Pecking House’s Ultra-Crunchy, Burn-Your-Mouth-Off Chili Fried Chicken
Pecking House’s Ultra-Crunchy, Burn-Your-Mouth-Off Chili Fried Chicken is a intermediate American (Southern) & Chinese Fusion recipe that serves 4. 350 calories per serving. Recipe by ChefSteps on YouTube.
Prep: 58 min | Cook: 10 min | Total: 1 hr 23 min
Cost: $42.41 total, $10.60 per serving
Ingredients
- 2 oz Dried Tingri Chilies (toasted then ground)
- 1 tbsp Sichuan Peppercorns (lightly toasted then ground)
- 2 tsp Salt (fine sea salt)
- 1 tbsp Granulated Sugar (balances acidity)
- 1 tsp Monosodium Glutamate (MSG) (umami enhancer)
- 1 tsp Rice Vinegar Powder (adds tangy viscosity)
- 1/4 cup Duck Fat (solid, melted for oil)
- 2 tbsp Canola Oil (light oil to blend with duck fat)
- 1 cup Buttermilk (for brine slurry)
- 1 cup All‑Purpose Flour (part of slurry and dredge)
- 2 tbsp Cornstarch (adds crispness)
- 2 tbsp EverCrisp Starch (gluten‑free starch to lock moisture)
- 1 tsp Onion Powder (flavor in slurry)
- 1 tsp Garlic Powder (flavor in slurry)
- 1 tsp Dijon Mustard (adds depth to slurry)
- 1 piece Whole Chicken (about 3.5‑4 lb, cut into 10 country‑cut pieces)
- 4 cup Frying Oil (Canola or Peanut) (for deep‑frying)
Instructions
Toast Dried Chilies
Spread the dried Tingri chilies in a single layer on a sheet tray and toast in a pre‑heated oven at 350°F for about 5 minutes, until lightly browned and fragrant.
Time: PT5M
Temperature: 350°F
Toast Sichuan Peppercorns
Place the Sichuan peppercorns in a dry skillet over medium heat and toast for 4 minutes, stirring constantly until they become aromatic and just start to turn golden.
Time: PT4M
Temperature: Medium heat
Grind Chili‑Pepper Mix
Allow the toasted chilies and peppercorns to cool, then transfer to a blender or spice grinder. Secure the lid tightly and pulse until a fine, uniform powder forms.
Time: PT2M
Season the Powder
In a small bowl combine the ground chili‑pepper powder with salt, sugar, MSG, and rice vinegar powder. Whisk until evenly distributed.
Time: PT5M
Prepare Chili Oil
Melt the duck fat with canola oil in a saucepan, warming gently to about 120°F. Whisk in the seasoned chili powder until the mixture attains a thick‑glossy, ganache‑like consistency.
Time: PT5M
Temperature: 120°F
Break Down the Chicken
Using a sharp chef’s knife, cut the whole chicken into a 10‑piece country cut: two thighs, two drumsticks, four breast halves, two wings, and retain the back for stock. Keep the skin attached to the breast pieces.
Time: PT15M
Make Buttermilk Slurry
In a large bowl whisk together buttermilk, salt, sugar, MSG, rice vinegar powder, onion powder, garlic powder, and Dijon mustard. Once smooth, stir in the flour, corn starch, and EverCrisp until a light, yogurt‑like paste forms.
Time: PT10M
Marinate (Optional)
Place the chicken pieces into the slurry, ensuring each piece is fully coated. For best texture, cover and refrigerate for 12 hours (minimum 6 hours). If short on time, proceed immediately.
Time: PT0M
Prepare Dredge & Coat Chicken
In a shallow dish combine all‑purpose flour, a pinch of salt, sugar, and MSG. Remove excess slurry from each chicken piece, then dredge in the dry mixture, shaking off any loose flour. Set aside on a rack.
Time: PT5M
First Fry – Cook Through
Heat the frying oil in a deep pot to 350°F. Carefully lower the chicken pieces (skin side down first) and fry for 7 minutes, or until the internal temperature reaches 155°F near the bone.
