4 Irresistible Fried Chicken Recipes from Susan Jung’s ‘Kung Pao and Beyond

Susan Jung has long been known for her culinary expertise, a food columnist for Vogue Hong Kong, she was also a longtime food and wine editor at the South China Morning Post in Hong Kong—where she spent nearly 25 years writing about (and perfecting) countless dishes.

Her latest book, Kung Pao and Beyond, takes us on a culinary fried chicken journey across East and Southeast Asia, celebrating the region's incredible variety of flavours and her tried and tested techniques.

This month, as we shine the spotlight on women chefs, we’re taking a closer look at five standout chicken breast recipes from Susan’s book—each showcasing how versatile chicken can be, especially when you’re using top-quality poultry like Godrej Real Good Chicken After all, we believe that when we think premium chicken recipes, we think Real Good (Chicken)! Ensuring a consistently tender, juicy result every time!

Susan’s Crisp-Fried Chicken Breast (The Basic Technique)

Susan admits she once dreaded using chicken breast. But, the key to success, she discovered, is not overcooking it. She recommends pre-salting Chicken Breasts for at least 30 minutes, then frying them twice—first for only about 30 seconds, letting the pieces rest for 5 minutes, and frying again for a short time. The result? Succulent white meat that’s surprisingly juicy and tender.

Pro Tip:Make sure the pieces of your chicken breasts are evenly sized, so they cook at the same rate.

Without further ado, let’s dive in.

Chicken Nanban

A tangy, Western-influenced Japanese classic that involves lightly battering and frying Chicken Breasts, then quickly dunking them in a sweet-sour Nanban sauce. It’s finished with a creamy tartare sauce—yes, the same kind usually reserved for seafood, but it pairs beautifully with the lightly fried chicken.

Why it’s so delicious: The interplay of the vinegary Nanban sauce and rich tartare keeps every bite fresh and vibrant.

Chicken Karaage

One of Japan’s most beloved fried chicken styles, Karaage features ginger- and garlic-marinated Chicken Breasts (though Susan often uses chicken thighs, it works just as well with top-quality breast meat). Coated in potato flour, the pieces fry up crisp on the outside and stay juicy within.

Serving tip: Serve with shredded cabbage and Japanese Potato Salad to complete the izakaya experience at home.

Thai-Flavoured Chicken with Lemongrass & Mint

Here, freshly fried Chicken Breasts meet a bright and herbaceous salad. The chicken is seasoned with lemongrass, ginger, chilli, and fish sauce, then tossed with mint leaves, shallots, and lime juice. The crunchy, golden pieces of chicken balance the fresh, punchy flavors of Thai cuisine.

Pro tip: Adjust the spice level by adding or reducing the bird’s eye chilies. A handful of roasted cashews or peanuts adds extra texture.

Korean Fire Chicken

Korean fried chicken is winning hearts worldwide! But don’t let the tweak in the name fool you—this variation of the Korean Fried Chicken is actually more about flavour than intense heat. Marinate Godrej Real Good Chicken Breasts in gochujang (Korean chili paste), gochugaru (chilli flakes), and a touch of sugar before frying them twice for extra crunch. Sprinkle with spring onions and serve with pickled radish.

Party tip: Perfect for a fun, casual gathering—pair with cold drinks, and let everyone dig in.

Another Party Tip: Check the perfect crowd pleaser Korean Fried Chicken recipes! Perfect for large gatherings and parties.

Torikatsu

This is the chicken version of tonkatsu (the classic Japanese breaded pork cutlet). Traditionally made with chicken thighs, Godrej Real Good Chicken Breasts can also be used if you prefer leaner meat. The pieces are seasoned, dredged in flour, dipped in egg, and coated in panko breadcrumbs before frying. Serve with shredded cabbage and a Worcestershire-based tonkatsu sauce.

Pro tip: Double-frying isn’t required here, but the crisp panko crust pairs beautifully with tangy tonkatsu sauce. Slice the chicken into strips and drizzle the sauce over the top, or serve it on the side.

‘Kung Pao and Beyond’ is a treat for every fried chicken enthusiast out here! And with Godrej Real Good Chicken Breasts, you can confidently recreate these recipes in your kitchen—knowing you’ll get consistently high-quality results!

So grab a copy of Kung Pao and Beyond here, fire up your wok, and enjoy the crispy, savory goodness of these five standout dishes — Bon appétit!

Any more chicken recipes you want us to feature? Stay tuned for more!