Deep inside Bian Dang Street, the mid-section alley off Fengjia Road in Xitun, a canvas sign announces 86碳烤雞排 well before the queue does. The line is the first thing most visitors encounter, and it forms for a specific reason: the chicken steak here is fried first, then finished over original wood charcoal with a sauce built on 16 spice marinades. That two-stage process separates it from the standard deep-fried chicken cutlets that dominate night market stalls across Taiwan. The result is a cut with a smokier finish and less residual grease than the single-fry method produces. The stall has drawn repeated coverage from Taiwanese newspapers, magazines, and television, including the programme 非凡大探索, which has featured it as a reference point for Fengjia Night Market eating. That kind of broadcast and print attention over time has made the founding Xitun location a benchmark against which other charcoal-grilled chicken stalls in the market tend to be measured. Owner 賴俊遠 (Lai Jun-Yuan) runs the operation from this original address, which locals distinguish from any subsequent offshoots. Beyond the chicken steak, the stall is known for grilled pig blood cake (烤米血) and tempura (甜不辣), with papaya milk listed as the recommended drink pairing. The menu also extends to chicken leg steak, Thai spicy chicken, honey mustard chicken, chicken butt, and chicken skin, each at a different price point. The format is counter service with no seating: order, wait, eat standing or walking. For anyone arriving at Fengjia Night Market without a plan, the queue at the alley entrance on Fengjia Road Lane 20 is a reliable navigational marker.
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Deep inside Bian Dang Street, the mid-section alley off Fengjia Road in Xitun, a canvas sign announces 86碳烤雞排 well before the queue does. The line is the first thing most visitors encounter, and it forms for a specific reason: the chicken steak here is fried first, then finished over original wood charcoal with a sauce built on 16 spice marinades. That two-stage process separates it from the standard deep-fried chicken cutlets that dominate night market stalls across Taiwan. The result is a cut with a smokier finish and less residual grease than the single-fry method produces.
The stall has drawn repeated coverage from Taiwanese newspapers, magazines, and television, including the programme 非凡大探索, which has featured it as a reference point for Fengjia Night Market eating. That kind of broadcast and print attention over time has made the founding Xitun location a benchmark against which other charcoal-grilled chicken stalls in the market tend to be measured. Owner 賴俊遠 (Lai Jun-Yuan) runs the operation from this original address, which locals distinguish from any subsequent offshoots.
Beyond the chicken steak, the stall is known for grilled pig blood cake (烤米血) and tempura (甜不辣), with papaya milk listed as the recommended drink pairing. The menu also extends to chicken leg steak, Thai spicy chicken, honey mustard chicken, chicken butt, and chicken skin, each at a different price point. The format is counter service with no seating: order, wait, eat standing or walking. For anyone arriving at Fengjia Night Market without a plan, the queue at the alley entrance on Fengjia Road Lane 20 is a reliable navigational marker.
Reputation & Price
Comparable venues nearby, for context on price, style, and recognition.
| Venue | Cuisine | Price | Notes |
|---|---|---|---|
| 86碳烤雞排 ＠逢甲夜市This venue — the venue you are viewing | Not listed | $ | Not listed |
| 鹽之華法式料理廚房 | 西屯, 米其林一星法式無菜單料理 | $$$ | Not listed |
| Kuangbiao Beef Noodle Restaurant | Not listed | $ | Banqiao District, Taiwanese Beef Noodle Soup |
| Yangerlou Beef Noodle Soup | Not listed | $ | Minsheng Community, Taiwanese Beef Noodle Soup |
| 府城黃家蝦捲●1/28到2/11店休十五天● | 中西區, Traditional Tainan Shrimp Rolls | $ | Not listed |
| Granny Po Rice Restaurant | Not listed | $ | Chishang Township, Traditional Taiwanese Noodles |
At a Glance
- Lively
- Trendy
- Casual Hangout
- Late Night
- Open Kitchen
夜市攤位熱鬧喧囂，充滿烤肉炭火香氣與人潮活力。