1. Dakbokkeumtang
Chicken, potatoes, onions, and carrots are stir-fried with soy sauce, gochujang (fermented sauce), and garlic to make the South Korean meal dakbokkeumtang. The meal first appeared in the 20th century, when large chicken farming was introduced to Korea, and it quickly became a national favorite.
The name dakdoritang comes from the Korean words for chicken (dak) and “tang” (dori) (bird in Japanese). The dish’s delicate beef, fiery kick from ground red peppers, and harmony of tastes are often lauded.
2. Frango Assado com Piri Piri
The origins of the Portuguese cuisine known as frango assado com piri piri (roasted chicken) are unclear. Butterflied chicken is the main ingredient, and it is marinated in olive oil, spices, and crushed piri piri peppers.
Chicken is roasted or grilled, then served with a piri-piri sauce made from chili peppers (either dried or fresh), oil, and other seasonings. Even though piri-piri (peri-peri) chicken has its roots in Africa, the origins of the Portuguese dish frango assado are unknown.
3. Pozharsky Cutlet
The Pozharsky cutlet is a classic 19th-century Russian dish. The meal was called for the prince of Pozharsky, who hosted it. Since the prince ran out of his guests’ favorite meat, veal, he had the cooks create chicken cutlets instead.
Breaded ground chicken is cooked in butter and then served in this dish. The cutlets would pair well with roasted potatoes and green beans, or any other comparable side dish.
4. Arroz con pollo
Chicken, rice, stock, beer, sofrito, and other spices including saffron, cumin, and coriander are the foundation of arroz con pollo, a meal that dates back to when Spain was ruled by the Moors. Arroz con pollo is a dish that is said to have originated in Spain and found its way to Latin America.
5. Cashew Chicken
Cashew chicken is a basic ding dish, meaning it is cooked in the same way as Chinese stir-fries in which diced chicken meat and veggies are stir-fried before being topped with an extra crunchy ingredient, such as nuts, for a more authentic Chinese flavor.
After the chicken and veggies have been stir-fried, they are doused in a sauce prepared from chicken stock, soy sauce, and oyster sauce, as is customary for such dishes. In the end, you’ll add in some cashews, either roasted or boiled, and serve it all over some rice.
6. Steamed Chicken Feet Dim Sum (Feng zhao)
Braised chicken feet are known as feng zhao in the dim sum cuisine tradition. To get the desired texture and flavor profile, chicken feet are prepared by washing, salting, and drying them before being deep-fried in oil to crisp up the skin and caramelize the outer. The chicken feet are then braised, or cooked in a kettle of water with star anise and sliced ginger, to tenderize them.
After being rinsed, the chicken feet are marinated in a mixture of oyster sauce, sugar, pepper, and black bean sauce before being sautéed in sesame oil and garlic until the sauce thickens. Hot and fragrant chicken feet are generally served with a side of black bean sauce.
7. Inasal na manok
Bacolod is the birthplace of inasal na manok, a distinctive Filipino grilled chicken meal that has since become the hallmark food of the whole Visayas area. The chicken is marinated in a blend of vinegar and several spices including lemongrass, garlic, and ginger.
When rubbed with the annatto-infused oil while grilling, the chicken takes on a pleasing golden hue and takes on a distinctive peppery taste. Garlic rice seasoned with annatto and spicy vinegar are typical accompaniments to the meal. Bacolod, Philippines, recognized the food as culturally significant in 2022.
8. Chicken Fingers
Chicken fingers, or strips of white bird flesh dipped in egg and then breadcrumbs and deep-fried, are an American creation. They go well with dipping sauces like ketchup, mayonnaise, honey mustard, or barbecue sauce and are often served as an appetizer or snack, however they may be eaten as a main course.
Popularity of chicken fingers, which are commonly served with french fries, is consistent throughout the nation due of their convenience (they can be made quickly and eaten with one hand) and portability (they can be eaten in one bite).
9. Chicken and Dumplings
Dumplings are a staple of American cuisine, and traditional chicken and dumplings recipes call for flour, shortening, and water. After the meat has been prepared, the broth is often used to boil the dumplings. During the Great Depression, when food was scarce, this recipe was created to make the most of a limited quantity of beef.
10. Galinhada
This dish, called galinhada in Brazil, is a rice and chicken stew. It is a traditional meal served in the Brazilian states of Goiás and Minas Gerais, although it is enjoyed all throughout the country. Chicken (in Portuguese, galinha) is the inspiration for the dish’s name.
It is also often cooked at home, with practically every family possessing a special, family-secret recipe for it that has been passed down through the years. Hot sauce and finely sliced green onions are great additions to this recipe.
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