Kung Pao and Beyond: Fried Chicken Recipes from East and Southeast Asia

(Hardback)

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Description

Kung Pao and Beyond showcases 60 crisp, crunchy and spicy recipes, with clear step-by-step instructions for preparation and cooking, that take this humble fast food to a whole new level. Susan Jung offers recipes to satisfy every craving; in addition to wings, leg and breast, youll find recipes for whole chicken and leftovers, in this essential cookbook for preparing fried chicken at home.

Reviews

Using the humble chicken as a blank canvas, Susan Jungs cookbook is a heartfelt ode to all the luscious spices and flavors of East and Southeast Asia. The recipes draw from her heritage, extensive travels, and impressive network of chef friends from around the world. Im already bookmarking a bunch of them to make for dinner parties and movie nights. * Clarissa Wei *
Youre going to love this book... Where better to eat chicken than Asia And who better to guide you to the very best of it than Susan Jung, the eating persons food writer... Bringing together the sharp eye of a great reporter with the unfettered appetite and insatiable curiosity of a true food lover, shes the perfect guide to stepping up your chicken game. Brace yourself: things are about to get delicious. * Pat Nourse *
...Takes readers into the world of fried chicken, showing them just how varied the dish can be. The recipes are fun and bold... Susan's book will equip you with the ingredients and techniques you need to make a truly perfect plate of fried chickenone that's crisp, savory, and oh-so-satisfying... * Genevieve Yam, culinary editor at Serious Eats *

Author Bio

Susan Jung is the Food Columnist at Vogue Hong Kong. She was previously Food and Drinks Editor at the South China Morning Post for almost 25 years. Since 2014 she has been the Hong Kong, Taiwan and Macau Academy Chair for the World's 50 Best Restaurants and Asia's 50 Best Restaurants. She has travelled all over the world and has tried and tested every fried chicken recipe you could ever wish for.