Bone-in chicken

Fried chicken wings with lemon-orange glaze

Chicken drumettes fried Japanese-style are tossed in a sticky sweet-tangy bursting with the zesty flavors and aroma of fresh lemon and orange.

Cook time: 30

Servings: 4 people

Korean fried chicken wings

Seasoned chicken wings are tossed in starch, fried twice then coated with a sweet-salty-spicy sauce. The level of heat is adjustable.

Cook time: 15

Servings: 4 people

Beer-braised chicken with pineapple and chilies

Bone-in chicken pieces are marinated with spices and herbs in a mixture of beer and root beer, drained, fried to create a lovely crust then braised with chilies and pineapple in the strained marinade.

Cook time: 40

Servings: 4 people

Chili honey mustard fried chicken

We like to double fry our chicken. Over medium heat to cook the meat through then over high heat to create a light and crispy crust. A glaze is optional but, in this case, you want to bathe the chicken in it.

Cook time: 12

Servings: 2 people

Poached chicken Hainanese-style

Instead of a whole chicken, thighs are poached in broth and Shao xing rice wine with garlic, ginger and scallions. Authentic taste of Hainanese chicken with a shorter cooking time.

Cook time: 30

Servings: 3 people