Time: PT7M
Temperature: 350°F
Rest Chicken
Remove the chicken from the oil and let it rest on a wire rack for 10 minutes. This allows juices to redistribute and the surface to dry slightly before the second fry.
Time: PT10M
Second Fry – Crystallize Crust
Re‑heat the oil back to 350°F. Fry the rested chicken pieces for an additional 3 minutes, just until the exterior is deep golden‑brown and ultra‑crisp.
Time: PT3M
Temperature: 350°F
Coat with Chili Oil
Transfer the twice‑fried chicken to a large bowl. Drizzle the prepared chili oil over the pieces and toss gently until each piece is evenly glossy‑coated.
Time: PT2M
Serve
Arrange the chili fried chicken on a serving platter. Optionally garnish with fresh cilantro or sliced scallions. Serve hot with pickles or a cooling slaw.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy
Allergens: Dairy (buttermilk), Gluten (flour)
Ingredient Substitutions
- Instead of Dried Tingri Chilies: Dried Thai chilies, Ancho chilies
- Instead of Sichuan Peppercorns: Green Sichuan peppercorns, Red Sichuan peppercorns
- Instead of Rice Vinegar Powder: Rice vinegar (liquid) – use less
- Instead of Duck Fat: Rendered pork fat, Lard
- Instead of Canola Oil: Vegetable oil
- Instead of Buttermilk: Milk + lemon juice
- Instead of All‑Purpose Flour: Bread flour
- Instead of Cornstarch: Potato starch
- Instead of EverCrisp Starch: Tapioca starch
- Instead of Dijon Mustard: Yellow mustard
- Instead of Frying Oil (Canola or Peanut): Vegetable oil
Equipment Needed
- Oven
- Sheet Tray
- Blender or Spice Grinder
- Mixing Bowls
- Whisk
- Chef’s Knife
- Cutting Board
- Deep Fryer or Heavy‑Bottom Pot
- Thermometer (Instant‑Read)
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Grinding the toasted chilies and Sichuan peppercorns to a fine powder
- Achieving the right viscosity in the chili oil (warm but not runny)
- Double‑frying: first to cook through, second to crisp
- Maintaining oil temperature throughout frying
- Ensuring the chicken skin stays intact during butchering and coating
Chef Tips from the Video
- Use a blend of duck fat and canola oil for flavor without excessive heaviness
- The EverCrisp starch locks surface moisture, keeping the crust crisp for hours
- After the first fry, let the chicken rest on a wire rack, not paper towels, to prevent steam from softening the crust
Troubleshooting
Chicken skin tears off during coating
Handle the breast pieces gently and keep the skin side down while dredging. Pat the skin dry before applying slurry.
Oil temperature drops too low, resulting in soggy crust
Do not overcrowd the pot; fry in small batches and allow oil to return to 350°F between batches.
Chili oil is too thin and runs off the chicken
Warm the oil to only 120°F and whisk in the chili powder slowly; add a touch more rice‑vinegar powder or a pinch of cornstarch to increase viscosity.
Storage
Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Re‑heat in a hot oven (350°F) to restore crispness.
Freezer: Freeze cooked pieces on a parchment sheet, then transfer to a zip‑top bag. Up to 2 months. Re‑heat from frozen in a 375°F oven for 15‑20 minutes.
Room temperature: Do not leave at room temperature longer than 2 hours for safety.
Make-Ahead Tips
- Prepare and store the chili powder mix for up to 2 weeks in an airtight jar
- Make the chili oil a day ahead; keep refrigerated and bring to room temperature before tossing
- Marinate the chicken in the buttermilk slurry overnight for deeper flavor and tenderness
Frequently Asked Questions
What is the cultural significance and history of Chili Fried Chicken in American Southern and Chinese fusion cuisine?
