AMERICAN BEST WINGS SKIN

Fry for 5–6 minutes, then drain on the rack placed over the tray.

Fry the chicken at 320 degrees in four or five batches. Pour the cooking oil into a pan, preferably a medium wok, and place over medium heat. Lay the wings on a cooling rack placed over a tray and air-dry for 10 minutes. Do not cook yet set aside.ĭredge the wings in the potato flour or cornflour and shake off the excess. Even when I traveled after I was done, I was eating fried chicken.”įor the sauce, thinly slice the garlic cloves and julienne the ginger, then put them in a pan with the soy sauce, sugar and water. I was never sick of fried chicken because the recipes are so varied and ther are so many different flavors. “My husband was kind of sick of it at the end. I would usually test the recipes for dinner, but when it got down to the end of the book I was testing the recipes for lunch as well,” she says.

“We were eating fried chicken every day for three months, at least once a day. While she didn’t grow up eating all of them the way she did with her mother’s wings, Jung has made each one of the selections that made it into the book at least twice. To write the book, Jung whittled her recipe list down from around 90 to the finalists that made it into the book. There are all different kinds of crunchiness when it comes to chicken.” The wings don’t have a hard crunch, but it’s appealing. I don’t know if it’s universal, but I’ve never met anybody who doesn’t like crunchiness. Some people don’t like baked foods because they say it’s dry. “Some people don’t like steamed foods because they say it’s too soft. “Crunchiness is a very popular texture that people just like,” she says.

AMERICAN BEST WINGS SKIN

Known simply as “mom’s wings,” the dish was the first variety of fried chicken Jung learned to make on her own and is also the first recipe in Kung Pao and Beyond.Īfter being coated in the saucy mixture, the wings are baked so that the skin doesn’t lose any of its crispiness. Filled with more than 60 recipes grouped together by the part of the chicken they require (boneless breasts, bone-in thighs, drumsticks, etc.), the book is fairly comprehensive and showcases the love and affection that Jung has developed over the course of her lifetime.Īppropriately enough, that love affair started with a fried chicken dish Jung’s mother made for the family while she was growing up. During her 25 years as the food and drinks editor for Hong Kong’s internationally-renowned English daily newspaper The South China Morning Post, Susan Jung published more than her fair share of fried-chicken recipes that did not involve the 11 herbs and spices that are favored by America’s most famous fast-food fowl firm.Ī California native who’s currently a food columnist for Vogue in Hong Kong, Jung decided she was passionate enough about poultry to create a cookbook of chicken concoctions and penned Kung Pao and Beyond: Fried Chicken Recipes from East and Southeast Asia after leaving her position at the SCMP.

American best wings