Taiwanese Popcorn Fried Chicken King (Dazhi Original Store)

Boneless chicken chunks marinated, coated, and deep-fried. Crispy exterior, tender and juicy meat. Usually served with basil and pepper salt, a classic Taiwanese night market snack.

Crispy Fried Squid Mouths, chewy and springy texture, fragrant after frying. Suitable for those who enjoy chewing, a common appetizer.

Deep-sea squid cut into chunks, coated and deep-fried. Thick and springy meat with a rich fresh flavor. Crispy outside, retaining the squid's fresh sweetness inside.

Whole capelin fish with roe, deep-fried until the skin is crispy. The belly is full of roe, with a bursting, granular texture when bitten.

Crispy Fried Bite-Sized Crab, whole crab fried to a crisp, edible shell and meat. Salty, fragrant, crispy, full of seafood flavor.

Fresh onion rings coated and deep-fried. Golden and crispy on the outside, the onions release sweetness when heated. Crispy outside, soft inside.

Bite-sized boneless chicken balls coated and deep-fried. Similar to Western fried chicken, convenient to eat, crispy outside and tender inside.

Extra large portion of fried chicken breast fillet, pounded flat and coated. Crispy exterior, thick and juicy meat, delicious when sprinkled with salt and pepper.

Whole large chicken leg coated and deep-fried, retaining the tenderness and juices of the chicken leg meat. Golden and crispy skin, very satisfying to bite into.

Diced egg tofu deep-fried at high temperature, forming a thin crispy skin on the outside while maintaining a soft, pudding-like texture inside.

Cleaned chicken skin fried until completely crispy, with a cracker-like texture. Excess oil is rendered out at high temperature, leaving a fragrant crispness.

Chicken cartilage coated and deep-fried, with a crisp and chewy texture. Makes a crunching sound when eaten, perfect with drinks.

Bone-in chicken breast part, with more bones but tender meat around them. Suitable for those who enjoy gnawing bones and the aroma of meat near the bone.

Strip-shaped fish cake, fried until puffed up, crispy outside and soft and chewy inside. Rich in fish paste sweetness, a popular fried item.

Sheet-like fish paste product, firmer and chewier than fish cake. Slightly crispy surface after frying, with a rich fresh flavor.

Seasoned glutinous rice stuffed into casings, deep-fried until the skin is taut and crispy, with soft and glutinous rice inside that carries a rice aroma.

Diced potatoes fried until golden and crispy. One bite at a time, with a soft and creamy potato texture.

Classic thin-cut french fries, fried until crispy outside and soft inside. Seasoned with salt or plum powder, a favorite snack for all ages.

Sweet potato strips fried to a tender, sweet consistency. Usually sprinkled with plum powder, the sweet and sour taste is very appetizing.

Taiwanese radish cake cut into cubes and deep-fried. Forms a thin, crispy crust on the outside, while the inside is soft and creamy with a faint radish aroma.

A cake made from glutinous rice and pig's blood, fried until the exterior is slightly hard and crispy, while the interior is soft and sticky, with a unique texture.

Savory glutinous rice cake with taro chunks, fried until crispy outside and soft inside. Each bite contains taro pieces and aroma, savory and smooth.

Sweet taro cake, fried until the surface is crispy. Sweet and glutinous inside, with a rich taro sweetness, suitable as a dessert.

Cubed black firm tofu, fried until the surface is porous and easily absorbs pepper salt seasoning. Firm and chewy texture, with a rich bean aroma.

Chewy and soft hundred leaf tofu, slightly puffs up after frying, becoming fluffy and elastic, very absorbent.

Traditional red and white small glutinous rice balls deep-fried. Slightly crispy on the outside, soft and glutinous inside. Usually sprinkled with peanut powder or condensed milk, symbolizing good fortune.

Commonly known as 'Qi Li Xiang', a fatty part. Deep-frying removes excess greasiness, leaving a charred, fragrant skin and tender, juicy meat.

Chicken gizzard muscle, firm and crunchy texture. Fried and seasoned, it's chewy with no gamey taste.

Chicken hearts are tender yet chewy, with fine meat texture. Fried to lock in juices, very flavorful with pepper salt.

Cleaned chicken intestines, fried until dry, fragrant, and crispy. Texture similar to crackers or crisps, becoming more fragrant with chewing.

Bacon slices wrapped around scallions or enoki mushrooms and skewered, then deep-fried. The smoky, fatty aroma of bacon perfectly combines with the moisture of the vegetables inside, salty and juicy.

Pork paste mixed with mushroom pieces to form meatballs, with a springy texture. Has mushroom aroma and meat juice when bitten.

Round balls made from squid paste, deep-fried until golden. Sweet and chewy inside, with the fresh flavor of squid.

