7 Global Fried Chicken Dishes You Absolutely Have To Try

There’s no question that one of the greatest dishes that we eat here in the United States is fried chicken. The crispy, juicy pieces of poultry are just too hard to resist. However, we aren’t the only ones who consume this dish with aplomb. In fact, many countries around the world love to fry up chicken into loads of mouthwatering creations. Below are just some of these culinary masterpieces, ready for our faces (or at least, our eyes) to devour.

Kara-age Chicken (Japan)

Photo courtesy of JINYA Ramen Bar.

Shown here on top of a bowl of ramen, kara-age is just as good on its own as well. Kara-age actually refers to the method of cooking, while chicken just happens to be the most popular item made in this style. Kara-age means that food gets coated in panko crumbs and submerged in hot oil to create a crispy snack or meal that you can enjoy. It’s quickly taking over as one of the most popular Japanese foods, and with our love of fried chicken, it’s easy to see why that’s the case.

Chicken Kiev (Ukraine)

Photo: Bev Sykes on Wikimedia Commons.

Made in a fashion similar to the chicken cordon bleu, this Ukrainian staple is all about flavor. A small log of butter (usually with herbs) is stuffed into a chicken breast before heading to the deep fryer. The result is an incredibly moist chicken, flavored on the inside and out with the herbacious and buttery notes of the melty log of butter. Just be careful for the massive butter explosion that results when you cut into it.

Korean Fried Chicken (Republic of Korea)

Photo courtesy of Republic of Korea on Flickr.

Did you know that there are three types of Korean fried chicken? Each type depends on what you coat the poultry with after it’s done cooking. Huraideu chikin is left alone, ganjang is coated with soy sauce, and yangnyeom is a spicy version. Which of these different flavors will you go after first? I personally would have a terribly difficult time choosing between the three.

Chicken Milanesa (Argentina)

Photo: Juan Geracaris on Flickr.

Italian immigrants brought the Milanese to Argentina, where a chicken version has become wildly popular. Served in either sandwich form or with mashed potatoes and lemon, this crispy cutlet can be found just about everywhere on the streets. It’s made with a simple egg-based dredge with salt and other spices before being deep fried. The thin layer makes it extra crispy all around, and we’re always down with some more crunch.

Ayam Goreng (Indonesia)

Photo: Midori on Wikimedia Commons.

There are tons of variations on this crispy chicken recipe. For example, ayam goreng kuning, made with turmeric, is extremely popular. However, ayam goreng, which is also popular in Malaysia, starts the same way each time. Chicken is marinated and simmered with a variety of spices before heading to a vat of hot oil. It’s much lighter than the crispy chicken we’re used to in the States, but the flavor is much deeper and complex than anything you’ve ever tasted.

La Zi Ji (China)

Photo: FotoosVanRobin on Wikimedia Commons.

This dish, comes from the town of Chongqing, in China’s Sichuan province. The combination of deep-fried chicken pieces with Sichuan peppercorns and chilies will blow your mouth open. Typically, you can find it sold in the United States under the simple name “Chicken with Chilies.” However, that title doesn’t do the flavor and heat of this dish justice. La Zi Ji is also extremely fiery, so if you do try this dish and have terrible heat tolerance, sample with caution.

Pakora/Bhajiya (India)

Photo: Biswarup Ganguly on Wikimedia Commons.

Traditionally, the North Indian pakora (also known as bhajiya in South India) is actually meant to be vegetarian. However, over the last century, chicken and other non-vegetarian ingredients have been cooked with the same method and given the same name. Pakora are dipped in a batter made from besan (a variety of chickpea) and deep-fried to give a unique, crispy coating. They’re a highly addictive snack that’s unlike anything else.