{"id":195421,"date":"2021-03-06T01:14:11","date_gmt":"2021-03-05T22:14:11","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/the-wait-for-fried-chicken-at-nycs-pecking-house-is-8-weeks\/"},"modified":"2021-03-06T01:14:11","modified_gmt":"2021-03-05T22:14:11","slug":"the-wait-for-fried-chicken-at-nycs-pecking-house-is-8-weeks","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/the-wait-for-fried-chicken-at-nycs-pecking-house-is-8-weeks\/","title":{"rendered":"#The wait for fried chicken at NYC’s Pecking House is 8 weeks"},"content":{"rendered":"

“#The wait for fried chicken at NYC’s Pecking House is 8 weeks<\/strong>”<\/p>\n

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Want this chicken right away? You\u2019re out of cluck.<\/p>\n

NYC\u2019s hottest dish is the fried chicken meal from Pecking House<\/a>, a Queens takeout and delivery spot, which has a list of some 5,000 hopefuls who will have to wait eight weeks for the finger-lickin\u2019 fun.<\/p>\n

The buzzy bird is buttermilk brined and country-fried, then dressed with Tianjin chilis and Sichuan peppercorns. For $35, you get three pieces of the chicken plus three seasonal sides: fried rice, a Brussels sprouts salad and sweet potatoes with almond pesto and bacon.<\/p>\n

Chef Eric Huang, an alum of Michelin-starred Eleven Madison Park, never expected his grub would go gangbusters when he launched the makeshift shop in September out of his uncle\u2019s Fresh Meadows restaurant, Peking House, to help pay the rent after it closed due to COVID.<\/p>\n

\u201cIt was meant to be a holdover, a way to pass the time \u2014 and maybe help my uncle out a little bit,\u201d said Huang, 34, who lives in Clinton Hill. \u201cBut now it\u2019s a full-fledged business and I really enjoy doing it, and we\u2019re going to commit to it.\u201d<\/p>\n

\"A
A $35 Pecking House order includes three pieces of buttermilk-brined, country-fried chicken with Tianjin chilis and Sichuan peppercorn \u2014 and three sides.<\/figcaption>
Brian Zak\/NY Post<\/span><\/figcaption><\/figure>\n

What started as a struggle to sell 30 meals per week ballooned thanks to Huang\u2019s family and friends spreading the word \u2014 and Instagram intrigue: He started off taking orders by direct message only, and New Yorkers love nothing more than a secret splurge.<\/p>\n

In October, \u201cAll of a sudden I got 600 messages in one day, and that\u2019s when the waitlist started,\u201d said Huang, who had to create a password-protected order website<\/a> to control the demand. \u201cEver since then it\u2019s been nonstop.\u201d <\/p>\n

If you\u2019re on the waitlist, you\u2019ll receive an e-mail when it\u2019s your turn to receive the delivery. But even Huang hopes that mystique is short-lived. \u201cI wish I could expedite the process,\u201d he said. \u201cI promise I\u2019m working hard at it.\u201d<\/p>\n

He estimates that Pecking House now puts out 550 orders each week \u2014 they only serve the fried chicken meal, plus a peanut butter pudding dessert a la carte \u2014 which the chef and his staff deliver by car around Manhattan, Brooklyn and Queens from Wednesday to Sunday. (You can also pick your chicken up at the restaurant.)<\/p>\n

\n
\"Huang,
Huang, an alum of Eleven Madison Park, first struggled to sell 30 orders per week.<\/figcaption>
Brian Zak\/NY Post<\/span><\/figcaption><\/figure>\n<\/div>\n

For Bedford-Stuyvesant resident Brandon Martinez, having the chicken to look forward to \u2014 he\u2019s coming up on two months on the waitlist \u2014 is a fun way to break up the monotony of cooking at home. <\/p>\n

\u201cThis is a treat, something really nice and indulgent, kind of over the top,\u201d said the 37-year-old entrepreneur, who initially spotted the chicken on a popular food blog.<\/p>\n

Upper East Sider Jazmin Johnson has been waiting since Jan. 8 to snag her order. <\/p>\n

A chef herself, Johnson respects Huang\u2019s hustle. \u201cExperiencing what Eric is passionate about, or what he knows is totally his jam \u2014 he can do chicken all day for days \u2014 is what I want to experience,\u201d said Johnson, 30. \u201cAnd, for me, food is really that exchange of things you are passionate about.\u201d<\/p>\n

\"Huang's
Huang\u2019s looking for a storefront in Manhattan or Brooklyn \u201cto make this real,\u201d he said.<\/figcaption>
Brian Zak\/NY Post<\/span><\/figcaption><\/figure>\n

Huang still gets a thrill from churning out the coveted chicken every day.<\/p>\n

\u201cWe get a lot of great feedback. That\u2019s what really keeps me going: \u2018This is the best meal I\u2019ve had in the pandemic,\u2019 or \u2018I was losing my faith being in New York in the pandemic, but these kind of fun experiences remind me I love being in New York,\u2019 \u201d he said. \u201cIt really means a lot to me and makes me realize the nurturing power that a chef can have.\u201d<\/p>\n

He\u2019s scouting a Manhattan or Brooklyn storefront \u201cto make this real\u201d \u2014 and reach more customers. Until then, fried-chicken fiends such as Martinez have to be patient.<\/p>\n

\u201cGood things are always worth waiting for, or so I\u2019m told,\u201d he said.\n <\/p><\/div>\n