Susan Jung has travelled all over the world and has tried and tested every fried chicken recipe you could ever wish for. In
Kung Pao & Beyond, she has selected her favourite fried chicken recipes from across East and Southeast Asia.
Susan’s love for fried chicken has never ceased. As a child, she
marvelled at the deeply flavoured and fantastically crunchy drumsticks
her uncle would cook at family gatherings. As a student, she revelled in
her midnight snack of cold fried chicken while
studying for exams, and during her near 25-year tenure as the food and
wine editor for the
South China Morning Post, her fried chicken recipes were in
constant demand. Through years of exploration Susan has discovered the
huge range of possibilities for this beloved dish, showcased in
Kung Pao & Beyond.
From popular dishes like restaurant favourite Chicken with Black Bean Sauce
and comforting Chinese American Deli Fried Chicken, to exploring new flavours in a plate of piping hot Japanese
Chicken Karaage and freshly fragrant Thai-Flavoured Chicken with Lemongrass & Mint. Discover the sweet-savoury tang of
Korean Fried Chicken with Yuja Tea, taste the complex spices of Malaysian
Ayam Goreng Mamak, and sample Taiwanese Night Market Chicken, nuggets dusted with a sweet-savoury-spicy seasoned salt and served with fried basil leaves.
Full of recipes that take this humble fast food to a whole new level, plus amazing accompaniments,
Kung Pao & Beyond is a fried-chicken lovers’ compendium of
the unique twists and flavours that cooks in east and southeast Asia
have brought to this iconic dish.
0 Comments