Japanese Chicken Karaage with Crispy Double-Fried Thighs, Kewpie Mayonnaise, Shiso and Lemon
Cut and marinate the chicken: cut each thigh into 3-4 rough pieces about 4-5cm — not uniform cubes. Japanese karaage is cut into irregular...
Cantonese Egg Tarts with Silky Custard Filling, Shatteringly Flaky Pastry Shell and Light Vanilla Glaze
Make the water dough: combine flour, powdered sugar, and softened butter. Mix until it resembles coarse crumbs. Add cold water gradually, ...
Classic Whiskey Sour with Bourbon, Fresh Lemon Juice, Simple Syrup and Silky Egg White Foam
Dry shake (emulsify the egg white): combine bourbon, fresh lemon juice, simple syrup, and egg white in a cocktail shaker WITHOUT ice. Seal...