Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung
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Herbal chicken broth (page 36)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Vegan broth (page 37)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Superior stock (page 38)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Master stock (page 42)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Basic chili oil (page 44)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Fragrant chili oil (page 45)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Chorizo chili oil (page 47)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Chinese chimichurri (page 50)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Garlic honey (page 51)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Tomato soy sauce (page 52)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Five-spice powder (page 59)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Sesame shrimp toast (page 67)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Shrimp meatballs (page 68)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Condensed milk on toast (page 70)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Shredded chicken breast (page 73)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Spicy chicken salad (page 75)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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Duo jiao chicken salad (page 75)
from Kung Food: Chinese American Recipes from a Third-Culture Kitchen Kung Food by Jon Kung
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- ISBN 10 0593578171
- ISBN 13 9780593578179
- Linked ISBNs
- 9781529919318 Hardcover (United Kingdom) 11/2/2023
- 9780593578186 eBook (United States) 10/31/2023
- Published Oct 31 2023
- Format Hardcover
- Page Count 288
- Language English
- Countries United States
- Publisher Clarkson Potter
Publishers Text
An exciting and unexpected collection of 100 recipes that re-examines Chinese American food.Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.
Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.
In Kung Food, he breaks the boundaries of flavors in chapters such as:
Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich) Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings) Rice & Congee (“Clay Pot” Rice Tahdig, Mushroom Fried Rice) Stir Fries (Szechuan Paneer, Faygo Orange Chicken) Kung Foo Means “with Effort” (Hong Kong Chicken and Waffles, Dan Dan Lasagna)
Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.
