Taiwanese Fried Chicken & Onion Waffles
I am a big fan of some authentic southern fried chicken and the classic Belgian waffle. Salty, sweet, fried food. How can you go wrong? I…
I am a big fan of some authentic southern fried chicken and the classic Belgian waffle. Salty, sweet, fried food. How can you go wrong? I…
This is Not Your College Chicken Ramen. You need this in your culinary wheelhouse. Once you cook a fantastic ramen you become intimately familiar with the…
I have had plenty of Tandoori chicken from a wide array of Indian restaurants but it wasn’t until I landed in the Maldives by…
Homemade Chicken Shawarma (shāwarmā) I will guide you into heaven with this recipe. And with heaven I mean flavor euphoria. I wrangled this recipe…
Who Loves a Good Pho Ga? Phở king everyone. Why? Because a proper Phở Gà has all these these umami flavors that make people happy. It’s…
I make this as delicious as I can without a ton of salt which is generally synonymous with a lot of restaurant-style Chinese food. This is a pretty authentic recipe eaten in and around Sichuan, China, but definitely not just there.
This is my take on a mind blowing grilled chicken I had when I was in Bangkok. No it was not street side, nor was it at some “cafeteria” stall or at some fancy “hi-so” hangout. It was deep in the recesses of a Mall which is not that surprising if you have been to Bangkok.
This is a Vietnamese home-run from Phú Quốc island. I have carefully measured out everything so there is no guess work. Just tasty chicken which I call my “Le Viet” special – French influenced, Vietnamese deliciousness. ‘Nuff said.
Pad See-Ew (ผัดซีอิ๊ว) is a wonderfully quick Thai stir-fry that is easy to learn. This is a classic recipe adapted from a cook I knew in Bangkok. She made it perfect every time.
A rather delicious spin on the chicken nugget. My best experience was not actually in Taiwan, it was at a small chain in L.A. that dusted the chicken with the final seasoning.