Chefs Jordy Navarra, Margarita Forés' Fried Chicken Recipes Are Featured in New International Cookbook

(SPOT.ph) Ah, fried chicken. To say the dish is well-loved is one hell of an understatement; just look at all the tasty variations available across the globe, from continent to continent (Asia included!), nation to nation, and even family to family. A new cookbook from UK-based publisher Quadrille celebrates this diversity—fry-versity?—as it covers fried-chicken recipes from East and Southeast Asia, including special Filipino takes by chefs Jordy Navarra of Toyo Eatery, and Margarita Forés of Cibo, Lusso, and Grace Park!

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Here's the deal on chefs Jordy Navarra and Margarita Fores' recipes in this Asian fried chicken cookbook:

In Kung Pao and Beyond: Fried Chicken Recipes from East and Southeast Asia, author Susan Jung takes us on a trip through taste, by way of fried-chicken recipes from around the said areas of the continent. Included is Jordy Navarra's Fried Chicken, a dish he made for an event he attended as a guest chef in Hong Kong; this is said to be inspired by the Filipino-style versions of Max's and Classic Savory—yup, that rustic variation known for its thin, shatteringly crisp skin and juicy meat—and it's recommended to be paired with (what else?) banana ketchup.

Forés, on the other hand, contributes the Margarita Forés' Fried Chicken with Gravy—her take on the popular Chickenjoy from fast-food joint Jollibee, which has you dredging the meat in a poultry mix, dipping that in water, then dredging it a second time. In true fast-food chicken fashion, it's meant to be served with a chicken gravy, Forés' recipe for which is lent depth by soy sauce. Jung also cleverly fuses two Filipino classics in Margarita Forés' Fried Chicken Inasal—her deep-fried, crunchified version of the typically grilled dish built off of the Forés family's recipe for inasal.

There are plenty of reasons to go get your copy if fried chicken's your middle name: elsewhere in the book are also recipes from the author and others, of the likes of Chinese-American Deli Fried Chicken, Japanese Chicken Karaage, Malaysian Ayam Goreng Berempah, Thai Chicken with Lemongrass and Mint, and so on, with striking photos by Yuki Sugiura. Recipes are divided primarily by chicken part, making it easy to browse through whether you're in the mood for the breasts or the thighs.

Heads up, aspiring shefs: the book also covers basic ingredients, equipment, and essential techniques for your East and Southeast Asian chicken-frying needs. You can get your copy at Fully Booked stores, or preorder on National Bookstore's website (P1,425).

Susan Jung is also the Food Editor of Vogue Hong Kong. She also served as the South China Morning Post's Food and Drinks Editor previously, and as the Hong Kong, Taiwan, and Macau Academy Chair for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.

See a list of Fully Booked branches. You can also preorder on National Bookstore's website.

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