1. Galbi, Dak
Dak galbi is a kind of stir-fried chicken popular in South Korea. It’s a group meal prepared at the table in massive cast-iron frying pans. Cuts of chicken, cabbage, tteok rice cakes, carrots, chili peppers, and sweet potatoes are the standard ingredients in dak galbi.
In a restaurant, the server is responsible for bringing and preparing all of the food for the diners. Dak galbi is often prepared with a spicy sauce comprised of hot chili paste, chili flakes, soy sauce, garlic, ginger, onions, and sometimes perilla leaves.
2. Tebasaki yakitori
Chicken wings are the major component of Tebasaki, a popular yakitori dish in Japan. The wings are skewered and grilled (or, in some instances, deep-fried) to perfection (especially in Nagoya). The wings often come in pairs on a skewer, and they are served with only salt and pepper so that the crispiness of the skin can really shine.
Enmoladas, a traditional Mexican dish, are enchiladas smothered in a rich mole sauce. Enchiladas may have a variety of fillings, but chicken and shredded cheese are the most common. To make these, tortillas are cooked, coated in heated mole sauce, and then stuffed with shredded chicken and cheese.
Whenever it seems like the enmoladas need it, additional mole sauce is poured on top. Sliced onions and chopped coriander are great additions to enmoladas just before serving. To demonstrate how versatile mole sauce can be, we’ll use it to make a delicious Mexican cuisine.
4. Aji de gallina
Aji de gallina is a spicy meal made of shredded chicken in a creamy sauce that many Peruvians eat when it is chilly or raining outside. Rice and black olives or cooked potatoes are the standard accompaniments. Common spices like cumin, pepper, oregano, turmeric, and parsley are added to the sauce along with aji amarillo chilies, garlic, onions, walnuts, cheese, and crustless bread.
Aji de gallina is said to have evolved from a meal called manjar blanco, which had chicken, almonds, sugar, and rice. In Peru, native ingredients like the aji chile were used after its arrival, resulting in a novel meal.
5. Chicken Kyiv
A chicken breast is flattened and pounded thin, then cooled herb butter is wrapped within before being fried in a breadcrumb coating. Despite the dish’s widespread popularity, its origins and nomenclature remain a mystery. Various sources, including Ukrainian, Russian, and French chefs, have all been credited with creating it, but these claims have been met with a number of rebuttals.
Popularity peaked in the 1970s, but with the advent of nouvelle cuisine in the late 1980s, it swiftly went out of style. Tourist brochures from Soviet hotels, surprisingly, cautioned tourists not to spatter oneself with sizzling butter.
Roasted chicken is known as hendl in Austrian and Bavarian cuisine. Traditional preparation involves grilling with only salt and occasionally parsley before selling in halves or wholes. Melted butter is often used to baste the chicken as it roasts.
It’s common in beer gardens all year round, but it really takes off around Oktoberfest. Hendl is traditionally served with potato salad or brezn, which are big pretzels.
7. Jujeh kabab
Jujeh kabab refers to grilled chicken kebabs in Iran. This straightforward meal is a mainstay of Iranian cuisine, and there are two common preparation methods: one employs boneless chicken, while the other keeps the flesh on the bone. Chicken is often skewered, marinated in a variety of marinades including saffron, then grilled in huge portions.
Typically, this dish is served with a side of saffron rice and grilled tomatoes or onions, or with lavash bread.
8. Chicken 65
The popular chicken meal known as “Chicken 65” has its roots in the Indian city of Chennai. It’s made up of chicken that’s been marinated in a blend of spices including ginger, lemon, red chilies, and more before being deep-fried. Chicken 65 has been debated as to where it came from. The most widely accepted explanation is that A. M. Buhari invented it in 1965 in the Indian state of Tamil Nadu.
There’s also the myth that the dish’s original recipe boasts a manly 65 spicy chili peppers. Some of the claims are just absurd, such as the allegation that the chicken was cooked at a temperature of 65 degrees Fahrenheit or that it was 65 days old.
9. Popcorn Chicken
Pieces of chicken that have been breaded or battered and deep-fried are known as “popcorn chicken” in the United States. When cooked, the bite-sized chunks of chicken in this dish look a lot like popped corn, thus the name.
Since the bite-sized chicken pieces are perfect for packing in school lunches, this meal has been a staple in the American South for decades. Slaves, who were required to make the most of every scrap of food, are credited with the dish’s inception; they would typically fry together tiny pieces of chicken to make a meal.
10. Chicken Tenders
Breaded and fried chicken strips cut from the pectoralis minor muscle beneath the breast are known as “chicken tenders.” When cooked correctly, the flesh should be more soft than chicken fingers produced from chicken breast, and it should also be more moist.
The tenders are coated with breadcrumbs and then cooked in hot oil. Mayonnaise, ketchup, ranch dressing, honey mustard, and barbecue sauce are just a few of the dips that go well with these, which may be served as an appetizer, side dish, or main meal. Common accompaniments to chicken tenders include french fries and coleslaw.
11. Pollo al ajillo
Chicken breasts cooked in a garlic sauce are known as pollo al ajillo, a traditional Spanish meal. White wine, chicken stock, garlic, and herbs including bay leaves, thyme, and rosemary are the standard ingredients in the sauce. It works as well as an entrée or an appetizer.