Which Country Has The Best Fried Chicken?
Vložit
- čas přidán 9. 03. 2024
- All homemade fried chicken is good, but there are so many countries that have their own. How can you know where to start?
Get My Cookbook: bit.ly/TextureOverTaste
Additional Cookbook Options (other stores, international, etc.): bit.ly/WeissmanCookbook
FOLLOW ME:
Instagram: / joshuaweissman
Tik Tok: / flakeysalt
Twitter: / therealweissman
Facebook: / thejoshuaweissman
Subreddit: / joshuaweissman
Discord Server: / discord
---------------------------------------------------------------
Recipes: www.joshuaweissman.com/post/b... - Jak na to + styl
Hey guys, I’m hearing you out on the Backhendl. That was our mistake on the research. Normally I’m really good about this, somehow this one slipped through the cracks. We love you Austria and Malaysia and Indonesia! Sorry for the improper representation!!! Sometimes with all the regional differences even within singular countries we on very rare occasion miss stuff. We will take another stab at backhendl and ayam goreng to right this wrong! Love you all, and thank you for the feedback here!
As a side note there all the fried chickens on this list was absolutely delicious and worth eating for every single person who watches this video. ❤
I forgive you
I think we need an apology video… sorry Josh 😉😂
You still the GOAT Whiteman
A lot of the asian fried chicken has many flaws to the recipe and techniques. Like the indian and malaysian fc.
As an Austrian I appreciate this a lot and of course I’d love to see you having another go at Backhendl. Having said that it still wouldn’t have won lol.
PS: you were pronouncing Backhendl better when you weren’t trying
Hi Joshua, as a Malaysian, and been a cooks for 2 years in Malay Kitchen, traditionally, we don’t fried our chicken with the flour breading, but we add a bit of corn starch in the marinade, and fried it with the marinade, the marinade itself will become crispy and flavourful.
The marinade should be slightly chunky instead of a paste
@@ykchew8363 yes true, that’s the best part in the recipe
dia marinade macam ayam berempah..tapi bila goreng dia tak jadi macam ayam berempah..mungkin orang yang bagi suggestion tu salah bagi resepi ke?? ntah laa..tapi yang unik tentang ayam goreng Malaysia adalah ayam goreng berempah..lain tu mcm ayam goreng kunyit ke biasa sangat kat indonesia pun ada..
dia ingat ayam goreng rempah instead of ayam goreng crispy. belum pekene lagi tu ayam goreng pasar minggu xpun ayam gunting memang surrrr hahaha
Ini pun aku Indonesia pertama kali liat ayam goreng Malaysia macam tuhh
Brazilian from Rio here.
"Frango à passarinho" needs to have skin and bones, otherwise it's not the real thing, it just becomes a "diet chicharrón" like he said. Also we use a smaller (younger) chicken to make it. Finding a small chicken maybe hard to find in the US.
So it's kind of similar to chicken wings and drumsticks with no sauce and a lot more flavor, but smaller pieces. That's why it's called "Frango à passarinho", which literally translates to "Chicken in the style of a little bird". It's also generally a starter, not a main dish. Most people just have it drinking beer.
Great video and much love ❤
Exactly!
👏🏻👏🏻
invocou os br aqui hein
O que ele fez ali, na verdade, é algo que se assemelha a uma 'isca de frango'. Nunca vi frango à passarinho empanado e sem osso!
I think this is mostly a regional thing, but I feel like frango a passarinho wouldn’t be the correct recipe either. I live in ES so I’m unsure if it’s a thing there, but I feel like there’s frango frito or franguinho and it’s just slightly different from frango a passarinho, not using the skin and a lot of the time being boneless. You can use panko instead of flour and egg is usually used with it (in separate bowls)
Hey there! Brazillian culinary student here! About the "Frango à Passarinho": You're recipe is somewhat wrong comparing it to the Frango a Passarinho we eat here in brazil. We actualy don't use any flour on it, we just marinate it in lemon juice, minced garlic, paprika, black pepper and salt. Some people use parsley as well on the marinade and some use "Colorau" which is made out of Urucum (and is sometimes called "fake saffron") and gives the food a red-ish color. It has a lot of different recipes but the main point is there is no flour at all.
We fry them in hot oil and top it with chopped spring onions and fried garlic. It usually goes well as a bar appetizer and it is famously eaten with a cold beer by it's side. It is amazing. I would utterly recommend you to do a good research about Brazil's boteco culture and perhaps make a video about it. I'm sure you would absolutely love and apreciate brazil's culture and culinary as it is rich and vast and full of amazing and unique flavours. Also i'm fully open to help with your research if you wish to! Hope you have time to read this, love your content and really apreciate what you do!
