"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.
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