Sep 3, 2010
For a dish that's even better the next day, try Kitchen Unplugged's hot and tangy Hong Kong–style chicken wings. We love that they aren't drowned in sauce.
Get the Recipe from Kitchen Unplugged
Kung-pao or Szechuan-style chicken is hugely popular in Hong Kong, and I am a big fan of its taste—chili-y, slightly tangy, and with a faint aroma of wine.