Buy a small chicken that's about 1.2kg (42oz), and have the butcher cut it up Chinese-style, through the bones into bite-size chunks. Put the chicken pieces into a bowl. Add the soy sauce ...

When butter starts to bubble, carefully add the chicken pieces (in two batches if necessary so as not to overcrowd the pan) and fry them until they are golden-brown on each side. Lift the chicken ...

In a large braising pot or Dutch oven, heat 1 tablespoon of oil over high heat. Season chicken with a large pinch of salt and pepper for each leg. Sear chicken until browned on both sides ...

Here are several recipes from our archives for bold, flavorful chicken breasts. This easy recipe from chef Jacques Pépin relies on coating chicken breasts with a mixture of mayonnaise and ...

Looking for an idea for a quick, aromatic, and incredibly delicious dinner? Caramel chicken drumsticks will impress both you ...

For the chicken, heat a large frying pan over high heat, add the oil and chicken and cook for five minutes until golden. Remove and set aside. Reduce the heat to medium-high, add the onion and ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

When hot, brown the chicken, skin-side down, for about 6 minutes or until golden. Turn the chicken over and brown the other side for 2–3 minutes. Depending on the size of your pan, you may need ...