This bang bang chicken features crisp chicken bites coated in potato starch and flour, twice-fried until crispy, and tossed in a sweet and spicy mayo.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
404 Calories
Recipe Instructions
Step 1
Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
Step 2
Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
Step 3
Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C).
Step 4
Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
Step 5
Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds. Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
Step 6
Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined. Toss fried chicken with sauce to coat.
Ingredients
2 tablespoons honey
1 large egg
2 cups oil for frying, or as needed
2 tablespoons sweet chili sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon gochujang (Korean hot pepper paste)
0.25 teaspoon ground black pepper
0.25 cup all-purpose flour
0.5 teaspoon salt
0.33333334326744 cup milk
0.25 cup mayonnaise
0.25 cup potato starch
0.25 teaspoon shichimi togarashi (Japanese red pepper condiment)
