Cook on a dry hot pan for about 30 seconds each side. Spoon some yoghurt onto the bread. Slice the chicken off the skewer and add to the bread. Top with a crispy scallion. Roll up and serve.

Crispy baked chicken is tossed in gochujang wing sauce and garnished with sesame seeds and scallions for an easy, crowd-pleasing appetizer that's terrific for game day or any day. Do you put the ...

Breaded chicken pairs wonderfully with salad, and that's why today we're bringing you this delicious recipe with a crunchy yet refreshing twist. This time, we recommend a tasty and practical product: ...

Genevieve Ko’s brilliant one-pot take on Hainanese chicken rice is just the thing for a meh Monday. Also: It’s Dumpling Week! By Melissa Clark Genevieve Ko’s ginger scallion chicken and rice ...

Toss in some fresh scallions and garlic ... together to create something extraordinary. The crispy crust contrasts beautifully with the tender chicken, while the sharpness of the Cheddar adds ...

Make the relish: Purée all ingredients except scallion greens in a Vitamix or ... and roast until crispy, charred and cooked through, 20-30 mins depending on the size of the wings, flipping ...

A cheap sake like junmai will do, and the result is the “easiest chicken” ever. The skin won’t be crispy ... sauce over meat and sprinkle with scallions and sesame seeds.

The original wing flavor— Buffalo wings —was created in 1964 at Anchor Bar in Buffalo, New York. These wings were tossed in a simple mix of hot sauce, butter and vinegar and their bold, tangy heat ...