For decadent touches, chef Eric Huang glazes the chicken in dark soy caramel and tops it with pineapple jam
Chef Eric Huang’s Pecking House went from a pandemic pop-up to one of New York’s premiere destinations for fried chicken. By blending flavors from his Taiwanese upbringing with American southern traditions, he and his team serve some of the city’s most sought after dishes.To start, the chefs use a deboned chicken thigh with the skin on, which is part of what Huang feels differentiates it from other chicken sandwiches.
They glaze the chicken in dark soy caramel, seasoned with aromatics including garlic, cinnamon, ginger, star anise, and chicken powder for a savory taste.
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