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Bang Bang Chicken
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Crispy double-fried chicken bites coated in potato starch and flour, tossed in a sweet-spicy mayo - it's Bang Bang Chicken!
Ingredients:
  • 0.33333334326744 cup milk
  • 1 large egg
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 0.25 cup potato starch
  • 0.25 teaspoon shichimi togarashi (Japanese red pepper condiment)
  • 2 cups oil for frying, or as needed
  • 0.25 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon gochujang (Korean hot pepper paste)
Instructions:
  • In a big bowl, blend the milk and egg until fully mixed. Add the chicken and mix well to coat. Let it marinate for 15 minutes. Then, strain and discard the egg mixture.
  • In a medium bowl, mix potato starch, flour, salt, pepper, and shichimi. Transfer the mixture into a large resealable plastic bag. Add chicken, seal the bag, and shake until the chicken is thoroughly coated.
  • In a deep saucepan, warm 2 inches of oil over medium heat until it reaches 325 degrees F (165 degrees C).
  • Fry chicken pieces in batches of 5 to 8 in hot oil for 90 seconds each. Drain on paper towels, keeping batches separate.
  • Heat the oil to 350 degrees F (175 degrees C until it's vigorously bubbling. Carefully add back the first batch of chicken and fry for another 90 seconds. Transfer to a fresh paper towel-lined plate. Repeat with the rest of the chicken batches.
  • Combine mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl, then mix until well combined. Coat the fried chicken with the sauce.

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