The Asian Test Kitchen
5 recipes converted from their YouTube cooking videos.
Secret to Korean Fried chicken batter that stays crispy for hours
A Korean‑style fried chicken that stays ultra‑crispy even after being tossed in a sweet‑spicy gochujang glaze and wrapped for hours. The secret is a wet batter made with rice flour and cornstarch and a double‑fry technique that locks in crunch.
Pho Ga with free range chicken, feet and all!
A clear, aromatic Vietnamese chicken noodle soup (Pho Ga) made with free‑range chicken, roasted onion and ginger, star anise, cinnamon, and fresh rice noodles. Topped with fragrant basil, green onions and sliced yellow onion for a comforting bowl of classic pho.
I tried the trend to cook eggs in ramen broth!!
A quick, viral‑style ramen bowl that uses leftover broth, a single egg, and instant noodles. The hack poaches the egg directly in the hot broth for a silky texture while the noodles soak up every last drop of flavor.
I tried Tiffycook’s Air Fryer Crispy Tofu!!
A quick and satisfying Chinese‑style crispy tofu made in the air fryer, then tossed in a savory oyster‑soy glaze with a hint of rice vinegar. Perfect as a main or side dish for weeknight meals.
Korean cucumber salad - so good!
A quick, refreshing Korean cucumber side dish (Oi Muchim) that’s tossed in a tangy, spicy sauce made with garlic, gochugaru, rice vinegar, sesame oil and soy sauce. Perfect as a banchan for any Korean meal.