Bang Bang Chicken

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
40 mins
Servings:
4

Ingredients

  • cup milk

  • 1 large 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)

  • 2 cups oil for frying, or as needed

  • ¼ cup mayonnaise

  • 2 tablespoons honey

  • 2 tablespoons sweet chili sauce

  • 1 teaspoon gochujang (Korean hot pepper paste)

Directions

  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).

  4. 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.

  5. 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. 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. Toss fried chicken with sauce to coat.

    close up view of Bang Bang Chicken garnished with fresh herbs on a platter
    Diana71

Recipe Tips

You can substitute potato starch for the cornstarch if desired. Potato starch is regularly used in Asian cuisine because it has a silkier feel and takes on a neutral flavor.

You can use any ground red pepper instead of shichimi togarashi, and any hot sauce instead of gochujang.

It's beneficial to have a splatter screen if frying the chicken on the stovetop. The reason for frying it twice is that it's the secret to crispier fried chicken!

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

404 Calories
21g Fat
27g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 404
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 20%
Cholesterol 112mg 37%
Sodium 546mg 24%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 2%
Total Sugars 13g
Protein 27g 53%
Vitamin C 0mg 0%
Calcium 48mg 4%
Iron 2mg 9%
Potassium 261mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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