Name: Bang Bang Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 0.33333334326744 cup milk; 1 large egg; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 0.25 cup potato starch; 0.25 cup all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon shichimi togarashi (Japanese red pepper condiment); 2 cups oil for frying, or as needed; 0.25 cup mayonnaise; 2 tablespoons honey; 2 tablespoons sweet chili sauce; 1 teaspoon gochujang (Korean hot pepper paste)

Bang Bang Chicken

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.

40 min total 15 min prep 10 min cook 4 404 cal

Instructions

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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.
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.
3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). 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.
4 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.
5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7 Toss fried chicken with sauce to coat. Serve and enjoy!