2. Sear the Chicken First. Searing the chicken on medium-high heat creates a delicious, golden-brown crust. Make sure the skillet is hot before adding the chicken, and don’t overcrowd the pan.

Learn how to make the crispiest pan-fried chicken with a zesty homemade ponzu sauce! This easy Japanese-inspired recipe delivers golden, crunchy chicken paired with a refreshing citrusy dip.

Divide Wrapper dough evenly into 4 portions. Roll each dough portion into an 8-inch-long rope (about 1-inch thick). Cut each rope crosswise into pieces.

Alternatively, you can boil the gyoza. For sui gyoza (boiled dumplings): Fill a medium pot halfway with water and bring it to a boil. Add six or seven gyoza to the water and simmer for 4 or 5 minutes.

This chicken Francese recipe is a rich, delicious take on the Italian American favorite: chicken pounded thin and fried crispy, with a tangy, lemony white wine-cream sauce. As an extra touch, we ...

For pan-fried grilled chicken, we need chicken breast, ginger-garlic paste, turmeric powder, red chilli powder, olive oil, black pepper powder and salt to taste. For barbecue sauce, you need brown ...

Where many gyoza restaurants offer just pan-fried and steamed (or boiled) gyoza with a pork filling, Chao Chao offers a wide range of varieties – prawn, chicken, beef, vegetables, pork – with ...

1 tablespoon ketchup. 1 tablespoon water. 1 1/2 teaspoons Worcestershire sauce. 1/2 teaspoon Dijon mustard. 3/4 cup panko breadcrumbs, lightly crushed, see cook’s notes ...