Eddie Jackson uses Chinese five spice and cornmeal to add some extra flavor and texture in his pancake chicken poppers, and he serves them with a decadent bourbon maple sauce.
Chef Megan Hysaw puts a vegan twist on a traditional, takeout classic that is crispy on the outside, tender on the inside and smothered in flavorful sauce.
Inspired by an episode of Diners, Drive-Ins and Dives, cookbook author Samantha Seneviratne packs all the flavors of a Jewish deli into crispy, golden egg rolls.