If you’ve spent any time exploring San Francisco’s food scene, you’ve probably heard of House of Nanking—the cozy little restaurant that’s been winning hearts (and stomachs) for decades. Founded by the legendary Peter Fang, it’s the kind of place that surprises you with every bite. And now, thanks to the new House of Nanking cookbook, you can bring those unforgettable flavors straight into your own kitchen.
A Brief Look Into The House of Nanking Cookbook
As you flip through the pages, you can tell this book is something special. It’s not just a collection of recipes—it’s a story told through food. Created by Peter Fang and his celebrity chef daughter Kathy Fang (who also runs her own restaurant, Fang), the cookbook feels like an inside look at their family’s world. Indeed, you can genuinely feel their passion for food, creativity, and family in every recipe.
From Humble Beginnings to a San Francisco Legend
Your journey starts in the late 1980s, when a young and determined Peter Fang opened House of Nanking in San Francisco’s Chinatown neighborhood. He wanted to share real Chinese flavors—simple, bold, and made with love. Before long, the place became a must-visit spot, drawing crowds who couldn’t get enough of his inventive take on traditional dishes. In fact, many well-known celebrities are fans of both House of Nanking and Fang Restaurant. This includes Keanu Reeves, Derek Jeter, Francis Ford Coppola and Rachel Ray. That’s not to mention World Pizza Cup Champion Tony Gemignani, who is currently collaborating with Kathy Fang.
Signature Dishes at the House of Nanking
If you’ve ever eaten there, you know exactly what makes it special. Take for instance, the Nanking Sesame Chicken and the Garlic Eggplant, the way every dish feels both familiar and brand new. The space itself is unpretentious and welcoming, and Peter’s warmth makes you feel like part of the family. It’s the kind of restaurant you fall in love with—and never forget.
A New Generation Takes the Torch
You’ve probably seen Kathy Fang around the food scene too. After all, she’s a two-time winner of the Food Network’s CHOPPED series and recipient of several other awards. That’s not to mention co-starring with her father and mother Peter and Lily in the Food Network’s show, Chef Dynasty: House of Fang. Growing up in the kitchen, she absorbed her father’s love for flavor and innovation, and eventually opened her own celebrated spot, Fang Restaurant, which brings a fresh, modern spin to Chinese cuisine. What’s more, her dishes at Fang Restaurant have the same soul as her dad’s, albeit just with a little extra edge.
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Sample Recipes from the House of Nanking Cookbook
Now, with the release of the House of Nanking cookbook, you get to experience the best of both worlds. It’s packed with the restaurant’s signature recipes along with new ones from Kathy’s own collection. Think tender Braised Pork Belly, fragrant Steamed Fish with Ginger and Scallions, and plenty of everyday favorites you’ll want to make again and again.
Nanking’s Sesame Chicken
Ingredients
1½ pounds (680 g / about 4 pieces) boneless, skinless
chicken thighs, cut into 1-inch (2.5 cm) pieces
¾ cup (95 g) cornstarch 1½ tablespoons aji-mirin 1 tablespoon sugar
1 tablespoon garlic powder 1 teaspoon salt
1 teaspoon smoked paprika 1 teaspoon MSG
½ teaspoon ground white pepper
2 cups (480 ml) neutral oil, for frying
1 medium sweet potato, sliced down the middle lengthwise, then thinly sliced ¼ inch crosswise
Nanking Sauce (page 270) Toasted sesame seeds, for garnish
Julienned scallions, for garnish (optional)
Steamed white rice, to serve
Instructions:
In a medium bowl, combine the chicken, cornstarch, aji-mirin, sugar, garlic powder, salt, smoked paprika, MSG, white pepper, and ⅓ cup (80 ml) of water. Use your hands to massage the marinade into the chicken to create an even coating. The consistency of the marinade should be like Elmer’s glue; if it’s too chalky or dry, add a splash more water. Cover and marinate in the fridge for at least 2 hours and ideally overnight.
Remove the chicken from the fridge and allow it to temper for 30 minutes.
In a wok (or Dutch oven, if preferred), heat the neutral oil over high heat. The oil level should be slightly below the middle line of the wok. When the oil registers 350°F (175°C) on a deep-fry thermometer, fry the chicken in two or three batches to avoid overcrowding. Using a wok spatula, stir the chicken to prevent it from clumping or sticking to the bottom of the wok. Once the chicken is frying in individual pieces, leave it alone. Fry the chicken until cooked through, 3 to 4 minutes. It should be incredibly juicy with a light crisp on the exterior. Transfer the chicken to a serving bowl, make sure the oil returns to 350°F (175°C), and repeat with the remaining batches.
