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A pair of tongs dips a piece of fried chicken into a vat of red sauce.
The chile fried chicken that started it all.

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Pecking House, the Pop-Up With a 10,000-Person Waitlist, Spreads Its Fried Wings

Eric Huang, a former sous chef at Eleven Madison Park, finds a home for his chile fried chicken in Brooklyn

Pecking House, the fried chicken pop-up that once had a waitlist just shy of 10,000 people, opens its permanent home at 244 Flatbush Avenue, on the corner of Saint Marks Avenue, on September 9. The Park Slope restaurant is the first from Eric Huang, a Taiwanese American chef who cut his teeth at Eleven Madison Park before launching the business out of his family’s restaurant in Fresh Meadows during the pandemic. “Kind of like the Bear,” he says, nodding to the hit Hulu television show with an uncanny resemblance to his own life. He’s been running the pop-up with Maya Ferrante, a former chef at the Michelin-starred Gramercy Tavern, where the pair met in 2015, and one of Pecking House’s earliest customers.

Huang and Ferrante are opening the Brooklyn restaurant after a two-year pop-up run that took them to three boroughs, four restaurants, and the depths of a Lower East Side food hall. Customers have learned to line up early, suggesting that this city’s appetite for fried chicken seasoned with Sichuan peppercorns, Tianjin chiles, sugar, and MSG may just be beginning. “It’s something that’s never really existed before,” Huang says, a response he’s offered in various interviews over the last two years. He’s noisily dissecting a whole chicken into nine parts in the background of our call. A few minutes later, he’s interrupted by one that starts to sizzle in the fryer. Maybe that’s just it. By now, this chicken mostly speaks for itself.

Read on for more about Pecking House and take a look at the menu below.

A fried chicken sandwich is stacked on parchment paper on a red cafeteria tray.
Add foie gras to the fried chicken sandwich for $8 more.
Three pieces of fried chicken are topped with salted duck yolk.
Fried chicken comes in two sizes: Two pieces with one side ($18) and three pieces with two sides ($27). Pictured here is the salted duck yolk flavor.
An overhead photograph of a tray of fried chicken on a red cafeteria tray beside sides of vegetables.
The original chile fried chicken.
Three pieces of fried chicken sit in a paper boat on a red cafeteria tray.
The “naked” fried chicken with five spice, salt, and vinegar powder.
An overhead photograph of the orange wings at Pecking House.
The orange pepper “wet wings” with a side of dirty fried rice.
A sandwich with fried oyster mushrooms and tomato is strewn out on a sliced hero roll in a paper boat on a red cafeteria tray.
Behold, the oyster mushroom po’ boy ($16).
An overhead photograph of a plastic container with heirloom tomatoes.
All of the sides cost $7 each. Pictured here is the tomato and tofu salad.
An overhead photograph of a bean salad topped with pieces of cilantro.
Heirloom butter beans with sesame and cilantro.
The mashed potatoes with duck gravy.
Mashed potatoes with duck heart gravy.
An overhead photograph of a plastic container filled with slices of cucumber.
Charred cucumbers with ginger.
Outside of Pecking House, a fried chicken restaurant in Park Slope from chef Eric Huang.
The sign above the restaurant’s front door went up a day before its opening. “It was down to the wire,” Huang says.

Pecking House is open Wednesday to Sunday from 5 to 10 p.m. The restaurant will open for breakfast and lunch soon, with daily service to follow.

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