Bang Bang Chicken
Course: CuisineCuisine: ChinesePrep Time
15 mins
Cook Time
10
minutesAdditional Time
15
minutesTotal Time
40 mins
Servings
4
Ingredients
⅓ cup — milk
1 large — egg
1 pound — boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup — potato starch
¼ cup — all-purpose flour
½ teaspoon — salt
¼ teaspoon — ground black pepper
¼ teaspoon — shichimi togarashi (Japanese red pepper condiment)
2 cups — oil for frying, or as needed
¼ cup — mayonnaise
2 tablespoons — honey
2 tablespoons — sweet chili sauce
1 teaspoon — gochujang (Korean hot pepper paste)
Directions
- Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
- Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
- Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
- Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
- Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
- Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
- Toss fried chicken with sauce to coat. Serve and enjoy!
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