"Is there any omnivore out there who doesn't like fried chicken?" is one of the greatest opening sentences to a cookbook I've ever read. It's posed by Susan Jung - former food & drink editor for the South China Morning Post - at the start of her wonderful homage to every cut of the bird. I thought I'd tried every possible variation of fried chicken, from Korean to Japanese karaage. Good Food columnist Melissa Thompson has even filmed a series about it - The Stories Behind Fried Chicken (bbcgoodfood.com/ fried-chicken-video-series). But, Kung Pao & Beyond takes it above and, well, beyond.
هذه القصة مأخوذة من طبعة May 2023 من BBC Good Food UK.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة May 2023 من BBC Good Food UK.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
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watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
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