The Citiblog

Chef Eric Huang Brings Sichuan Chili Fried Chicken to Two Bridges
October 7, 2024, 2:24.02 am ET

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Photos: Cititour.com

Pecking House, the cult-favorite purveyor of Sichuan chili country fried chicken, has opened a second location at 83 Henry Street in Manhattan’s Two Bridges neighborhood. Chef Eric Huang, who turned a deep fryer in his family’s Queens restaurant into the birthplace of Pecking House during the pandemic, continues to build on the success of his signature fried chicken with this new outpost.

Upon entering, you are greeted with a funky chicken mural, a few small table with even smaller stools to make full use of the tiny space. Service is quick and friendly. Deciding on what to get is an entirely different story.

We started with a Classic Sando, with Pecking House’s special sauce, caramelized onions, and soy sauce pickles, and the Chili Chicken Sando, with duck fat chili oil, kewpie mayo, and bread & butter pickles on milk bread. The chicken breasts in both cases were ultra crispy and in the case of the chili chicken, ultra-spicy in a good way. Fried chicken enthusiasts can enjoy a quarter or half chicken with flavor options ranging from chili and garlic & herb to salted egg and extra hot.

Plant-based options, like the Oyster Mushroom Po’boy and Ma Po Tofu Molete Sando provide creative alternatives. Sides include Cheddar Cornbread with Apple Honey, Dirty Fried Rice, Yukon Gold Potato Salad and Charred Cucumbers topped with a ginger sauce.

Before founding Pecking House, Huang sharpened his culinary skills in some of New York City's finest kitchens, including Michelin-starred Cafe Boulud, Gramercy Tavern, and Eleven Madison Park, where he was part of the team that earned the title of “Best Restaurant in the World” in 2017. Though his initial goal was to open a fine dining establishment, the pandemic pivoted his path toward creating something more casual yet still refined.

While Pecking House draws on Huang’s fine dining background, the restaurant remains an accessible, heartfelt homage to his family’s legacy, with food served on paper plates—capturing the spirit of comfort food with a gourmet twist.



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