在台灣，鹽酥雞不只是夜市的專利，它是散落在街頭巷尾的國民美食。無論是在學校旁、辦公大樓後巷，還是住宅區的轉角，你總能找到那個亮著燈、散發著誘人香氣的攤子。它是台灣人集體的宵夜信仰，雖然極度不健康，卻也極度好吃，是一種讓人甘願為了口腹之慾而背叛體重計的罪惡美食。對於台灣人來說，吃鹽酥雞從來就不是為了生存，或是單純填飽肚子，而是為了讓接下來的心情能開心一點。無論今天過得如何，只要手裡拎著那一袋剛炸好、熱騰騰的食物，所有的疲憊似乎都能被瞬間撫平。
In Taiwan, popcorn chicken isn't exclusive to night markets; it is a national comfort food found on every street corner. Whether next to a school, in an alley behind an office building, or at a corner in a residential area, you can always find that illuminated stall emitting tempting aromas. It is the collective late-night snack religion of the Taiwanese people. Although extremely unhealthy, it is extremely delicious—a guilty pleasure that makes one willingly betray the weighing scale for the sake of appetite. For Taiwanese people, eating popcorn chicken has never been about survival or simply filling a stomach; it is about making the mood a little happier for what comes next. No matter how the day went, as long as you are holding that bag of freshly fried, piping hot food, it seems all fatigue can be instantly smoothed away.
炸雞的世界大戰：台式鹽酥雞憑什麼贏？
你可能會問，炸雞到處都有，台式鹽酥雞到底特別在哪裡？和強調厚重麵衣的美式炸雞、或是裹滿甜辣醬汁的韓式炸雞不同，台式鹽酥雞走的是一種「香氣爆擊」的路線。它的靈魂在於起鍋前丟入的那一把九層塔，高溫瞬間逼出的草本香氣會死死地巴在每一塊食材上；最後灑上的特製胡椒鹽，通常含有中藥香料，則是畫龍點睛的一筆。更重要的是，它具有極大的包容性——在這裡，萬物皆可炸。從蔬菜、豆腐、海鮮到內臟，它不只賣雞肉，而是賣一個「炸物的宇宙」。
You might ask, fried chicken is everywhere, so what makes Taiwanese Salt and Pepper Chicken special? Unlike American fried chicken with its thick batter or Korean fried chicken coated in sweet and spicy sauce, the Taiwanese version focuses on an "aromatic explosion." Its soul lies in the handful of Thai basil thrown into the wok right before serving; the high heat instantly releases a herbal fragrance that clings tightly to every piece of food. The special pepper salt sprinkled at the end, often containing Chinese medicinal spices, is the finishing touch. More importantly, it possesses immense inclusivity—here, everything can be fried. From vegetables and tofu to seafood and offal, it doesn't just sell chicken; it sells a "Universe of Fried Foods."
我的私房必點：
面對琳瑯滿目的展示櫃，如果你不知道該怎麼下手，就讓我來告訴你內行人都怎麼吃。首先，你是絕對不能錯過雞排的。這是台灣炸物界的王者，將整塊雞胸肉拍扁、醃漬、裹粉後油炸。一塊好的雞排，外皮要酥脆不因水氣而軟爛，咬下去那種大口吃肉、厚實多汁的快感，是其他小食無法比擬的。
Facing the dazzling display cabinet, if you don't know where to start, let me tell you how the pros eat. First, you absolutely cannot miss the Chicken Fillet. This is the king of Taiwanese fried foods. A whole chicken breast is pounded flat, marinated, battered, and deep-fried. A good chicken fillet must have a crispy crust that doesn't get soggy, and the thrill of taking a big bite of thick, juicy meat is unmatched by other snacks.
有趣的是，雞排在台灣已經超越了食物，成為一種「社會貨幣」。台灣人打賭時，賭注往往不是錢，而是「請吃雞排」。選舉結果、球賽輸贏，甚至連朋友間的小爭執，最後常以「輸的請雞排」作為無傷大雅的收尾。而且這裡指的雞排，一定是這種現炸的台式雞排，絕不是麥當勞的麥脆雞。它已經內化成台灣文化的一部分，是生活中最親切的單位。
Interestingly, the Chicken Fillet has transcended food to become a form of "social currency" in Taiwan. When Taiwanese people make a bet, the stake is often not money, but "treating someone to a chicken fillet." Election results, ball games, and even petty arguments between friends often end harmlessly with "loser buys chicken fillets." And the chicken fillet referred to here is always this freshly fried Taiwanese style, never McDonald's crispy chicken. It has been internalized as part of Taiwanese culture, the most intimate unit of daily life.
