Salt and pepper is the staple condiment, while chili powder, lightly fried basil leaves, and garlic bits are added depending on preference.

Since the creation of this dish, it has become a popular fast food or restaurant appetizer in other countries in Asia, as well as among Asian immigrant populations overseas.

Taiwanese fried chicken is famous for its taste and texture, breaking through the confinement of the other snacks, and having a high status in the street food space.

In the early stages of the dish, the fried chicken was merely combined with different levels of chili powder to separate into mild, medium, and extra spicy flavors.

Using this method can eliminate common problems, such as chicken that is either not fully cooked or overcooked leading to loss of juiciness and a dry texture.

Some vendors fry the dish using the subcutaneous layer of fat on the chicken, which can make improve the fragrance and reduce greasiness in the final product.