This glazed fried chicken dish is great in restaurants, but homemade versions are typically gummy and bland. To build layers of flavor, our potent marinade is also used in the coating and as a base for the sauce.
Crisp vegetables, potent flavors, and some clever use of leftovers make for a simple summer salad.
Chicken teriyaki can often turn into a salty disaster. The secret to flavorful, crisp (but not charred) skin is to hold back on the sugar until the last five minutes of cooking.
We took this Chinese restaurant favorite and made it a homemade option for any night of the week with our 30-minute recipe.
We took chicken fingers off the kids table and dressed them up in Asian flavors to make them a new favorite for the entire family.
Thai flavors dress up this chicken soup recipe. Use the side of a chef's knife to smash the ginger and garlic. Serve with lime wedges.