SINGAPORE: There have been several fried chicken trends in Singapore since the first fast-food fried chicken chain, KFC, opened in 1977. from around 2007, Korean fried chicken from around 2010 and gourmet fried chicken from around 2017, said food writer Annette Tan. The result is a “nice variety of fried chicken” available.Eateries specialising in fried chicken that have opened in recent years include Birdfolks and Arnold’s.
There is the smell that entices customers before they enter the outlets, as well as the sight and sound of others biting into the batter. “Before you even get to the taste … your mind’s been made up,” he said. Their videos are not complete without that crunch of teeth sinking into the chicken as the vloggers move closer to the microphone.
Eating fried chicken daily is “definitely too much”, said Koh, who added that one must also eat fruits and vegetables and exercise. He had given the green light for the two-week challenge only because of Chia’s low cardiovascular risk.So what is in the fried chicken from the food chains? With the help of a laboratory, Talking Point tested various brands of American-, Korean- and Taiwanese-style fried chicken for monosodium glutamate , sodium and fat.
With chef Chablani’s help, Chia came up with a recipe that had less salt, more herbs and spices and significantly less oil using an air fryer.
老早就戒掉了！
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