Chef, cookbook author and restaurateur Jet Tila stops by the TODAY Food kitchen to share his easy, fresh and delicious Asian recipes.
He shows us how to make Thai barbecued chicken flavored with a lemongrass, cilantro and ginger marinade, supremely sweet Thai iced tea and veggie-packed Chinese-style chicken salad with a sweet, salty and citrusy dressing.
The secret to moist, tender, evenly cooked chicken is roasting it in the oven, then finishing it on the grill. Trying to grill chicken from raw will make you nuts. Roasting the bird in halves cooks it evenly while locking in the juices and also intensifies the marinade flavors.
Thai Tea is very similar to Indian Chai tea. The base is black tea with spices like vanilla, cloves and cardamom added in. It's supposed to be super sweet and served over a ton of ice, but by making it at home you can control the amount of sweetness.
This salad is the tastiest way to eat your veggies, and the dressing is deliciously addicting and very easy to make. It is a great dressing to use on any vegetables or protein. It is better than any store-bought or restaurant version.
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