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: https://chfstps.co/47CxTO9
Equipment:
Buy the Control °Freak®: https://breville.oie8.net/QyvOJo
Buy the Breville Super Q™ Blender: https://breville.oie8.net/aneXZb
Special Ingredients:
Buy Sichuan Peppercorns: https://themalamarket.com/products/red-sichuan-pepper-hua-jiao
Buy Tianjin chiles: https://www.amazon.com/Whole-Chinese-Peppers-Szechwan-Cooking/dp/B091BFK83F?tag=chefsteps02-20
Buy rice vinegar powder: https://www.amazon.com/Vinegar-Powder-Gluten-Free-Kosher-Certified/dp/B07FW8R1Q9?tag=chefsteps02-20
Buy EverCrisp Breader & Batter Boost: https://www.amazon.com/EverCrisp-Breader-Batter-Certified-Non-GMO/dp/B077MF435Z?tag=chefsteps02-20
Buy duck fat: https://www.amazon.com/Epic-Animal-Fats-Duck-Count/dp/B01B8V7ACA?tag=chefsteps02-20
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29 Comments
making wings with that chili oil
Nice sharing, yummy 👍
Blacklisting this channel. That thumbnail wasn't necessary.
I love spicy food, but that looks dangerous lol 😝
That sounds dangerous!
Chili Oil*
I wasn't expecting the cello at the end. Well played.
3:05 my eyes were burning through the screen 😂
Serious eats hasn't been the same since Kenji, Sasha, and Stella bounced.
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
Sasha!
Great video this is a great blueprint for cooking videos. Now I’ve subscribed time to enjoy
Great butchering demo, so many good tips!
That was already one of the best ChefSteps in recent years, but then that surprise cello ending took it to the next level! DAMN!
Eric seems like a super nice guy who knows his stuff! Would love to see more of him!
I had a very bad time making Scotch bonnet powder once…
Fir those of us not American, what did he mean by the forty yard line of the chicken breast?
this chicken is crack
It's Sasha! I loved him over on Serious Eats!
That's a way easier way to separate a chicken, I'm gonna be doing that from now on
If I make the chili oil on its own, how long can i store it for? Thanks 😊
those chilli and the oil are all sichuan origins, nothing to do with taiwan.
Can you explain the equipment for the fryer set up or recommend an at-home option for deep frying? Thanks
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!
yo both chef and cellist? he's living the dream 👍
Love the approach lately!!
look like korean chicken…
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 🙂
9:48 PUPPY!!! 🥰