Discover The Art of Fried Chicken with Cookbook Author Susan Jung
CHICKEN POPPERS WITH INSTANT NOODLE COATING
Meet Susan Jung
First, let me introduce you to Susan Jung. With a career as rich and varied as her recipes, Susan has journeyed from California to Hong Kong, leaving a trail of culinary delights. Her resume? Impressive! Food editor for Vogue Hong Kong, a pastry chef with stints in some of the world's top kitchens, and a 25-year tenure at the South China Morning Post. Not to mention, she's rubbed shoulders with culinary legends like Anthony Bourdain and Jamie Oliver!
The Cookbook: A Fried Chicken Diary
Susan's new cookbook, "Kung Pao & Beyond: Fried Chicken Recipes from East and Southeast Asia," is a treasure trove of fried chicken recipes. It's a compilation of her global culinary adventures, with recipes ranging from Sriracha Wings to Chicken Poppers with Instant Noodle Coating. Each dish in this book is a testament to Susan's innovative spirit and love for all things fried chicken.
My Chat with Susan: A Foodie’s Delight
In our conversation, Susan takes us on a tantalizing journey. We explore her beginnings in the culinary world, her foray into food journalism, and the creation of her cookbook. Susan's story, from her family's food obsessions to her adventurous career shifts, is as flavorful as her recipes.
The Instant Noodle Coating Epiphany
One of the episode's gems is Susan's story behind her Chicken Poppers with Instant Noodle Coating. It's a creative culinary twist that epitomizes innovation and simplicity, a theme that resonates throughout Susan's cooking philosophy.
A Deeper Dive into Culinary Trends
Susan's insights into global culinary trends, the art of fusion cooking, and her aspiration to author a book on innards offer a fascinating glimpse into her culinary mind. Her experiences taking icons like Anthony Bourdain to her favorite places to eat add an extra layer of intrigue to her stories. My conversation with Susan Jung is a vivid tapestry of stories, tips, and inspirations that any food enthusiast will find irresistible.
Ready for a Culinary Adventure?
Let yourself be whisked away on a culinary journey that celebrates the heart and soul of cooking. And don't forget to explore "Kung Pao & Beyond" for a deep dive into the world of fried chicken mastery. Your culinary curiosity will be richly rewarded! 🍗✨📖
Susan Jung’s Recipe: CHICKEN POPPERS WITH INSTANT NOODLE COATING
CHICKEN POPPERS WITH INSTANT NOODLE COATING
SERVES 4-6
INGREDIENTS:
450g (1lb) boneless chicken thighs coarse salt crystals, as necessary
2–4 packets of instant noodles, depending on size
about 60g (2oz) potato, sweet potato or tapioca flour
2–3 eggs
750ml (3¼ cups) cooking oil
PREPARATION:
Butterfly the chicken thighs (see page 20), cut them into 2.5cm (1in) chunks and put them in a bowl. Weigh the chicken, then multiply the amount by 0.005 – this is the amount of salt you need. Sprinkle the salt over the chicken, mix well, then set aside for at least 10 minutes.
Put the noodles with the contents of the dry seasoning pack in a food processor. Process until the noodles are about the size of rice grains.
Put the potato, sweet potato or tapioca flour in a shallow dish. Whisk the eggs in another shallow dish and put the instant noodles in a third dish. Dredge the chicken thighs in the flour and shake off the excess, then dip in the egg. Dredge in the instant noodles, pressing firmly so they adhere. Lay the chicken on a cooling rack placed over a tray.
Pour the cooking oil into a pan, preferably a medium wok, set over a medium heat. Fry the chicken in two batches at 160°C (320°F). Fry the pieces for 4 minutes, then put them on the rack placed over the tray – there’s no need to fry again.
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