I couldn't have said it better! Falou tudo, meu amigo!
finally someone who knows whats talking about !
I love Joshua but in this recipe (frango a passarinho) he didn't make the research very well. Like Noel said "no flour", the crispy comes from the chiken skin and he forgot the most important thing (in my opinion and a lot of brazilians) that is top it with fried garlic and chopped parsley.
I still love you and your channel and even this video with all the mistakes. This is real life so it's happens and we learn with it. Hope you make another videos like this, with the same ingredient and how cultures cooks it ^.^-Y
Just a small correction: colorau isn’t “fake saffron”. That’s turmeric (or açafrão da terra). Just semantics, tho. The comment is correct in that it’s made from Urucum and it’s often used in chicken here in Brazil, mostly to give color since it doesn’t really have much taste.
@@HenriqueErzinger oh my bad, I thought it went as fake saffron for both of those hahahha
Refusing to make proper pollo chucho but proceeding to make yangnyeom properly is crazy work😭💀
i dont get why its the only chicken with a sauce if we are only rating "chicken"
@@jesusrenekephoosh2717It’s simple. Korean Fried Chicken is never made without sauce. All the other ones are always made without sauce. The fact that people like to dip them into a sauce, that’s different, but Korean style MUST be made with the sauce.
@@dorya.2189nah not true. Korean fried chicken isn’t always with sauce
Yes, your mommy is the only person who makes it right.
@@Yungdil the yangyeom chicken that they are making is always made with sauce. there are other korean fried chickens that are made without sauce, but this one always is
who invited Italy to the fried chicken party? 😂
yeah im italian and i have no idea where he got that recipe, "pollo fritto" just means fried chicken lol
And why was it written in Spanish :v
@@QuimFreecsschicken in Italian in pollo
@@QuimFreecssyou just read it differently
“Frito” is not italian: “fritto” is the correct word. For “pollo” it’s just a wrong pronunciation, but italian it’s no bis language 😊
Indian here, chicken pakora is very different based on what region you are in, in my hometown we use yogurt as part of the marinade, very different results.
Edit- most people prefer chicken 65/crispy over pakora anyways
And in NO WAY it is better than say chicken 65.
@@Sai_2346 yeah lol id choose 65 over pakora every single day
Chicken 65 would have gone to the semi final easily
Chicken 65 for the win any time of the day.
@@parthgavade5129 cuz you are indian lol
no sauce *with* the karage vs a sauced korean chicken aint a fair comparison
Edit I changed on to with
sauce is not part of the karage recipe but korea is, thats the difference
@fallensach nope it's always served with a sauce. No one raw dogs fried chicken. Same with American wings
@@jordan-eu8db dipping sauce is not part of the recipe its a recommendation. korean fried chicken on the other hand must have sauce or its not the correct recipe
@@fallensach False. One of the most popular Korean fried chicken is without sauce. Idk why he chose a dish that has a sauce coating it as the dish when others didn't. Made no sense .
I was about to comment this glad someone else pointed this out
A pakora without chutney is absolutely criminal.
What's surprising about Korean chicken is that it has so many varieties. Fried and Yangnyeom chicken are classic, and there are literally thousands of different flavors of chicken, with new flavors being developed and released every day and week. That's the best thing about Korean chicken.
Well... not every NEW flavors is good though XD
True. I was stationed in Korea for a number of years and I gotta give them credit. They do fried chicken better than us Americans do
Hi
@@sherwooddudley9418But it’s thanks to Americans for bringing it there that Korea can make it so well, this is coming from a Korean
미안하지만 수천가지까진 아니야
수십가지정도지
Chef from Austria here: That is NOT Backhendl. You made Chicken Schnitzel. Backhendl uses whole chicken parts and also does not fry in Butterschmalz, we use more neutral oils/fats.
Exacly!!
I dont know where he saw this recipe because this has nothing to do with Backhenderl. Traditional Austrian Backhenderl is absolutely delicious.
Thank you! I literally ate this today, having family from Austria and being part Austrian. That's just schnitzel. Which is pretty bloody delicious. What uncultured Americans, not knowing the difference between schnitzel and Backhendl.
Kuss Chef es hat mir bissle weh getan als ich da das schnitzel sah xD
It still would've lost. People are just picking on the parts used and no flavor was added.
It does not matter. It still had 0 chance of winning.
Honduran here. I was in Honduras back in January and this brought back Al the great memories from eating pollo chuco (pronounced “po- yo chu-ko”). The chicken is indeed veeerryy good but all the toppings and sauces really what elevates it beyond all the chicken I’ve eaten here the US
As a Brazilian idk if your research was super accurate, Joshua! We don't usually use flour before deepfrying the chicken, it goes straight from the marinade to the hot oil! But that was super fair, love you and your videos papa
Also we use more garlic and it needs to have skin and bones...
