Pecking House’s Ultra-Crunchy, Burn-Your-Mouth-Off Chili Fried Chicken Recipe

We’re coming in HOT with some fried chicken! What makes it HOT? Think of it as the forbidden lovechild of Taiwanese popcorn chicken and Nashville hot fried chicken: a super craggy and crispy crusted fried bird, doused in tongue-numbing Sichuan peppercorn and Tianjin chile duck fat. Eric Huang of New York’s Pecking House shares with us (and you) his chef’s secrets for ultra-crunchy, hot af Southern-meets-Sichuan chili fried chicken, which at one point had a wait list of 10,000 people dying to give it a try. A former sous chef at Eleven Madison Park, Huang combines some tried-and-true marinade-and-dredge technique with a little modernist flair and the full delicious force of Chinese pantry staples to make some of the best fried chicken we’ve ever had. Check it out and skip the waitlist because you can make it just like he makes it at the restaurant. #viralfood #friedchicken #spicyfriedchicken #peckinghouse #erichuang #spicyfoodchallenge #scoville
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Recipe:
Chili Fried Chicken: chfstps.co/47C...
Equipment:
Buy the Control °Freak®: breville.oie8....
Buy the Breville Super Q™ Blender: breville.oie8....
Special Ingredients:
Buy Sichuan Peppercorns: themalamarket....
Buy Tianjin chiles: www.amazon.com...
Buy rice vinegar powder: www.amazon.com...
Buy EverCrisp Breader & Batter Boost: www.amazon.com...
Buy duck fat: www.amazon.com...
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[@christenzis6237]

That was already one of the best ChefSteps in recent years, but then that surprise cello ending took it to the next level! DAMN!

[@allenmurphy4979]

Loved seeing the recipe, but the dog cameo at 9:50 really sold this video for me

[@cobaltz6746]

I enjoy the fact that this video is long enough to truly “get” the steps and get a sense of Eric’s style and personality. Some are so abbreviated that the video is nothing more than a Michael Bay-style: Ingredients! **smash-cut** Here’s the result!

[@henlolneh]

this is such a great comment~ stole some thoughts straight out of my mind!

[@augustopaixao8911]

Yes! It's not just a piece of enterteinment. It's a tutorial and a good one.

[@nmyhv1]

Didn't expect sasha, glad to see he's still out here cooking

[@Uckertay]

I wasn't expecting the cello at the end. Well played.

[@hjewkes]

That chicken butchery was so clean

[@StevePratt]

I've never seen anyone butcher a chicken like this. I'm going to try it.

[@CarlaLalliMusic123]

Great butchering demo, so many good tips!

[@chefsteps]

Thanks so much, Carla!

[@manalalalem]

Thanks ❤

[@mon6745]

That knife is sharp af 😂

[@duncanjames914]

Hi Eric! I noticed that you didn't add any Hickory Smoke Powder that you used on the Pro Home Cooks channel. Any particular reason? Thanks!

[@kennykurniawan]

Perfection

[@oldskooljules]

Beautiful chicken, beautiful playing

[@JustLilGecko]

That's a way easier way to separate a chicken, I'm gonna be doing that from now on

[@satanismybrother]

Excuse me mr chefsteps- who is the new doggo?

[@Fisklina]

Indeed. Most important question in the comment section.

[@markowalski1]

"Unfortunately, we're gonna have to taste this" 😂

[@DoctorMcHerp]

If you told me that Sasha Marx was Nick's older brother, I probably would believe it.

[@elliotkim2349]

Evercrisp is a cool product, i use to fry my chicken and it helps it last longer

[@itsmederek1]

I can't find EverCrisp in Europe, should I just put potato starch instead?

[@tmmm8578]

Use half potato half corn starch

[@cgazmommyof3]

more Sasha Marx please

[@ucheidemili629]

It's kinda hard (virtually impossible) to get some of these ingredients in my location. Any ideas what I can use to substitute the tianjin chillies, peppercorns, vinegar powder and duck fat? I'm from Nigeria

[@salmon1329]

Use rice vinegar or any white vinegar instead of vinegar powder, use any dried chilli as long as its decently spicy, use peanut oil or whichever oil you use to cook the chicken in instead of duck fat, but you cant really substitute the sichuan peppercorns, it wont taste tingly without them but if you leave them out it should still taste good

[@metsrus]

is this better than Nashville Hot Chicken?

[@FlavourFool]

Fir those of us not American, what did he mean by the forty yard line of the chicken breast?

[@TZerot0]

Sasha!

[@karu6111]

Damn, that’s a nice ass blender. Pretty sure my 30 dollar mixer can’t pulverize that

[@e.zip_]

i enjoy watching video I want to see how to remove all the bones from a chicken, and then I want to see a wide-open chicken plz :)

[@johnpickering9654]

Evercrisp isn’t available in the UK it seems. Is there an alternative to this?

[@skyerune]

The main ingredient in Evercrisp is wheat dextrin. I think it can be purchased as a supplement.

[@johnpickering9654]

@@skyerune thanks! I did see that and had a look, doesn’t seem to be quite that straight forward annoyingly. I did find a supplement called cluster dextrin, will give it a whirl.

