The BEST Fried Chicken Recipes From Around The World | Marion’s Kitchen

Here’s my ULTIMATE collection of fried chicken recipes. Vietnamese. Korean. Malaysian. Even a gluten free recipe! Nothing beats that juicy chicken with a crispy, crunchy coating.
00:00 Intro
00:28 Vietnamese Fried Chicken Wings www.marionskitchen.com/vietna...
10:24 Korean Fried Chicken Wings www.marionskitchen.com/korean...
17:16 Ayam Goreng (Malaysian Fried Chicken) www.marionskitchen.com/ayam-g...
24:06 Gluten-free Spicy Fried Chicken www.marionskitchen.com/gluten...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[@carynb9180]

Hi Marion, I’m a home cook (as most of us are ☺️) and an Asian food enthusiast (my ultimate fave) and you are my first and strongest guide to follow for cooking anything “Asian Food” (I do follow another Thai Canadian Chef though but mainly you ☺️). I also love fried chicken (still trying to master Thai Fried Chicken) and growing up in the Dominican Republic I learned to love their version of fried chicken called “Chicharrón de Pollo”. It is such a simple recipe but the flavors are insane!!! 😃. Seeing you love fried chicken I thought you might like to try these glorious little pieces of crispy and flavorFULL (typo intended 😉) pieces of Pollo 🍗☺️. Ingredients: -Any type of chicken you are comfortable with cutting into smaller pieces (Dominicans usually use the whole bird but I myself have narrowed it down to only the dark meat pieces mainly the leg). - Lime juice (only recommend juice from actual limes and not bottled. If bottled is the only option for lime juice then try first finding/using real lemons to substitute before you consider bottled juice). - Soy sauce (we have a large Chinese community in the DR and they have helped shape some of our Dominican cuisine so I can’t help but wonder if this dish is one of them 🤔😅). - Garlic (I prefer the granulated or powdered version for this one). - Ground Oregano (not the leafy but ground if possible. Dominicans have a very good ground oregano product if you can find it in a Latin grocery store but any other will do. This recipe is very forgiving) ***Optional but highly recommended: ground black pepper (white is ok), cumin (a a little goes a long way) and salt (only a pinch to help the soy sauce reach its max potential but can be left out). I know I don’t have any measurements but like I said I’m a home cook and cook by palate and eyeballing but what you’re looking to achieve is an umami citrusy garlicky marinade where it’s not too salty and it’s acid or citrus and garlic forward. So season to taste but make sure all 3 main ingredients (soy sauce, lime juice and garlic) come thru. Prep: For this dish we don’t leave whole pieces of chicken but rather cut them in small sizes for ex: A chicken leg gets cut down the bone in half so the ball part and the stem part get separated but I recommend you start with boneless chicken (less work and safer) and cut it about the size of 2-3 small bites. Then marinade the chicken and leave to absorb the flavors no less than 30 mins in the fridge (ziploc bags are very useful for this and take less marinade) but the longer the better. Once it’s time to cook the chicken take some regular flour in a tupper container and add a few pieces at a time and, with lid closed 😉 shake until pieces are well coated. Once all pieces are gone thru this process cook in your preheated oil at a little bit over medium (just a tad over) and very importan don’t touch or move until you see the chicken is ready to be turned (this would benefit from being taken out before fully done and then refried a second time for crispyness). Once it’s nice and golden and colorful (and fully cooked to chicken standards) take out and rest over paper towel to absorb extra oil (we all know this step ☺️). Enjoy with extra pieces of lime for more juice as it goes well to add more if preferred. Next day it’s even better 😍. Sorry, I’m not a recipe writer but hope I was able to transmit the concept. A few helpful “nuggets” (pun intended) of info: * as in most countries (I’m sure) recipes vary from region to region and family to family so some ingredients may be added or not used but the 3 main are soy sauce, lime juice and garlic. * if in doubt you may just search for Chi charron de Pollo on YT and hopefully someone has done a better job at giving a clearer recipe 😅. * these simple ingredients combination (of soy sauce, lime juice, garlic and also oregano) goes very well on chicken cooked any other way (not fried) and also on pork. * the smaller the pieces the more flavor (I know you know this of course 🙈 but in case someone else follows the recipe ☺️) * this chicken pairs well with most anything: rice and beans, yellow vegetable rice or even only tostones). Hope you get to try it one day and if you do that you enjoy it! 😋😋😋

[@oakdeneemporium6014]

I love the Vietnamese ones, I’ve made them multiple times and highly recommend them

[@jesusespinosa8628]

You Just Makes Me Happy ❤ Thanks From PTY 🇵🇦

[@leenieleeying1130]

I'm going to the store tomorrow to get the ingredients for the Vietnamese wings. I love lime and chilis. Thanks, Marion 😊.

