetti noodles, 2 tbsp oil, 2 cups sliced cabbage, 1 carrot in thin strips, 1 cup snow peas, 3 green onions, 2 cloves garlic, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp sesame oil.

How to make it: 1. Cook the noodles, rinse with cold water and drain well. 2. Mix soy, oyster sauce, dark soy, sugar and sesame oil. 3. Stir fry garlic and vegetables in hot oil for 2 minutes. 4. Add the noodles. 5. Pour the sauce over and toss with tongs for 2 minutes. 6. Add green onions and serve.

Crispy Chow Mein

Chow mein and lo mein are cousins. The difference is that chow mein noodles are pan fried until some of them turn crispy and golden. Spread the noodles in a hot pan and leave them alone for a few minutes. That patience gives you the crunchy bits everyone fights over. Crispy or soft: which side are you on?

You will need: 8 oz thin egg noodles, 3 tbsp oil, 8 oz shrimp or chicken, 2 cups bean sprouts, 1 cup shredded cabbage, 3 green onions, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp sesame oil.

How to make it: 1. Boil the noodles 2 minutes less than the package says, then drain and dry. 2. Spread them in a hot oiled skillet and cook 4 minutes without stirring. 3. Flip and crisp the other side. 4. Move to a plate. 5. Stir fry shrimp and vegetables for 3 minutes. 6. Add the sauce and noodles and toss.

Crispy Egg Rolls

Egg rolls are one of the most loved Chinese takeout copycats to make at home, and a bag of coleslaw mix does most of the chopping for you. The secret is a dry filling: cook it, then let it cool and drain so the wrappers stay crispy. You can fry them or air fry them. How many could you eat?

You will need: 1/2 lb ground pork, 1 bag (14 oz) coleslaw mix, 2 green onions, 2 cloves garlic, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 12 egg roll wrappers, 1 egg beaten, oil for frying or cooking spray.

How to make it: 1. Brown the pork with garlic and ginger. 2. Add coleslaw mix, soy and sesame oil and cook 3 minutes. 3. Cool and drain the filling. 4. Roll 1/4 cup of filling in each wrapper, folding in the sides, and seal with egg. 5. Fry at 350 F for 3 to 4 minutes, or spray and air fry at 390 F for 10 minutes, flipping once. 6. Serve with sweet and sour sauce.

Crab Rangoon

Crunchy wonton wrappers around a creamy, savory filling: crab rangoon is an American invention, and it is pure party food. Imitation crab works great and keeps the cost low. Pinch the corners into a little star. Quick poll: A) sweet chili sauce, B) sweet and sour, C) duck sauce, D) no sauce needed.

You will need: 8 oz cream cheese softened, 4 oz imitation crab chopped, 2 green onions, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1 tsp sugar, 24 wonton wrappers, oil for frying or cooking spray.

How to make it: 1. Mix cream cheese, crab, green onions, Worcestershire, garlic powder and sugar. 2. Place 1 teaspoon in the center of each wrapper. 3. Wet the edges and pinch the 4 corners together into a star. 4. Fry at 350 F for 2 minutes until golden, or air fry at 370 F for 6 to 8 minutes. 5. Drain on paper towels. 6. Serve warm with dipping sauce.

Egg Drop Soup in 10 Minutes

This might be the easiest soup you ever make. Hot broth, a little cornstarch to give it body, then beaten eggs drizzled in slowly while you stir. The eggs turn into silky ribbons. It is cozy, cheap, and ready before the rice is done. Do you add corn or tofu to yours?

You will need: 4 cups chicken broth, 1 tsp soy sauce, 1/2 tsp grated ginger, 1/4 tsp white pepper, 2 tbsp cornstarch mixed with 3 tbsp water, 3 eggs beaten, 1/2 tsp sesame oil, 2 green onions sliced.

How to make it: 1. Bring the broth, soy sauce, ginger and white pepper to a simmer. 2. Stir in the cornstarch mixture until slightly thick. 3. Stir the soup in a slow circle. 4. Drizzle in the beaten eggs in a thin stream. 5. Turn off the heat after 30 seconds. 6. Add sesame oil and green onions.

Hot and Sour Soup

Hot and sour soup gets its heat from white pepper and its tang from vinegar, not from chilies. Mushrooms, tofu and bamboo shoots give it body, and an egg swirled in at the end makes it silky. Adjust the pepper and vinegar to taste. Are you team egg drop or team hot and sour?

