This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.
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.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
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.
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.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.