Go to the Recipe: Chili Fried Chicken
Do you remove the black seeds of the Sichuan peppercorns prior to toasting and grinding?
How Hot Fried Chicken Made a Fine Dining Chef Rethink Everything:
https://www.esquire.com/food-drink/restaurants/a36594247/pecking-house-fried-chicken-eric-huang/
Sasha Marx?!! Yer killing me guys!!!
You keep getting my favorite people on here, what and who else did I miss?
It's like the jelly of the month club, the gift that keeps on giving.
Merry Christmas guys, 24 layer lasagna is coming your way.
ePop
Where is the secret recipe writers' grocery store where you find these 3.5-pound chickens? I can't even get the 4.5-pound chickens that most recipes want. No store within 40 miles of me regularly sells whole chickens smaller than 5 pounds, and that's no maximum. The last time I put a whole chicken in my local grocery delivery, the one I got weighed 8.2 pounds.
Yeah, the scale tool is helpful, but the recipe starts to get out of range unless it's for a special occasion. If I have to double it, for a 7 pound chicken, now it calls for half a pound of EverCrisp (about $9 worth—maybe more expensive than the chicken). 22 oz of duck fat ($34 on Amazon), 11 oz of Tianjin chiles (8 oz for $10 on Amazon)...I mean, I don't expect ChefSteps to be cheap but neither do I expect the chicken to be only 20% of the cost of a fried chicken recipe.
Those smaller chickens are a crucial part of the recipe IMHO. I've been using bobo chickens for frying for years, I don't know if you can get them where you live: https://www.bobochicken.com/products.html
I’ve never seen that brand but I will keep my eyes open for it. Thank you for the information!
If you don't mind the price, D'Artagnan sells 2.5-3.5lbs birds. I just cooked a Pasturebird for Thanksgiving that was just under 4lbs.
Is there a substitute for the tianjin chiles and the evercrisp? We plan on eating right away so not sure we need to spend the primo money on a product meant for takeaway, Thanks!
Excited to try this out! I hit up Pecking House in Brooklyn every few weeks so I'm curious to see how close I can get to the real deal .
What happened to the Recipes gallery? I can't explore/look for interesting recipes to make anymore. I have to either look at whatever is featured or know what I want to make to search for it? Come on guys.
Go to the recipe search bar, click on it but don't input anything, hit search. I just did it and it brought up 1100 recipes.
Could you Sous vide the chicken first? If so what step would you take?
In Canada apparently. Here I can't find the 4.5lb chickens that recipes request and typically have to deal with 3.5lb birds.
After waiting months to make this I finally did. The crust is very crunchy but light, the spice oil is intense but not over the top and it burns but you can't stop eating. The mala from the peppercorns is a wild sensation.
Can I use Wondra in place of AP flour for this recipe?
I am also curious about this -- I was thinking it would work to cook the chicken sous vide first, cool it back down to room temp, and then fry once and hotter. But I don't know what that would do to the modified starch.
Hey team,
Could you substitute the ever crisp for Benefibre as the dextrin component?
Cheers
Hey Brad,
You can definitely substitute Evercrisp in this recipe for Benefiber as a 1-for-1 swap by weight. Anecdotally, Benefiber gives you a very similar result (though not exactly the same as Evercrisp; Modernist Pantry likely has a proprietary process which makes it ideal for fried batters/coatings). If you observe both products side by side, you may notice some differences in granule size and texture. But at the end of the day, wheat dextrin has the same properties in either case, and helps to keep things crisper for longer.
Just make sure to use unflavored Benefiber (unless you're feeling adventurous.)
Hope this helps!
Hey thanks heaps Tim.
I'd thought the only differences may be the processing of the product to make one suitable for cooking methods and the other as a dietary supplement. Which may, like you say be noticeable with closer observation.
I'd purchase the evercrisp but shipping is an absolute back breaker and unfortunately not justifiable.
(unflavored all day, no purple grape required
Cheers bro 🤜🏼🤛🏽
What is the quantity of tapioca maltodextrin you use in this recipe? It's not listed on the ingredients but he mentions it in the video. Is there any other ingredients he uses that are left out? Thanks!
It's one of the ingredients in the rice vinegar powder.
