5 Asian Fried Chicken Styles That Give The South a Run for Its Money
Photo by insatiablemunch CC BYHankering for just a little bit of chicken, fried? And how about a cold beer on a Friday night? Much rhapsodized and probably the only song topic that the Zac Brown Band have in common with Nas, this beloved classic American staple is most often associated with hot, arid Kentucky summers, family barbecues, cut-off jean shorts, picnic tables and fireworks.
While there’s no shortage of heritage recipes for fried chicken, the recipe usually involves a rub with paprika or cayenne pepper, a buttermilk marinade, and a thick batter of the marinade and flour solution before frying in a pot of lard, shortening or oil. It’s time-tested and well embraced.
However, there are at least five fried chicken traditions from countries across the Pacific Ocean that are rapidly sweeping the nation—they’re served at bubble tea houses, out of food trucks, paired with a beer at izakayas, or slathered in sweet chili sauce at a mom n’ pop Korean restaurant. They use unique blends of spices, are fried to perfection without being greasy for optimal grabbing on the go, and they are coming to major cities across the continent. Watch out, Colonel Sanders: the next wave of KFC is going to be Korean.
Japanese Karaage
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One of the easiest comfort snacks to make at home, Japanese karaage (kara-age literally means “deep fried, Chinese style”, which means that it is fried without batter) is a staple at izakayas, or tapas-style pubs, served with a spritz of lemon and a side of mayo; packed away in bento lunches; swimming in sweet curry to complete a hearty dinner, or picked up at any 7-11 across Japan. In New York and LA, it can even be found sandwiched between two layers of ramen “buns”, and slathered with Sriracha mayo, for a cardiac-arresting Kodiak (or Instagram) moment. Usually darker cuts of meat are marinated in a soy sauce and sake-based seasoning, then dredged in a coating of flour and cornstarch and fried in a light oil to create a beautiful balance of tender, juicy meat and a light, crisp exterior.
Taiwanese Popcorn Chicken
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Don’t confuse this massively popular street food favourite with the Colonel’s greasy nondescript lumps of factory-processed meat. Taiwanese popcorn chicken is best in hand for wandering the lit-up stalls of Taiwan’s markets, or paired with a milky bubble tea at a boba café. It’s usually made with chicken thighs chopped into small pieces and marinated with a mix of soy sauce, rice wine, Chinese five spice powder, white pepper (very important!), a dash of sugar, garlic and ginger. Then it’s coated with potato starch and deep-fried in small batches. Served with a sprinkle of fresh thai basil, these delectable morsels of deep-fried goodness will have you running to the nearest bubble tea house next time you get a craving for fried chicken.