Crispy Bang Bang Chicken (Print Version)
# Ingredients:
→ For the chicken
01 -
Boneless, skinless chicken breasts, 1 pound, cut into 1-inch cubes
02 -
Whole milk, 1/3 cup
03 -
1 large egg
04 -
Potato starch, 1/4 cup
05 -
All-purpose flour, 1/4 cup
06 -
Salt, 1/2 teaspoon
07 -
Ground black pepper, 1/4 teaspoon
08 -
Shichimi togarashi (Japanese red pepper seasoning), 1/4 teaspoon
09 -
Oil for frying, about 2 cups
→ For the bang bang sauce
10 -
Mayonnaise, 1/4 cup
11 -
Honey, 2 tablespoons
12 -
Sweet chili sauce, 2 tablespoons
13 -
Gochujang (Korean hot pepper paste), 1 teaspoon
# Instructions:
01 -
Start by whisking milk and egg together in a large bowl until well combined. Add your chicken cubes, give everything a good stir to coat, and let it marinate for 15 minutes. After marinating, drain off and discard the egg mixture.
02 -
Mix together potato starch, flour, salt, pepper, and shichimi in a medium bowl. Transfer this mixture to a large resealable plastic bag, add your marinated chicken, seal it up, and give it a good shake until each piece is thoroughly coated.
03 -
Heat about 2 inches of oil in a deep saucepan over medium heat until it reaches 325°F (165°C). Working in small batches of 5-8 pieces, fry the chicken for about 90 seconds. Remove to a paper towel-lined plate, keeping each batch separate.
04 -
Increase the oil temperature to 350°F (175°C) - you should see it continuously bubbling. Now for the secret to extra-crispy chicken: carefully return the first batch to the hot oil for another 90 seconds. Transfer to a fresh paper towel-lined plate and repeat with remaining batches.
05 -
In a large serving bowl, whisk together mayonnaise, honey, sweet chili sauce, and gochujang until smooth and well combined.
06 -
Toss your perfectly crispy chicken pieces in the bang bang sauce until they're evenly coated. Serve immediately while hot and crispy!
# Notes:
01 -
This is an Americanized version of a popular Sichuan Chinese dish
02 -
The double-frying technique is the secret to achieving extra-crispy chicken
03 -
Cornstarch can be substituted for potato starch if needed
04 -
Regular ground red pepper can replace shichimi togarashi, and any hot sauce can substitute for gochujang