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

Fried chicken is one of the most ubiquitous and universally loved foods. Whether it's Korean crispy chicken with gochujang in Seoul, shrimp paste chicken wings in Singapore, Taiwanese night market chicken, or Thai fried chicken, nothing surpasses the unique twists and flavours that cooks in east and southeast Asia have brought to the dish. For over 15 years Susan Jung has written a weekly food column for Hong Kong's South China Morning Post - she has traveled all over the world and has tried and tested every fried chicken recipe you could ever wish for. Fried Chicken showcases 60 of Susan's favorite recipes, with clear step-by-step instructions for preparation and cooking, and glorious colour photographs throughout. From Japanese karaage to Vietnamese butter chicken wings, Filipino chicken adobo, to Hong Kong sweet and sour chicken, the dishes of east and Southeast Asia take this humble fast food to a whole new level.