Susan Jung’s ‘Kung Pao & Beyond’ Brings Fried Chicken to the Centre Stage

Former SCMP columnist and food enthusiast Susan Jung has compiled some of the best fried chicken recipes from across East and Southeast Asia in her upcoming cookbook: ‘Kung Pao & Beyond’, set for official release on Apr. 13 in Hong Kong.

Her cookbook ‘Kung Pao & Beyond’ features a diverse range of fried chicken recipes that will satisfy any craving. From classic comfort favourites like Chicken with Black Bean Sauce and Chinese-American Deli Fried Chicken, to exciting takes on Japanese Chicken Karaage and Thai-Flavoured Chicken with Lemongrass & Mint.

The cookbook also includes recipes for sweet-savoury Korean Fried Chicken with Yuja Tea, Malaysian Ayam Goreng Mamak, and Taiwanese Night Market Chicken, which showcase the many flavour profiles that a humble piece of chicken can take on.

Fried chicken has always been a passion for Susan, starting from her childhood days when she would dine on the deeply flavoured and crunchy drumsticks her uncle cooked for family gatherings.

Her love for chicken continued as a student, when she would snack on cold fried chicken while studying for exams like any other hard-working pupil. Years later, during her 25-year tenure as the food and wine editor for the South China Morning Post, she would go on to receive countless requests for her coveted chicken recipes.

This cookbook is not just about fried chicken, but also includes amazing accompaniments that will take your meal to the next level. Kung Pao & Beyond is the perfect collection of recipes for fried chicken lovers who want to experience new and exciting flavours.

You can find Susan Jung’s ‘Kung Pao & Beyond’ in select bookstore in Hong Kong or pre-order your copy here.