[@Doktracy]

Rice vinegar powder? That’s a new one for me.

[@citrusandseasalt]

Chile oil???

[@grandrapidsboy]

I love spicy food, but that looks dangerous lol 😝

[@bostonbesteats364]

That sounds dangerous!

[@kanabalize]

The chicken is a vehicle for the chili dip... Probably can sub it with other protein or vege?

[@skyerune]

Cauliflower is often subbed for chicken wings... maybe that would be a good sub?

[@LiamMazeika]

I do a vegan fried chicken with seitan, it dredges and fries just like chicken, plus you can get the seasonings deeper in the protein! Just follow a good seitan recipe and add the spices used for the marinade

[@christopherkarr1872]

But where are the tenders? (I know the answer to this query, but I don't care to have cooking videos skip fundamentals)

[@YaNKeeR_]

First!

[@1999yanks]

this chicken is crack

[@عليالعراقي-ع2ت3ي]

علي موحان💟😘💟😘💟😘👏💟👏💟❣💟🎁🎁💟👍🧡👍🧡👍💜👍👍💜👍💜👍💜👍👍💜👍🧡👍🧡👍🧡👍👍🧡👍🧡👍🧡👍🧡👍🧡👍🧡👍👍🧡👍🧡👍🧡👍🧡🧡

[@SamLucky-g3c]

Thanks for showing me that there’s a dog in your kitchen. Never eating there

[@JernauMoratGurgeh]

why do fancy food sites all spell chili wrong now

[@satanismybrother]

I mean google it. There are lots of ways to spell it depending on where you are from

[@jacknagy2233]

en.wikipedia.org/wiki/Chili_pepper

[@Gruuvin1]

Blacklisting this channel. That thumbnail wasn't necessary.

[@christjan08]

This isn't an airport. No need to announce your departure.

[@Gruuvin1]

@@christjan08 It's a message to the content creator. The message is that people are growing more and more tired of the lies and the filth. Thanks for your reply, because it makes my comment more visible.

[@Handlefuking12]

look like korean chicken...

[@christopherosborne8172]

Ok so... great video with well explained steps, dog cameo, and outro played by Eric. 10/10

[@wouterdr]

Eric seems like a super nice guy who knows his stuff! Would love to see more of him!

[@chefsteps]

We can confirm that Eric is the nicest, and really knows his stuff! And also can confirm that we have more videos and recipes of his coming soon! Stay tuned.

[@anthonyalles1833]

This is why we pay to eat food prepared by chefs - access to the best and unusual ingredients, complex, multi-step preparation and, most of all, their extraordinary skill and creativity. I'd love to have the opportunity to taste this chicken one day!

[@JRav92]

After seeing the munchie video for this recipe I was waiting to see if he tasted the chilli powder. Glad to see he is consistent lol.

[@cassmatt2608]

Didn't appear to be either crispy or crunchy though

[@Pliskin37]

It's Sasha! I loved him over on Serious Eats!

[@drewmalone]

making wings with that chili oil

[@irened8457]

Enjoyed your recipe. Highly unlikely that I will make it as I doubt very much I could get those ingredients but I enjoyed the tips .thank you

[@pinkrose9877]

Wow I need to make this ! Looks delicious!

[@got2bjosh]

The chicken looked quite delicious.

[@lightningrider88]

Great video this is a great blueprint for cooking videos. Now I’ve subscribed time to enjoy

[@chefsteps]

Awesome, thank you!

[@HayatiVlog71]

Nice sharing, yummy 👍

[@buddhistandthemoney1]

Love the approach lately!!

[@freelanxe]

This man makes this recipe different in every video 😂

[@christopherkarr1872]

"Do not put your face near the blender. You will have a bad time." Two seconds later - *Puts face next to blender and begins coughing.*

[@wf2197]

Excellent video, so comprehensive and informative, thank you!

[@ClintGalac]

Can you explain the equipment for the fryer set up or recommend an at-home option for deep frying? Thanks

[@FlavourFool]

I had a very bad time making Scotch bonnet powder once...

[@jsnam8139]

yo both chef and cellist? he's living the dream 👍

[@jayzee316]

those chilli and the oil are all sichuan origins, nothing to do with taiwan.

[@classicmonty5728]

Respect the blender I felt that 🙌 🫡

[@mclovin6537]

He gave away the recipe 😱

[@OQureshii]

Chili Oil*

[@Doktracy]

Where do we get these unusual ingredients like evercrisp and rice vinegar flour?

[@chefsteps]

We've included links for the special ingredients in the video description!

[@moho472]

If I make the chili oil on its own, how long can i store it for? Thanks 😊

[@urbanprojectz]

Forever pretty much mate.

[@BusyHiker]

Nice!

[@1kingwillie]

Is no one going to talk about the raw chicken in the beginning of the video? lol

[@fart4192]

wtf u talking about?

[@baloboys7245]

exactly, I was thinking the same thing. That upper part is raw

[@laurae.9568]

9:48 PUPPY!!! 🥰

[@katl8825]

The Chef getting attacked by the chili powder from the blender is… very humanizing and very relatable 😂

[@RedVelocityTV]

The Asian guy is such a nerd 😂 fried chicken is NOT this complicated