Chicken Meatballs with Ginger and Miso

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

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.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

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