Monga Fried Chicken opened about 3 months ago in Aberdeen Square in Richmond. This Taiwanese fried chicken steak food stand in the quiet food court created a lot of attention in the Taiwanese community and brought massive traffic to Aberdeen Square. If you are interested, Monga is the name of the oldest district of Taiwan.
Strength: Large piece of chicken steak that are juicy and flavourful.
Weakness: The exterior crust is too hard and crispy.
Other Fried Chicken
The food court of Aberdeen Square is designed to have modular size. The entire food course consists of 3 pods of 4 storefronts serving customers from both front and back. Monga Fried Chicken’s storefront took 2 of these storefronts on the same side.
Disclaimer for not cutting chicken cutlets
Chicken cutlets are best-enjoyed as the whole steak. There’s a certain satisfaction in the rawness of biting into the large steak. This perfectly portrayed the authenticity of Taiwanese culture. I doubt the chicken cutlets served in the old district of Monga was chopped into strips to be served on a silver platter.
The order took a while to prepare
Monga’s Fried Chicken cutlets are made to order. This is why they put up signs to tell customers it takes about 15 minutes to get the order. Everything deep-fried is placed in paper bags. Our orders were piled onto a square plate before it’s served.
Yam Fries $4.90
The yam fries are seasoned with plum seasoning. It is a complimentary flavour to the slightly sweetened yam. This is not a new method of cooking, but very fitting to go with chicken culets.
Deep-Fried Mushroom $3.90
I would’ve expected the deep-fried mushroom to have a higher cost than the yam fries. These mushrooms are very tasty. The batter sealed all the moisture in the mushroom, so each bite are very juicy.
Hot Chick and Taiker $10.90 each
We opened the bags containing the chicken cutlets and was surprisingly surprised by the size of them. They are not only large in area but also quite thick. There are plenty of seasonings on each chicken cutlet. We ordered one with spicy powder which they called the Hot Chick and one with seaweed powder that they called Taiker. This actually means boys and girls heavily influenced by Taiwanese culture. The Hot Chick flavoured cutlet has a wonderful spicy flavour that really works with the deep-fried chicken, but the seaweed version is a little under-seasoned.
Back of the chicken cutlet
There is a seam at the back of each chicken cutlet. It is actually the seams between the whole chicken breast. Yes, Monga Chicken use white meat in their cutlet. The seam is the thinnest part of the fried chicken.
Interior of the chicken cutlet
When I took my first bite, the hot juice inside shot into my mouth. It just came out of the deep fryer so it was very hot. This juicy chicken breast was perfectly cooked with no part of the cutlet was too dry. Each strand of chicken is clearly separated and packed of juicy to indicate the meat hasn’t been pounded to be made larger. This is a very enjoyable piece of fried chicken.
The batters are solid
Monga Fried Chicken’s cutlets have a thick layer of batter crust. They are very crispy when I bite into it, but I find them a little too hard on the gums. You can see a layer of shiny gooey material on the inside of the crust. This is probably the result of starch powder.
An entire chicken breast was used
At the end of each chicken cutlet, one can find the chicken chest cartilage. This is a very good indication that the cutlets served at Monga Fried Chicken give out a full piece of chicken breasts for each cutlet.
604 Food Critic Assessment
For $10.90 per chicken breast cutlet, this large snack is going to fill you up. I was most impressed with the thickness and the juiciness of Monga Fried Chicken’s chicken meat. It is one of the best deep-fried chicken cutlets Vancouver has to offer.
How to get in touch
- Phone: (604) 285-5168
- Address: #3325 – 4000 No.3 Road, Richmond
- Hours: 12:00 pm – 7:00 pm, Closed Monday