From Taiwan's streets to the world stage, 50 years of commitment to the best ingredients for the best fried chicken.
What seems like simple frying hides deep expertise. JCA's R&D team spent three years perfecting the temperature curve: 160°C slow-fry to lock in juices, then 190°C flash-fry for the crispy shell.
In 1976, founder Marcus Chen set up the first fried chicken stand in Taipei's Wanhua District. The crispy-outside, juicy-inside taste drew long queues. For 50 years, we've kept the same secret marinade recipe, using 12-hour low-temperature marination.
From our founder to every team member, we share one belief — making fried chicken that brings smiles.
Leading eco-friendly packaging and waste oil recycling initiatives, advancing JCA's corporate social responsibility.
Driving JCA's digital transformation from online ordering to social media marketing, keeping the brand trending.
International chain restaurant management background, dedicated to creating relaxing dining spaces with a homey feel.
Leads new flavor R&D, testing over 200 marinade recipes annually to discover the next amazing flavor.
Master of Food Science, established JCA's rigorous quality standards with data-driven monitoring at every step.
Built the nationwide cold chain logistics system ensuring fresh chicken delivery within 24 hours from farm to store.
Redefined the visual language of fried chicken branding with bold colors and street culture, making JCA a trendy icon.
Graduated from a Japanese culinary institute, skilled at blending Japanese frying techniques with Taiwanese fried chicken.
Started the first JCA fried chicken stand in Taipei's Wanhua District 50 years ago, transforming street food into a renowned brand.