@ exactly! it's a different kind of chicken cut, a completely different receipt. But that's ok, they did their best to represent all 12 countries. Xoxo from Rio de Janeiro.
I think the problem here is also that it's not a main dish. Essentially it's a side dish for beer on a hot day. So comparing with main dishes doesn't make much sense.
@ I didn't know those other dishes. Aren't all side dishes?
sim mano KKKKKKKKKKKKK eu fiquei tipo ''uai isso não é brasileiro não'', não acho que o frango a passarinho ganharia, mais taria no top 4 pelo menos...
That is no backhendl, backhendl is whole chicken leg made in flour, eggwash, breadcrumbs and deep fried. Not like schnitzel
Not just chicken leg, but generally all parts of the chicken ON the bone! There is something called "ausgelöstes Backhendl" which is just Backhendl with the bones cut out.
fuck backhendl, BRATHENDL IS THE WAY TO GO 😩
Kann man nichts machen… 😢
That may be true but it was never going to win
yes, and in addition to that, in the south of austria (styria - where arnold schwarzenegger comes from) you put pumpkin seeds on it as well. i was very amused to see him making chicken schnitzel instead of authentic Backhendl.
Oh and @JoshuaWeissman: If you use a wok-like pan for the purpose of frying it in clarified butter (butterschmalz) you can achieve the level of fluffy and crispy coating austrians are looking for, called "soufflieren" in German. The perfect Schnitzel is basically a very thinly sliced veal that is inside a very light, fluffy and crunchy coating.
For ayam goreng you aren't supposed to fry it with flour like that. You add a little bit of corn starch into the leftover marinade and fry it into something like a fancy nest. This way you can get the maximum flavor and aroma from the chicken while having those crispy bit you all love. FYI traditionally it's not supposed to be crispy at all.
should've made ayam goreng berempah, easily number 1
@@ongdelvin5119nah..i am malaysian but things like korean chicken are just way way too good
@@ongdelvin5119 that is ayam goreng berempah. At least the spices he added is the ones we used for the recipe
@@sendoh7x where’s the crunchies🥲🥲🥲🥲🤣🤣🤣🤣
@@ongdelvin5119 the batter lah. those that went in the oil with the ciken will become the crunch 😋
Joshua , as a Brazilian, I do appreciate inviting us to the party.
But please, next time, dont use boneless chicken, frango a passarinho is always bone in chicken..it changes a lot the flavors, marinating longer is expected as wel, like the dominican, overnight is recommended.
Overall a great video..
Wow! I need try Korean fried chicken. Thanks for recipe in the description box.
After being stationed in Korea for 15 months back when I was in the Army, I can hands down say that Korean Fried Chicken is the best fried chicken I've ever had.
Humphreys?
맞음
I was stationed in Korea twice. I still think southern fried chicken is still better but its not as consistent. It doesn't matter what style you get in Korea, the different styles are consistent and it doesn't matter if you get it in Yongin or Busan. There is a cultural consistency in the food. Southern fried chicken varies, varies quite a lot. So you don't know if it's going to be mind blowing or if you should have just went to KFC, which in my opinion is trash. I knew what I was getting when I ordered food in Korea. Really the only difference was the quality of ingredients.
That you have had. have you eaten from every chicken place in every country. No ..so this is a dumb weedjioo
@@jkosh2046Korean fried chicken was taught to them by black southern GIs stationed in Korea.
Bro I have lived in Italy for half of my life and I have never ever even witnessed fried chicken in a restaurant before (except in American fast food chains KFC etc…) so I have no clue what the hell thst chicken is
Yeah I'm Italian and same, I'm so confused
Tuscany has fried chicken lol. Pollo fritto alla toscana
@@foxernator you dumbass of course it exists but it’s not common at all to find it in restaurants in fact I have been to toscana so many times and never found it
@@foxernator that may be, but the whole of Italy is not Tuscany. This is not something common to all of Italy. The closest thing to a "fried" chicken that is common throughout Italy would be a breaded cutlet. What Joshua presented just isn't a thing throughout Italy. He should have just left Italy out of it because it just isn't a thing. And editing to add he didn't even pronounce pollo correctly or even spell fritto correctly.
@@foxernator and that isn't even pollo fritto alla toscana, like even by looking it up you can see that it's different
Honduran here! Very happy to see Pollo Chuco got to the semifinals. I hope we can see a full rendition of the dish later on, including the cabbage, green banana chips and sauces!
Love your content, brother keep it up!!