Braised large intestine stuffed with scallions and deep-fried. Extremely crispy exterior, tender and rich inside. Scallions cut through the richness and add aroma, a luxurious fried experience.

Whole century egg coated and deep-fried. High temperature mellows the unique aroma of the century egg. Crispy outside, soft and mushy inside, with a rich, creamy yolk.

Whole chicken wing coated in crispy batter and deep-fried, with a scaly, crispy skin. Tender meat, suitable for those who enjoy gnawing bones.

Chicken neck with skin, firm and elastic meat. Primarily enjoyed for the pleasure of gnawing the meat off the bone and the aroma of crispy skin.

Whole or chunked fresh mushrooms deep-fried. The batter locks in the mushroom's moisture. Tender and juicy texture, with a rich mushroom flavor.

Fresh broccoli florets quickly fried, retaining their crispness. The sweetness of the vegetable blends with the aroma of fried oil.

Whole green beans deep-fried until the skin is slightly wrinkled, with a crisp and juicy texture. Paired with minced garlic or pepper salt, sweet and refreshing.

Green bell pepper chunks quickly fried, retaining their original crispness and moisture. The unique green pepper aroma becomes more pronounced after frying.

Cut yellow corn segments deep-fried. The kernels become firm and chewy after high heat. Brushed with special sauce or sprinkled with powder, a mix of sweet and savory.

Large cabbage slices quickly fried, crisp and sweet. Retains vegetable moisture, refreshing and not greasy.

Pumpkin slices coated with a thin batter and deep-fried, crispy outside and soft and creamy inside. The natural sweetness of pumpkin is concentrated, with a dessert-like creamy texture.

Fresh water bamboo shoots cut into chunks and deep-fried. Delicate, crisp, and tender texture with a sweet, bamboo-like moisture. A very refreshing vegetable choice.

Enoki mushrooms coated and fried into a fan shape, crispy like crackers. Chewy with the umami of mushrooms, rich in texture.

King oyster mushrooms cut into rolling chunks, coated and deep-fried to lock in moisture. Bursts with juice when bitten, with a thick, meat-like texture.

Fried baby corn, with or without husks. Extremely crisp and sweet. Retains the original fresh aroma of baby corn, refreshing and palate-cleansing.

Selected quality beef cubes skewered, fried or grilled to the desired doneness. Firm meat with the unique aroma of beef.

Selected pork cubes skewered, firm and chewy. Paired with special sauce or salt and pepper, savory and flavorful.

Large octopus legs cut into chunks and deep-fried. Chewy and springy texture, with a rich seafood flavor. You can taste the octopus's fresh juices while chewing.

Thin tofu skin fried until golden and crispy, layered like mille-feuille. Rich bean aroma, makes a crunching sound when bitten.

Japanese mochi cubes deep-fried, slightly crispy outside, soft and stretchy inside. Usually served with condensed milk and peanut powder, a popular fried dessert.

Two crispy cookies sandwiching a thick taro paste filling, deep-fried. Crispy outside, creamy and sweet inside, a must-order for taro lovers.

Thin, crispy wrapper filled with shrimp paste, fried until golden. Crispy outside, fresh inside, usually cut into triangles and served with sweet and sour sauce.

Mozzarella cheese sticks coated and deep-fried. When hot, they stretch into long cheese strings. Crispy outside, soft inside, rich in milky flavor.

Q-chewy fish ball texture with a bursting filling of salmon roe or imitation roe. Juice bursts in the mouth when bitten, full of fresh flavor.

Miniature juicy pork buns, fried until golden and crispy. The pork filling is juicy, be careful of the hot soup inside.

Miniature fried twisted rolls, golden and crispy on the outside, with soft, shredded dough inside. Faintly milky, with rich textural layers.

Taro paste exterior with a molten custard filling, deep-fried into balls. Crispy outside, soft inside, with a blend of taro and custard flavors, creamy texture.

Whole small squid coated and deep-fried, retaining its fresh sweetness. Springy texture, full of seafood flavor.

Tempura made with fish paste mixed with shredded burdock root. After frying, it has the freshness of fish paste along with the unique aroma and crisp texture of burdock.

Diced loofah coated in crispy batter and deep-fried. The exterior is crispy, while the loofah inside melts, becoming very tender and sweet with moisture.

Fresh apple slices coated and deep-fried. The apple's sweet and sour flavor becomes more intense after heating. Crispy outside, soft inside, a special fried dessert.

Whole Oreo cookie coated in batter and deep-fried. The cookie softens like cake, and the filling melts. Sweet, rich, and fragrant, an American-style dessert.

Handmade squid balls, with visible squid chunks. Firmer and more springy than machine-made ones, with a more pronounced fresh flavor.

The part of the chicken shoulder connecting to the wing, with tender and juicy meat. Because it's bone-in, it's suitable for those who enjoy gnawing bones and sucking the juices.