Bang Bang Chicken recipe
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- ⅓ cup milk 1 egg 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes ¼ cup potato starch ¼ cup all-purpose flour ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon shichimi togarashi (Japanese red pepper condiment) oil for frying ¼ cup mayonnaise 2 tablespoons honey 2 tablespoons sweet chili sauce 1 teaspoon gochujang (Korean hot pepper paste)
Nutrition Info
- 403.6 caloriescarbohydrate: 27.3 gcholesterol: 112.4 mgfat: 20.8 gfiber: 0.5 gprotein: 26.7 gsaturatedFat: 3.9 gservingSize: -sodium: 545.9 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Bang Bang Chicken
Directions
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Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
Heat oil in a large skillet to 325 degrees F (165 degrees C).
Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
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 another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.