Be it Dinner night plans or just in the mood for some Chinese starters, making them at home is a task, but it can be made easy. Making perfect chicken wings was once my aim as well. I always used to mess it up in my starter spread for dinner nights. And with all the attempts, I finally decided to make it my own style. Well, classic Chinese starter recipes are tasty, but if they can be made with a fusion twist, it will make your starter spread elaborate with various options.
These are some of the mindful fusions I have tried over the years, making the classic starters more interesting and flavourful. This added a surprise element to my starter packs, and it became a guessing game with a prize head for the one who guessed it right. So let's indulge in easy Chinese Recipes with my touch for tasty starters at home.
Irresistible Chinese Starter for Dinner Nights:
1. Spring Rolls:
It's one of the classic starters I like because it is packed with delicious goodies on the inside and a crunchy covering on the outside. And that makes it more susceptible to experiments and the best option for fusion food recipes, healthy and tasty to eat. I will mention the classic along with my take. So let’s see how to make Restaurant-style Spring rolls at home with some twists, making it more relishing.
Ingredients (25 pieces)
For classic non-veg preparation:
Chinese mushrooms (6 dried, soaked in warm water for 20 min)
Oil (peanut/vegetable 1tbsp and for deep frying)
Ground meat (pork/chicken)
Dark soy sauce (1tsp)
Bamboo Shoots (1 cup fresh or canned, if using fresh, boil in water for 30 min)
Raw shrimp (100g raw shelled, deveined, and chopped)
Bean sprouts (1 ½ Cup trimmed, coarsely chopped)
Scallions (1 tbsp chopped fresh)
Spring roll skins (25 or as per your requirement/ but remember to adjust other ingredients if you want to make more)
Egg (1 egg white lightly beaten)
Salt, white pepper, sugar (as per taste)
Method:
Squeeze out excess water from the mushroom and finely slice it, discarding tough stems.
Then take a wok or deep pan, preheat, add a tablespoon of oil, and stir-fry pork/chicken until it changes color, later add soy sauce, bamboo shoots, mushrooms, and a little salt, stir at high heat for 3 min.
Add the shrimp and cook for 2 minutes, then add the bean sprouts and cook for an additional minute. Remove the heat and stir the scallions. Let it cool. This concludes your stuffing.
Now, to create the spring roll, place a tablespoon of the mixture toward the bottom skin. Roll once to secure the filling, then fold in the sides to create a small cylindrical piece, and continue to roll up and seal with egg white.
Heat enough oil for deep frying in a wok or deep fat fryer, or a large heavy-bottom pan. Check by putting a small ball of bread or dough; if it turns brown, fry the rolls until golden and crispy brown. Drain well on paper towels and serve to remove excess oil. If you want to make a healthy version, you can even bake it, but ensure you brush oil or egg white for a glaze.
For veg preparation/my version:
Chinese mushrooms (6 dried, soaked in warm water for 20 min)
Oil (peanut/vegetable 2tbsp and for deep frying)
Beanthread noodles (55g soaked in warm water in warm water)
Fresh ginger root (1 tbsp finely chopped)
Carrot, Cabbage (100g, julienned or chopped)
Scallions (1 tbsp chopped fresh)
Spring roll skins (25 or as per your requirement/ but remember to adjust other ingredients accordingly)
Salt, white pepper, sugar (as per taste)
Soy sauce (for dipping and use)
Cornstarch slurry (for coating)
Buttom mushroom, Cabbage, carrot, fresh bean, capsicum (finely chopped/cheese), boiled potato (mashed), Corn spinach cheese mix
Method:
Squeeze out excess water from the mushroom and finely slice it, discarding tough stems. Drain the bean thread noodles and coarsely chop.
Then take a wok or deep pan, preheat, add a tablespoon of oil, toss the ginger root until it leaves an aroma, and stir-fry mushrooms, carrot, and cabbage. Later, add soy sauce and a little salt, stir at high heat for 3 min. Then add bean curd, cook for an additional 1 or 2 minutes, or until the carrot is softened. Remove the heat once done and let it cool.
I prepare some stuffing, and the combinations are different, but the basics are the same. I fry finely chopped shallots with sesame seeds and add my filling combo, one of which is Button mushroom, Cabbage, carrot, fresh bean, capsicum, and another is boiled potato with Cabbage, carrot, fresh bean, capsicum with cheese, and lastly with Corn spinach cheese. The corn spinach filling tastes more yummy if the spinach is made crispy, the crunch of spinach and sesame seed with cheese tastes classic, a must try from my side.
Now, to create the spring roll, place a tablespoon of the mixture toward the bottom skin. Roll once to secure the filling, then fold in the sides to create a small cylindrical piece, and continue to roll up and seal with egg white.
Heat enough oil for deep frying in a wok or deep fat fryer, or a large heavy-bottom pan. Check by putting a small ball of bread or dough; if it turns brown, fry the rolls until golden and crispy brown. Drain well on paper towels and serve to remove excess oil. If you want to make a healthy version, you can bake the rolls after glazing them with oil.
2. Chicken Wings:
Chicken wings at home are easy to make. The classics are prepared in soy sauce, but I like to stir-fry them later to enhance the flavor. Let's see one of the Easy Chinese starter recipes.
Ingredients:
The classic Soy Chicken preparation
Chicken wings (250 g defrosted if frozen)
Water (250 gms/ 1 cup)
Scallions (1 tbsp sliced)
Ginger root (cut into slices)
Ligh Soy sauce (2 tbsp)
Dark soy sauce (½ tsp)
Star anise (1 piece)
Sugar (1 tsp)
For my take:
Onion/Shallots (4 roughly diced)
Capsicum (cube diced)
Carrots (long diced)
Sesame seeds
Method:
Wash and dry the chicken wings in a small pan. Bring the water to a boil, then add the chicken, scallion, and ginger root, and bring back to a boil.
