In Kung Pao and Beyond, Susan Jung (food columnist for Vogue Living) presents us with 60 crispy, crunchy and spicy recipes that elevate this popular fast food staple to 'oh my god' status.
Chapters cover cookery basics (yer spices, sauces, seeds, oils, etc.), recipe basics (batters, stocks 'n' coatings), fresh ingredients, cookery equipment & techniques, and an introduction to the chicken parts you need to know. Then we head into the recipe chapters that cover wings (honey mustard, Thai garlic, shiso-stuffed...), legs (Korean fire chicken, Pandan chicken, chicken popperss...), breasts (paper-wrapped chicken, Japanese chicken nuggets...) and much more. Delicious, fragrant, moreish and crunchy as heck - this is proper good.
As Susan says in her intro - this is a book to satisfy all your chicken cravings
Size: 180 x 240mm (Hardback)
Pages: 176
Publisher: Hardie Grant
