Place chicken thighs between 2 pieces of plastic wrap. Using a meat mallet, pound chicken to an even 1/8-inch thickness. Stack pounded thighs onto each other to create 1 or 2 even rectangular stacks.

Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Stir together 1 tablespoon ... Chef Hillary Sterling's spicy roast chicken from her time at Vic's in New ...

Craving something better than takeout? Try making food at home with these 11 tasty Japanese ideas. Simple steps, fresh t ...