Instructions: Heat oil in a large skillet over medium-high heat; add chicken and five-spice powder. Break chicken into small pieces with a fork or a potato masher. Add water or broth, garlic and 2 ...
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 ...
Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...
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