Get ready for gluten ... chicken is fried and glazed or brushed with various sauces or served with it on the side. The most popular sauces are a sweet and spicy gochujang-based sauce or a sticky ...

Sriracha hot sauce gives a just-right amount of spicy heat to the dish, but if you prefer a touch of sweetness as well as ...

Gluten puffs are small balls of gluten that have been deep-fried ... The sauce should lightly coat the ingredients; you may need to add more stock (or plain water). Serve with steamed rice ...

(Adobo sauce will keep, refrigerated, up to 1 week and can be used on everything from chicken to pork to fish.) Make the chicken fried rice: In a stainless-steel pan, heat oil and butter over ...

It is stuffed with a flavourful fried rice filling and steamed to perfection. Pair it with chilli paste sauce and relish its taste. In a wok, heat peanut oil. Saute the onions, till golden brown after ...

I rarely use soy sauce in fried rice, preferring to season it only with salt. But, when I served it to friends, they complained about the too-white colour of the rice, which I actually like – it ...

so you have some leftover for egg-fried rice the next day. Combine the beaten eggs, sesame oil and salt in a small bowl. Set aside. To make the sauce, mix the light soy sauce and sesame oil in a ...