Bang Bang Chicken (Print Version)
# Ingredients:
→ Chicken prep
01 -
1 pound of boneless chicken breasts, no skin, diced into 1-inch chunks
02 -
1/3 cup whole milk
03 -
One large egg
04 -
1/4 cup plain flour
05 -
1/4 cup potato starch
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon freshly ground black pepper
08 -
1/4 teaspoon Japanese chili seasoning (shichimi togarashi)
09 -
About 2 cups of frying oil
→ Bang bang dressing
10 -
Quarter cup of mayo
11 -
2 tablespoons honey
12 -
2 tablespoons sweet chili sauce
13 -
1 teaspoon Korean chili paste (gochujang)
# Instructions:
01 -
Grab a big bowl and whisk together the egg and milk until smooth. Toss the chicken pieces into the bowl, mix well so they're covered, and let it soak up the flavors for 15 minutes. Afterward, drain and discard all the liquid.
02 -
In a medium bowl, combine flour, potato starch, black pepper, salt, and shichimi. Pour this mixture into a sealable plastic bag. Add the marinated chicken to the bag and shake it vigorously until everything is coated evenly.
03 -
Pour oil into a deep pot, filling it about 2 inches deep, then heat it to 325°F (165°C). Working in small portions, drop in 5-8 chicken pieces and fry for roughly one and a half minutes. Let them rest on a paper towel-lined plate after frying.
04 -
Turn up the heat so the oil reaches 350°F (175°C). Take your previously fried chicken and toss it back into the hot oil for another 90 seconds to crisp it up. Move them to a fresh paper towel-lined plate. Repeat with the rest.
05 -
Mix mayo, honey, sweet chili sauce, and gochujang in a big bowl. Whisk until the sauce is smooth and totally mixed.
06 -
Drop the crispy chicken pieces into the bowl with the sauce and toss them around until they're evenly covered. Serve immediately while hot and crunchy.
# Notes:
01 -
This dish is a Western take on a classic fusion meal inspired by Sichuan flavors.
02 -
Double frying is the trick to getting the chicken super crispy.
03 -
If you don't have potato starch, use cornstarch as a substitute.
04 -
Feel free to swap shichimi togarashi with basic red pepper seasoning and use any hot sauce instead of gochujang.