In the U.S., fried chicken might call to mind a plate of breaded drumsticks and wings with generous helpings of mashed potatoes and green beans. But as Ben Murray, culinary director and executive chef of Immigrant Food, points out, “nearly every country has its own version of fried chicken.” The three-unit “gastroadvocacy” restaurant group in Washington, D.C., spotlights an array of global dishes and food culture. “Whether you’re in Japan eating chicken katsu, in Ukraine enjoying chicken Kiev, or in the Southern U.S. having traditional fried chicken, it’s a familiar item that is loved around the world,” he adds.

For the Filipino Fried Chicken, Murray wanted to build a fried chicken dish “like no other” with a bold, signature flavor that would leave a lasting impression. Indeed, the double-fried bird boasts an extra-crispy texture and multiple tasting notes (sweet, sour, salty, bitter, umami) thanks to a tangy sauce comprising chile, lime and fish sauce. Instead of coleslaw and collards, it’s served with banana ketchup and topped with fresh mint, cilantro, Thai basil, spicy jalapeños and pickled onions. Murray is pleasantly surprised to report that it’s become a best-selling dish.

This roundup features entries and insights from the 2024 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.