7.1/10
AI-generated summary
Get the dao kou chicken, a whole chicken deep fried and then braised in herbal broth. It falls off the bone, and people say you can't get it anywhere else in the city. They hand you plastic gloves so you tear it apart with your hands, and it's a lot of food for the price. A couple of people think the texture goes past tender into mush.
“Would also recommend Yetnal Tongdak which is old-school Korean whole fried chicken and [Cauldron Chicken](https://www.instagram.com/righteouseats/reel/CyooMafOlpQ/), which deep fries, marinates, and braises their chicken resulting in chicken that is so fall-off-the-bone good.”
H3
“Tried this a few times but was always unimpressed. Most places overcook the white meat. This place managed to do the impossible and overcook the dark meat.”
H3
“I love the roast chicken at Cauldron Chicken on Bleecker St. It’s called Dao Kou Ji and is served with chili powder on the side and it’s so umami and the chicken basically melts in your mouth and is super aromatic.”
H3
“Roast Chicken from Cauldron Chicken”
H2
“So tender that when you pick it up, the bone comes right off.”
H2
“This place is actually so good and special. Haven’t had chicken like that before”
H2
“Anyway! Lots of great cheap eats on and around MacDougal:”
H2
“Cauldron Chicken on Bleecker Street where they give you plastic gloves so you can tear apart and eat the food with your hands, followed by dessert at Harbs or Figo (the gelato place across from it) or Morgenstern's.”
H2
“Cauldron chicken!”
H2
“The best tear apart chicken in the city hands down”
H2
“Cauldron Chicken - Known for their namesake Cauldron Chicken, a Sichuan specialty”
H2
“I like the crispy fried wings at Cauldron Chicken, similar flavor profile to Chongching chicken.”
H2