Beijing Hot Chicken Cone

Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
Chinese-ish: Home cooking, not quite authentic, 100% delicious

By Joanna Hu and Rosheen Kaul

Published 2022

  • About

I had a theory: If you put chicken through the same three-day process as Nashville hot chicken (brining, buttermilk brining, and then dredging), but swapped the cayenne, paprika, onion and garlic for a deeply aromatic Northern Chinese spice mix, it could be pretty good. While we’re at it, why not use the Korean technique of dredging and frying, too? That could be really good.

It wasn’t just good, It was utterly glorious. The potato-starch dredge became an incredibly light and crispy