Fried chicken

Chinese American-style bang bang bang chicken

It bears nothing in common with its Chinese ancestor except for the spicy chili-based sauce, but this dish of fried chicken fillets tossed in sweet chili mayo is just as satisfying.

Cook time: 6

Servings: 4 people

Lemongrass fried chicken

Two things make this recipe stand out. First, the crust that stays crispy after the chicken meat has cooled and, second, the dipping sauce that’s surprisingly so easy to make.

Cook time: 12

Servings: 4 people

Crispy fried chicken fillets with pineapple sauce

Batter-coated chicken fillets are fried to a crisp and served with a mildly spicy fruity sweet sour sauce.

Cook time: 15

Servings: 4 people

Fried chicken, rice and egg (chicksilog)

Filipino breakfast gets an upgrade. Chicken fillets are coated with herbed flour before they are twice for the ultimate crispness. Rice, cooked the day before with lemongrass stalk and pandan leaves, is stir fried with sauteed garlic and lemongrass.

Cook time: 15

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