Taiwanese Style Fried Chicken鹹酥雞

                                

 

Salty fried chicken (in English: Taiwanese Style Fried Chicken), also known as fried chicken, is one of Taiwan's most popular snacks, the main ingredient is chicken.

Fried chicken is the chicken and cut into small pieces had first to tasty pickled sauce, then wrapped fried flour (potato flour, low gluten flour, glutinous rice flour, a mixture of seasonings, etc.) or after seasoning the flour paste, Then deep-fried dishes, but in fact it is a comprehensive full name.Fried chicken night market or markets in Taiwan, which can be seen everywhere, fried chicken stalls in addition to small bone or boneless fried chicken, but usually also be selling fried tempura, pig blood cake, fish plates, Triangular bone, chicken skin, broccoli, flowers to be, potatoes, sweet potato bar, green beans, onions, preserved eggs, mushrooms, taro cakes, green peppers, cabbage, silver roll, baby corn, chicken gizzards, frozen tofu, dried tofu, chicken heart , Chicken butt, Yuba, taro cakes, potato cakes and other ingredients, and some stalls selling chicken breast will be.

Hot fried chicken is fried food, diners eat the food after a good point to the boss, the pot will be selected fried food, there are many stalls in the fried chicken fried pot before the September release will be added Pot until fragrant basil, sprinkle with pepper pot and drain the oil after the salt, sprinkle with chili powder as needed and then mix into the bag, and some stalls will mix with large minced garlic (mud), then add raw onions or sauerkraut. It is flavorful, crisp taste, so many diners in droves.

But fried chicken is rich in fat high-calorie, and because the majority of vendors in order to save costs, often by high temperature cooking oil after repeated use (such oil known as "frying oils"), so long salty fried chicken is not conducive to health. When buying fried chicken, try to buy more stores reputation and good business, because oil is a very large fixed costs. Bad business stores, using a higher chance of frying oils.

鹹酥雞（英語：Taiwanese Style Fried Chicken），又稱鹽酥雞，是台灣最常見的小吃之一，主要成分是雞肉。
鹽酥雞原本是將雞肉切成小塊，先以醬料醃漬入味，再裹上油炸粉（地瓜粉、低筋麵粉、糯米粉、調味料等的混合物）或調味過後的麵粉漿，再油炸的料理，不過其實它是一個綜合性的全稱。鹽酥雞在台灣夜市或市集當中隨處可見，鹽酥雞攤位中除了油炸小塊帶骨或去骨的雞肉外，通常也一併賣炸甜不辣、豬血糕、魚板、三角骨、雞皮、花椰菜、花枝鬚、馬鈴薯條、番薯條、四季豆、洋蔥、皮蛋、香菇、芋粿、青椒、高麗菜、銀絲卷、玉米筍、雞胗、凍豆腐、豆乾、雞心、雞屁股、豆皮、芋餅、薯餅等食材，有的攤位會兼賣香雞排。
鹽酥雞是高溫油炸類食品，食客們點好要吃的食材後交給老闆之後，將所選食材下鍋油炸，有許多鹽酥雞攤位在炸好起鍋之前，會加放九層塔下鍋爆香，起鍋瀝乾油後灑上胡椒鹽，也可視需要灑上辣椒粉再拌勻裝入紙袋，也有的攤位會拌上大蒜末（泥）、生洋蔥或再加入酸菜。它氣味濃郁、口感酥脆，因此使許多饕客趨之若鶩，是少數不在夜市也能存活的小吃種類之一。
但鹽酥雞富含油脂熱量高，且因多數小販為節省成本，常常將經高溫料理後的油重覆使用（此類油通稱「回鍋油」），故長期吃鹹酥雞不利於健康。當購買鹽酥雞時，儘量購買較有口碑且生意較好的店家，因為油是相當龐大的固定成本。生意不好的店家，使用回鍋油的機率較高。