A new bird is rising out of the East, the Far East, and is capturing some of that shine: fried chicken, Asian-style. Here, the Kai Tod (fried chicken) is featured at ATK (Andy Thai Kitchen), October 3, 2012. (Abel Uribe/ Chicago Tribune/MCT)
A new bird is rising out of the East, the Far East, and is capturing some of that shine: fried chicken, Asian-style. Here, the Kai Tod (fried chicken) is featured at ATK (Andy Thai Kitchen), October 3, 2012. (Abel Uribe/ Chicago Tribune/MCT) MCT
A new bird is rising out of the East, the Far East, and is capturing some of that shine: fried chicken, Asian-style. Here, the Kai Tod (fried chicken) is featured at ATK (Andy Thai Kitchen), October 3, 2012. (Abel Uribe/ Chicago Tribune/MCT) MCT

Food & Drink

April 18, 2013 12:00 AM

Asian-style marinades and sauces expand fried chicken's horizons

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