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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Filipino-Style Chicken Adobo

Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.

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

Sweet and Sour Sauce

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

Asian

Garlic Fried Rice

The perfect dish for indulging your garlic-loving tendencies.

Chinese

Easy Fried Rice

Light seasoning helps fried rice shine.

Vietnamese

Vietnamese-Style Baked Chicken

Simple chicken with complex flavors.

Japanese

Oyakodon (Japanese Chicken and Egg Rice Bowl)

A classic one-pot Japanese chicken dish.

Chinese

Extra-Flaky Scallion Pancakes

Chinese

The Best General Tso's Chicken

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

Japanese

Homemade Ramen Noodles

Homemade alkaline noodles for ramen.

Japanese

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

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

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.

Chinese

Homemade Spicy Chili Crisp

Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.

Japanese

The Best Japanese Pork and Cabbage Dumplings (Gyoza)

Vietnamese

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

Thai

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

Japanese

Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen)

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

Japanese

Gyudon (Japanese Simmered Beef and Rice Bowls)

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

Japanese

The Ultimate Rich and Creamy Vegan Ramen

The best bowl of ramen you've ever made.

Filipino

Classic Chicken Adobo from 'The Adobo Road Cookbook'

Tender chicken adobo simmered with soy sauce, vinegar, and spices.

Japanese

Basic Teriyaki Sauce

Japanese

Homemade Japanese Curry Rice (Kare Raisu)

Unleash the power of fresh spices.

Asian

Crispy Cheese- and Kimchi-Topped Skillet Rice

A new use for leftover rice.

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Chinese

Everything You Can Do With a Wok

You can do just about anything with this versatile cooking vessel.

Grilling, Smoking, and Barbecue

An Introduction to Korean Barbecue

All the components of a KBBQ feast, from meats to banchan to drinks.

Mains

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.

Seafood

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!).

Breakfast and Brunch

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.

Korean

How to Stock a Korean Pantry

Everything you’ll need to dive into Korean cooking.

Ingredient Guides

Kimchi 101: It Ain't Just Cabbage

The basics of kimchi, explained.

Japanese

The Food Lab: Japanese-Style Tempura

Learn to make tempura (almost) like a master.

Korean

Everything You Can Do With Kimchi

The possibilities are endless.

Fish

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.

Ingredient Guides

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.

Asian

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.

Asian

The Best Way to Cook Frozen Dumplings

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

Vegetables

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.

Ingredient Guides

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

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

Japanese

Turn Your Pasta Into Ramen With Baking Soda

Ingredient Guides

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

Chinese

Chinese Velveting 101: An Introduction to Water-Velveting

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

Chinese

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.

Chinese

Chinese Noodles 101: The Chinese Egg Noodle Style Guide

Chinese

Chinese Cooking 101: How to Marinate Meat for Stir Fries

Japanese

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.

Korean

Pantry Essentials: All About Ssämjang

Vegetarian

How to Cook Crispy Tofu Worth Eating

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

Asian

Seriously Asian: Perilla Leaves

Ingredient Guides

The Serious Eats Guide to Dim Sum

Equipment

How to Buy, Season, and Care for a Wok

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

Ingredient Guides

Where to Buy Thai Ingredients in New York City

Japanese

The Serious Eats Guide to Ramen Styles

A guide to Japanese style ramen noodles of every kind.

Ingredient Guides

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.

Cuisine Guides

10 Sensational Stops for Japanese Food in Shinjuku, Tokyo

Cuisine Guides