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Salt-crusted chicken is a common snack in Taiwan, China, which is deep-fried at high temperatures.

Diners order the food they want to eat and then hand it over to the owner for deep-frying, and many salt-crusted chicken stalls will add nine-layer pagodas to the pot before deep-frying, and then sprinkle pepper and salt on the pot after frying, and sprinkle chili powder on the pot and then put it into a paper bag as needed, and some stalls will mix it with garlic paste or add sauerkraut to the pot.

Salt-crusted chicken is a high-temperature deep-fried food, diners order the food to be eaten to the boss will be deep-fried in the pot, there are many salt-crusted chicken stalls to be fried before the pot, will be added to the nine layers of pagoda in the pot to burst the incense, and then sprinkled with pepper and salt after the pot, but also depending on the need to sprinkle with chili powder and then mix well into a paper bag, there are stalls will be mixed with garlic paste or add pickled vegetables. It has a strong odor and a crispy texture, making it a popular choice among gourmets and one of the few types of snacks that can survive without being in a night market.

Comparing chicken with beef and pork, it has a higher quality of protein and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to the amino acid profile found in eggs and milk, making it a high-quality source of protein.

Ingredients

Raw materials: 2 bone-in chicken breasts, 3 green onions, 5 slices of ginger, 3 cloves of garlic.

Seasoning: 2 tbsp soy sauce, 2 tbsp rice wine, a pinch of five-spice powder, sugar to taste.

Frying Powder: 150G groundnut flour, 50G flour, moderate amount of pepper powder, moderate amount of chili powder, a little salt, nine layers of pagoda (can not be used).