The New Culture of Chicken Fried
Whether or not you have ever wondered what “daikon radish” or “shichimi togarashi” is, 2016 is definitely your year to find out. By combining a staple of nearly everyone’s diet with toppings, garnishes and seasonings that need their own pronunciation tables, even normally cautious diners may feel inclined to dip a toe into something new.
Chicken Fried Preparations Making the Rounds
Here are some of the coolest new fried chicken trends making their presence felt bar-side, at drive-throughs and sit-down tables across Australia:
A Word About Chi-Mc
If fried chicken tastes good when it is fried once, it is bound to taste even better when it is fried twice….or even three times. Such is the concept behind 2015’s still-building trend for Chi-Mc, or Korean fried chicken.
Lauded by food critics from New York to Sydney, “Chi-Mc” gets its nickname from the Korean practice of serving the dish with an icy cold beer. Packed full of sugar, MSG, chillies and of course chicken, the dish is now known to be served up in at least 16 different ways. Want to try it out with your clientele? Head to Koreatown in Sydney or Gami in Melbourne or Perth.
Fried Chicken on Your Menu
The most interesting thing about fried chicken’s resurgence of popularity is the innovation being poured into one of the world’s most basic staples. So if your establishment is better known for its Acai bowls or “vegetable forward” entrees, this doesn’t mean serving up some good old fashioned fried chicken is totally off-limits.
It just means you need to get creative. Same goes for “special diet” menu items – and even vegans can appreciate a good piece of tofu or tempeh “fried” up to taste like a childhood favourite! And if you know it just won’t work at your place, don’t be afraid to create promotions with other local restaurateurs – chances are, it’s nothing a little collaboration won’t solve!
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