Asian Chicken and Water Chestnut Patties

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.