Food
Multiple new Korean fried chicken chains are pushing cheese-dusted chicken. Here are three highlight restaurants that are leading the way in this emerging L.A. fried chicken trend.
Chef-author Matty Matheson builds an unconventional grilled cheese sandwich stack that puts a meaty, tangy spin on a classic in “Soups, Salads, Sandwiches.”
With delicate, extra-crunchy breading, Korean fried chicken proves one of the most addictive snacks you’ll find in Koreatown.
Taiwanese J&G Fried Chicken opened its first U.S. shop in Hacienda Heights. Is it worth the hype and long lines?
Plan a Little Arabia food crawl in Anaheim with Dubai chocolate bars, knafeh, falafel and more.
What’s a chicken burger? And why are they popping up all over the San Gabriel Valley?
The Pie Room’s Curtis Stone prepares a childhood favorite and classic Australian snack — sausage rolls, made with chicken and wrapped in flaky pastry.
An easy chicken recipe for Día de Muertos: These parcels of chile-marinated chicken are wrapped in string-tied parchment bundles and steamed with sliced fall squash, for serving with tortillas, cabbage and wedges of lime.
This spicy chicken sandwich recipe from Owen Han’s cookbook, “Stacked,” gets a kick from its spice rub and chipotle mayo, layered with creamy avocado and crispy bacon.
Anajak Thai chef-owner Justin Pichetrungsi’s recipe for Thai fried bananas, or kluay kaek — dipped in coconut batter and deep-fried until they’re crispy and browned, then garnished with sesame seeds.