Bang Bang Chicken

Bang Bang Chicken

from allrecipes.com
Dinner
40 min
4 servings
404 kcal / serving

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.

Ingredients

  • ⅓3334326744 cup milk
  • 1 largeegg
  • 1 poundboneless, skinless chicken breasts, cut into 1-inch cubes
  • ¼ cuppotato starch
  • ¼ cupall-purpose flour
  • ½ teaspoonsalt
  • ¼ teaspoonground black pepper
  • ¼ teaspoonshichimi togarashi (japanese red pepper condiment)
  • 2 cupsoil for frying, or as needed
  • ¼ cupmayonnaise
  • 2 tablespoonshoney
  • 2 tablespoonssweet chili sauce
  • 1 teaspoongochujang (korean hot pepper paste)

Directions

  1. 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. 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. 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. 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. 5

    Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.

  6. 6

    Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.

  7. 7

    Toss fried chicken with sauce to coat. Serve and enjoy!