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Crispy Bang Bang Chicken with Sweet & Spicy Sauce brings together perfectly crispy chicken with an irresistible creamy sauce that balances sweet, spicy, and tangy flavors. This Korean-inspired dish transforms ordinary chicken into an addictive meal that'll have everyone reaching for seconds.
The first time I made this for my family's weekly dinner, the sauce disappeared so quickly that I had to make a second batch. Now I always double the sauce recipe - it's that good with everything from french fries to grilled vegetables.
Essential Ingredients
- Chicken thighs: More flavorful and juicier than breast meat
- Potato starch: Creates an ultra-crispy coating that stays crunchy
- Gochujang: Korean red chili paste adds depth and heat
- Japanese mayonnaise: Creamier than regular mayo
- Sweet chili sauce: Balances the heat with sweetness
- Rice vinegar: Adds bright tanginess to the sauce
Detailed Cooking Instructions
- Step 1: Prepare the Chicken
- Cut thighs into even bite-sized pieces. Marinate in soy sauce, ginger, and garlic for at least 30 minutes. This builds flavor from the inside out.
- Step 2: Create Coating
- Mix potato starch with salt, pepper, and a touch of five-spice powder. The seasoned starch creates a flavorful crust that stays crispy even after saucing.
- Step 3: First Fry
- Heat oil to 350°F. Coat marinated chicken in starch mixture and fry in batches until light golden, about 3 minutes. Rest on a wire rack while preparing for second fry.
- Step 4: Second Fry
- Increase oil temperature to 375°F. Fry chicken again until deeply golden and crispy, about 2 minutes. This double-fry technique creates that signature crunch.
- Step 5: Make the Sauce
- Whisk together mayonnaise, sweet chili sauce, gochujang, honey, and rice vinegar until smooth. Adjust heat and sweetness to taste.
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My Korean neighbor taught me that the key to perfectly crispy chicken is patience during frying. Don't overcrowd the pot, and let the oil return to temperature between batches.
Sauce Variations
I've experimented with different heat levels by adjusting the ratio of gochujang and sweet chili sauce. Start mild - you can always add more heat.
Make It a Meal
Serve over steamed rice with quick-pickled cucumbers for a complete dinner. The cucumbers' acidity cuts through the rich sauce perfectly.
Storage Tips
Keep sauce and chicken separate until serving. Reheat leftover chicken in the oven to restore crispiness.
Temperature Control
Maintaining proper oil temperature ensures crispy chicken that isn't greasy. Use a thermometer for best results.
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After countless attempts at perfecting this recipe, I've found that these techniques consistently produce chicken that stays crispy even after being coated in the addictive bang bang sauce. It's become our favorite Friday night dinner tradition.
Frequently Asked Questions
- → Why fry the chicken twice?
- Double frying creates an extra crispy coating on the chicken that stays crunchy longer.
- → Can I substitute the Asian ingredients?
- Yes, use any ground red pepper instead of shichimi and any hot sauce instead of gochujang.
- → What makes the sauce special?
- The bang bang sauce combines mayonnaise, honey, sweet chili sauce and gochujang for the perfect sweet-spicy blend.
- → How long should I marinate the chicken?
- Marinate the chicken in the milk and egg mixture for 15 minutes.
- → What's the best starch to use?
- Potato starch is preferred as it creates a silkier texture, but cornstarch can be substituted.