It’s probably one of the closest fried chicken found here that doesn’t disappoint and reminds me of those in Taiwan. Humongous, generally larger than my hand, thick slab, easily bitten and torn off while retaining its juiciness. And as much as the bones of the cutlet cause inconvenience, they somehow contribute to authenticity.

We had the flavored ones; Hot chick made of chilli paprika powder hand-made from Anaheim peppers. It was a burst of saltiness initially, but the spiciness slowly crawls in and lingers on. People who have low levels of spicy tolerance, do be careful! The Taiker, on the other hand, was more like a Japanese flavor as it was dusted with Japanese sauce and seaweed powder imported from Okinawa. It was actually not bad as the seaweed powder exudes a marine flavor that cuts the plain meatiness, pairing with a slightly sweet Japanese sauce. However, it got a little mundane and I was glad to have it shared.