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Global, Fried Chicken Day.docx
Fried Chicken Day
by Lee young-gyoung, International Reporter, dudrud8704@mju.ac.kr
by Lim ha-young, Global Editor, gkdud4355@mju.ac.kr
치킨은 ‘치느님’이라는 말이 생길 정도로 일상에서 접할 수 있는 흔한 음식이 되었다. 어떤 이들은 한국을 대표하는 음식으로 양념치킨을 뽑기도 한다. 한국에서 치킨데이는 9월 9일로 조류 독감으로 파산 위기에 몰린 닭, 오리 사육 농가를 돕기 위하여 치킨을 먹는 날로 지정했다.미국에서는 7월 6일이 후라이드 치킨 데이이다. 스코틀랜드와 서아프리카 이민자들이 미국으로 가져온 음식인 치킨을 축하하기 위해 지정되었다. From the US to South Korea to Thailand to Senegal, 후라이드 치킨은 현재 세계인들이 가장 좋아하는 comfort food 중 하나가 되었다 in every corner of the world. 하지만 그럼에도 음식은 나라를 건너오면서 조금씩 변화하게 되기 마련이다. 치킨 역시 세계인들이 즐겨먹는 음식이 되었지만 먹는 방식은 나라마다 조금씩 다르다.
1. Southern Fried Chicken, USA
For most American fans of fried chicken, this is the first, the last, and the only fried chicken that matters. The problem can be nailing down the exact definition of Southern-style fried chicken. Some recipes claim that 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 crispy outside. Some keys to this style are an egg and 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 USA has endless variations on fried chicken (see later in this list for a few) but the core is generally the same.
2. Ayam Goreng, Indonesia
The name sounds romantic, yet it is simply the Indonesian words for “chicken fried.” This style foregoes the heavy breading of many of its American cousins. Instead, the preparation includes a marinade of 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 and freely that this is a dish inspired by Xian rather than an actual dish from the Chinese city. That said, the recipe looks amazing — and it can be done in your home without a deep fryer. The dish is described as: “Smoky chilies, cumin, and anise combine with mouth-numbing Sichuan peppercorns, cilantro, and scallions for flavor that just won't 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. Yangnyeom chicken, Republic of South Korea
The other KFC and one of the reasons fried chicken connoisseurs are now obsessed with “double-fried chicken” (or in some places even triple fried). Becoming popular in the US, this style chicken has been a mainstay snack or meal in South Korea since the end of the Korean conflict in the 1950s. Fans of this style claim the double fried approach gives the chicken the crispiest exterior. And if you’re 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 of the main ingredients are commonly known as shrimp paste and oyster sauce. The reality of how these are made is where some people get turned off. Shrimp paste is basically shrimp bycatch (i.e. too small to sell) left out to ferment in the sun before it’s crushed up and turned into a grey goo. Oyster sauce is basically the same concept starting with oysters and ending in 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 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. The name roughly translates to Chinese-style fried chicken. Despite political and territorial tensions between the East Asian neighbors, China and Japan have a long history of sharing (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 a trend here: Asia loves fried chicken. Thailand is no exception. The Thai-style fried chicken varies from chef to chef (or street vendor to street vender) but it has some similarities to the Singapore and Indonesian approach. Like the Singaporean style, it uses oyster sauce (yes, the brown goo made from fermenting oysters) and like the Indonesian style it uses garlic in the marinade. There the similarities stop.
Key to this style of fried chicken is letting the chicken sit overnight in a marinade of oyster sauce, garlic, white pepper as well as coriander seeds and roots. The 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. The result is a very crispy outside that delightfully shreds as you eat it. The most incredible part of this 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’s called, is often called the national dish of Senegal. The nation’s take on fried chicken features peanut oil prominently in the marinade. This gives the chicken a slightly different (some say lighter) taste than other approaches to fried chicken. Also, most recipes include a combination of broiler 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 (this is a good one on Epicurious), and it’s a great introduction to African food that should impress your friends.
이민자들이 쏟아지는 나라인 미국에서 치킨은 모두에게 향수를 불러일으키는 음식임이 틀림없다. 본고장이 명확하지 않은 치킨은 먹는 방식이 더욱 다양하다. It’s incredible how much diversity there is in this tasty, tasty food. 모든 음식은 변화 과정을 거쳐 고유한 음식으로 진화한다. 일상적으로 접하는 음식이 길고도 깊은 역사를 담게 되는 것이다. 그 나라만의 문화를 직접 느끼기엔 음식만한 것이 없다. 남녀노소 누구나 즐기는 치킨을 통해 세계 문화를 체험하고 소통해 보는 것은 어떨까.