My wife is from Honduras, and she definitely enjoyed this episode!! She was very disappointed that you didnt make the whole recipe and only the chicken. The sauce and toppings that come with the chicken is what helps make it amazing. I hope you do this again, everyone loves fried chicken! We love your channel, keep it up!
Thw sauces suck, the chicken by itself is the best
@@bobby-and2crowsthe sauces slap fym
@@bobby-and2crowsyou’re crazy
@@stevenpadilla7273 well, in retrospective it really depends on the quality of the sauce, but most are kind of trashy around here, homemade must be better.
@@VvProtocallvV well, in retrospective it really depends on the quality of the sauce, but most are kind of trashy around here, homemade must be better.
The Formula 1 graphics for a chicken competition 😭😭😭
Gotta love it
Glad I wasn't the only one to notice it lol
Vicram has been using it for a while now for the score/ranking videos. Really cool tbh
Right?!?!?! 💀💀
Tell me about it
I want to see a video of your process of coming up with a video, from coming up with the idea, thinking through the logistics, and the shopping for ingredients!! I always want to know how much you have to buy for videos like this
i have thoroughly enjoyed this video 😂 need more like it pls
Indonesian here... some Malaysian dishes is quite similar to ours. But as far as I know, they NEVER drenched their fried chicken with cornstarch, or any other flour. Just fry the chicken as it is. Also, your ayam goreng marinade is quite thick. They usually don't use coconut cream in it.
Typical Malaysian ayam goreng is only marinated, while in Indonesia we like to cook the chicken first. It's called "ungkep", then we fry the chicken just to get the crispy exterior. I think you should try to make "ayam goreng lengkuas" with extra shredded galangal. Hence its name, lengkuas (galangal). No flour needed, no batter, not drenched. The main star is the crispy, savory shredded/grated galangal. It should be grated manually. You can't just use blender, it will make the galangal's fiber too fine.
i second this (indonesian here too)
Ada Indonesia coy
I agree. I'm Malaysian. Our fried chicken is marinated with spices and aromatic herbs. No flour added
Yeah agree, we have ayam goreng berempah, more heavy on fresh ingredients instead of powdered.
My preference is Ayam Goreng Kremes
I'm blessed to have a great Korean fried chicken place within walking distance. And they really care. When I bought from them the first time for carry-out, they told me to not tie the plastic bag closed because the trapped steam would weaken the crunch. And they recommended I have a piece of pickled radish between each bit of chicken to refresh my palate. These guys are serious about their chicken.
so do malaysians/indonesians. if he wanted a marinade chicken like the korean one, dont pick the crispy chicken one. that's incredibly stupid mistake.
@@lunascomments3024 jesus, relax.
@@lunascomments3024poverty asian cry
@@lunascomments3024calm down, stop crying
It's the same when you get a burger with fries to go. If the bag stays closed your fries will become soggy faster.
These videos are nice to see various different culinary cultures competing head to head, but it's also showed me personally that trying new things, even if those new things are just methods of preparing and cooking the same things, is a valuable way to broaden one's perspective and to try new things.
I think many of these fried chicken styles are worthy of trying if one wants to see a new side to such a versatile animal.
Karaage is that's usually served with a squeeze of lemon juice, a dollop of mayo, or tangy tartar sauce. Sometimes, they'll even add special seasonings to the chicken for extra flavor.
There's also a fun twist on karaage called 'ponkara'. This version is made with grated daikon radish or momiji (a spicy daikon and chili pepper mixture) and dipped in ponzu, a Japanese citrus sauce.
If you ever get a chance to visit Japan, be sure to give karaage a try! It's a truly delicious and satisfying dish that's sure to tantalize your taste buds.
I went to Korea. Went to a popular chicken shop. Ordered a chicken box with 8 different flavors. One was as crispy as any I’ve had. One was sweet and spicy. One was garlicky. Etc.
There r soooo many fried chicken shops there… they’ve perfected it guys…
every region in India has its own unique recipe for chicken pakora. The spice mix, marination, and overall taste vary greatly from one region to another. However, the common elements across all these variations are the method of frying and the use of besan (gram flour). It's fascinating how a simple dish like chicken pakora can have such diverse flavors based on regional differences. you should try different versions of chicken pakora from various regions.
the type that you made is more related to the south Indian type(not specific)
It doesn’t exist a city in Italy where we would marinate chicken in that amount of oil. Not that there was any hope of winning anyway, pollo fritto is something we order at KFC or asian restaurants.
