NYC’s Viral Chinese Hot Chicken

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Rest Chicken

   Let the fried pieces rest on the rack for 2 minutes to allow heat to redistribute.

   Time: PT2M

9. 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

10. 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

11. 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