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Global, Fried Chicken Day 수정본 06.docx
[Global]
Fried Chicken Day
By Lee Young-gyoung, International Reporter, dudrud8704@mju.ac.kr
By Lim Ha-young, International Editor, gkdud4355@mju.ac.kr
Chicken has become a common dish that is accessible in everyday life to the point ofdeveloping the word “Cheesus.” In Korea, Chicken Day was designated as September 9thto help the poultry farmers who were on the verge of bankruptcy due to bird flu. In the United States, July 6this Fried Chicken Day and was designated to celebrate fried chicken, a food brought to the United States by Scottish andWest African immigrants. As demonstrated by the existence of chicken days in many other countries,fried chicken is now one of the most popular foods in the world. Foodstyles are bound to change little by little as they cross the globe.Fried chicken has also become a favorite food for people around the world,but different countries have different ways of preparing it.
1. Southern Fried Chicken, United States
For most American fans of fried chicken, this is the first, the last, and the only fried chicken that matters. The problem can be in nailing down the exact definition of Southern-style fried chicken. Some recipes claim that the true Southern style is not the deep fried and heavily battered stuff seen around the world at KFC. Instead it is pan fried (purists insist on a skillet) with a much more delicate and crispy outside. Some keys to this style are the egg with milk (some will claim it must be buttermilk)mixture that coats the chicken with a mixture of spices.This style is also cooked in a frying pan rather than a deep fryer. The United States has endless variations on fried chicken (see later in this list for a few) but the core style is generally the same.
2. Ayam Goreng, Indonesia
The name sounds romantic, yet they are simply the Indonesian words for “chicken fried.”This style foregoes the heavy breading of many of its American cousins. Instead,the preparation includes marinated garlic, turmeric, and lemongrass fried in coconut oil.Ayam Goreng is particularly popular in Bali where it is said that each family on the island has their own take on the dish. Presentation can include fried rice or fried vegetables. Either way, try this and say “selamat amakan!” (Translation:happy eating!)
3. Xian-Style Oven-Fried Chicken, China
The creator of this chicken style admits fully andfreely that this is a dish inspired by Xian itself rather than an actual dish from the Chinese city. That said,the recipe looks amazing, and it can be prepared in your home without a deep fryer. The dish is described as: “Smoky chilies, cumin, and anise combined with mouth-numbing Sichuan peppercorns, cilantro, andscallions for a flavor that will just not quit on these crispy, juicy oven-fried chicken wings.”Those are some delish spices that do sound like they would fit in with the great food served in Xian.
4. Yang-nyeom Chicken, South Korea
One of the reasons fried chicken connoisseurs are now obsessed with the “double-fried chicken” (or in some places even triple fried) that is becoming popular in the US. This style ofchicken has been a mainstay snack or meal in South Korea since the end of the Korean conflict in the 1950s. Fans ofthis style claim the double fried approach gives the chicken the crispiest exterior. And if you are into spicy,the chili sauce variation packs a punch.
5. Shrimp Paste Fried Chicken, Singapore
This delicious variation starts out with some unappealing sounding ingredients. Two ofthe main ingredients are commonly known as shrimp paste and oyster sauce. The reality ofhow these two ingredients are made is where some people get turned off.Shrimp paste is basically shrimp bycatch (i.e., too small to sell)that is left out in the sun to ferment before it is crushed and turned into a grey goo.Oyster sauce basically follows the same concept, but starts with oysters and ends with a brown goo.Not exactly everyone’s cup of tea, but take it from the Singaporeans who crowd into their “hawker courts” (food courts with lots of street food), it is straight-up amazing. A note for those of you attempting to make this,shrimp paste can be stinky! Fight through the smell while cooking and your taste buds will thank you.
6. Karaage, Japan
This Japanese street food is generally lighter and less greasy than its international competitors. Thename roughly translates to “Chinese-style fried chicken.” Despite the political andterritorial tensions between these East Asian neighbors, China and Japan have a long history ofsharing (or some would say stealing) food from each other. In this case, the combination is delicious.A particular favorite is a version called nankotsu karaage, which is made with chicken breast cartilage in soy sauce,ginger, and garlic.
7. Gai Tod, Thailand
Here is the trend: Asia loves fried chicken, and Thailand is no exception. Thai-style fried chicken varies from chef to chef (or street vendor to street vender),but it has some similarities to the Singaporean and Indonesian approach. Like the Singaporean style,it uses oyster sauce (yes, the brown goo made from fermented oysters) and, like the Indonesian style,it uses garlic in the marinade.
The key to this style of fried chicken is letting the chicken sit overnight and marinate in oyster sauce, garlic, andwhite pepper as well as with coriander seed and root.This lengthy marinade protects the chicken from the surprisingly long cooking time. By some estimates,Thai fried chicken stays in the fryer for 10-15 minutes longer than any other cooking method on this list. Theresult is a very crispy outside that delightfully shreds as you eat it. The most incredible part ofthis chicken is the succulent inner meat. Despite the extra cooking time, the marinade keeps the chicken very moist,giving the lucky eater a great combination of crispy and soft chicken.
8. Chicken Yassa, Senegal
Chicken Yass, or Yassa Poulet as it is called, is often called the national dish of Senegal. The nation’s take on fried chicken prominently features peanut oil in the marinade.This gives the chicken a slightly different (some say lighter) taste than the other approaches to fried chicken. Also,most recipes include a combination of broiling and standard frying to prepare the final product. The chicken is usually served over plain white rice along with a range of onions and other vegetables that make it almost like a chicken stew.There are a few relatively simple recipes out there (there is a good one on epicurious), and it is a great introduction to African food that should impress your friends.
Chicken is a nostalgic food for most of the people. Since chicken is an global food,there are so many different ways to eat it.Every food evolves into its own through the process of change. The food that you encounter on a daily basis contains a long and deep history.There is nothing like food that can embody its own culture. How about experiencing and communicating with different world cultures through the chicken that is enjoyed by people of all ages and gender?