Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

Enjoy a crispy, juicy Karaage Don, a classic Japanese fried chicken rice bowl! This recipe features golden-brown karaage, ...

Are you ready to take your meals up a notch? Today, I'm thrilled to share with you a collection of sides that will transform ...

Duluth’s Jiang Nan can’t offer the grandeur of the original location in Queens, but it does offer a few moments of brilliance.

Tofu and Green Beans With Chile Crisp Chile crisp, a fiery hot-pepper condiment born in the Sichuan province of China, generally relies on fried ... rice and extra chile crisp on the side.

Stir-fry on high heat for 2-3 minutes. Add the cooked rice to the wok. Mix gently but thoroughly, ensuring every grain is coated with the spicy sauce. Sprinkle a pinch of salt and give it one last ...

My love affair with Sichuan food began ... noodles, fried rice, or a salted vegetable soup that includes tofu. Serving meticulous Yunnan-inspired dishes, Cloud Land is a haven for clean, fresh ...

Serve it over rice to soak up every drop of that spicy sauce. Spicy Peanut Butter Chicken. Photo credit: All Ways Delicious. Kimchi Fried Noodles mix the bold ... tangy kick that works as a side dish ...

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Add the cornstarch and then toss again, until evenly coated. To make deep-fried yam fries: Heat the vegetable oil in your deep fryer to 350 F (177 C). Line a baking sheet with paper towel.

From kung pao and orange chicken to super satisfying pan-fried ... Sichuan flavor known as Mala麻辣 or numbing and hot. Dried chiles are smoky, fiery and critical to the success of this dish.