Lucas Sin

A cool trick (pouring boiling water on chicken skin preps it for a layer of perfect shiny lacquer) turns a few basic ingredients into a flavorful dinner.

The corn ribs are great. The garlicky-spicy-aromatic-electrifying crispy breadcrumb mixture showered over the top? Unforgettable.

You read that right. For the best steamed fish of your life, cook it in the microwave—then finish with an aromatic sizzle of ginger and garlic in hot oil.

These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce).

In this recipe, every single grain of rice gets coated in egg yolk and fries up perfectly distinct and chewy. Think of this method as a canvas for mixing in different ingredients and flavors—just don't skip the furikake.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.