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. ❤

who invited Italy to the fried chicken party? 😂

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.

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 ❤

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!

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.

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.

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!

What an ep, this has got to be a series pleaseeeeeee. One of my favourite videos you have put out EVER

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

Refusing to make proper pollo chucho but proceeding to make yangnyeom properly is crazy work😭💀

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

That is no backhendl, backhendl is whole chicken leg made in flour, eggwash, breadcrumbs and deep fried. Not like schnitzel

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.

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

no sauce *with* the karage vs a sauced korean chicken aint a fair comparison Edit I changed on to with

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.

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

Love your content, brother keep it up!!

Wow! I need try Korean fried chicken. Thanks for recipe in the description box.

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.

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!

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

The Formula 1 graphics for a chicken competition 😭😭😭

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.

Malaysian here and I have never seen a malaysian fried chicken look like that. 😂😂😂😂😂 Thats one sadass looking chicken.

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..

Backhendl and Schnitzel are two different things. The Juicyness is not comparable...

You just did a Chicken Schnitzel and not a backhendl. Those 2 are completely 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!

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.

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…

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

Is this going to be a series? If not, it should be. This was awesome👍🏽👍🏽👍🏽

amazing video from josh here the bracket screen was awesome and helped visualize things

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

That’s not Backhendl, that’s Schnitzel They’re different

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. :)

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.

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.

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!

That chicken pakora was so different to what i thought you'd put in (Im Bangladeshi but we eat the same food)

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

No sauces allowed... yet the one that won is the one tossed in sauce.

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!

As a Korean, I love my countries version of fried chicken but I really love southern fried chicken as well. Especially from Willie Mae's Scotch House is New Orleans. Life changing fried chicken. So really it comes down to subjective preference for each individual.

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?

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?

Two of my favorite types of videos let's goo

Great vid!!!

I don’t think the quality of the video is different, I just miss when papa would talk to us through the cabinet.

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.

Fried Chicken 65 should have represented India

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 really enjoyed the video , thank you for making this content, i defiantly like seeing more videos like this countries battle , reminds me of march madness lol , i like to see a battle with countries top dishes they are knowing for tournament style , great work

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.

dude, the amount of work to make this episode and create a system for ranking and competing chicken wings..this is content.

hi joshua , im from malaysia , u should try Ayam Gunting , basically its a popular street food that we malaysian usually buy at the night market , it has original and spicy flavour. It salty ,crunchy and flavourful. You must try it !

I don't mind that we lose. But for Hat Yai fried chicken you made It almost totally wrong.😢

Papa! Try using potato starch next time when making karaage, it gives a different crunch and is the most traditional here in Japan

Don't we appreciate the awesome videos josh makes

Thank you for this video

Love that Taiwanese fried chicken was on here, but I have never ever seen one breaded like this. Needed tapioca starch, brother.

I had a Honduran renter in our basement (we live in an expensive place where it's almost required to have a renter to survive) who lived with my family for 10 years. She cooked all sorts of dishes like this for me and my wife, and we loved it. My wife is Salvadoran--the neighboring country to Honduras--and while many dishes are the same, interestingly enough, there are several really unique Honduran dishes, some of which you highlight in your video.

I’d love to see more country-food tournaments like this

Don't know from where you get the recipe of CHICKEN PAKORA but it's definitely different and not so simple on the spices

From India, Try chicken 65 ! The besan makes the pakora kinda soggy.

Unfair battle one is coated in amazing sauce people that love wings actually just love sauces.

Wow I'm from malaysia and i didn't know ayam goreng has a recipe like that 😂😂😂 looks good though, where can i find that

Chicken Karaage will always be my favorite. It’s simple but I love the crunch and flavor.

For the Taiwanese fried chicken I've found that doing half potato starch and half tapioca starch gives the chicken a really good crunch and have that traditional Taiwanese fried chicken look and texture. Honestly you can do all tapioca starch and end up with amazing fried chicken.

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.

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.

One of my favorite episodes; hopefully more face offs in the future.

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 😭

To be fair, the Korean FC is the only one that came with a sauce. It still deserved the win because it managed to remain crispy but it had an unfair advantage.

Adding one sauce exception is Insane work

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!

As an Austrian, That’s not Backhendl, that’s a Chicken Schnitzel

When the fried chicken came out for Malaysia, I was shocked. I've never seen such fried chicken in Malaysia 🤣

italian here (from Garda lake), asking to other italians, do we have something like this? I mean I never ate pollo fritto until chinese restaurant became a thing and KFC came in.. Usually that kind of marinade is for grilling it..

I loved this video! Now do this again but with pork belly? 👀

Made the Korean one today. With the quantities on the website you get about 5x more sauce than you need. Definitely scale it back if you're making 1 pound of wings.

Frango a passarinho is a bar thing, you eat with a beer by the side, which gives another taste or takes your taste buds judgement away depending on how much you drank, i also have seen it be eaten alongside french fries or calabresa

Hey Joshua I’m from Honduras and the dish can be both pollo chuco or it can also be called pollo con tajadas.

As a sports fan and also a foodie, this bracket tournament format was exhilarating! lol

That is not a BACKHENDL.. you just made a Chicken Schnitzel..

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.

We need a part 2 improvised version !!

why does the graphic looks like 2019 Formula 1? i love it tho 😂 . i’m glad Hat Yai chicken got to represent my country here, always a go to meal when you don’t know what to eat on the go!

that moment when josh makes a chicken schnitzel instead of a backhendl

sorry thats not a backhendl... its a chicken schnitzel

Can you make a video on how to dispose of the oil you use to fry :)

Hi Joshua, please try the pollo chuco! tasting the full plate with the sauces and the green plantain chips. Isn’t pollo chuco without the sauces!

I used to work in the kitchen at a Korean Fried Chicken place, called " Krispy Chicken" in Weston, FL. Just their marinades and breading is different from version you used. It's immaculate! Even without the Korean sauces I made in house. I knew Korea would win! That double fry is key. I had to take pictures of all the secret recipes from Korea. 🤫🤫🤫

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 😭

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!

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

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