Asian Recipes

We can't get enough Kung Pao chicken, and we never tire of black sesame ice cream. These Asian recipes cover take-out classics and dishes that might be new to you. Red dates in warm osmanthus syrup, anyone?

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For Killer Weeknight Chicken and Rice, Embrace Donburi

A rice bowl meal featuring crisp-skinned chicken, garlicky spinach, and nubs of fried garlic.

Chinese

Sweet and Sour Sauce

Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.

Japanese

Rich and Creamy Tonkotsu Ramen Broth

A tonkotsu just like the one at your favorite ramen shop.

Chinese

Singapore Noodles

Stir-fried rice noodles with shrimp, pork, and vegetables.

Chinese

Easy Fried Rice

Light seasoning helps fried rice shine.

Japanese

Homemade Ramen Noodles

Homemade alkaline noodles for ramen.

Japanese

Oyakodon (Japanese Chicken and Egg Rice Bowl)

A classic one-pot Japanese chicken dish.

Vietnamese

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

Chinese

XO Sauce

It'll be hard not to put this sauce in and on everything.

Chinese

Extra-Flaky Scallion Pancakes

Vietnamese

Vietnamese-Style Baked Chicken

Simple chicken with complex flavors.

Japanese

New Year, New Rice Bowl: Beef Donburi With Spinach

A one-pan, one-bowl meal that's as well-rounded as it's easy to make.

Japanese

Tamago Kake Gohan (Japanese-Style Rice With Egg)

Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.

Korean

Korean-Style Fire Chicken (Buldak) With Cheese

Give chicken the spicy, chargrilled, cheesy life it deserves.

Chinese

The Best General Tso's Chicken

The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.

Japanese

Gyudon (Japanese Simmered Beef and Rice Bowls)

One pot and 20 minutes for this Japanese fast-food classic.

Japanese

The Best Japanese Pork and Cabbage Dumplings (Gyoza)

Japanese

Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls

A salmon rice bowl doesn't have to take long to prepare.

Chinese

Gong Bao Ji Ding (Sichuan Kung Pao Chicken)

Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.

Japanese

Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen)

Pork belly gets braised in soy sauce, sake, and aromatics until tender.

Japanese

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

How to soft boil and marinate the perfect eggs for ramen.

Thai

Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash

Japanese

Basic Teriyaki Sauce

Thai

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

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Cuisine Guides

An Introduction to Korean Barbecue

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Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast

Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.

Soups and Stews

These Dried Worms Make Pho Taste Great

Sa sung are dried seaworms used to flavor pho broth in Vietnam.

Cooking Techniques

The Ultimate Guide to Making Ramen Noodles at Home

How to make ramen (the noodles!).

Cooking Techniques

How to Make a Japanese Breakfast

With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.

Chinese

Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything

Make the fiery, textured chili condiment your own.

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How to Stock a Korean Pantry

Everything you’ll need to dive into Korean cooking.

Korean

Kimchi 101: It Ain't Just Cabbage

The basics of kimchi, explained.

Deep Frying

The Food Lab: Japanese-Style Tempura

Learn to make tempura (almost) like a master.

Ingredient Guides

Everything You Can Do With Kimchi

The possibilities are endless.

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What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

Chinese

How to Stock a Chinese Pantry: Essential Staples to Keep on Hand

Basic staples any Chinese-food enthusiast should have on hand.

Ingredient Guides

Everything You Can Do With a Bottle of Fish Sauce

The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.

Thai

How to Stock a Thai Pantry

Ingredient Guides

How to Stock a Japanese Pantry: 13 Indispensable Ingredients

The basic building blocks of Japanese cooking, and where to find them in the US.

The Food Lab

The Food Lab: Follow These Rules for the Best Fried Rice

How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.

Cooking Techniques

The Best Way to Cook Frozen Dumplings

What's the best way to cook a frozen dumpling? Kenji breaks it down

Meats and Poultry

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

Thai

Hey Chef, What Can I Do With Thai Curry Paste?

Curry paste: it's not just for making Thai curry

Cooking Techniques

Turn Your Pasta Into Ramen With Baking Soda

Thai

Why You Should Be Cooking With Thai Basil

Entertaining

How to Throw a Dim Sum Party at Home

Asian

The Serious Eats Guide to Shopping for Asian Noodles

Chicken

Chinese Velveting 101: An Introduction to Water-Velveting

Water velveting yields more tender, silky, and smooth stir-fried proteins.

Cooking Techniques

Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens

Tofu

A Guide to Tofu Types and What to Do With Them

How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.

Ingredient Guides

Chinese Noodles 101: The Chinese Egg Noodle Style Guide

Chinese

Chinese Cooking 101: How to Marinate Meat for Stir Fries

Ingredient Guides

Pantry Essentials: All About Teriyaki

Stir Frying

How to Slice Chicken Breast for Stir-Fries

Cutting slightly against the grain makes for perfect stir-fried chicken morsels.

Ingredient Guides

Pantry Essentials: All About Ssämjang

Stovetop

How to Cook Crispy Tofu Worth Eating

This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.

Ingredient Guides

Seriously Asian: Perilla Leaves

Ingredient Guides

The Serious Eats Guide to Dim Sum

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How to Buy, Season, and Care for a Wok

How to pick a wok that'll do the job.

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Where to Buy Thai Ingredients in New York City

Chinese

Get to Know Málà, Sichuan Food's Most Famous Flavor

Málà is more than just Sichuan peppercorns.

Food Industry

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

Japanese

The Serious Eats Guide to Ramen Styles

A guide to Japanese style ramen noodles of every kind.

Cuisine Guides