Fried chicken is prepared in different ways across Asia, with regional recipes using distinct marinades, coatings and sauces. From Thailand’s seasoned chicken to Japan’s karaage and South Korea’s sweet and spicy fried chicken, the dishes reflect different approaches to flavour and texture.
1. Gai tod, Thailand
Gai tod is Thai fried chicken commonly sold by street-food vendors and served with rice. Recipes vary, but seasonings may include garlic, pepper and fish sauce, while rice flour or other coatings help produce a crisp exterior.
Some versions incorporate chilli-based sauces, while others rely on the seasoning of the chicken itself. The dish is eaten as a snack or as part of a meal, often accompanied by sticky rice.
2. Karaage, Japan
Karaage is a Japanese cooking method most commonly associated with bite-sized pieces of seasoned fried chicken. The meat is often marinated with soy sauce, ginger and garlic before being coated lightly in flour or potato starch and fried.
Chicken thighs are frequently used, although other cuts are possible. The result is a crisp exterior and tender meat.
Karaage is widely served in Japanese restaurants, izakaya pubs, takeaway outlets and packed lunches. Although its coating may be lighter than that of some battered chicken dishes, karaage is still fried food, and its nutritional content depends on the ingredients and preparation method.
3. Har cheong gai, Singapore
Har cheong gai is Singapore-style fried chicken flavoured with fermented shrimp paste, which gives the dish its distinctive savoury taste.
The chicken is marinated before being coated in a batter or flour mixture and deep-fried. Recipes may include additional seasonings to balance the strong flavour of the paste.
Often prepared using chicken wings, the dish is served as a snack or shared accompaniment. Its use of fermented shrimp paste distinguishes it from fried chicken recipes that rely mainly on dry spices or chilli sauces.
4. Yangnyeom chicken, South Korea
Yangnyeom chicken is Korean fried chicken coated in a seasoned sauce that commonly combines sweetness, heat and savoury flavours.
The chicken is typically fried twice to help produce a crisp coating before being tossed in a sauce that may contain gochujang, a fermented Korean chilli paste, garlic, soy sauce and sweeteners.
It is served in restaurants and takeaway outlets across South Korea. Pickled radish is a common accompaniment, while rice may be served alongside it as part of a larger meal.
5. Hat Yai fried chicken, Thailand
Hat Yai fried chicken, associated with the southern Thai city of Hat Yai, is another regional preparation that differs from other versions of gai tod.
The chicken is seasoned, coated and fried, then commonly topped with crispy fried shallots. It is often served with sticky rice and can be found at food stalls and markets.
The fried shallots add another layer of flavour and texture, distinguishing this preparation from versions served with a simpler coating or sauce.
These dishes show the range of Asian fried chicken traditions, from the soy-seasoned pieces of Japanese karaage to Singapore’s shrimp-paste chicken and South Korea’s sauce-coated yangnyeom chicken. Even within Thailand, regional preparations offer different combinations of seasoning, coating and accompaniments.