You will need: 4 cups chicken broth, 4 oz mushrooms sliced, 1/2 cup bamboo shoots in strips, 6 oz firm tofu in strips, 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tsp white pepper, 2 tbsp cornstarch mixed with 3 tbsp water, 1 egg beaten, 1 tsp sesame oil, green onions.

How to make it: 1. Simmer broth, mushrooms and bamboo shoots for 5 minutes. 2. Add tofu, soy sauce, vinegar and white pepper. 3. Stir in the cornstarch mixture until thick. 4. Drizzle in the egg while stirring. 5. Add sesame oil. 6. Taste, add more vinegar or pepper, and top with green onions.

Sweet and Sour Chicken, One of the Most Requested Chinese Takeout Copycats

The bright red sauce is easy: ketchup, vinegar, sugar and pineapple juice, thickened with cornstarch. Crispy chicken, chunks of pineapple, bell pepper and onion go in at the end so they stay crunchy. Kids usually love this one. Pineapple on it: yes or no?

You will need: 1 1/2 lb chicken breast in cubes, 1 egg, 1/2 cup cornstarch, oil for frying, 1 bell pepper, 1 onion, 1 cup pineapple chunks, 1/3 cup ketchup, 1/3 cup rice vinegar, 1/3 cup sugar, 1/2 cup pineapple juice, 1 tbsp soy sauce, 1 tbsp cornstarch.

How to make it: 1. Coat the chicken in egg, then cornstarch. 2. Fry at 350 F until golden and cooked to 165 F, then drain. 3. Whisk ketchup, vinegar, sugar, juice, soy and cornstarch. 4. Stir fry pepper and onion for 2 minutes. 5. Add the sauce and pineapple and simmer until thick. 6. Toss in the chicken and serve.

Kung Pao Chicken, a Spicy Pick for Chinese Takeout Copycats

Kung pao chicken comes from Sichuan in China, and the American takeout version is a little sweeter and milder. Tender chicken, roasted peanuts, dried chilies and a glossy, tangy sauce. Velvet the chicken with cornstarch first so it stays juicy. Would you add extra peanuts?

You will need: 1 1/2 lb chicken breast in cubes, 1 tbsp cornstarch, 1 tbsp soy sauce, 2 tbsp oil, 8 dried red chilies, 3 cloves garlic, 1 tsp ginger, 1 bell pepper, 1/2 cup roasted peanuts, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp sugar, 1 tsp cornstarch, 1/4 cup water.

How to make it: 1. Toss chicken with cornstarch and soy and rest 10 minutes. 2. Sear the chicken in hot oil until cooked through, then remove. 3. Stir fry chilies, garlic, ginger and pepper for 1 minute. 4. Add the sauce ingredients. 5. Return the chicken and stir until glossy. 6. Toss in the peanuts and serve over rice.

Mongolian Beef

Despite the name, Mongolian beef is an American Chinese restaurant creation. Thin slices of flank steak get a light cornstarch coat, a quick sear and a sweet, dark sauce of soy, brown sugar, garlic and ginger. Lots of green onions finish it. Like most Chinese takeout copycats, it is ready in about 20 minutes, faster than delivery.

You will need: 1 lb flank steak thinly sliced, 1/4 cup cornstarch, 3 tbsp oil, 4 cloves garlic, 1 tbsp grated ginger, 1/2 cup soy sauce, 1/2 cup water, 1/3 cup brown sugar, 6 green onions cut in 2 inch pieces.

How to make it: 1. Toss the beef in cornstarch. 2. Sear in hot oil in batches until browned, about 2 minutes, and remove. 3. Cook garlic and ginger for 30 seconds. 4. Add soy, water and brown sugar and simmer 3 minutes until syrupy. 5. Return the beef and toss. 6. Add green onions and cook 1 minute more.

Takeout at Home on Christmas Day

For many American families, especially Jewish families, Chinese food on Christmas Day is a beloved tradition, since Chinese restaurants were often the only places open. Why not make Chinese takeout copycats at home this year? Pick three dishes, steam rice and set out takeout boxes and chopsticks. For more tips, watch this fried rice secrets video or try our fried rice dinners made with day-old rice. What is on your order?

You will need: Takeout boxes or small bowls, chopsticks, a big pot of steamed rice, 3 dishes from this list, soy sauce and chili oil for the table, fortune cookies or orange slices for dessert.

How to make it: 1. Pick one crispy dish, one noodle dish and one soup. 2. Make the sauces and chop everything in the morning. 3. Cook the rice first and keep it warm. 4. Make the soup, then the noodles, then the crispy dish last. 5. Serve family style in takeout boxes. 6. Finish with orange slices.