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Crunchy Bang Bang Chicken with Tangy & Fiery Sauce combines super-crispy chicken with a mouthwatering creamy blend that mixes sweet, hot, and zesty elements. This Korean-influenced creation turns basic chicken into a crave-worthy dish that'll have everybody asking for more.
The first time I whipped this up for our Sunday family gathering, the sauce ran out so fast I needed to cook up another batch. These days I always make twice the sauce amount - it works amazingly with everything from potato wedges to charred veggies.
Key Components
- Chicken thighs: Tastier and moister than chicken breast
- Potato starch: Makes an incredibly crunchy outer layer that won't go soft
- Gochujang: Korean hot pepper paste for richness and warmth
- Japanese mayonnaise: Richer than standard mayonnaise
- Sweet chili sauce: Cuts through the spiciness with a touch of sugar
- Rice vinegar: Gives a zingy freshness to the mix
Step-By-Step Cooking Guide
- Step 1: Prepare the Chicken
- Slice thighs into similar-sized chunks. Soak in soy sauce, ginger, and garlic for 30+ minutes. This adds flavor from within.
- Step 2: Create Coating
- Combine potato starch with salt, pepper, and a hint of five-spice powder. This tasty coating stays crisp even after adding sauce.
- Step 3: First Fry
- Warm oil to 350°F. Dredge soaked chicken in starch mix and cook in small groups until pale gold, roughly 3 minutes. Let rest on wire rack before second cooking.
- Step 4: Second Fry
- Push oil temp up to 375°F. Cook chicken again until deep gold and super crisp, about 2 minutes. This twice-fried method gives that amazing crunch.
- Step 5: Make the Sauce
- Stir together mayonnaise, sweet chili sauce, gochujang, honey, and rice vinegar until blended. Tweak spiciness and sweetness as you like.
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My friend from Korea taught me that getting super crunchy chicken needs you to take your time while frying. Don't stuff too many pieces in at once, and let the oil get hot again between batches.
Tweak Your Sauce
I've played around with different spice levels by changing how much gochujang and sweet chili sauce I use. Go easy at first - you can always turn up the heat later.
Complete Your Dinner
Put it on top of plain rice with some quick-pickled cukes for a full meal. The tangy cucumbers work wonders against the rich sauce.
Keeping It Fresh
Don't mix your sauce and chicken until you're ready to eat. Pop leftover chicken in the oven to get the crunch back.
Watch That Oil
Getting your oil temp right means chicken that's crispy not greasy. A cooking thermometer works best here.
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After trying this dish dozens of times to get it just right, I've found these methods always give you chicken that stays crunchy even after you pour on that addictive bang bang sauce. It's now our go-to Friday night treat.
Frequently Asked Questions
- → Why is the chicken fried twice?
- Frying it a second time makes the coating extra crispy and keeps it crunchy longer.
- → What can I use instead of the Asian ingredients?
- Replace shichimi with any ground chili powder and swap gochujang for your favorite hot sauce.
- → Why is the sauce unique?
- It’s a perfect mix of mayo, sweet chili, honey, and gochujang for that sweet and spicy kick.
- → How long should the chicken soak?
- Let it sit in the milk and egg mixture for just 15 minutes.
- → Which starch works best?
- Potato starch gives a silkier finish, but cornstarch works too.