Fried Chicken Around the World: Nashville Hot, Korean Wings & Japanese Karaage

Join Chef Owner Kathryn Joel for a fried chicken extravaganza featuring three favourite styles. Start with Korean wings, double fried and tossed in a sticky gochujang glaze. Next comes Japanese karaage, marinated in soy, ginger, and sake, lightly coated in potato starch and fried until crisp, served with ponzu for dipping. Finish with Nashville hot chicken, soaked in buttermilk, dredged in seasoned flour, fried until deep golden and crunchy, then brushed with a fiery cayenne spiced oil and served the traditional way on white bread with pickles. A few simple sides round out the feast. Along the way, Kathryn shares her techniques for perfect crispness, well-seasoned coatings, and juicy chicken every time, from marinades and brines to coating methods and oil temperature.