“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.
Bu hikaye BBC Good Food ME dergisinin May 2023 sayısından alınmıştır.
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Bu hikaye BBC Good Food ME dergisinin May 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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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a touch of spice
Make a change from rice with quick-cooking bulgur wheat and chickpeas – the result is a gently spiced vegetarian supper, full of flavour and textures
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PULLED BEEF
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free-from & fabulous
Quick, everyday recipes that omit dairy, eggs and nuts
