1Combine the 2/3 cup of sugar, lime, soy, ginger, garlic and red pepper flakes in a medium bowl and whisk to dissolve the sugar.
2Heat a large skillet over medium high heat and add the chicken skin side down. Saute for 4 to 5 minutes until the skin is golden turn and saute another 4 minutes. Remove to a plate and pour off the fat from the pan. Add the sauce to the pan and return the chicken. Cook over medium low heat covered until cooked through about 12 minutes, turning occasionally.
3Meanwhile combine the carrots and daikon in a large bowl and add the vinegar, salt and 1/4 cup of sugar. Toss well and chill while the chicken is finishing.
4Remove the chicken to a platter and reduce the sauce over high heat until thickened. Pour the sauce over the chicken and surround with the salad. Garnish with the cilantro sprigs and serve.
This comes together in about the time it takes to order takeout, and is miles more nuanced than your average Chinese restaurant's sweet and sour sauce. Ketchup, soy sauce, sugar, and rice or cider vinegar are boiled together with water (though pineapple juice makes for a tasty tropical twist), and thickened to the perfect dipping consistency with a little cornstarch slurry. Serve this with egg rolls, wontons, rangoons, and whatever other fried foods you want to perk up. Feel free to add some heat to the sauce with minced ginger, garlic, or chiles (or all three). Read more.
There’s nothing quite as satisfying as a sheet pan supper that’s high on flavor and low on cleanup. This tangy sheet pan chicken supper gets a little kick from cayenne pepper that’s balanced in the sauce with caramelized grapes.
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to. Read more.