“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. But, Kung Pao & Beyond takes it above and, well, beyond.
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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
Tried & tasted
Our top dining experiences this month
Make the most of your gadgets
Embrace energy-efficient cooking with these money-saving
CHOCOLATE PIZZA
Make this a fun baking project with the kids
5 healthy ideas yogurt
Boost your gut health with our simple snacks, breakfasts and lunches
a touch of spice
Make a change from rice with quick-cooking bulgur wheat and chickpeas â the result is a gently spiced vegetarian supper, full of flavour and textures
THE SUITE LIFE
Pack your bags and head to Qatar for a luxurious weekend escapade at Waldorf Astoria Lusail Doha
MELISSA THOMPSON'S FIRE FEAST
Welcome warmer days with this fresh menu for the barbecue
PULLED BEEF
Tom's one-pan beef recipe is a simple way to master slow-cooking meat
free-from & fabulous
Quick, everyday recipes that omit dairy, eggs and nuts
