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Crunchy Bang Bang Chicken with Tangy & Fiery Sauce combines ultra-crisp chicken with a mouthwatering creamy coating that mixes sweet, hot, and zingy elements perfectly. This Korean-style crowd-pleaser turns basic chicken into an irresistible feast that'll have everyone asking for more.
When I first whipped this up for our Sunday family meal, the sauce ran out so fast I needed to mix another batch. These days I always make twice as much sauce - it works amazingly with everything from potato wedges to roasted veggies.
Key Components
- Chicken thighs: Tastier and moister than breast cuts
- Potato starch: Delivers exceptional crispiness that won't go soggy
- Gochujang: Korean hot pepper paste bringing richness and warmth
- Japanese mayonnaise: Richer texture than standard mayonnaise
- Sweet chili sauce: Cuts through the spiciness with sweetness
- Rice vinegar: Gives the sauce a refreshing zing
Step-by-Step Cooking Guide
- Step 1: Prepare the Chicken
- Slice thighs into similar-sized chunks. Soak in soy sauce, ginger, and garlic for 30+ minutes. This adds flavor throughout the meat.
- Step 2: Create Coating
- Combine potato starch with salt, pepper, and a bit of five-spice powder. This seasoned mix forms a tasty shell that stays crunchy even with sauce.
- Step 3: First Fry
- Warm oil to 350°F. Roll marinated chicken in starch blend and cook in small batches until pale gold, roughly 3 minutes. Place on a wire rack while getting ready for second fry.
- Step 4: Second Fry
- Raise oil temperature to 375°F. Fry chicken again until deep golden and super crunchy, about 2 minutes. This two-stage frying creates that amazing crunch.
- Step 5: Make the Sauce
- Mix mayonnaise, sweet chili sauce, gochujang, honey, and rice vinegar till blended. Change spiciness and sweetness to suit your taste.
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My friend from Korea taught me that getting super crispy chicken means being patient while frying. Don't stuff too many pieces in at once, and wait for the oil to get hot again between batches.
Sauce Tweaks
I've played around with various heat levels by changing how much gochujang and sweet chili sauce I use. Begin with less heat - you can always spice it up later.
Complete Your Dinner
Put it over fluffy rice with some quick-pickled cukes for a full meal. The tangy cucumbers work great against the rich sauce.
Keeping It Fresh
Store the chicken and sauce separately until you're ready to eat. Warm leftover chicken in the oven to bring back that crunch.
Managing The Heat
Getting the oil just right makes sure your chicken turns out crispy not greasy. A cooking thermometer really helps here.
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Through lots of trial and error with this dish, I've found these methods always give you chicken that stays crispy even when it's coated with that addictive bang bang sauce. It's now our favorite way to kick off the weekend.
Frequently Asked Questions
- → Why is the chicken fried twice?
- For an extra crispy outside that holds its crunch even longer.
- → Can the Asian spices be swapped out?
- Sure, try crushed red pepper instead of shichimi and your favorite hot sauce in place of gochujang.
- → What makes the sauce stand out?
- A mix of mayo, honey, chili sauce, and gochujang brings the perfect sweet-spicy taste.
- → How long does the chicken need to marinate?
- Let it soak in the egg and milk mixture for about 15 minutes.
- → What starch works best for frying?
- Potato starch gives a better texture, but cornstarch also works fine.