Asian Chicken and Water Chestnut Patties

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.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.