1. Thai Grilled Chicken (Kai yang)
To make kai yang, you just grill or barbecue a whole chicken that has been marinated. The cuisine was first created by the Lao people of northeastern Thailand, but it is now consumed all throughout the nation. Sticky white rice, dipping sauces (sweet sauce in the Central area, sour sauce in the Northeast), and a vegetable salad called som tam are common accompaniments to the chicken.
It’s sold at countless kiosks around the country of Thailand. Marinade components for kai yang include soy sauce, ginger, white pepper, fish sauce, vinegar, hoisin sauce, and other herbs including cilantro, lemongrass, and garlic; they set the meal apart from other grilled chicken recipes.
2. Chicken Tikka Masala
The meal known as chicken tikka masala originated in India but has now made its way to the United Kingdom, where it is served with a spicy tomato-cream sauce and tandoori-cooked chicken. Some say it was created in the 1970s by Pakistani chef Ali Ahmed Aslam, who allegedly incorporated his own tomato-cream soup into chicken tikka in order to please a customer; others say it’s just a variation on traditional Indian butter chicken or chicken tikka that was adapted to suit British tastes.
Foreign Secretary Robin Cook declared chicken tikka masala an emblem of contemporary multicultural Britain in 2001, thereby elevating the dish to national icon status.
3. Peri Peri Chicken
Mozambicans love to barbecue or roast chicken and top it with a creamy and spicy coconut sauce called peri peri. Traditionally, the chicken is marinated in a mixture of bird’s eye chilies, cumin, garlic, paprika, lemon juice, and other spices before being grilled.
The name of this meal comes from the Swahili term piri piri, which translates to “pepper pepper” in Portuguese.
4. Taiwanese Popcorn Chicken
Chicken breasts are the main ingredient in this Taiwanese classic, and they are marinated in a mixture of soy sauce, garlic, ginger, rice wine, and other spices. After being deep-fried, the pieces are coated with potato or corn starch.
Traditional flavors for the meal include salt, pepper, and five-spice, while newer varieties may include spices like seaweed powder, mustard powder, or allspice. The dish is often served using boneless chicken thighs. Popcorn chicken is one of Taiwan’s most popular street foods and is often referred to by many different names.
5. Crispy Fried Chicken
Cantonese crispy fried chicken is a specialty meal made with chicken that has been steamed, dried, then deep-fried in a certain technique to ensure that the skin stays exceptionally crunchy while the flesh inside becomes soft. Spices including cinnamon, Sichuan pepper, ginger, anise, and nutmeg are cooked with the chicken.
The traditional crispiness of the skin is achieved by a later procedure in which sugar and vinegar are poured over the dish. Traditional Chinese wedding banquets often include crispy fried chicken, a meal associated with nighttime dining.
6. Ayam goreng
Chicken parts, ideally bone-in sections like thighs and drumsticks, are marinated in spices and then briefly braised before being fried till golden and crispy, as is traditional in Indonesian fried chicken. Traditional spices like lemongrass, galangal, turmeric, and tamarind form the basis of the marinade, but there are many regional variants on the dish throughout the nation, with anything from shredded coconut to rice flour crumbs added in.
While ayam goreng is often served as a side dish at Indonesian banquet-style feasts, it may also be eaten as a standalone dish with rice, fresh vegetables, and a salad.
7. Tsukune yakitori
One kind of yakitori, called tsukune, uses ground chicken instead of skewers. The meat is seasoned and often served on bamboo skewers in the shape of rectangular patties or little meatballs. In keeping with the tradition of yakitori, the meat on these skewers is seasoned with salt (shio) or tare, a mildly sweet mixture of soy sauce, sake, and mirin, and is often complemented by the addition of sliced scallions, garlic, ginger, onions, or shiso leaves.
The raw egg yolk is a traditional accompaniment to tsukune, along with other condiments. The meal is a mainstay at restaurants that serve yakitori.
8. Sesame Chicken
Deep-fried, deboned, and battered chicken pieces are the foundation of this Americanized take on Chinese cuisine. They’re topped with a thick, transparent, sweet sauce prepared from chicken broth, sugar, corn starch, and vinegar or sake. The term “sesame chicken” comes from the addition of sesame seeds, either toasted or untoasted, on the top of the cooked chicken.
9. Şiş tavuk
Barbecued beef, spit-roasted over coals, is the common denominator in this Turkish classic, the Arab shawarma, and the Greek gyros; the main differences lie in the serving methods and accompanying seasonings. However, before roasting, chicken for şiş tavuk must be marinated in olive oil, lemon juice, and garlic for many hours.
Chicken kebab is a popular dish in Turkey, and it is often served with a variety of sauces, fresh veggies, pita bread, and a grain like rice or couscous.
10. Hainanese Chicken Rice
The modest Hainanese chicken rice has developed into one of the most famous meals in Singapore. It was first created in Hainan, a tropical island situated south of China. Bite-sized morsels of cooked chicken are served on aromatic white rice.
Soy sauce, sesame oil, and a hot chili sauce are poured over the top after plating, while cucumber slices and chili sauce round off the meal. The resulting hot liquid is often seasoned and served as a soup. Migrants from Hainan, China introduced the recipe to Singapore in the 19th century, and by the 1940s, a vendor had set a shop to serve the dish.
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