Restaurant’s secret to succulent chicken is frying whole｜Taiwan News

Usually when you get fried chicken, it comes as drumsticks, wings or other pieces. But at one Taipei restaurant, they fry the entire bird whole. This way it cooks faster while it stays juicy as can be. But you have to remember to seal the lid on tight. So how does it taste? Let’s see...
Fried to a crispy golden brown, this chicken fills the room with its enticing smell. Since it was fried whole, all the moisture is trapped inside a crispy skin.
The chicken is coated in batter before it’s placed in 170-degree oil to let it set.
Then it’s transferred into a fryer basket. To ensure it cooks all the way through, it’s not enough to just put a lid on. It has to be sealed tight so the steam circulates through the fryer.
After a little over 10 minutes it’s time to open, a plume of steam closely following the smell of freshly fried chicken.
Chang Chien-feng
Chef
We use a pressure cooker to fry it. Since there’s steam in the fryer, it traps the juices inside the chicken.
You can also try the hamburger. The patty is made with pork and chicken as well as beef, served with a flattened croissant to balance the tender meat with flaky pastry.
The patty starts to sizzle as soon as it hits the heat, the fat dancing off the grill.
After slightly charring the surface, they’re covered so they cook faster.
Then they’re moved to an iron plate to keep warm.
Chang Chien-feng
Chef
It’s Japanese wagyu. After it’s ground twice, it’s mixed with its own tallow to make the patty.
Trapping steam is this restaurant’s secret to bringing out the best in their chicken and burgers alike.
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