Hey! We have something like that: Part 2
In the last version of this we compared the Franco-Cornish pasty and with India's beloved samosa, with the samosa being the clear winner. Mainly due to the fact that the two foods are so similar, and samosas are just better seasoned/ spiced. This time, we have a much harder comparison: Fried Chicken. This time the comparison involves three different versions, (Modern) Korean fried Chicken, Japanese fried chicken, and Southern-American fried chicken. In truth, almost every culture on earth has a version of a fried chicken, as it just seems that all of our ancestors simply saw a chicken and had the same thought, "well that looks like food." This was written with the understanding that within each of the cultures mentioned there are a wide variety of methods and recipes that fry chicken.
Japanese fried chicken (Karaage style)
Karaage is actually a style of cooking meat and vegetables, the process involves lightly coating small pieces of the meat or fish with flour and potato starch, and frying in a light oil. The result is a super puffy, and crunchy fry. The taste is relatively basic but more often a powder of delicious spices (or Shichimi Togarashi) is then thrown onto the freshly fried chicken creating a whole new experience. (Recipe here)
"Yangnyeom-chikin", is known in America as Korean fried chicken, but is one of again many local methods and styles. This style and method is much different from the Japanese or American styles in a variety of ways. Most importantly, the method of cooking is completely different, as the chicken is twice fried. The double frying results is a more crackly, transparent skin, absent of the thick crunchy battery nubs and canyons found on American and Karrage style. Further, Korean fried chicken is painted with an often sugar based sauce using a brush in order to evenly coat the chicken with a thin layer. The results are oh so good, and addictive so addictive in fact that three years ago, I spent the day after my birthday recovering from eating too much of it. (Recipe here)
American Fried Chicken: You know, you love it, you hate it (but you still secretly love it), either way if you live in America you have been at least exposed to fried chicken. Perhaps it is the the sad and lonely experience of KFC or perhaps you have been lucky enough to have proper Southern fried chicken. Which usually involves soaking the chicken in buttermilk before the frying process that involves coating or dredging the chicken in a batter. The result is the fried batter adding a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. This tradition comes from the combination of Scottish frying methods merging with the methods of enslaved Africans during colonial times and into early America. (Recipe here)
The Verdict: All of its good, so so good. I cant pick which version of fried bird is best, but I will suggest trying the different kinds. Everyone wins
Japanese fried chicken (Karaage style)
Karaage is actually a style of cooking meat and vegetables, the process involves lightly coating small pieces of the meat or fish with flour and potato starch, and frying in a light oil. The result is a super puffy, and crunchy fry. The taste is relatively basic but more often a powder of delicious spices (or Shichimi Togarashi) is then thrown onto the freshly fried chicken creating a whole new experience. (Recipe here)
"Yangnyeom-chikin", is known in America as Korean fried chicken, but is one of again many local methods and styles. This style and method is much different from the Japanese or American styles in a variety of ways. Most importantly, the method of cooking is completely different, as the chicken is twice fried. The double frying results is a more crackly, transparent skin, absent of the thick crunchy battery nubs and canyons found on American and Karrage style. Further, Korean fried chicken is painted with an often sugar based sauce using a brush in order to evenly coat the chicken with a thin layer. The results are oh so good, and addictive so addictive in fact that three years ago, I spent the day after my birthday recovering from eating too much of it. (Recipe here)
American Fried Chicken: You know, you love it, you hate it (but you still secretly love it), either way if you live in America you have been at least exposed to fried chicken. Perhaps it is the the sad and lonely experience of KFC or perhaps you have been lucky enough to have proper Southern fried chicken. Which usually involves soaking the chicken in buttermilk before the frying process that involves coating or dredging the chicken in a batter. The result is the fried batter adding a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. This tradition comes from the combination of Scottish frying methods merging with the methods of enslaved Africans during colonial times and into early America. (Recipe here)
The Verdict: All of its good, so so good. I cant pick which version of fried bird is best, but I will suggest trying the different kinds. Everyone wins
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