A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.