This recipe was developed after eating fried chicken in Korea, Singapore, Japan, Argentina, Brazil and, of all places, Canada. The coating is crisp and golden, light in texture, and when you take a ...

1. Heat a saucepan on medium-low heat. 2. Add the oils and heat until hot and shimmering. 3. Once hot, saute the garlic and ginger until fragrant. About 1 minute. 4. Add the remaining first set of ...

Wings are always a good idea, whether you’re feeding a crowd or just craving something crispy and flavorful. And the biggest wing eating party is about to hit the USA. Wings are easy to make, packed ...

Bryan Roof visits Oakland, California and shares his version of Sisig and Garlic Fried Rice with host Julia Collin Davison.

Choi is the founder of the iconic Korean-Mexican taco truck, Kogi. Chef Roy Choi is proving that healthy food doesn't have to mean bland food. In his new cookbook, "The Choi of Cooking: Flavor-Packed, ...

Chef Marc at Rouses is cooking up some Seahawk wings for tailgating this weekend. Honey, Garlic, & Ginger Seahawk WingsIngredients:4 cloves garlic, minced1/2 cup honey3 tablespoons low sodium soy ...

Quan Van gets plenty of accolades for the wings he slings at Kai Asian Street Fare, including from me. Crispy, downright barky, these Korean-style wings in flavors like soy garlic and spicy tang, are ...

Trisha Yearwood is a massive fan of chicken wings. She had made them many times on her Food Network show Trisha’s Southern Kitchen. Most times, wings are fried before being tossed into a yummy sauce.

Chef Roy Choi is proving that healthy food doesn't have to mean bland food. In his new cookbook, "The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life," the Korean-American ...