Eric Huang is the chef and founder of Pecking House in New York City. Eric cut his teeth in Michelin-starred restaurants in NYC, beginning at Cafe Boulud, then Gramercy Tavern, and finally Eleven Madison Park. He was a sous chef at EMP with the team that earned the title of “Best Restaurant in the World&#39;” in 2017.

Eric Huang

Every culture has its fried chicken. Crispy, salty, meaty, and juicy—it’s easy to see why it’s universally loved. This fried chicken, the signature dish at <a href="https://www.peckinghouse.com/">Pecking House</a> in New York City, is a marriage between Nashville hot chicken and Taiwanese popcorn chicken.A buttermilk brine produces deeply seasoned, tender, and juicy meat, while a mix of modified starches in the flour dredge creates a super craggy, crunchy, and crispy crust. Dipped into chile oil that&#39;s been spiked with a hot and numbing spice mix of Sichuan peppercorns, fiery Tianjin chiles, five-spice powder, and MSG, this might just be the most delicious fried chicken ever.

Chili Fried Chicken