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Susan Jung, that “fried chicken lady” who wrote the cookbook Kung Pao & Beyond – East and Southeast Asian Fried Chicken Recipes

Kung Pao & Beyond was born from the recipe column I used to have on SCMP. “I didn’t know if people liked fried chicken as much as I did, so I was trying not to write too many fried chicken recipes,” recalled the Hong Kong resident of Chinese descent who was born and raised in the United States. .

“One day, my colleagues said, ‘Susan, your fried chicken recipe is doing really well online.’ And she said, jokingly, “We should write a book about it.” And I said, ‘That’s a really good idea.'”

Since then, “I discovered that everyone loves fried chicken.”

The book “was very easy to write,” he said. “I started with 90 fried chicken recipes, and they’re just from East and Southeast Asia. I wanted to write all of Asia, but I realized it’s too big. Even then I was able to come up with 90 recipes. I wrote 90 recipes, tested 90 recipes, and then narrowed it down to 60, because that’s what the editors wanted. The ones I rejected were the ones that didn’t ‘wow’; When I tried the recipe, I didn’t say, ‘Oh my God, this is so delicious.'”

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