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Crunchy Bang Bang Chicken with Tangy & Fiery Sauce combines extra-crunchy chicken pieces with a mouthwatering creamy sauce that mixes sweet, hot, and zesty notes perfectly. This Korean-influenced creation turns basic chicken into an irresistible feast that'll have everyone asking for more.
When I first cooked this for our family get-together, the sauce was gone so fast I needed to whip up 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 more tender than breast cuts
- Potato starch: Makes an incredibly crunchy outer layer that won't go soft
- Gochujang: Korean hot pepper paste that brings richness and warmth
- Japanese mayonnaise: Richer flavor than standard mayo options
- Sweet chili sauce: Cuts through the spiciness with a touch of sweetness
- Rice vinegar: Gives the sauce a refreshing tang
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 minimum. This builds flavor from within.
- 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 after sauce is added.
- Step 3: First Fry
- Warm oil to 350°F. Roll marinated chicken in starch blend and cook in small batches until slightly golden, roughly 3 minutes. Let rest on a rack while getting ready for next fry.
- Step 4: Second Fry
- Raise oil heat to 375°F. Cook chicken again until deep golden and super crunchy, about 2 minutes. This twice-fried method creates that amazing crunch.
- Step 5: Make the Sauce
- Mix mayonnaise, sweet chili sauce, gochujang, honey, and rice vinegar until fully blended. Tweak spiciness and sweetness to your liking.
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My friend from Korea showed me that getting super crunchy chicken needs a bit of waiting during cooking. Don't put too many pieces in at once, and let the oil get hot again between batches.
Flavor Adjustments
I've played around with different spice levels by changing how much gochujang and sweet chili sauce I use. Go easy at first - you can always add more kick later.
Full Dinner Ideas
Put it on top of plain rice with some quick-pickled cucumber slices for a full meal. The tangy cucumbers really cut through the rich, creamy sauce.
Keeping It Fresh
Store the chicken and sauce apart until you're ready to eat. When reheating leftover chicken, put it in the oven to bring back the crunch.
Oil Heat Management
Getting the oil just right means your chicken won't end up greasy. A cooking thermometer works best for this.
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After trying to nail this dish many times, I've found these methods always give you chicken that stays crunchy even after you pour that amazing bang bang sauce on top. It's now our favorite way to kick off the weekend.
Frequently Asked Questions
- → What does frying it twice do?
- It makes the coating extra crunchy and helps it stay crispy longer.
- → Can I swap the Asian seasonings?
- Sure, try red pepper powder for shichimi or switch gochujang with your favorite hot sauce.
- → Why is the sauce so good?
- It's a combo of mayo, honey, chili sauce, and gochujang for the perfect balance of sweet and spicy.
- → How long do I marinate the chicken?
- Let it sit in the milk-egg blend for 15 minutes.
- → Which starch is best?
- Potato starch works best for a silky crunch, but cornstarch is a great backup.