Crunchy Bang Chicken (Print Version)
# Ingredients:
→ Chicken preparation
01 -
1 pound of skinless and boneless chicken breasts, diced into 1-inch chunks
02 -
1/3 cup of whole milk
03 -
1 large-sized egg
04 -
1/4 cup potato starch
05 -
1/4 cup plain flour
06 -
1/2 teaspoon of salt
07 -
1/4 teaspoon of ground black pepper
08 -
1/4 teaspoon Japanese chili seasoning (Shichimi Togarashi)
09 -
About 2 cups of oil for frying
→ Bang Bang sauce mixing
10 -
1/4 cup regular mayonnaise
11 -
2 tablespoons of sweet chili sauce
12 -
2 tablespoons of honey
13 -
1 teaspoon Korean red chili paste (Gochujang)
# Instructions:
01 -
Take a big bowl and whisk the egg and milk together until they’re blended. Toss in the chicken and mix so that everything is coated well. Let it sit for 15 minutes to soak up flavors, then drain and throw out the leftover egg-milk mix.
02 -
In a medium bowl, stir together the flour, potato starch, salt, pepper, and chili seasoning. Dump this mix into a large plastic zip bag. Put the marinated chicken pieces in, close the bag tight, and shake it all up until you’ve coated the chicken evenly.
03 -
Fill a deep pan with about 2 inches of oil and warm it up over medium heat until it hits 325°F (165°C). Fry a few pieces at a time (5-8 pieces) for about a minute and a half. Move them to a plate that’s lined with paper towels, keeping all the batches separate.
04 -
Crank the heat to raise the oil's temperature to 350°F (175°C). You want it bubbling nice and steady. Put the first batch of chicken back in and fry it again for 90 seconds to get it super crispy. Lay out those golden nuggets on fresh paper towels, and repeat with your remaining batches.
05 -
In a big serving bowl, whisk together the mayo, sweet chili sauce, honey, and gochujang until it’s smooth and creamy.
06 -
Take your beautifully crispy chicken and toss it into the bowl of sauce. Mix it gently until each piece is fully coated. Dish it up while it’s still piping hot and crunchy!
# Notes:
01 -
This recipe is a modern take on a popular Chinese Sichuan dish.
02 -
The key to perfectly crisp chicken lies in frying it twice.
03 -
Cornstarch can be used instead of potato starch if that’s what you have.
04 -
Don’t have Shichimi Togarashi? Use regular red pepper or paprika instead. Any spicy sauce can be a stand-in for gochujang too.