Bang Bang Chicken (Print Version)
# Ingredients:
→ Chicken prep
01 -
1 pound of boneless, skinless chicken breasts, diced into bite-sized cubes
02 -
1/3 cup of whole milk
03 -
1 big egg
04 -
1/4 cup of potato starch
05 -
1/4 cup of plain flour
06 -
Half a teaspoon of salt
07 -
A quarter teaspoon of ground black pepper
08 -
A pinch of Japanese chili seasoning (shichimi togarashi), about 1/4 teaspoon
09 -
Roughly 2 cups of cooking oil for frying
→ Sauce ingredients
10 -
A quarter cup of mayonnaise
11 -
2 tablespoons of honey
12 -
2 tablespoons of sweet chili sauce
13 -
1 teaspoon of Korean chili paste (gochujang)
# Instructions:
01 -
In a large mixing bowl, combine the milk and egg until smooth. Add the chicken cubes, stir them around to coat well, and let them sit for about 15 minutes. Once done, pour out the extra liquid.
02 -
Throw the starch, flour, salt, pepper, and chili seasoning into a medium bowl and mix. Take a big plastic bag, pour the dry mixture in, add the marinated chicken, seal it, and shake like crazy to coat evenly.
03 -
Pour oil into a deep pan, about 2 inches deep, and bring it to medium heat (325°F/165°C). Fry a handful of chicken cubes (5-8 at a time) for 90 seconds. Move them onto a plate with paper towels, keeping batches apart.
04 -
Turn the heat up to 350°F (175°C), so the oil bubbles more. Drop each batch back into the hot oil and fry for another 90 seconds. Lay them out on a fresh set of paper towels afterward.
05 -
Take a large bowl and whisk the mayo, honey, chili sauce, and gochujang until it looks smooth and creamy.
06 -
Mix the fried chicken with the sauce in the bowl until well coated. Serve right away to enjoy them while they’re hot and crunchy!
# Notes:
01 -
This dish is inspired by Sichuan cuisine but has an American twist.
02 -
Double frying makes the chicken extra crispy.
03 -
If you're out of potato starch, cornstarch works too.
04 -
You can swap shichimi with plain red pepper or use your favorite hot sauce instead of gochujang.