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Taiwanese fried chicken is famous for its taste and texture, breaking through the confinement of the other snacks, and having a high status in the street food space. It then rapidly became prevalent in the street and night markets. The dish's history is relatively recent. [1]
Popcorn chicken made from spiced, deep-fried chicken topped with salt and pepper and seasoned with fragrantly cooked basil. It is a delicious decadence loved by all for its juicy and tender texture. [18] Fried chicken fillet: 炸雞排: zhá jīpái: American: Fried chicken fillet is one of the most popular snacks in Taiwan. [18]
Tsang Ying Tou is a uniquely Taiwanese creation, said to have been invented at Wang Cheng Laoma, a Sichuan-style restaurant in Taipei.Faced with an abundance of garlic chives, chef Cheng Wen-Chiang decided to create a new dish by stir-frying them with minced pork, fermented black soybeans, and chilies.
Chicken wing rice roll (Chinese: 雞翅包飯; pinyin: Jīchì Bāo Fàn; Pe̍h-ōe-jī: Kue-si̍t-pau-pn̄g) is a Taiwanese dish consisting of marinated, deboned chicken wings with fried rice stuffing, often enhanced with mushrooms, carrots, and other ingredients, often found in night markets across Taiwan.
Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.
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Sanbeiji is served with no sauce; the dish is cooked until all the sauce evaporates and is absorbed by the chicken. When it is served at the table, the chicken should be sizzling—even popping—on the cusp of burning. This gives the chicken a crisper texture (and richer flavor) unlike most other Chinese or Taiwanese stewed dishes.
Jocelyn and Justine Wong, a.k.a. the Hangry Diary sisters show us where to eat the best Taiwanese popcorn fried chicken and boba in the SGV.