Taiwanese fried chicken

A plate of homemade Taiwanese fried chicken in California
Place of origin	Taiwan
Serving temperature	Hot
Main ingredients	Chicken and condiment
Media: Taiwanese fried chicken

Taiwanese fried chicken (Chinese: 鹹酥雞; pinyin: xiánsūjī; Wade–Giles: hsien²su¹chi¹; Pe̍h-ōe-jī: kiâm-so͘-ke;^[1] also 鹽酥雞; yánsūjī; 'salty crispy chicken'), westernized as popcorn chicken, is a dish in Taiwanese cuisine commonly found as a street snack and in the night markets in Taiwan. It consists of bite-sized pieces of chicken, coated and fried with flour and seasoning mixture. Salt and pepper is the staple condiment, while chili powder, lightly fried basil leaves, and garlic bits are added for preference. Since the creation of this dish, it has become a popular fast food or restaurant appetizer in other countries in Asia, as well as among Asian immigrant populations overseas.

Origins

Taiwanese fried chicken is famous for its taste and texture and for its high status in the street food space. It then rapidly became prevalent in the street and night markets.

Traditional preparation

In general, only diced chicken leg or thigh meat is used and is marinated in soy sauce, sugar, garlic spread, rice wine, and five-spice powder for at least an hour. After marinating, chicken is dipped in beaten egg and then dredged in flour or sweet potato starch. Oil needs to be heated to 180 degrees (C) and when the oil is hot, the chicken can be added. It is deep fried until the surface color turns soft yellow and then it is ready to serve. Traditionally, after the chicken is fried, more pepper is added before eating.

In America

Taiwanese fried chicken is popular in the United States.^[2]