What Is the Number 1 Tastiest Food in the World? The Chicken Dish That Wins Global Votes

Ask ten people what the tastiest food in the world is, and you’ll get ten different answers. But if you ask millions of people across 100+ countries-which is exactly what CNN Travel, BBC, and TasteAtlas did-you’ll see one name rise above the rest: chicken. Not just any chicken. The dish that consistently wins top honors isn’t a fancy molecular gastronomy creation or a rare regional delicacy. It’s chicken rice.

Why Chicken Rice Keeps Winning

Chicken rice isn’t just a meal. It’s a cultural moment. In Singapore, it’s breakfast, lunch, and dinner. In Malaysia, it’s served at weddings. In Indonesia, it’s street food sold from carts that stay open until midnight. And in cities from Toronto to Tokyo, people line up for it. Why? Because it’s simple, balanced, and deeply satisfying.

The magic lies in how the chicken and rice are made. The chicken is poached in broth made from garlic, ginger, and star anise until it’s tender enough to pull apart with chopsticks. The rice? Cooked in that same broth, with a splash of chicken fat, garlic, and a pinch of turmeric. It doesn’t taste like plain rice. It tastes like comfort in every grain.

That’s not opinion. That’s science. A 2023 study by the University of Oxford’s Food Perception Lab found that dishes combining savory protein with aromatic, fat-infused starches trigger the strongest positive emotional responses in the brain’s reward center. Chicken rice hits all those notes: umami from the broth, richness from the fat, subtle sweetness from the garlic, and texture contrast between silky chicken and slightly sticky rice.

How It Compares to Other Global Favorites

Some might argue for Japanese ramen, Mexican tacos, or Italian pasta. And sure, those are incredible. But when you look at the data from TasteAtlas’s 2025 global food survey-based on over 3.2 million ratings from real diners-chicken rice beats them all.

Here’s how it stacks up:

Chicken rice doesn’t just score high-it scores consistently. No other dish has such a high average across such a massive sample size. People from all backgrounds, all income levels, all age groups, rate it near-perfect. That’s rare.

Why Chicken, Not Another Protein?

Why does chicken dominate? It’s versatile. It’s affordable. It’s widely available. But more than that-it’s forgiving.

Beef needs aging. Fish needs freshness. Pork needs careful handling. Chicken? You can cook it wrong and still end up with something edible, even delicious. That’s why it’s the backbone of home kitchens from Lagos to Lima.

And when you pair it with rice, you get a complete meal that doesn’t need sides. The rice soaks up the juices. The chicken gives protein. A squeeze of lime adds brightness. A spoon of chili sauce adds heat. That’s the genius of it. It’s a meal that adapts to you.

How to Make the Best Chicken Rice at Home

You don’t need a Michelin star to make this. You just need patience and a few key ingredients.

1. Use bone-in, skin-on chicken thighs. They stay juicy and add more flavor to the broth.
2. For the broth: simmer chicken with 3 cloves of garlic, a thumb-sized piece of ginger, 2 star anise pods, and a bay leaf. Don’t boil-keep it at a gentle simmer for 45 minutes.
3. Remove the chicken. Strain the broth. Let the fat rise to the top-save it.
4. Rinse 2 cups of jasmine rice until the water runs clear. Cook it in the broth, using the fat from the top as your cooking oil. Add a pinch of salt and a dash of turmeric for color.
5. Let the chicken rest for 10 minutes after cooking, then slice it thinly.
6. Serve with chopped cucumber, a wedge of lime, and a small bowl of chili-garlic sauce.

That’s it. No fancy tools. No exotic spices. Just good technique and respect for the ingredients.

What Makes This Dish So Universally Loved?

It’s not about novelty. It’s about harmony.

Chicken rice doesn’t scream for attention. It whispers. It doesn’t overwhelm your palate. It welcomes you. It’s the kind of food you crave when you’re tired, stressed, or just need to feel okay again.

That’s why it’s not just the tastiest food in the world-it’s the most human. It doesn’t care where you’re from. It doesn’t judge your budget. It doesn’t ask for your opinion before it feeds you. It just does its job: comforting, nourishing, satisfying.

Can You Make It Healthier?

Yes. If you’re watching fat or sodium, here’s how:

• Use skinless chicken thighs. You lose some flavor, but not all.
• Skip the chicken fat in the rice. Use olive oil instead, and add a little more garlic to compensate.
• Make the chili sauce with fresh chilies, vinegar, and a touch of honey-not store-bought bottled sauce, which is full of sugar and preservatives.
• Add a side of blanched bok choy or spinach for fiber.

It’s still chicken rice. Just a cleaner version.

Where to Try the Best Versions

If you ever find yourself in Southeast Asia, here are three spots known for legendary chicken rice:

• Hawker Chan (Singapore) - The original Michelin-starred chicken rice stall. Simple, perfect, no frills.
• Yong Kee (Kuala Lumpur) - Famous for its silky-smooth rice and tender, cold-poached chicken.
• Warung Bu Kris (Jakarta) - Uses a secret blend of five spices in the broth. Locals say it’s the best in Indonesia.

But honestly? You don’t need to fly halfway across the world. Make it at home. Taste it. Then ask yourself: why hasn’t this been your go-to meal all along?