Frying chicken is not owned by one country or one recipe. The most useful comparison asks how the chicken is cut, seasoned, coated, fried and served.
Korean fried chicken
Often thin and crisp, sometimes double-fried, and frequently glazed after cooking.
Japanese karaage and katsu
Karaage usually uses marinated bite-size pieces with starch; chicken katsu is a breaded cutlet format. They solve different eating occasions.
Taiwanese and Chinese-influenced formats
Large cutlets, popcorn-style pieces and aromatic spice finishes may appear, sometimes with basil or pepper-forward seasoning.
Caribbean approaches
Marinades, allspice, chile and herb profiles can shape both meat and crust. Accompaniments may provide strong acid or starch contrast.
West African and other regional adaptations
Seasoning blends, pepper sauces and serving traditions vary by country and community. Avoid treating “African fried chicken” as one unified recipe.
Use labels carefully
Restaurant naming may be broad or marketing-driven. Read the menu description and judge the actual cut, coating and finish.