Szechuan chicken is a bold and spicy Chinese dish originating from the Sichuan province. It features tender chicken stir-fried with garlic, ginger, dried red chilies, and a rich, flavorful sauce made from soy, vinegar, and Sichuan peppercorns. The dish delivers a fiery kick balanced with tangy, savory notes, creating a mouthwatering blend of heat and flavor.
Fried corn fritters are a delicious snack or side dish made from a batter of corn kernels, flour, eggs, milk, and seasonings. The batter is spooned into hot oil and fried until golden and crispy on the outside, with a soft, sweet, and savory interior. They’re perfect served with honey, syrup, or a dipping sauce.
Clam chowder is a creamy, hearty soup traditionally made with clams, potatoes, onions, and celery, cooked in a rich, milk- or cream-based broth. Often seasoned with herbs and sometimes bacon, this comforting dish is a New England favorite, offering a perfect balance of briny clam flavor and velvety, savory texture. Best enjoyed with crusty bread or crackers.
Chicken katsu is a Japanese dish featuring breaded and deep-fried chicken cutlets. Made by coating chicken in flour, egg, and panko breadcrumbs, it’s fried until golden and crispy. Served with steamed rice, shredded cabbage, and tangy tonkatsu sauce, it’s a deliciously crunchy, juicy, and savory meal that’s both comforting and satisfying.