Katie Chin

Katie Chin
Did you know?

Katie currently serves as the Culinary Ambassador to City of Hope and its Super Foods initiative.  In her role as Culinary Ambassador, Katie was the featured celebrity chef at the White House’s annual Egg Roll for Easter.  

Katie Chin
Katie's Featured Recipe
Ginger Lime Dipping Sauce

Click here for recipe

Katie Chin is a cookbook author, chef, television personality, beverage and food consultant and spokesperson, and an expert on entertaining and the Asian lifestyle.


She is the author of Everyday Thai Cooking, 300 Best Rice Cooker Recipes, and co-author of Everyday Chinese Cooking. Katie wrote Everyday Chinese Cooking with her mother Leeann Chin, an award-winning restaurateur. She also hosted the PBS series Double Happiness with Leeann.


Although Katie learned to cook at her mother’s side when she was growing up in Minneapolis, when she graduated from college she says she abandoned cooking in favor of more “contemporary cuisine”—take-out, restaurant fare, and Haagan Dazs.


At the time, Katie was living in Los Angeles and working as a film and television marketing executive. Her mother encouraged her to start cooking more at home, advice that resonated with her. She quit her job and opened a catering company called Double Happiness Catering.


The company specialized in Pan-Asian cuisine. Katie found herself catering events for the entertainment and fashion industries, often preparing food for celebrities. It didn’t take long before she had earned a stellar reputation.


From there it was a short hop to her book, her television program and work as a consultant and spokesperson. She also joined forces with her mother, and the two took the culinary world by storm.


Katie has appeared on the Today Show and worked on specials for the Food Network and Fine Living. She recently served as a guest judge on the Food Network’s Iron Chef America. She has been featured in Glamour, Family Circle, Cooking Light, Bon Appetit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple, The Los Angeles Times, and Ventura Blvd Magazine. Katie recently served as a guest judge on Food Network’s Iron Chef America and as a featured guest on Cooking Channel’s Food(ography) and Good Day New York.  


Katie shares a passion for Asian cuisine, style and culture. She says she is committed to teaching the American public that the very best Asian cooking can be achieved in a real home kitchen, by real people, on real schedules.


When not testing out her new recipes on family and friends, she divides her time as a private chef and culinary consultant in Los Angeles, CA. working on her next cookbook, throwing karaoke dinner parties and caring for her toddler twins.   Katie's website:


Latest Recipes

Panfried Pork Dumplings

Children love dumplings and this recipe is a favorite in our family. Keep uncooked dumplings in the freezer on hand for steaming, boiling...

(1 Votes)

Chicken Skewers

It’s easy to overcook chicken, so keep your eye on the skewers. You can marinate the chicken in the refrigerator all day until you’re rea...

(1 Votes)

Lettuce Cups with Turkey

If you prepare the turkey mixture ahead, you can create this appetizer in 5 minutes as guests arrive. Toss leftover cooked meat mixture w...

(1 Votes)

Firecracker Shrimp

This festive appetizer, which is great for a Fourth of July gathering or Chinese New Year celebration, looks just like a firecracker. In ...

(1 Votes)

Spicy Beef Skewers

Marinate the beef in the refrigerator up to 24 hours in advance. You can cook these crowd-pleasing appetizers under the broiler or on an...

(1 Votes)

Scallop Skewers

Scallops should be fresh and moist when you buy them. Don’t overcook them or they’ll become tough. These skewers go well with a light sal...

(1 Votes)

Chicken Broth

This is a staple in virtually all stir-fry dishes and soups. Freeze small 2-tablespoon portions in ice cube trays for convenience when st...

(1 Votes)

Vegetable Broth

A staple in vegetarian dishes, this stock may be frozen for future use to make a variety of soups.

(1 Votes)

Chicken, Bok Choy, and Clam Soup

This soup is great for company. Take chicken broth out of the freezer and simply add bok choy and clams or try shrimp or scallops.

(1 Votes)

Spicy Pork Noodle Soup

You can substitute beef or shrimp for the pork. If you keep dry noodles and chicken broth in your pantry, it is easy to make this recipe....

(1 Votes)

Tofu Tomato Soup

This soup is full of protein. You may substitute canned tomatoes for fresh to save time.

(1 Votes)

Chicken with Coconut Sauce

This is a convenient dish to prepare ahead. Since the chicken must be fried twice, you can prefry the chicken pieces and store them up to...

(1 Votes)

Chicken with Shiitake Mushrooms and Snow Peas

This recipe is very healthy and easy to prepare. In a Chinese home, it is often accompanied by steamed or pan fried fish and will serve 4...