As a Dominican myself, I'm so proud of Joshua licking our flavors . It's always been sorta of like a dream to me see him review or recreate a Dominican recipe since Joshua has been my inspiration to get into cooking. Will definitely try also some of the other recipes
Josh liked the U.S.Southern chicken better and I agree with him, nothin' tastes better than that one, his weirdo friends were. tripping! 😂
@@nikkirockznikkirockz8551 I've personally made some of his fried chicken recipes. I'd put the Dominican one over the U.S. but my favorite is definitely the Korean fried chicken.
@@sergioolivares3273 I'm a chef, anD like I said earlier the U.S. South's is the Best, period!!!
@@nikkirockznikkirockz8551 okay 🤣
@@sergioolivares3273 😉
It's been 7 years since I had yangnyeom chicken when I pulled into S. Korea after a deployment and I still tell everyone to this day that it's the best fried chicken I've ever had. Even at their convenience stores, the fried chicken is so good. Happy it won!
amazing video from josh here the bracket screen was awesome and helped visualize things
The best fried chicken I ever had was at a small Chinese restaurant on the Danforth in Toronto. It was breaded boneless chicken breast and surprisingly it wasn't dry at all, but beautiful and succulent!
You just did a Chicken Schnitzel and not a backhendl. Those 2 are completely different.
Danke.
Thank you i thought the same thing
So ein Trottel
I mean it wouldn't have won anyway but yeah, even a basic google search shows how backhendl is prepared and it's not like this.
Yeah but lets be real, it would not have scored much better anyway. It's the plainest fried chicken in the world.
Backhendl and Schnitzel are two different things. The Juicyness is not comparable...
It's unfair
👇
@@b.g.aathidhan8457like begger
@@b.g.aathidhan8457🤡
It's okay, austrian food is shit anyway and had 0 chance of winning.
Is this going to be a series? If not, it should be. This was awesome👍🏽👍🏽👍🏽
I don't really know what you did wrong with the Yan Su Ji, but as a Taiwanese person I can say that breading looks NOTHING like Yan Su Ji. I think the Ayam Goreng breading you made looks the most like proper Yan Su Ji breading.
also, it doesn't have mustard
fr
Because he used a wet batter. Taiwanese fried chicken uses sweet potato starch, that was wild. Can't believe he didn't even bother Googling it, would've taken two seconds to learn.
That wasn't Taiwanese fried chicken, period. Dude has never been there, nor has he ever even seen or eaten it before from what I can tell. What a joke.
@@majorasmasquedefinitely some weird western recipe take on Taiwanese fried chicken which makes it not the thing he claims it is.
That’s not Backhendl, that’s Schnitzel
They’re different
Yeah it's a Schnitzel not Fried Chicken
True but it would still not have won. Though i quite like it.
Cap. At least the Schnitzel police is happy
🤓
"🤓" 🤡@@ginge7752
오!!!! 코리안 얭념 췩킨 이스 더 위너!!!!!!!!!!!!!!!!!!! 갑자기 얭념치킨 땡기는 밤이네요. :)) Thank you for the video. Yangnyum chicken used to be my favorite when I was a kid. Your video made me very nostalgic and want to eat it. :)
I've had korean fried chicken once in my life and when I tell you I went to heaven while eating that chicken, omg I started to float like the girl from the conjouring
I don't mind that we lose. But for Hat Yai fried chicken you made It almost totally wrong.😢
It's unfair given that korean chicken can go with sauce while the hatyai chicken got the sauce part taken out of it. Thai food is always seasoned to eat with sauce.
I live in Thailand, and you don't always necessary have hadyai fried chicken with sauce. @@andrewg537
Indeed. Kosher salt is highly unavailable in these parts. Honestly, Thai friend chicken was done very dirty here.
What do you expect when a white guy who probably never actually try it before made it
I give dislike and close this video when Hat yai was knocked out at first round haha. I'm at thai for 26 years and never seen Hat yai chicken look green like this.
Proud to have Korea win this one. It makes sense that Korea got the win since they had the dream team. Near 30,000 Fried chicken restaurants in the country of 51 million people. For perspective, there is less than 15,000 McDonalds in the US. Lol
korea won because of the sauce.
@@jethrobarruga5001Lol dude you gotta try out other types of Korean chicken. With or without sauce, they are still amazing 🎉 I'm Korean but I'm not biased lol
@@jethrobarruga5001 They won because of black people
@@jethrobarruga5001salty pinoy
@@cheesemeowI'm not Korean and I'm biased, food is fantastic.
Don't know from where you get the recipe of CHICKEN PAKORA but it's definitely different and not so simple on the spices
Malaysian here and I have never seen a malaysian fried chicken look like that. 😂😂😂😂😂 Thats one sadass looking chicken.
