This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.