Working in two batches, fry the sweet potato slices for 2 minutes, or until you can easily pierce through a sweet potato without it falling apart. (Alternatively, you can bake the sweet potato—see Note.) It should have a stiff, crisp texture and not be too soft. Transfer the sweet potatoes to the bowl with the chicken, then repeat with the remaining potatoes.
While frying the second batch of sweet potatoes, in a small pot, reheat the Nanking sauce over medium heat until warm.
Transfer the remaining sweet potatoes to the serving bowl, then drizzle the warmed sauce on top and toss to evenly coat. Garnish with sesame seeds and scallions, if using, and serve immediately with rice.
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Honey Apple Shrimp
Ingredients
8 medium shrimp, shell removed but tail on
1 egg, whisked
½ cup (65 g) cornstarch
½ cup (120 ml) Kewpie mayonnaise
1 tablespoon condensed milk 1 tablespoon honey
1 teaspoon lemon juice
½ teaspoon chili oil (homemade, page 274, or store-bought)
Neutral oil, for deep frying
1 small Fuji apple, peeled, cored, and cut into 1-inch cubes
Instructions
In a medium bowl, combine the shrimp and whisked egg. Place the cornstarch in a separate bowl and toss in the shrimp to coat (there will be extra cornstarch in the bowl). Set aside.
In a small bowl, whisk together the mayonnaise, condensed milk, honey, lemon juice, and chili oil. Set aside.
Fill a medium pot halfway with neutral oil. Heat the oil over high heat until it reaches 375°F (190°C) on a deep-fry thermometer. Drop the shrimp into the oil one by one so they don’t stick together when they fry. Fry the shrimp, using a spider to move the shrimp around to prevent sticking, for 1 minute and 20 seconds, or until the shrimp is just cooked and slightly golden brown. Use the spider to transfer the shrimp to a wire rack.
Add the cubed apple to the bowl of cornstarch and toss to coat the apple in the remaining cornstarch. Once the oil has returned to 375°F (190°C), add the apples to the pot and fry for 1 minute and 20 seconds, or until slightly golden brown, using a spider to move the apple cubes around to prevent sticking. Use a spider to transfer the apples to the rack with the shrimp and turn the heat off.
Add 2 tablespoons of the honey-mayo sauce to a large bowl, then add the shrimp and apples and toss to coat. Add more sauce as desired. (Any remaining sauce can keep in the fridge for up to 5 days and used as a dipping sauce for fries, fried wontons, fried chicken, or even a spread for sandwiches.) Transfer the shrimp and apples to a serving platter and serve immediately
Related: Tips for Making Healthy Choice From Chef Kathy Fang
More Than Recipes: A Story of Family and Food
What makes the House of Nanking cookbook so special is that it’s as much about family as it is about food. Between the recipes, you’ll find personal stories, memories, and bits of history that make the Fang family’s journey come alive. You see where their inspiration comes from, and you start to appreciate how tradition and creativity can beautifully coexist. In addition, this cookbook reminds you that great food isn’t just about what’s on the plate—it’s about who you share it with. Every recipe carries a sense of connection, of honoring the past while embracing what’s next.
Bringing House of Nanking Home
With the House of Nanking cookbook, you can finally recreate that signature San Francisco magic in your own kitchen. The recipes are approachable, the instructions are clear, and the photos make you want to cook everything right away. Even if you’re not an expert in Chinese cooking, Peter and Kathy make it easy—and fun—to get started.
Whether you’re a longtime fan of the restaurant or discovering it for the first time, this cookbook feels like a warm invitation to cook, taste, and share. It’s not just about recreating dishes—it’s about experiencing a piece of San Francisco’s culinary story, one plate at a time. Of course, if you want to experience these authentic recipes, be sure to visit both House of Fang and Fang Restaurant.
Where to Purchase the new House of Nanking Cookbook
The new House of Nanking Cookbook is available on several online retailers. This includes Amazon, Barnes & Noble, Walmart and Target, along with a signed copy through FangKitchen.com. In addition, the new cookbook is available as an ebook, through such retailers as Amazon, Apple Books and Google Play.
About The Author
Randy Yagi is an award-winning writer who served as the National Travel Writer for CBS from 2012 to 2019. More than 900 of his stories still appear in syndication across 23 CBS websites, including New York, Los Angeles, Chicago, and San Francisco. During his peak years with CBS, Randy had a reported digital audience reach of 489 million and 5.5 million monthly visitors. Additionally, his stories have appeared in the Daily Meal, CBS News, CBS Radio, Engadget, NBC.com, NJ.com, and Radio.com. He earned a Media Fellowship from Stanford University and is a Bay Area Travel Writers (BATW) member.
