NYC’s Viral Chinese Hot Chicken
NYC’s Viral Chinese Hot Chicken is a medium Chinese‑American recipe that serves 4. 620 calories per serving. Recipe by Munchies on YouTube.
Prep: 2 hrs 40 min | Cook: 23 min | Total: 3 hrs 23 min
Cost: $66.36 total, $16.59 per serving
Ingredients
- 10 pieces Chicken Pieces (bone‑in, skin‑on, preferably air‑chilled; about 2.5 lb total)
- 3 tablespoons Kosher Salt (part of proprietary seasoning mix)
- 1 tablespoon Monosodium Glutamate (MSG) (part of proprietary seasoning mix)
- 1 tablespoon Granulated Sugar (part of proprietary seasoning mix and later in glaze)
- 2 cups Buttermilk (for brining; adds acidity and tenderness)
- 1 cup All‑Purpose Flour (added to brine to form a paste that hydrates gluten overnight)
- 1 teaspoon Garlic Powder (flavor for brine paste)
- 1 teaspoon Onion Powder (flavor for brine paste)
- 1 teaspoon Chinese Five‑Spice Powder (adds aromatic depth to brine)
- 1 tablespoon Dijon Mustard (helps emulsify the brine paste)
- 12 pieces Tien Tsin Dried Chili Peppers (medium‑hot Chinese chilies, dried for the glaze)
- 1 teaspoon Sichuan Peppercorns (toasted lightly for numbing aroma)
- 1 tablespoon Sugar (balances heat in the chili glaze)
- 0.25 teaspoon Smoked Powder (liquid smoke powder; use sparingly)
- 0.5 teaspoon Rice Vinegar Powder (adds bright acidity to glaze)
- 2 cups Duck Fat (high‑smoke‑point frying medium for extra flavor)
- 0.25 cup Corn Starch (part of dry dredge for crispness)
- 0.25 cup Potato Starch (part of dry dredge for crispness)
- 2 cups All‑Purpose Flour (for dredge) (base of the dry coating)
- 1 teaspoon Salt (season the dredge)
- 0.5 teaspoon Black Pepper (optional, adds subtle heat to dredge)
Instructions
Make Proprietary Seasoning Mix
Combine 3 tbsp kosher salt, 1 tbsp MSG, and 1 tbsp granulated sugar in a small bowl; set aside.
Time: PT5M
Prepare Buttermilk Brine with Flour Paste
In a large mixing bowl whisk together 2 cups buttermilk, 1 cup all‑purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Chinese five‑spice, and 1 tbsp Dijon mustard. Add the chicken pieces and toss to coat fully. Cover and refrigerate for at least 2 hours, preferably 24 hours.
Time: PT2H10M
Toast Sichuan Peppercorns
Heat a dry skillet over medium heat. Add 1 tsp Sichuan peppercorns and toast, shaking the pan, until fragrant (about 1 minute). Transfer to a plate to cool.
Time: PT2M
Blend Chili Paste
In the blender combine the dried Tien Tsin chilies, toasted Sichuan peppercorns, 1 tbsp sugar, 0.25 tsp smoked powder, 0.5 tsp rice vinegar powder, and the proprietary seasoning mix from step 1. Blend until a uniform, slightly coarse paste forms.
Time: PT10M
Prepare Dry Dredge
In a shallow dish combine 2 cups all‑purpose flour, 0.25 cup corn starch, 0.25 cup potato starch, 1 tsp salt, and optional 0.5 tsp black pepper. Mix well.
Time: PT5M
Heat Duck Fat for Frying
Pour 2 cups duck fat into the deep fryer or heavy pot. Heat to 350°F (175°C). Use the oil thermometer to monitor temperature.
Time: PT10M
Temperature: 350°F
First Fry – Light Cook
Working in batches, dredge each brined chicken piece in the dry mixture, shaking off excess. Gently lower into hot duck fat and fry for about 4‑5 minutes until lightly golden. Remove and place on a wire rack.
