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Double-Fried Crispy Bang Bang Chicken features juicy chicken pieces coated in a shatteringly crisp crust, drizzled with a perfectly balanced sweet-heat sauce. This Asian fusion dish combines classic Korean frying techniques with a rich, creamy sauce that hits all the right flavor notes.
After discovering this double-frying method, it quickly became a staple in my kitchen. The sauce is so versatile that making extra has become standard practice - it elevates everything from roasted vegetables to crispy potatoes.
Key Ingredients
- Boneless chicken thighs: Superior flavor and moisture retention
- Potato starch: Creates exceptionally crispy exterior
- Korean gochujang: Complex, fermented chili paste
- Kewpie mayonnaise: Rich, creamy base for sauce
- Thai sweet chili: Adds balanced sweetness
- Seasoned rice vinegar: Provides tangy brightness
Cooking Method
- Step 1: Chicken Preparation
- Slice thighs into uniform 1.5-inch pieces. Combine with soy sauce, minced ginger, and garlic marinade. Rest 30-60 minutes for flavor development.
- Step 2: Coating Preparation
- Combine potato starch with kosher salt, black pepper and Chinese five spice. This seasoned mixture ensures flavorful crunch.
- Step 3: Initial Fry
- Heat oil to 350°F. Dredge marinated pieces in starch mixture, fry until light golden, approximately 3 minutes. Transfer to rack.
- Step 4: Final Fry
- Increase oil to 375°F. Return chicken to oil until deeply golden, about 2 minutes. This creates maximum crispiness.
- Step 5: Sauce Assembly
- Blend mayonnaise, chili sauce, gochujang, honey and vinegar until completely smooth. Adjust seasoning to preference.
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Traditional Korean frying methods emphasize temperature control and proper resting times. These techniques ensure consistently crispy results.
Customizing Heat Levels
The sauce can be customized by adjusting the gochujang-to-sweet chili ratio. Begin conservatively - additional heat can always be incorporated.
Serving Suggestions
Present over hot jasmine rice alongside tangy quick-pickled vegetables. The acidity balances the rich sauce perfectly.
Storage Guidelines
Store chicken and sauce separately. Recrisp chicken in a 375°F oven before serving leftovers.
Oil Temperature Management
Precise temperature control prevents greasiness and ensures proper crunch. An instant-read thermometer is essential.
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Through extensive testing and refinement, these methods consistently produce exceptional results. The combination of ultra-crispy chicken and complex sauce creates an irresistible dish.
Frequently Asked Questions
- → What’s the benefit of frying the chicken twice?
- Double frying locks in the crunch and helps the coating stay crisp for longer.
- → Can I swap out the Asian flavors?
- Absolutely, you can use regular chili powder instead of shichimi and pick any hot sauce to replace gochujang.
- → Why is the sauce so good?
- The magic’s in the blend of mayo, honey, sweet chili sauce, and gochujang—sweet with a kick of spice!
- → How long does the chicken need to marinate?
- Let the chicken sit in the milk and egg mix for about 15 minutes.
- → What kind of starch works best?
- Potato starch gives the best silky crunch, but cornstarch works just fine too.