This one is fairly easy and quick to make. I usually marinate the lollipops during the night and cook them early in the morning for my kids' lunch.

Yep, still have lots of mayo! Gotta use 'em all.

I fry the chicken thigh after cutting it in half, but I feel like it's easier to cut it into bite-sized pieces first and then fry them. That way, the pieces will turn out crispier, will be well flavored, and won't need to be cut afterwards. Do this however you like! The fried chicken fromwas really good, so I tried it with lemon sauce this time. Having learned the method of coating the chicken with egg after dusting with katakuriko, I've made my fried chicken this way many times.The tartness differs significantly between rice vinegar and lemon. It also differs between lemons in the summer and winter, so be sure to taste. I think tastes better if it's rather sweet.I made the sauce strong in flavor with, but the sauce this time is rather light and refreshing, so it's better to season your chicken well. For 2 servings. Recipe by commeline

This is so easy to make and tastes great. You can play around with the flavours a bit and add as much or as little of each ingredient.

Was looking around for how to make something with the extra lime that I had in the fridge and... TADA!!! =)

I modified a recipe from "America's Most Wanted Recipes," which features recipes from famous restaurants and fast food chains.Chicken with bones attached tastes better than boneless. The original recipe uses 3 1/2 tablespoons of salt, and instead of allspice, uses accents, flavor enhancers, and a pressure fryer. Recipe by NY

We were out back trimming the avocado trees. Hauling limbs, and cutting wood. That’s hot hard work but a labor of love. Everyone was getting hungry and thirsty so I had all the ingredients for an early supper. Brined chicken wings ready for frying. This is how I do all of my fried chicken. It pulls the blood out. Call me weird, but, I do NOT like bloody chicken. Soaking it in the salt water is the ticket to tasty, juicy, seasoned chicken all the way to the bone. And who doesn’t like really good fried chicken?

This recipe comes from memories of my mother and grandmother in the kitchen. I've made some tweaks to really set it off.

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Everyone loves my fried chicken. It's simple and delicious. It's my husband favorite dinner out of everything that I make. Everyone always asks how I make it and how I get the breading to stay on so good. Trial and error my friends, and some skills in the kitchen ;)

The sweet and sour flavors of this dish will stimulate your appetite. Adjust the amount of the honey if necessary. You might feel this dish will turn out too sweet, but the salt, pepper and soy sauce help bring the sweetness down a little. This dish is good to place in lunch boxes, so pack in your bento!!Remove skin from the chicken if you like, but I think the oils released from the skin makes this dish tastier. Remove it if you don't like greasy food.During Step 6, turn up the heat to thicken the sauce. Be careful not to let the sauce burn while reducing. Recipe by Rika&chako

The "Sweet & Sour Chicken" I had once from a bento box store was delicious, so I tried recreating it. My whole family has become huge fans of this.For the karaage coating, don't just use katakuriko. Use a mixture of katakuriko and flour for a lighter breading. Recipe by Akko mama nyan