Do you love indulging in Chinese-style chicken wings from your favorite restaurant but don’t feel like going out? Make these ...

Chef Ryan Scott is in the TODAY kitchen remaking a few of his favorite restaurant recipes. He shows us how to make a copycat version of a Chinese-style chicken salad with crunchy noodles, plus a warm, ...

Long ago, the Chinese figured out that the meat of the chicken carries just as much flavor, if not more, than its skin. Hence the tradition of poaching, which delivers pure flavor and tender-but-firm ...

1. Bring broth to a simmer in a medium saucepan with the sliced ginger and crushed garlic. Keep warm. 2. In a 3 ½-quart saucepan, heat oil over medium-high heat. Add carrot and stir-fry 2 minutes. Add ...

Why go out to eat when you can bring the restaurant home to you for less? Chef Ryan Scott is in the TODAY kitchen to demonstrate how to make a copycat version of a Chinese-style chicken salad with ...

Chicken noodle soup is one of those dishes that everyone loves. This particular version takes Simran back to her childhood growing up in Singapore. She remembers rushing to the school canteen at ...

In 1967, the fine dining Chinese restaurant Shun Lee Dynasty was featured in the New York Times Dining Guide with a rating of ...

A new bird is rising out of the East, the Far East, and is capturing some of that shine: fried chicken, Asian-style. Here, the Kai Tod (fried chicken) is featured at ATK (Andy Thai Kitchen), October 3 ...

Asian chicken and corn nugget patties, crispy and golden, with a juicy filling of minced chicken and sweet corn, seasoned with Asian flavors of ginger, cilantro, and chili. A golden and crispy bite ...