接著，我會夾幾片甜不辣。這其實是我判斷一家店炸功好壞的指標。台灣的甜不辣是用魚漿製成的，炸過後會膨脹得像小氣球一樣圓滾滾的。剛起鍋時外酥內軟，帶有濃郁的魚香與Q度，如果炸得不好，很容易變得乾硬或油膩，所以這道菜見真章。當然，店名的由來鹽酥雞也是必點，通常是無骨的雞肉塊，口感顆粒感十足，一口一個，配上炸得酥脆的九層塔一起吃，那種鹹香與草本味的結合，是啤酒的最佳拍檔。
Next, I would pick a few pieces of Tempura (Fish Cake). This is actually my benchmark for judging a shop's frying skills. Taiwanese Tempura is made from fish paste. When fried, it puffs up like a small balloon. Fresh out of the wok, it is crispy on the outside and soft on the inside, with a rich fish aroma and chewiness. If fried poorly, it easily becomes dry, hard, or greasy, so this dish reveals the truth. Of course, the namesake Popcorn Chicken is a must-order. Usually boneless chicken chunks, they have a great granular texture. Pop one in your mouth with a piece of crispy fried basil; the combination of savory saltiness and herbal flavor is beer's best partner.
如果你想來點海味，魷魚是絕佳選擇。台灣四面環海，海鮮炸物當然不能少。炸魷魚腳通常口感Ｑ彈帶勁，越嚼越香，好的店家會選用深海魷魚，肉質厚實，裹上薄粉後更能鎖住海味。最後，如果你自認是真正的老饕，請務必試試雞皮。將雞皮處理乾淨後炸到像餅乾一樣酥脆，完全去除了油脂的膩感，只剩下極致的脆度與雞油的香氣。咬下去發出的「喀滋」聲，絕對是深夜裡最罪惡也最美妙的聲音。
If you want some seafood flavor, Squid is an excellent choice. Surrounded by the sea, Taiwan naturally features fried seafood. Fried squid tentacles are usually chewy and bouncy, becoming more flavorful the more you chew. Good shops use deep-sea squid with thick meat; a thin coating of flour locks in the ocean flavor. Finally, if you consider yourself a true gourmet, you must try the Chicken Skin. Cleaned and fried until it's as crispy as a cracker, it completely removes the greasy feeling of fat, leaving only ultimate crispness and the aroma of chicken oil. The "crunch" sound when you bite into it is absolutely the most sinful yet wonderful sound in the late night.
我的口袋名單：昇冠雞排專賣店
其實，吃鹽酥雞有個潛規則：最好的那一間，永遠是你家巷口那一間。這跟健身房的道理一樣，重點是「近」，因為這種對炸物的渴望通常來得很急，容不得你跑大老遠去排隊。所以，如果你在路邊忽然看到一間小攤子前圍滿了等待的人潮，不用懷疑，那間通常就值得你停下來試試看。台灣人的嘴很刁，排隊就是最誠實的認證。不過，既然你要問我的愛店，那就是我家附近的「昇冠雞排專賣店」。
Actually, there's a hidden rule for eating popcorn chicken: the best one is always the one around the corner from your house. It's just like a gym; the key is "proximity," because the craving for fried food often hits hard and fast, and you can't afford to travel far. So, if you suddenly see a small stall on the roadside surrounded by a waiting crowd, don't hesitate—that one is usually worth a try. Taiwanese people have picky palates, so a queue is the most honest certification. However, since you asked for my favorite, it's "Sheng Guan Chicken Fillet" near my home.
這間位於台北崇德街的小店，每天都大排長龍，甚至還沒開門就有人在等。他們的雞排厚度驚人，醃漬的醬料帶有一種獨特的中藥甘甜味，而且肉汁多到會燙口。他們的甜不辣更是炸得蓬鬆完美，完全不油膩。看著老闆熟練地將食材下鍋、瀝油、撒粉、丟入九層塔，那個流暢的動作就像是一場精準的板前表演。雖然要排隊，但當你拿到那袋熱騰騰、香氣撲鼻的炸物時，你會知道這一切都是值得的。
Located on Chongde Street in Taipei, this small shop has long queues every day, with people waiting even before it opens. Their chicken fillet is astonishingly thick, the marinade carries a unique herbal sweetness, and the juice is so plentiful it can burn your mouth. Their Tempura is fried to fluffy perfection, not greasy at all. Watching the boss skillfully drop ingredients into the wok, drain the oil, sprinkle the powder, and toss in the basil, the fluid motion is like a precise Itamae performance. Although you have to queue, when you get that bag of piping hot, aromatic fried food, you will know it was all worth it.
CORE 給朋友的深層視角 A Deeper Perspective for Friends
我想和你分享一個心得：在台灣，吃鹽酥雞不只是為了填飽肚子，它是一種情緒的出口。當工作了一整天，身心俱疲時，站在攤位前挑選自己喜歡的食材，看著它們在油鍋裡翻滾，聞著那股罪惡的香氣，所有的壓力彷彿也都跟著炸掉了。下次來台灣，試著在深夜買一袋鹽酥雞，配上一瓶台灣啤酒，坐在公園或飯店裡享用。那一刻，你會懂為什麼台灣人說：「減肥是明天的事」。
I want to share a thought with you: In Taiwan, eating popcorn chicken is not just to fill your stomach; it is an emotional outlet. After a long day of work, when you are physically and mentally exhausted, standing in front of the stall picking your favorite ingredients, watching them roll in the oil wok, and smelling that sinful aroma, all the pressure seems to be fried away. Next time you are in Taiwan, try buying a bag of popcorn chicken late at night, pair it with a Taiwan Beer, and enjoy it in a park or your hotel. In that moment, you will understand why Taiwanese people say: "Dieting is for tomorrow."