[@kapleshbachu]

U

[@debrafortenberry-wiley1273]

I love fried chicken wings❤. Thanks for these recipes. Love your cooking channel. I am from Texas,but I really enjoy watching you cook different dishes.

[@maxineking5073]

😋😋😋😋 ❤ from London City I will be cooking a variety of these for my birthday next weekend 😊😊

[@passiveaggressive6175]

I see Marion cooking Fried Chicken, I click straight away😊

[@filipb]

20 minutes wait while you cook and want a Netflix break ... Midnight dinner is perfect and will give you inspiration to watch the next Marion video recipe! One of my absolute favorite things to watch. But not while cooking, before, while you wait or while you eat, perfect but too good and as such too distracting while you cook! Enjoy and thanks for the amazing content! (Actually I used to be able to order stuff and ship it to Belgium but that doesn't seem to work anymore ... 😢)

[@lynmichael7476]

You are delightful to watch. I so enjoy each video, great material, I want to make them all, especially fried chicken🦋the noodles, the rice the dumplings mmmmmmmm.

[@christianchauhan23]

That Fried 🍗 looks really good, crispy & delicious😋. 💛 all your videos #MARION👍

[@gloriawinbush1590]

Thank you gorgeous for the yummy recipes 🤤😋🤤😋👍!

[@laurakagan834]

Mmm looks sooo delicious 😋

[@anaana2833]

I love to watch her show,I don't mind repeating it cause I can learn every step she do her cooking,interesting...go marion 🎉

[@BlueJazzBoyNZ]

The Air Fryer kicks KFC to the Kerb. Oh So so much cheaper !

[@barryscott230]

Never touch KFC crap, this one is fresh chicken and so tasty

[@ebsmites7544]

Hi Marion Just picked up a couple of your jars of Thai red curry. Can't wait to try it. Only just got to getting them as we had other jars bought previously to use up first. But now they are finished we can try yours, can't wait

[@frednurk8590]

Special note to the Editor... Love your work, mate.

[@rneustel388]

I never realized other countries ate so much fried chicken-and do it so well, too! I’m from the Southern US, and fried chicken was something we had for lunch on Sunday. My grandmother’s fried chicken was epic. I have her skillet, but I can’t use it on my stove.

[@dylancooper5118]

Some of these recipes are probably older than the US itself. Many countries have been frying poultry for years.

[@rneustel388]

@@dylancooper5118 Now I’m wondering who brought fried chicken to the US. I like hearing about food history that way.

[@peterdoe2617]

What's the problem, using that skillet? Would an induction heater do the trick? (Like I needed one for my cast iron wok. The ceramic surface of our stove can never provide enough heat for 4,5kg of cast iron ;-)

[@rneustel388]

@@peterdoe2617 I have an induction stove, and the skillet doesn’t have a flat bottom. I could use it outside on our grill, so I might do that.

[@ep-f]

Huy Marion, Grabe ka! Napakasaraop ng vietnamese chicken recipe mo. Omg, I finally found the best fried chicken taste 💕

[@eddesgonzalez7585]

Love you Marion, my beautiful friend 🎉one of my favorite people for sure 😊love this wonderful recipe ❤

[@lisamolinar]

Oh no you didn't try to explain the fish sauce, Marion, my love this fish sauce dilemma here with people to get over it because it is just the best thing in the world I got me sprinkling it almost every time I have a noodle any time I'm making anything Asian fish sauce is off the top and I love it for marinating so yeah I don't even bother with the smell of it cause it doesn't bother me and fish shrimp paste love it love it love it They love it so never make excuses for it because our dishes are the most desirable loveliest taste is the most delicious dishes ever thank you for using it and thank you for putting it in your recipes never be Apologetic You're the best we love you out here in northern California The 😮United States

[@jeanniebrooks]

OMG! The Malaysian o es! The spices! Irresistible! Love all of your fried chicken wings.❤

[@sharanshanthy4462]

Hi...🖐 from Malaysia. For your 3rd recepi, go off the book and add in some chilli 🌶 powder, coconut 🥥 powder and some extra lemon grass ( try to get the young tender once). Marinate for 24 hours then fry. KFC hot and spicy would be the last thing you want. Try it with sambal belacan, hot rice, cucumbers 🥒 and dark sweet soya sauce on the rice .....aaaahhhh heaven 🥰🥰🥲🥰🥰🥲🥲

[@9393farah]

I want to try this ☺️ What do you mean by coconut powder? Do you mean coconut milk powder? 😁

[@sharanshanthy4462]

@@9393farah we have coconut powder and milk in Malaysian. Most Malaysian would rather choose the powder form bz it has no preservation added in. You can add coconut milk.