Time: PT8M
Temperature: 350°F
Rest Chicken
Let the fried pieces rest on the rack for 2 minutes to allow heat to redistribute.
Time: PT2M
Second Fry – Crisp Finish
Return the chicken to the oil for a second fry of 2‑3 minutes until deep golden‑brown and crisp.
Time: PT3M
Temperature: 350°F
Brush Chili Glaze
Immediately after the second fry, brush each hot piece generously with the chili paste from step 4, allowing excess to drip off.
Time: PT2M
Plate and Serve
Arrange the glazed chicken on a parchment‑lined plate. Serve hot with optional pickles or coleslaw.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 38 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Can be made gluten‑free with GF flour and starches, Can be made dairy‑free using plant‑based buttermilk substitute
Allergens: Dairy (buttermilk), Gluten (flour, starches), Soy (MSG), Mustard
Ingredient Substitutions
- Instead of Chicken Pieces: Turkey drumsticks
- Instead of Kosher Salt: Sea salt
- Instead of Monosodium Glutamate (MSG): Soy sauce (adds extra salt)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Buttermilk: Kefir, Milk + 1 tbsp lemon juice
- Instead of All‑Purpose Flour: Pastry flour
- Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
- Instead of Onion Powder: Finely minced onion
- Instead of Chinese Five‑Spice Powder: Ground cinnamon + star anise blend
- Instead of Dijon Mustard: Whole‑grain mustard
- Instead of Tien Tsin Dried Chili Peppers: Cayenne pepper flakes (use less)
- Instead of Sichuan Peppercorns: Lemon pepper (different flavor)
- Instead of Sugar: Honey (use 2/3 amount)
- Instead of Smoked Powder: A few drops liquid smoke
- Instead of Rice Vinegar Powder: Rice vinegar (1 tsp liquid)
- Instead of Duck Fat: Clarified butter (ghee), Peanut oil
- Instead of Corn Starch: Tapioca starch
- Instead of Potato Starch: Arrowroot powder
- Instead of All‑Purpose Flour (for dredge): Bread flour
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Mixing Bowl
- Whisk
- Blender or Food Processor
- Measuring Cups
- Measuring Spoons
- Deep Fryer or Large Heavy Pot
- Oil Thermometer
- Tongs
- Wire Rack
- Parchment Paper
- Disposable Gloves (optional)
Critical Steps — Do Not Skip
- Creating the buttermilk‑flour brine paste (step 2)
- Blending the chili paste to a uniform texture (step 4)
- Maintaining oil temperature at 350°F during both fry cycles (steps 6‑9)
- Second fry for crispness (step 9)
- Brushing the hot chicken with the chili glaze immediately (step 10)
Chef Tips from the Video
- Air‑chilled chicken retains its skin integrity better, giving a superior crisp.
- The flour added to the buttermilk brine creates a thin, cohesive coating that eliminates a separate wet batter.
- Using duck fat adds a subtle richness that plain vegetable oil cannot match.
- Toast Sichuan peppercorns just until fragrant; over‑toasting makes them bitter.
Troubleshooting
Crust falls off after the second fry.
Make sure the brine paste is sticky before dredging and that the oil temperature stays steady at 350°F; a drop in temperature weakens adhesion.
Chicken is undercooked inside.
Use a meat thermometer; internal temperature should reach 165°F. If needed, finish with a lower‑heat bake (300°F) for a few minutes.
Glaze is too spicy.
Add an extra teaspoon of sugar or a splash of rice vinegar powder to balance heat; you can also dilute with a little melted butter.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes to restore crispness.
Freezer: Freeze unglazed fried chicken pieces on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat from frozen in a 375°F oven for 12‑15 minutes.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Brine the chicken up to 24 hours in advance; keep covered in the refrigerator.
- Blend the chili paste and store in an airtight jar in the fridge for up to 5 days.
- Dry‑coat the chicken and freeze; fry directly from frozen for a later meal.