Chili Fried Chicken blends the Southern United States tradition of buttermilk‑marinated, double‑fried chicken with the bold, numbing heat of Sichuan peppercorns, a hallmark of Chinese cuisine. The fusion reflects the growing popularity of cross‑cultural street foods in New York City, where chefs like Eric Wang reinterpret classic comfort dishes with Asian spice techniques.
What are the traditional regional variations of spicy fried chicken in Southern United States cuisine?
In the South, variations include Nashville hot chicken (spicy cayenne‑based coating), Carolina fried chicken (served with a peppery mustard sauce), and Louisiana blackened chicken. Each region emphasizes different spice blends, but the double‑fry method used here is a hallmark of Nashville style, now combined with Chinese chili oil for a unique twist.
How is Chili Fried Chicken traditionally served in New York City’s fusion food scene?
Restaurants often serve it with pickles, coleslaw, or a cooling cucumber salad to balance the heat. It may be presented on a wooden board with fresh cilantro and a side of sweet‑spicy dipping sauce, emphasizing both visual appeal and contrast of flavors.
During which celebrations or occasions is fried chicken, especially spicy versions, commonly enjoyed in Southern American culture?
Fried chicken is a staple at holidays such as Thanksgiving, Christmas, and family reunions. Spicy versions like Nashville hot chicken are popular at summer barbecues, music festivals, and street‑food fairs, where the heat adds excitement to communal gatherings.
What makes Chili Fried Chicken special or unique within the broader Southern and Chinese culinary traditions?
The dish uniquely combines a Southern buttermilk brine and double‑fry crispness with a Sichuan‑pepper‑infused chili oil that delivers both heat and a tingling, numbing sensation (ma la). This marriage of textures and flavors creates a multi‑dimensional eating experience not found in traditional recipes from either cuisine alone.
What are the authentic traditional ingredients for the chili oil used in this recipe versus acceptable substitutes?
Authentic ingredients include dried Tingri chilies, Sichuan peppercorns, duck fat, and rice‑vinegar powder. Acceptable substitutes are Thai dried chilies for the Tingri, red Sichuan peppercorns for the green variety, and rendered pork fat or lard in place of duck fat, though the flavor profile will shift slightly.
What other Southern or Chinese dishes pair well with Chili Fried Chicken?
Pair it with classic Southern sides like creamy coleslaw, buttery cornbread, or baked beans. For a Chinese complement, serve alongside a light cucumber salad with rice‑vinegar dressing or a simple fried rice to soak up any extra chili oil.
How does the YouTube channel ChefSteps specialize in modernist and scientific cooking techniques?
ChefSteps focuses on applying food science, precise temperature control, and innovative equipment to everyday recipes. Their videos often break down the chemistry behind cooking methods, offering detailed explanations that help home cooks achieve restaurant‑quality results.
How does the YouTube channel ChefSteps' approach to Southern‑style fried chicken differ from other cooking channels?
ChefSteps emphasizes a scientific approach—using exact oil temperatures, a double‑fry method, and a starch blend (EverCrisp) to lock moisture—whereas many channels rely on intuition. This precision results in a consistently crisp crust and juicy interior, even for home cooks.
What are the most common mistakes to avoid when making Chili Fried Chicken at home?
Common errors include overcrowding the oil (causing temperature drops), over‑toasting the peppercorns (which adds bitterness), and failing to let the chicken rest between the two fries, which leads to a soggy crust. Also, inhaling the fine chili powder can irritate the eyes and lungs—always whisk away from your face.
Why does this Chili Fried Chicken recipe use a blend of duck fat and canola oil for the chili oil instead of using pure duck fat?
Pure duck fat is very rich and can become overly heavy, making the coating too greasy. Blending with canola oil lightens the viscosity, allowing the chili powder to coat the chicken evenly while still imparting the distinctive duck‑fat flavor.
Can I make the Chili Fried Chicken ahead of time and how should I store it before serving?
Yes. Marinate the chicken overnight, prepare the chili oil, and keep both refrigerated. After the second fry, store the chicken in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven to restore crispness before serving.
Last updated: August 26, 2026
