This very tasty Taiwanese version of KFC was created when the matriarch of a family nicknamed “Yeh” opened a fried chicken stand in the city of Tainan, in southern Taiwan, in 1979, by The objective of the news. While we can imagine she must have been wowed by its flavors and textures, The News Lens says Mom Yeh wasn’t too fond of KFC’s portions, which she deemed too large and difficult to eat while walking.
Yeh came up with the idea of cutting the boneless meat into bite-size pieces and marinating it before tossing it into a deep vat of oil to cook. Since they were so small, the bite-sized pieces of chicken were easy to pick up and eat by skewering them with a sharpened stick. As the chicken is seasoned with a special blend of spices, it has become known as “salted crispy chicken”.
KFC’s 11 herbs and spices may be a closely guarded trade secret, but the same can’t be said for Taiwanese fried chicken, whose flavor is derived from a marinade made from soy sauce, rice wine , garlic, five-spice powder and white pepper. by The New York Times. And if you want to make a gluten-free version of the crispy dish, the Time also helpfully provides a recipe that has the chicken coated in tapioca flour. The dish is then fried with basil before being eaten very hot.