[@9393farah]

Oh okay thank you! 😋 I’m Malay but I’m born and raised in Australia so I’m trying to get better at cooking Malay food 😊 Thanks for the tips, I will try.

[@niamtxiv]

Cant leave out salted pepper chicken wings. Ugh. My favorite

[@famprima]

Gluten-free! Yeeeeyyy!

[@JocinaKujna]

Thank you so much my friend 😊 jocina 😺

[@brettlandry615]

Where do you get all your cookware and dishes from?

[@daunehartman4679]

Did you make the gherkins used for the chicken you in this video at the end, they are very green and my grandma made them but I don't know how...can you help?

[@angelaandrade253]

Hello miss Marion thank you for the most amazing wonderful super delicious yummy incredible Recipe and thank you for your Beautiful video enjoy 💕💕💕🟠💙💙💙💜❣️🟦💙🟠🟠♦️♦️♦️🟩🛑🛑🟣🟥🟧🟥🔵♥️♥️♥️♥️💗💗🎈🎈💚💛🟪🔴🔴💞🟢💌🩷🟡💓🟡🩷🟨🟨💟💟🟪💞💞🟡🟢💌💌🩷🩷🩷🎈🔵🛑💕💕💕💙💜💜💜💜♦️🟦♥️♥️💗💗💗💌🟢🟢💓❣️🩵

[@toniapappan]

👩‍🍳🐈‍⬛🥛🥣🍽🐈👩‍🦼🌴Yummy yum!! 🐔🐓🌴🍗Southern fried chicken is the best!!! Georgia said that!

[@toniapappan]

oops...I didn't know that I previously posted...sorry...😳

[@beautifulstranger101]

The last one seems like kfc chicken 😊

[@TansMemories]

Sawasdee ka 🙏🏼 Could you please make crispy flour mix from scratch? I have tried so many recipes and many ways…. Still not what I’m after. Thanks ☺️

[@peterdoe2617]

Maybe try, what chef John used for his crispy onion rings: 75g all purpose flour, 35g corn starch and 2 tbsp of potato dumpling mix: (then add water, to create a batter).Pfanni, here in Germany. "Panni" in the US. (German word Pfanne translates to pan in the english.) "Half and half" is the mixture you're looking for. Very good crisp! Now, maybe add spices to that dough. Feel free to ask back if you need more information.

[@TansMemories]

@@peterdoe2617 thank you so much. I’ll try that with my onion rings 😋 but I don’t have potato dumplings mix. What is that?

[@peterdoe2617]

@@TansMemories As I have explained: we have it, here in Germany. I found it in the US, as well. Let me try to explain, what I know about it: "half and half" describes how you use shredded raw potatoes, and another half of cooked potatoes. To create dumplings, using this matter. The store-bought stuff is completely dry. So you have to add water to create a dough. Form that into dumplings and let it cook in salted water to make a dumpling. The stuff from the supermarket is exactly that: just like totally dry and comes like a powder. Did this help you?

[@Millielai12]

​@@TansMemories Try micing rice flour and AP flour. Rice flour can be found in Thai groceries stores or any Asian stores.

[@TansMemories]

@@peterdoe2617 yes that helped a lot 😁 thank you for your time to try to explain to me. I really appreciate it 🙏🏼

[@ivano8]

Baking powder or baking soda? I'm curious about why the former and not the latter?

[@peterdoe2617]

German, here: I think baking powder is a mix of all purpose flour and baking soda, invented by the german brand Dr. Oetker, to make it more managable, when baking a cake. (1 letter serving 500g of flour) But: I still get confused with it. Any time! Greetings from the far north of Germany!

[@ivano8]

@@peterdoe2617 Hi. Baking powder is a mix of baking soda and a weak acid. This invention allows you not need to add an acid (eg buttermilk) to a cake mix to make it rise. On the other hand if you want the properties of the alkaline nature of baking soda (eg to speed up the Maillard reaction) then you don't want the acid component that will eventually neutralise it. So you only use baking soda. Yes, I also get confused by them both.

[@dugwolfe]

I dunno where you get your damn chicken legs from but in UK supermarkets and butchers, for that sized food we'd be asking for emu, cassowary or ostrich. Those are massive. Pity one can't send foodstuffs overseas!!! Luv ya, superchef/ Be Well

[@jestercrypto59]

Be vegan

[@feverspell]

Or, and here's an idea, you can let people eat what they want to eat and mind your own business.

[@peterdoe2617]

@@feverspell Well said! Thank you!

[@babylou60]

Live and let live!

[@stevengray4595]

So you like to cluck 😂