Bang Bang Chicken (Print Version)
# Ingredients:
→ Chicken essentials
01 -
1 pound of boneless chicken breasts, skinned and diced into small cubes
02 -
1/3 cup of whole milk
03 -
One large egg
04 -
1/4 cup of potato starch
05 -
1/4 cup plain flour
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper, ground
08 -
1/4 teaspoon togarashi seasoning (Japanese red pepper mix)
09 -
Roughly 2 cups of oil to fry
→ Sauce mix
10 -
1/4 cup mayo
11 -
2 spoons of honey
12 -
2 spoons of sweet chili sauce
13 -
1 teaspoon Korean gochujang paste
# Instructions:
01 -
Grab a big bowl and whisk together the milk and egg. Dunk the chicken pieces in, stir everything around, and let it sit for 15 minutes so the flavor soaks in. Once done, pour off and toss the mixture.
02 -
Combine the flour, potato starch, salt, pepper, and Japanese red pepper seasoning in a medium-sized bowl. Place this mix in a resealable bag, drop in your soaked chicken pieces, seal it up, and shake it hard until the chicken is fully coated.
03 -
Pour 2 inches of oil into a deep pan and warm it to 325°F (165°C). Fry small amounts of chicken at a time, around 5-8 pieces, for about 1 and a half minutes. Lay them on a paper towel-lined plate when done, keeping the batches apart.
04 -
Turn up the oil heat to 350°F (175°C). Fry your chicken again, starting with the first batch, for another 90 seconds to lock in that crunch. Move them to a fresh paper towel-layered plate and repeat this step for the other batches.
05 -
Whisk together mayo, honey, chili sauce, and that spicy Korean paste in a big bowl until it all blends smoothly.
06 -
Take your warm, crispy chicken and toss it in the sauce until every piece gets a good coating. Dig in while it's still hot and crunchy!
# Notes:
01 -
This is a western spin on a classic Chinese dish from Sichuan
02 -
Frying twice ensures the chicken stays super crispy
03 -
If you don’t have potato starch, cornstarch works too
04 -
You can swap shichimi seasoning for ground red chili and use any hot sauce instead of gochujang