Heat the oil in a skillet and saute the shallots until golden brown. Add the garlic and ginger and cook 1 minute. Stir in the red pepper powder, and sugar and stir well for 30 seconds. Add the fish sauce and then scrape into a jar and set aside.
Season the chicken on both sides with salt and pepper. Cook on both sides in a frying pan until done. Let rest a few minutes and then slice 1/2 inch thick.
Slice open the buns and slather on mayo, some of the chile sauce, tomato, cilantro, and carrots. Top with the chicken. Serve.

1. Toast the sesame seeds in a skillet and then set aside.
2. Combine the cooled seeds with the lemon, vinegar, sugar, soy sauce, and peanut oil.  Set aside.
3. Divide the lettuce and radishes between bowls.  Place in the fridge.
4. Heat a skillet and lay down the chicken skin.  Season on both sides with salt, pepper, and chili flakes.  Cook flipping, pressing down with a metal spatula until crisp.
5. Drain on paper towel.
6. While warm slice. Arrange over the salad.  Mix the dressing well and drizzle on top.  Serve.

1. Heat the butter with the olive oil in a large pot.
2. Brown the chicken for 2 minutes, stirring constantly.  Set chicken aside.
3. Add the onion, leeks, and jalapenos to the pot and saute until tender, for about 5 minutes.
4. Add the yams and saute 5 minutes.
5. Return the chicken and add the chicken stock.
6. Add the bay leaves, and the sage, and season with salt and pepper.
7. Bring to a boil.  Cover, reduce the heat and cook 10 minutes.
8. Remove 2 cups of the yams and puree.  Return to the soup.
9. Stir in the cream and milk.  Check the seasoning.  Serve.

1. Combine the rosemary, lemon, onion, and olive oil.  Rub into the chicken and chill overnight.
2. Heat the grill and remove the chicken from the fridge to come to room temperature.
3. Slather with sirracha and season generously with the salt.
4. Place on the grill, cut side down, and cook over indirect heat for about an hour and a half.
5. Let rest 10 minutes.
6. Serve.

1. Combine 3 cups water with 2 scallions, diced, 1 onion, the ginger, 1 tsp salt, and 1 tsp sugar.  Cover and bring to a boil.  Reduce the heat and simmer 15 minutes.
2. Add the chicken, cover and cook on medium low heat for 7 minutes.
3. Let cool in the liquid.
4. Meanwhile combine the soy sauce, the tahini, vinegar, cracked pepper, 1 tsp sambal oelek, 1 tbsp sugar, 1 scallion, minced, the garlic, sesame oil, cracked pepper, 1/4 tsp salt, chicken stock, and dry sherry.  Mix well.
5. Toss in the lettuce and bean sprouts and noodles.
6. Chop the chicken and toss with the salad.  Serve
7. Chop the chicken and toss with the salad.
8. Ser

1. Season the chicken with salt and pepper.  Combine with the remaining ingredients.
2. Toss well and season to taste.

1. In a skillet heat a small drizzle of canola oil.  Saute the chicken until fully cooked but not dry.
2. Remove chicken and combine with ginger, 2 tsp soy sauce, the mirin, and the sugar.  Mix well.  Set aside.
3. Beat the eggs, with the water, 1 tsp soy sauce, and the salt.
4. Heat a lightly oiled skillet and pour in the egg.
5. Cook without stirring until bottom is set but the top is still liquid.
6. Towards one side, place the chicken mixture in a neat row.
7. Let firm up a bit more and then roll the chicken up in the egg.  Cut in two.  Serve.

1. Heat the peanut oil in a large skillet or wok.  Saute the garlic and chilis for 30 seconds.
2. Add the chicken and saute 2 minutes.
3. Pour in the liquids and the sugar and cook 2 minutes.
4. Add the red bell pepper and cook 1 minute.
5. Add the basil, stir.  Serve with white rice.

1. Combine the eggs, with a pinch of salt and a pinch of sugar.  Beat well. 
2. Heat 1 tsp canola oil in a skillet and and cook the eggs into a thin omelette.  Remove from the pan and cut in thin pieces.
3. In a saucepan combine 1 1/2 tbsp sugar and 1/4 cup water. Bring to a boil, stirring.  Remove from the heat and cool slightly.  Stir in the soy sauce, the rice vinegar, and the sesame oil.  Set aside.
4. Cook the soba noodles in boiling salted water for about 6 minutes or according to instructions.  Drain, set aside.
5. Heat 1 tbsp canola oil in a skillet and saute the chicken until cooked.  Season lightly with salt and cracked pepper.
6. Divide the noodles between 2 to 4 bowls.  Divide the vegetables, and the chicken on the noodles.  Serve the sauce with the noodle bowls.

1. Cook the noodles according to package instructions. Drain.
2. Arrange bean sprouts and lettuce between 2 bowls.
3. Combine the lime juice, sugar, fish sauce, and the chili.  Set aside.
4. Heat a little olive oil in a skillet and saute the garlic and leek for 30 seconds.  Add the chicken and season with salt and pepper.
5. Saute until cooked.
6. Lay the hot noodles on the beansprouts, top with the chicken and then sprinkle with the peanuts.  Spoon on the sauce.