Pecking House Chili Fried Chicken & Sichuan Chili Chicken Sandwich
ID: edf69dc4...
A spectacular fusion of American Southern-style fried chicken and bold Taiwanese flavors. This recipe features an ultra-crunchy crust seasoned with Sichuan peppercorns and Tianjin chilies, finished with a luscious dark soy caramelized pineapple jam and a savory charred cabbage slaw.
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🍳 Cooking Flow
Prepare the chili glaze by mixing the custom toasted chili-Sichuan pepper spice blend with warm duck fat. → Marinate the butchered, skin-on chicken pieces in a spiced buttermilk-flour batter for up to 24 hours. → Dredge the marinated chicken in a mix of flour, potato starch, cornstarch, and EverCrisp, then par-fry to set the crust. → Prepare the dark soy caramelized pineapple jam and the charred cabbage slaw on a griddle. → Double-fry the chicken for maximum crunch, coat with the chili glaze, and assemble with the jam and slaw on toasted brioche buns.
Cooking Steps
Brief Cooking Order
Prepare the chili glaze by mixing the custom toasted chili-Sichuan pepper spice blend with warm duck fat. → Marinate the butchered, skin-on chicken pieces in a spiced buttermilk-flour batter for up to 24 hours. → Dredge the marinated chicken in a mix of flour, potato starch, cornstarch, and EverCrisp, then par-fry to set the crust. → Prepare the dark soy caramelized pineapple jam and the charred cabbage slaw on a griddle. → Double-fry the chicken for maximum crunch, coat with the chili glaze, and assemble with the jam and slaw on toasted brioche buns.
Introduction
A spectacular fusion of American Southern-style fried chicken and bold Taiwanese flavors. This recipe features an ultra-crunchy crust seasoned with Sichuan peppercorns and Tianjin chilies, finished with a luscious dark soy caramelized pineapple jam and a savory charred cabbage slaw.
Step 1
Make the signature chili spice mix by blending toasted Tianjin chilies, toasted Sichuan peppercorns, sugar, salt, MSG, and other spices in a large bowl.
Step 2
Whisk the chili spice mix into warm duck fat to create the rich, savory chili glaze used for dipping and coating the fried chicken.
Step 3
Butcher the whole air-chilled chicken into 10 country-style pieces, keeping the skin intact. For the sandwiches, debone the chicken thighs while keeping the skin on.
Step 4
Prepare the buttermilk marinade by whisking buttermilk with onion powder, garlic powder, Chinese five-spice, mustard, and a bit of flour to make a thick, sticky batter. Submerge the chicken and marinate for up to 24 hours.
Step 5
Prepare the dry dredge by combining flour, potato starch, cornstarch, seasoning mix (salt, sugar, MSG), and EverCrisp starch in a large container.
Ingredients List
Important Notes
Air-chilled chicken is highly recommended because it maintains skin integrity and produces a much crispier result than water-chilled poultry.
Adding a small amount of flour to the buttermilk marinade creates a sticky paste that helps the dry dredge adhere perfectly to the chicken.
Using pure starches like potato starch and cornstarch alongside flour creates the light, crispy crunch characteristic of Asian-style fried chicken.
EverCrisp is a specialized starch product that keeps the fried chicken crispy for an extended period, even when refrigerated.
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