Spicy

Fried chicken fillets with chili honey mustard glaze

Sweet, tangy and spicy. Chicken leg quarter fillets are seasoned with salt and pepper, dredged in potato starch, double fried for maximum crispness, then coated with a thick glaze made with honey, mustard, chili flakes, chopped garlic and grated ginger.

Keyword: Chicken fillet, Spicy

Cook time: 14

Servings: 3 people

Bicol express with crispy pork belly

Fully cooked crispy pork belly is split in half horizontally and chopped into cubes. The meaty portion is braised in spicy coconut cream sauce. The crispy skin is served on top.

Keyword: Cooked with coconut, Pork belly, Spicy

Cook time: 20

Servings: 6 people

Korean-style fire chicken (buldak)

Chicken thighs are marinated overnight, oven-grilled then tossed with a thick spicy sauce made with shallots, garlic, gochujang (Korean chili paste), chili flakes and chopped Korean pear.

Keyword: Bone-in chicken, Spicy

Cook time: 45

Servings: 4 people

Fried fish with Thai tamarind sauce (pla rad prik)

Traditionally an extremely spicy dish, you may tone down the heat by substituting bell pepper for half (or more) of the chilies in the sauce. For a fruitier version, I add mango cubes.

Keyword: Spicy

Cook time: 30

Servings: 2 people

Grilled spicy pork belly skewers

Cubed pork belly and thick slices of Japanese cucumber are tossed in chili sauce, skewered, grilled and brushed with more sauce until beautifully charred. Spicy, juicy, perfect.

Keyword: Grilled, Pork belly, Spicy

Cook time: 2

Servings: 4 people

Dynamite cheese lumpia (spring rolls)

Finger chilies are split open, stuffed with cheese, wrapped like spring rolls, dipped in egg, dredged in flour and deep fried until the wrappers are golden and crisp, and the cheese is gooey.

Keyword: Spicy, Spring rolls

Cook time: 5

Servings: 6 spring rolls

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.

Keyword: Bone-in chicken, Fried chicken, Spicy

Cook time: 15

Servings: 4 people

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.

Keyword: Chicken fillet, Fried chicken, Spicy

Cook time: 6

Servings: 4 people

Sichuan-style bang bang chicken

Unlike its Chinese-American incarnation, there is no frying involved in making this dish. Poached chicken is cut into strips, doused with Sichuan chili oil and topped with sliced scallions.

Keyword: Chicken fillet, Spicy

Cook time: 5

Servings: 4 people

Sichuan chili oil

Fiery in the mouth and fiery in appearance, this infused oil is flavored by Sichuan peppercorns, ginger, garlic, bay leaves, onion, star anise, cumin and Chinese five-spice powder. Use it for dipping, drizzling, or as the base for chili sauces.

Keyword: Spicy

Cook time: 20

Servings: 1 cup

Sichuan-style potato stir fry

Inspired by a dish we enjoyed at a restaurant in Osaka (yes, in Osaka!), this Sichuan stir fried potatoes has a bit of heat, plenty of crunch and a ton of flavors. A great side dish!

Keyword: Sichuan, Spicy

Cook time: 10

Servings: 4 people

Oysters with chili garlic lemongrass sauce

Spicy, tangy and subtly sweet. Shucked oysters (blanching is optional) are tossed in a sauce made with calamansi juice, chili, garlic, lemongrass, cilantro stems, fish sauce and sugar.

Keyword: Spicy

Cook time: 1

Servings: 3 people