Food - Drink
13 Styles Of Fried Chicken Around The Globe
By BRITTANY DAVIES
Southern Fried Chicken
This crispy and golden brown meal unfortunately has some dark origins in America’s history of slavery, in which the labor of preparing this meal was given to African American women. Today, however, it’s a dish that lies at the heart of southern cooking through home kitchens, fast food, and nice restaurants.
Buffalo Wings
A staple of football tailgates and sports bars, these wings are deep fried before being slathered in a tangy sauce made from butter, hot sauce and red pepper. They were famously born in 1964 at a bar in Buffalo, New York, although the story of how they were invented varies.
Karaage
Made using bite sized pieces of chicken that are marinated, seasoned, then coated in wheat flour to be fried, karaage is a versatile dish in Japan, as it can be served as street food or in a nice restaurant. There’s even a karaage association that issues standards and ratings to establishments that serve them.
Yangnyeom-Chicken
Fried chicken comes in widespread variations across South Korea, and yangnyeom-chicken — which is seasoned, fried, and served with a tangy, sweet, and spicy sauce — has become one of the most popular types. The relaxing practice of eating this and drinking a beer is known in South Korea as Chimaek.
Yan Su Ji and Da Ji Pai
Taiwan is famous for its street fast food culture, and yan su ji and da ji pai are two of the most famous street foods. Yan su ji has been westernized as popcorn chicken, and da ji pai is made from of chicken breasts that have been butterflied, pounded flat, and sprinkled with pepper after being fried.