Add the remaining ingredients, then cover and let it simmer for 30 minutes
Remove the chicken wings from any remaining liquid and serve hot
One step I add ahead of this basic prep is stir fry the chicken, for that I heat oil add sesame seeds to the hot oil stir fry shallots or Onion as available, then add capsicum and carrot stir them until slightly brown then add in the prepared chicken and fry it on high flame for 3 to 4 minutes only until the flavors merge and chicken gets slight crisp
3. Shrimp Toast:
Shrimps are my favourite, and preparing various dishes from them is mandatory. Chinese shrimp toast at home is quite easy; with a few quick steps, you have a crispy bite ready.
Ingredients: 16 pieces
Classic Chinese Starter
Raw shrimps (100g shelled and deveined)
Egg (2 egg whites lightly beaten)
Cornstarch (2 tbsp)
Sugar, salt (as per taste)
Cilantro (according to taste, finely chopped)
Bread (white/brown as per liking)
Oil ( vegetable/peanut for deep frying)
Broccoli (boiled), coconut milk, lemon grass
Method:
You need to start by pounding the shrimp to a pulp in a mortar or any device at your disposal
Then mix all the shrimp with egg white and corn starch, add a little salt, sugar, and stir in cilantro. Mix the remaining egg white with the remaining cornstarch.
Remove the crust from the bread and cut it into triangular slices according to your bite-size preference. Brush the top of each slice with the cornstarch mixture, and then put the shrimp mixture on top, smoothing it.
Heat the oil in a vessel for deep frying. Once hot enough, add the prepared toast until it's cooked for an additional 2 minutes or until it turns golden brown. Drain and serve warm.
One way I like to make it is to toast the bread in a toaster or oven with a generous spread of butter and keep it aside. Then cook the plummed shrimps, once done, add broccoli and coconut milk to adjust the thick creamy consistency, and finish it with cilantro. Then I assemble it, put a generous filling on the toast, and toast it again in the oven for 1 or 2 minutes to get the extra crunch.
Starters are an integral part of dinner parties, hence I like to experiment with them as much as possible. This was just a Chinese starter at home. But I have some classic Indian and Mediterranean starters that are my easy-to-make list reserve. Keep following to know more such tasty recipes and explore food with its essence.
FAQs:
1. What are good Chinese starters?
Ans) Good Chinese starters include a mix of crispy, spicy, and flavorful dishes like Spring Rolls, Chicken Manchurian Balls, Crispy Chilli Potatoes, Schezwan Chicken Lollipops, Vegetable Hakka Wontons, and Prawn Tempura.
These appetizers combine bold sauces, crunchy textures, and aromatic spices, making them perfect for dinner parties or festive gatherings with authentic Indo-Chinese flair.
2. What are the best chicken starters?
Ans) The best chicken starters are those that blend juicy tenderness with bold flavors. Popular choices include Chicken Lollipop, Chicken 65, Crispy Chilli Chicken, Tandoori Chicken Tikka, Chicken Spring Rolls, Honey Garlic Chicken Wings, and Pepper Chicken Bites.
Each of these offers a unique taste, ranging from spicy to tangy or smoky. These appetizers are perfect for parties, pairing beautifully with sauces or dips, and can be grilled, fried, or baked to suit every mood and occasion.
3. What is a good, healthy starter?
Ans) I believe anything can be made healthy if prepared with mindful ingredients and in a healthy manner. A good, healthy starter is light, nutritious, and sets the tone for a balanced meal.
Some of the options include grilled chicken skewers, baked vegetable spring rolls, hummus with whole-grain pita, Greek salad cups, or steamed dimsum. These dishes are rich in protein, fiber, and vitamins, offering freshness and flavor without excess oil or calories—perfect for wholesome gatherings.
4. What is a good starter before curry?
Ans) A good starter before curry should be light yet flavorful to prepare the palate for rich, spiced dishes. Options like tandoori chicken bites, paneer tikka, vegetable samosas, or onion bhajis work beautifully.
One can also serve mint yogurt dip or masala papad for a refreshing touch. These starters complement the depth of curries without overpowering them, offering a balance of crunch, spice, and aroma that perfectly transitions into the main Indian meal.
5. What is considered a starter food?
Ans) A starter food, also known as an appetizer or entrée, is a light dish served before the main course to stimulate the appetite. It’s designed to awaken taste buds without being too heavy. Starters can be hot or cold, such as soups, salads, kebabs, bruschetta, spring rolls, or dips with bread.
They often feature bold flavors and attractive presentation to set the tone for the meal. In fine dining or casual meals alike, a well-chosen starter enhances the overall dining experience and anticipation for the main course.
6. What are the different starter cultures?
Ans) Starter cultures are preparations of beneficial microorganisms used to initiate fermentation in food, enhancing flavor, texture, and shelf life.
Common types include lactic acid bacteria (e.g., Lactobacillus, Streptococcus) for yogurt, cheese, and sourdough; yeasts (e.g., Saccharomyces cerevisiae) for bread, beer, and wine; molds (e.g., Penicillium, Aspergillus) for cheese and soy products; and mixed cultures, combining bacteria and yeast for complex fermentations.
Starter cultures can be natural (wild) or commercial, and are used in dairy, bakery, meat, and fermented beverages to ensure consistent fermentation, enhance nutritional value, and develop desired sensory characteristics in the final product.
– P. Manika (Performist Content Writer)
