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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Easy Fried Rice

Light seasoning helps fried rice shine.

Chinese

Sweet and Sour Sauce

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

Chinese

Extra-Flaky Scallion Pancakes

Chinese

Singapore Noodles

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

Japanese

Rich and Creamy Tonkotsu Ramen Broth

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

Japanese

Instant Ramen Fried Rice: Perfect for Eating All Alone

Instant ramen? Check. Cooked Rice? Check. Egg? Check. Cleared for blastoff!

Japanese

Homemade Ramen Noodles

Homemade alkaline noodles for ramen.

Japanese

Oyakodon (Japanese Chicken and Egg Rice Bowl)

A classic one-pot Japanese chicken dish.

Chinese

The Best General Tso's Chicken

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

Japanese

The Best Japanese Pork and Cabbage Dumplings (Gyoza)

Asian

Nasi Goreng (Indonesian Fried Rice)

Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.

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.

Vietnamese

Vietnamese-Style Baked Chicken

Simple chicken with complex flavors.

Chinese

Homemade Spicy Chili Crisp

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

Chinese

Basic Marinade for Stir-Fried Meats

Japanese

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

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

Japanese

Basic Teriyaki Sauce

Japanese

Ramen Noodles, Meet Pasta Carbonara

A soup-less ramen riff on pasta carbonara.

Japanese

Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen)

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

Korean

Kimchi-Brined Fried Chicken Sandwich

Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.

Vietnamese

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

Pork chops with a sweet-and-savory caramelized crust.

Thai

Thai-Style Omelet (Khai Jiao)

Soft inner layers and crispy edges, perfect over steamed rice.

Japanese

Gyudon (Japanese Simmered Beef and Rice Bowls)

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

Vietnamese

Sauced: Nuoc Cham

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Chinese

This Stir-Fry Hack Changes Everything

Chasing the elusive wok hei with a blowtorch.

Japanese

7 Rules for a Better Rice Bowl

Build a better rice bowl.

Equipment

Everything You Can Do With a Wok

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

Cuisine Guides

An Introduction to Korean Barbecue

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

Entertaining

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.

Ramen

The Ultimate Guide to Making Ramen Noodles at Home

How to make ramen (the noodles!).

Ingredient Guides

Why You Should Keep Instant Dashi in Your Pantry

Need more dashi in your diet? Let us help.

Cuisine Guides

How to Make a Japanese Breakfast

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

Ingredient Guides

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

Make the fiery, textured chili condiment your own.

Ingredient Guides

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.

Cooking Techniques

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.

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.

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

Dashi 101: A Guide to the Umami-Rich Japanese Stock

The unsung umami hero of Japanese cooking.

Thai

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

Japanese

How to Stock a Japanese Pantry: 13 Indispensable Ingredients

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

Fried Rice

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

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

Asian

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

Cooking Techniques

Chinese Cooking 101: How to Marinate Meat for Stir Fries

Ingredient Guides

Pantry Essentials: All About Teriyaki

Chicken

How to Slice Chicken Breast for Stir-Fries

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

Cooking Techniques

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

Buying Guides

How to Buy, Season, and Care for a Wok

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

Chinese

Dinner and a Movie: A Chinese Feast for The Farewell

A Chinese dinner menu to accompany the 2019 film The Farewell.

Japanese

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.

Grilling, Smoking, and Barbecue