(1 Votes)

Curry Chicken in Clay Pot

White onions and tomatoes bring out the flavor of curry. Curry originated in India, but it has been used in China for centuries. This is ...

(1 Votes)

Steamed Whole Chicken

Steaming is one of the healthiest methods of preparation in Chinese cooking. This dish is served often in Chinese homes on special occasi...

(1 Votes)

Stir-Fried Chicken with Mango

This colorful recipe is a nice complement to a stir-fried beef or shrimp with vegetable disk. You may use canned mango if fresh mangos ar...

(1 Votes)

Shredded Beef with Red Jalapeno Peppers

You may marinate the beef in the refrigerator for 4 to 5 hours in advance. This dish can be served over noodles or rice. The actual stir-...

(1 Votes)

Stir-Fried Beef with Tomato and Basil

This recipe has a unique flavor and goes well served over fresh rice or noodles.

(1 Votes)

Pork Medallions with Peking Sauce

Red pepper sauce adds a distinct spicy flavor to pork medallions and is a favorite preparation among the people of Beijing (formerly know...

(1 Votes)

Sizzling Garlic Pork

This fragrant dish is always a crowd pleaser at dinner parties. The sizzling sound always draws “oohs” and “ahhs” from guests and makes f...

(1 Votes)

Crispy Fish with Ginger-Scallion Sauce

You may substitute sea bass for this recipe. This is an excellent dish for a dinner party or special occasion, particularly because it ca...

(1 Votes)

Braided Fish Steamed with Ginger and Green Onions

This recipe requires a lot of trimming to make the long strips for braiding the fish, but the remaining fish can be used in another dish ...

(1 Votes)

Lobster with Ginger and Scallions

You can actually deep fry the lobster and freeze it, then simply reheat the lobster in the oven, prepare the sauce, and stir-fry them tog...

(1 Votes)

Mussels with Cilantro Sauce

These mussels would also be excellent with ¼ cup packaged black bean sauce for non-cilantro lovers. This dish goes well with Yeung Chau F...

(1 Votes)

Salmon with Tofu

This dish is high in protein and is very simple to make. We prefer a nonstick skillet for this dish. Serve with hot, steaming rice. Add 2...

(1 Votes)

Steamed Whole Fish

When I was growing up, steamed fish was an everyday dish. The preparation is very basic for this recipe; just be sure to use fresh fish a...

(1 Votes)

Tea-Smoked Sea Bass

This is a wonderful recipe that shows you how to create an authentic smoky Asian flavor in your conventional oven. You may also use red s...

(1 Votes)

Walnut Shrimp

This is a popular dish made in Hong Kong, where chefs often use mayonnaise in banquet dishes. You may omit the walnuts if you prefer.

(1 Votes)

Asparagus with Wild Mushrooms

Mushrooms work well with just about any type of vegetable. This goes very well with fish recipes.

(1 Votes)

Braised Stuffed Tofu

This is a great vegetarian dish as it’s high in protein and very nutritious. Serve with steamed white rice and stir-fried vegetables for ...

(1 Votes)

Butternut Squash with Salted Black Beans

Salted black beans are actually fermented and marinated soybeans. You may substitute packaged Japanese miso as an alternative. To get all...

(1 Votes)

Stir-Fried Asian Eggplant

You will find Asian eggplant at many Asian markets. You can substitute regular eggplant, just cut it lengthwise into 4 to 6 strips before...

(1 Votes)

Homemade Egg Noodles

You can freeze homemade noodles for up to 3 months or keep them for up to 2 days in the refrigerator. Making noodles is a fun rainy day p...

(1 Votes)

Pineapple Fried Rice

Served in a pineapple, this recipe makes for an excellent presentation. Fried rice is a wonderful way to use leftover steamed white rice ...

(1 Votes)

Stir-Fried Pork and Broccoli with Egg Noodles

This is a very flexible recipe as you may use any type of meat, vegetable, or noodle for this dish. It is perfect for a fast lunch or din...

(1 Votes)

Yeung Chau Fried Rice

Yeung Chau is a province in China known for its superior fried rice dishes. Its name refers to the colorful and tender vegetables that ad...

(1 Votes)

Candied Walnuts

This recipe can be made ahead of time, placed in an airtight container, and used for stir-fried or deep-fried dishes or snacks.

(1 Votes)

Mango Pudding

Mango pudding has always been a popular dessert in China. This recipe is easy to make and a wonderful after-dinner treat.

(1 Votes)

Raspberry Almond Float

Many years ago when I arrived in this country, I couldn’t find soft tofu for this dessert, so I substituted gelatin to get a similar text...

(1 Votes)
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