Bang Bang Chicken
Description
This bang bang chicken features crisp chicken bites coated in potato starch and flour, twice-fried until crispy, and tossed in a sweet and spicy mayo.
Ingredients
•
1/3 cup milk
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1 large egg
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1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
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1/4 cup potato starch
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon shichimi togarashi (Japanese red pepper condiment)
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2 cups oil for frying, or as needed
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1/4 cup mayonnaise
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2 tablespoons honey
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2 tablespoons sweet chili sauce
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1 teaspoon gochujang (Korean hot pepper paste)
Directions
1
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.
2
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.
3
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.
4
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.
5
Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6
Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7
Toss fried chicken with sauce to coat. Serve and enjoy!