Bang Bang Chicken (Print Version)
# Ingredients:
→ Chicken pieces
01 -
1 pound of chicken breasts, boneless and skinless, chopped into 1-inch squares
02 -
1/3 cup of whole milk
03 -
1 large egg, beaten
04 -
1/4 cup of all-purpose flour
05 -
1/4 cup of potato starch
06 -
1/2 teaspoon of salt
07 -
1/4 teaspoon of black pepper, ground
08 -
1/4 teaspoon of Japanese spicy seasoning (shichimi togarashi)
09 -
Roughly 2 cups of frying oil
→ Bang bang sauce
10 -
1/4 cup of mayo
11 -
2 tablespoons of sweet chili sauce
12 -
2 tablespoons of honey
13 -
1 teaspoon of Korean chili paste (gochujang)
# Instructions:
01 -
Combine the egg and milk together in a big bowl until blended. Drop in the chicken chunks, stirring well to cover every bit. Leave it for 15 minutes, then pour out the extra marinade and toss it away.
02 -
In another bowl, mix the flour, potato starch, black pepper, salt, and the Japanese spice blend (shichimi). Put this dry coating into a resealable bag, then toss in the marinated chicken, zip the bag shut, and shake it up till it’s all coated.
03 -
Fill a deep pan with about 2 inches of oil and heat on medium till it hits 325°F (165°C). Fry 5-8 chicken chunks at a time for 90 seconds. Remove them to a plate lined with paper towels.
04 -
Turn the heat up so the oil reaches 350°F (175°C), and you’ll notice the oil bubble more. Add the first fried batch again for another 90 seconds. Move to another plate with fresh paper towels and repeat for the rest.
05 -
Mix mayo, sweet chili sauce, honey, and gochujang thoroughly in a big bowl until it’s smooth and blended.
06 -
Coat the crispy chicken in the sauce until it sticks to every piece. Serve right away while it's hot and crunchy.
# Notes:
01 -
This dish adds an American twist to a classic from Sichuan cuisine.
02 -
Re-frying the chicken is the trick to getting it extra crunchy.
03 -
If you don’t have potato starch, cornstarch will do the job.
04 -
Regular red pepper or any favorite hot sauce can replace flavorings like shichimi or gochujang.