Also known as fermented tofu or tofu cheese, fermented bean curd is a combination of tofu, salt, and rice wine, though other additions may be used to enhance flavors and colors, via The Woks of Life. Serious Eats notes that such flavors can either be spicy, tangy, and/or sweet depending on which country the fermented bean curd is made in, but you'll most certainly find a cream cheese-like consistency throughout most varieties.
So how does this enhance Taiwanese popcorn chicken? Well for starters, a separate Serious Eats source compares fermented tofu to the likes of fish sauce and anchovies. A spoonful to the mouth would likely yield a disgusted face, but when incorporated into other dishes, the flavors become complex and balanced. This is why it's best to add fermented tofu to the popcorn chicken marinade because the resulting fried chicken will take on elements of creaminess and umami notes.
Wok and Kin suggests white fermented bean curd instead of the red stuff, mashing it thoroughly into a paste before adding the rest of the marinade ingredients into it (per Seonk Young Longest). One or two cubes of fermented tofu are ideal, but if you're feeling skeptical, there's no shame in starting with just one. After your marinade is complete, just add in the chicken, and marinate for however long the recipe calls for (the latter source suggests two hours).
The Unique Ingredient That Elevates Taiwanese Popcorn Chicken - Tasting Table
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