Frequently Asked Questions
What is the cultural significance and history of Chili Fried Chicken in Chinese‑American cuisine?
Chili Fried Chicken at Pecking House blends Southern‑style fried chicken, a staple of American comfort food, with Chinese flavor elements like five‑spice, Sichuan peppercorns, and Tien Tsin chilies. This fusion reflects the immigrant experience of adapting familiar dishes with hometown spices, creating a bridge between Southern comfort and Chinese street‑food heat.
What are the traditional regional variations of fried chicken in Southern United States cuisine?
Southern fried chicken varies by state: Nashville hot chicken adds a cayenne‑based paste after frying; Kentucky uses a buttermilk brine with a seasoned flour coating; and Louisiana’s Creole style incorporates spices like paprika and garlic. The Pecking House version adds Chinese chilies and Sichuan peppercorns for a unique twist.
How is Chili Fried Chicken traditionally served in New York City Chinese‑American restaurants?
In many NYC Chinese‑American spots, fried chicken is served as a main plate with a side of pickled vegetables or coleslaw, often accompanied by rice. At Pecking House, the chicken is presented on parchment with the bright red glaze, emphasizing both visual appeal and the balance of sweet, sour, and numbing flavors.
What occasions or celebrations is Chili Fried Chicken traditionally associated with in Chinese‑American culture?
Fried chicken is a popular comfort food for gatherings, late‑night meals, and celebrations such as Lunar New Year family feasts where a crispy protein symbolizes prosperity. The spicy glaze adds a festive kick that fits well with holiday banquets and casual get‑togethers alike.
What makes Chili Fried Chicken special or unique in Chinese‑American cuisine?
The dish uniquely combines a classic Southern brine and double‑fry technique with a Chinese‑style chili glaze featuring Sichuan peppercorn’s numbing sensation and Tien Tsin chilies’ aromatic heat. Using duck fat for frying further elevates the flavor profile, setting it apart from typical fried chicken recipes.
What are the most common mistakes to avoid when making Chili Fried Chicken at home?
Common errors include over‑crowding the fryer (which drops oil temperature), not allowing the brine to hydrate the flour (resulting in a dry coating), and brushing the glaze while the chicken is too cool (the glaze won’t adhere). Maintaining a steady 350°F oil temperature and applying the glaze immediately after the second fry are key.
Why does this Chili Fried Chicken recipe use a buttermilk‑flour paste instead of a traditional wet batter?
The buttermilk‑flour paste creates a thin, adhesive layer that hydrates overnight, reducing the need for a separate dredge step and producing a lighter, less doughy crust. This method also infuses the meat with flavor while keeping the coating crisp after the double fry.
Can I make Chili Fried Chicken ahead of time and how should I store it?
Yes. Brine the chicken up to 24 hours in advance, and the glaze can be prepared and refrigerated for up to five days. After frying, store the chicken in an airtight container in the refrigerator for up to three days; reheat in a 350°F oven to restore crispness.
What texture and appearance should I look for when making Chili Fried Chicken?
The crust should be deep golden‑brown, visibly craggy, and crackly to the touch—what the chef calls “cragglies.” Inside, the meat should be juicy and reach 165°F. The glaze should coat the surface with a glossy, bright red sheen without pooling.
What does the YouTube channel Munchies specialize in?
The YouTube channel Munchies focuses on food culture, restaurant behind‑the‑scenes stories, and chef‑driven recipes that explore both classic and innovative dishes from around the world, often highlighting the people and techniques behind iconic foods.
How does the YouTube channel Munchies' approach to Chinese‑American cooking differ from other cooking channels?
Munchies blends journalistic storytelling with hands‑on cooking demos, emphasizing the cultural context and personal narratives of chefs like Eric Huang. This contrasts with many channels that simply present recipes; Munchies provides deeper insight into the origins and evolution of dishes such as Chili Fried Chicken.
Last updated: August 24, 2026
