Yakitori at its simplest is a chicken shish kabab with a very Japanese flavor. Pieces of dark meat are served either by themselves, neatly speared onto the ends of small bamboo skewers (three makes a serving), or interspersed with bits of green bell pepper or scallion. As the meat is grilled, it is dipped into a sweetened soy-based sauce. The servings are tantalizingly small, but you can have as many as you want. If you are hungry enough for a full meal, you can serve yakitori on a bowl of rice with tea and pickles on the side.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.