10,000 People Can’t Be Wrong About Pecking House Hot Chicken
Chef Eric Huang’s Pecking House went from a pandemic pop-up to one of New York’s premiere destinations for fried chicken. By blending flavors from his Taiwanese upbringing with American southern traditions, he and his team serve some of the city’s most sought-after dishes.
It’s hot, it’s spicy, it’s a little bit sweet - and it has that nice beautiful crunchy kind of Southern buttermilk crust to it. It’s absolutely delicious.
This stuff makes me so excited. This is my childhood - you're bringing me back to when I was a child … Honestly this is so incredible.
His recipe is inspired as much by the American South as it is by his heritage. The chicken is brined in buttermilk and battered in a mix of flour, cornstarch, potato starch, and five-spice powder ... The finishing seasoning, a tantalizing medley of crushed Tianjin chilies, Szechuan peppercorn, salt, sugar, and MSG, calls to mind both Taiwanese popcorn chicken and Nashville hot chicken.
Interested in featuring or working with Pecking House or Chef Eric?
Reach out to Margaret on the team at margaret@peckinghouse.com. Or you can share your info directly here.