Hi Joshua, as an Honduran I'm glad to see my chicken made it so far I hope you can make a video tasting the full plate with the cabagge sauces and the green banana slices you will be shocked it take the dish to another level!
Never heard of that. Seems like a really good snack. Props to Honduras and all countries that have a similar version of this.
I was disappointed how he made it, pollo chuco isn't pollo chuco without the sauces!
@@nataliem5719 it’s unfair cause the korean chicken got all the sauce in it, if pollo chuco had them aderezos on it would’ve won for sure
Arriba el pollo chucooo!!!! 🇭🇳
I love pollo chuco!! Even though he mispronounced it its more like pronunciation as in coco in the end, I forgive him!!
I don’t think the quality of the video is different, I just miss when papa would talk to us through the cabinet.
He went from the homemade/warm and welcoming/appealing phase of his channel, to the professional CZcamsr/YT channel company phase, just like Babish. Production quality goes through the roof, but imo content quality and originality falls down. I don't hate it, but I don't like it either. It's just meh.
me neither
Idk bro, I'm getting really tired of the constant shitty AI art thumbnails myself
I think it is, hes going for quantity over quality of videos nowadays, don’t get me wrong it’s not a bad video but he just seems to be doing content that brings in the views rather than the things he’s actually passionate about
I’d love to see more country-food tournaments like this
Two of my favorite types of videos let's goo
A Korean chicken place opened up not far from men in Sudbury Ontario Canada (AKA middle of no where). Absolutely delicious! So this win does not surprise me.
What’s it called?
I’d like to know! it’s far but fuxk it 🤣
Name?
Chicken plus
@@killer52lt Nice. If you ever visit Toronto make sure to try BBQ Chicken (name of the store) or Dakgogi. Best ones in my opinion and I’ve tried many
Backhendl is pretty simple, so nobody should have had the highest expectations or trouble making it. Sooo when your supposed Backhendl comes out like a basic, almost paper thin chicken-breast(!) Schnitzel... someone should've really noticed and told you that you went ahead and made a completely different and wrong dish?
The best part of a whole Backhendl is the drumstick with the skin on so taking only the breast and making a Schnitzel out of it is simply a crime!
@@Gizfreekthey made a mistake but the outcome would not have been any different. It is an extremely basic dish
cry
@@mirsadmYeah, all in all it doesn't change much as it's very basic in comparison and not even really considered to be 'fried' chicken, so dunno why it even got voted so hard to begin with.
@@Asymmetrical-Saggin Nah, it's really not that deep nor serious that you'd have to get mad about it. Mistakes happen, and if anything, it's probably best that the mistake happened to Austria's not really fried chicken dish and not the ones that could've impacted the overall ranking/video.
Thank you for this video
I want to try all the chicken you make in this video. It all looks delicious.
Thank you so much for showing Honduran food. Me and my boyfriend are huge fans of yours. We have your book and have cooked your recipes together. You are one of our favorite chefs.
Papa! Try using potato starch next time when making karaage, it gives a different crunch and is the most traditional here in Japan
not to mention so many different kind of blended and flavored karaage flour.
Hey just a question. Amongst my family and friends in Japan we have never used honey or sugar in our karaage like they do on this video. Is this normal?
half potato starch, half cake flour is my go to.
@@NecrodermisIt's normal
They also double fry them, but regardless I don’t mind both Korean or Japanese fried chicken.
Curious where you got the Italian recipe. Growing up in Italy for part of my life I never had it that way. We usually use breading and fry it for a darker crust than what you had there (in my experience). When I make it at home I do a similar marinade but then for breading I use an Italian Seasoned Breading (you can make it yourself or buy it seasoned). I dip the chicken in flour (in the flour I add salt and pepper at least sometime even onion and garlic powder) first, then egg and then breading, sometimes I do double egg/flour dip. Then fry until cooked and golden to dark brown.
As a gluten-free person (NOT by choice) I am thrilled to be introduced to so many different types of fried chicken that don't use wheat flour - AND to have such a great resource of what they taste like! Thank you!
From Japan but my all time.... every time... no question... is always yangnyeom chikin. Its even crunchy when leftovers have been in the fridge overnight.
As Korean, we all know Japanese chicken since allot of us enjoy having Japanese dishes. Well to be fair, we just eat whatever in the world and enjoy something tasty than others. Normally we eat them as side dishes when eating Japanese ramen, curry or with tonkatsu. We enjoy eating Korean fried chicken mostly but sometimes we need Japanese one since their food tastes are normaly light and clean than Korean foods.
@@NylonMusk125대화명이 한국인 아닌데
@@user-nf3fi6uv9j 맞는데요 나일론머스크입니다만....
