Recipes

Cook yourself up a Chinese-ish feast

Try these recipes from Chinese-ish, the new book by Rosheen Kaul and Joanna Hu

Rosheen Kaul and Joanna Hu’s new recipe book offers their take on the food of their childhoods
“This chicken wasn’t just good, it was utterly glorious”

Beijing hot chicken

I had a theory: if you put chicken through the same three-day process as Nashville hot chicken (brining, buttermilk brining, and then dredging), but swapped the cayenne, paprika, onion and garlic for a deeply aromatic northern Chinese spice mix, it could be pretty good.

While we’re at it, why not use the Korean technique of dredging and frying, too? That could be really ...