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[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 to everyday life to the point of coming out word “Cheesus.” In Korea, Chicken Day was designated as September 9th as a day to help poultry farmers who are on the verge of bankruptcy due to bird flu. In the United States, July 6 is Fried Chicken Day and was designated to celebrate chicken, a food brought to the United States by Scottish and West African immigrants. Like the existence of chicken days in many countries, fried chicken is now one of the most popular food in the world. But food is bound to change little by little as it crosses the country. Chicken has also become a favorite food for people around the world, but different countries have different ways of eating it. 

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 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 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 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 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 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 is 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: 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 fermented 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 marinated with 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 is 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 is a great introduction to African food that should impress your friends. 

Chicken must be a nostalgic food for everyone. Chicken, which is not clear at home, has more ways of eating. Every food evolves into its own food 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 feel its own culture. How about experiencing and communicating world cultures through chickens that are enjoyed by people of all ages and sexes?