Acknowledging that the Honduran chicken is always had with sides and sauces but saying you just wanna judge the chicken without the sauce is beyond fair. And then the Korean chicken got doused in that good shit
korean fried chicken isn't korean fried chicken without the sauce. it's just double fried at that point. the Honduras chicken is still the same as the sauces and sides are served with but not on making it a fair judgment to not include them.
@@LuminousSteel Korean chicken is also specifically using corn starch. But I digress, I fully expected them to try it without the sauce given the "judge the chicken for the chicken" bit and talk about how intrinsic the sauce is to the experience and without it, it's kinda nothing. Cause that's what happened to the Honduran chicken where they left out intrinsic elements of the dish.
It's like having a shawarma without any form of garlic sauce and just the shaved meat in a pita compared to a gyro doused in tzatziki cause that's how it's had
yeah frankly this was bs to me. just because one is dressed and the other is on the side it seems completely arbitrary and unrepresentative to exclude the sauce. if you're comparing regional dishes they should be experienced the way they're intended to imo.
@@BTBSOUNDSI agree with this take. Most korean fried chicken is eaten without sauce and instead with pickled radish and sometimes dipping salt. Yangnyum is a modified version and has a clear advantage against these unsauced competitors.
Pollo Chuco should have at least gotten Salsita if Korean was sauced.
I also would petition that the Southen should have been Nashvile Hot, but the people voted for Southern, so I respect that.
dude, the amount of work to make this episode and create a system for ranking and competing chicken wings..this is content.
a little tip for those of you new to Korean Fried Chicken. Beer and fried chicken is big in Korea and this may sound counterintuitive but eat with light beer instead of IPA or beer with strong flavor. The idea being, you don't want strong beer taste to counter the chicken flavor. Light beer does enough to counter the grease you are taking in and goes well with the different flavors of Korean fried chicken.
From India, Try chicken 65 ! The besan makes the pakora kinda soggy.
Well considering he got the recommendation of Pakora. May be from Indian Americans? I live in the Netherlands, I'd always go for chicken 65 than pakora.
Bro I would rather get chicken lollipop
@@Arnab.99 i'd too. But in India. Here they fuck up with the dishes, including Saravana Bhavan.
Yeah, I never had chicken pakora. How was it the main recommendation?
@@rotrooney guess not many average Indians living in India follow him. His target audience is North America anyways.
Love that Taiwanese fried chicken was on here, but I have never ever seen one breaded like this. Needed tapioca starch, brother.
Honestly i do wonder why they didn’t just order from restaurants this doesn’t seem as legit..
And they were missing the sauce mmmm
Chicken Karaage will always be my favorite. It’s simple but I love the crunch and flavor.
Adding one sauce exception is Insane work
Honestly the one thing I don't like hearing is that earlier in the video you said pollo chucho is usually served with sauces, but because all we're interested in here is the chicken, it has to stand up on its own, but then you get to Korean yangnyeom, and it gets its sauce. Where's the standards papa?
The Korean chicken's sauce is part of the chicken. There is no option to get it without the sauce. It would be like getting cheeze pizza without the cheeze.
there's a difference between a sauce that is part of the dish vs. a sauce that is a condiment
@@eocxesthen its wings not fried chicken
If you never tried korean fried chicken, you dont understand. Its the best fried chicken in my opinion.
@@Zapgod I'm not saying it's not, but what I am saying is that it's not fair to give yangnyeom its sauce and not give pollo chucho a sauce also. Since ultimately, regardless of if it's the -same- sauce every time, Pollo chucho is designed a vessel for sauce in the same way yangnyeom was. The only difference is that the korean dish has a very specific sauce.
What an ep, this has got to be a series pleaseeeeeee. One of my favourite videos you have put out EVER
When you say Ayam goreng, there is no ONE WAY of making it, there's a bunch of recipes in Malaysia and no one family got the same recipe. Btw, typically we don't use flour to bread our Ayam goreng. Ayam goreng can be in multiple way, coated, breaded, battered.... Yeah so your way is just one way of making Ayam goreng
One of my favorite episodes; hopefully more face offs in the future.
As an Austrian, That’s not Backhendl, that’s a Chicken Schnitzel
that moment when josh makes a chicken schnitzel instead of a backhendl
lmao it still looked good but i would prefer proper representation
I loved this video! Now do this again but with pork belly? 👀
the final is basically *"fried chicken vs fried chicken's sauce"* lmao
sorry thats not a backhendl... its a chicken schnitzel
Achtung jude
I'm from Austria and what you made wasn't a Backhendl, this was a Schnitzel but with chicken instead of veal. For Backhendl you use the breast, drum and thighs and don't pound them.
love that you take feedback but it just sometimes bewilders me how in the age of internet and big team searching these things you end up making schnitzel for backhendl, ask a local(s) at least!
