Taiwanese fried chicken! I have so many childhood memories of eating this with friends at night markets, and it was one of the three items we sold when we first started BAO as a market stall, along with the classic pork bao and the daikon bao.
These memories of fried chicken have now been replaced with memories and stories involving our pursuit of perfecting BAO’s fried chicken over the years. Right from the beginning we had spreadsheets full of marinade timings and frying stages that we tested to get the juiciness and crispiness we wanted. We discovered that there was a certain amount of time you could keep the flour on the meat and a specific way to coat the chicken with the flour using a flick of your palm.
