Recipes from East and Southeast Asia

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.