In 2022, The New York Times Chinese edition even dedicated a food feature to "Taiwanese fried chicken," cementing yan su ji and Taiwanese fried chicken cutlets as among Taiwan's most internationally recognized foods, right alongside bubble tea.

But where did this beloved street food originate? Yan su ji can be traced back to Taiwan's night markets in the 1970s, when a resourceful vendor, looking to survive the cutthroat competition, had a stroke of inspiration: cut chicken into bite-sized pieces, coat them in batter and deep-fry, then season with pepper and other simple spices. The result was an instant hit with customers.

Taiwan Night Market's Unapologetically Intense Flavor Approach

Yan su ji represents another triumph of Taiwan night market’s bold, unapologetically intense philosophy—the ultimate late-night snack in Taiwanese hearts. Bite-sized chunks of chicken breast and thigh are marinated in soy sauce, rice wine, garlic, five-spice powder, and each vendor's "secret seasonings," then coated in their custom-made batter. After deep-frying to golden perfection, it's sprinkled with pepper or chili powder, topped with garlic and basil, creating the quintessential salt-and-pepper chicken. Today's yan su ji stalls offer much more than just chicken—they showcase an entire array of fried delicacies, fully expressing Taiwanese creativity and passion for food.

While KFC's fried chicken conquered the world, even global giants can't always dominate local favorites. Faced with the unstoppable grassroots force of Taiwan's beloved salt-and-pepper chicken, KFC—whether by coincidence or strategic move—introduced Popcorn Chicken in 1992, perhaps as a friendly nod of respect to Taiwan's iconic street food.