We need a part 2 improvised version !!
When the fried chicken came out for Malaysia, I was shocked. I've never seen such fried chicken in Malaysia 🤣
right! i feel like we weren't done justice huhu
Hahaha so true
Exactly my thought. What in the world is that? Why don't they go for Ayam Goreng Berempah (Spice Fried Chicken)?
Dude really fucked up a lot of these, least he could've done is some research.
@@akmal94ibrahim can't lose with ayam goreng berempah, with sambal or curry 🤤
Korean food is my favorite. Over there a few years and fried chicken and thror sauces is leaps above the competition.
As a sports fan and also a foodie, this bracket tournament format was exhilarating! lol
Ayam Goreng is literally just Fried Chicken lmaooo😂
No sauces allowed... yet the one that won is the one tossed in sauce.
I know right
because it isn’t korean fried chicken without the sauce. That’s just how it is by default. When you get a pizza you don’t specify you want sauce, it comes with it because that’s just how it’s made. None of the other chickens have sauces that are actual part of them
Because that’s how it’s MADE, the other chickens use sauce as a condiment…Common sense please..
@nurseii9018 like how your mother infused you with some after dropping you as an infant? That other one is eaten with sauce. Even he said it, you deaf mf.
That was a boneless chicken wing at best. Sauce is always king.
@@LoidForger44
I’m Italian, been alive for 32 years and I’m an expert in culinary.
Never seen that “pollo Frito” before… no one knows about it… don’t know where that came from….
Americans……
It seems to be a variation of "pollo fritto alla toscana". Never heard of it before today, tbh...
Yep, same. He should have made cotoletta.
Hi Joshua! Italian guy here!
Thanks for the wonderful video but I've to tell you that I've never see "pollo fritto" served in Italy. It's Just not a traditional dish here. Anyway glad that you include us in this video but I think that you found a fake recipe online!
I just love the comments with all the feedback recieved. Just learned a couple of things about another cultures and I'm always here for that
FYI, Hat Yai chicken is missing the sauce also some people put fish sauce in the marination process 😊
Plus, sticky rice is missing as well
I have been a follower of this channel since 2020 and as a Dominican I'm amazed to see chicharrón de pollo on the list 😭
Im Honduran, an seeing Pollo Chuco was insane😂
Hat Yai fried chicken should use coriander seed instead of coriander stem. It's a hugh different and can't be substitute. And I never see the batter in any green hue.
That is not Hatyai Chicken Fried at all , 😂😂😂
Am I the only one who noticed that placement board looks like the F1 placement board! btw I love your content and your cookbook Joshua!
Seeing chicken pakora getting its due does put a smile in my face....
Unfair battle one is coated in amazing sauce people that love wings actually just love sauces.
🤡 shut up
not to mention that victram was insanely hypocritical in this video, saying crunch doesn't matter over the taste for one chicken, and then literally decided exclusively on crunch for the rest of the video lmao
fr especially when joshua already said that he was gonna compare only the taste of the chicken itself without the sauces.
I feel like that is a little unfair to say. Does that mean that all people who like American Fried Chicken just like onion powder and paprika? The chicken is just spiced differently and Korea just uses a sauce to spice it, no?
THIS @@krabuh
Hat Yai fried chicken being last absolutely killed me. Having grown up in the South, moving to Thailand and eating forms of all these fried chicken often, hat Yai hands down belongs at least in #4 😭
It got eliminated first but I wouldn’t say last it had a tough matchup and I think it beats many of the others that got eliminated in the first round
@@hexagon2178no it got eliminated because he didn’t include the sauce that’s supposed to go with it like the Korean fried version.
that's also true idk why he included sauce for some and not others@@morbidzombii
Hat Yai fried chickens are some of the best chicken but with those fried red onion ❤
Agree! I run a Thai street food stall in the UK and our Hat Yai is absolutely incredible. We use nam pla (fish sauce) in the marinade which is essential to the flavour in my opinion.
As far as I know here in Europe we don’t use clarified butter, but a sunflower oil for that Austria style
When i was in south korea for two months, i was CRAVING that chicken sometimes. Like i never had cravings like that, it’s that good BUT OH SO BAD FOR ME AAAAAH. I miss it
Where did you even learn those recipes? Most seem wrong lol
That is not a BACKHENDL.. you just made a Chicken Schnitzel..
For Malaysian fc, it’s got to be rough blend with emphasis on lemongrass pieces. Yours almost pure like. Also, use corn starch mix with rice flour.
6:13 Taiwanese pop corn chicken.. they were missing the sauce omfg.. so good