Description
Crispy double fried chicken tossed in a creamy, sweet and mildly spicy bang bang sauce. Crunchy outside, juicy inside, and ready in about 40 minutes.
Ingredients
⅓ 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
2 cups oil for frying, or as needed
¼ cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang
Instructions
1. Whisk milk and egg in a large bowl. Add chicken, coat well, and marinate 15 minutes. Drain and discard the liquid.
2. Combine potato starch, flour, salt, pepper, and shichimi in a bowl. Pour into a large resealable bag. Add chicken, seal, and shake to coat.
3. Heat about 2 inches of oil to 325°F, 165°C. Fry chicken in small batches for about 90 seconds. Transfer to a paper towel lined plate and keep batches separate.
4. Increase oil to 350°F, 175°C. Return the first batch to the oil and fry another 90 seconds until crisp and golden. Drain on a clean paper towel lined plate. Repeat with remaining batches.
5. Whisk mayonnaise, honey, sweet chili sauce, and gochujang in a large bowl.
6. Toss hot fried chicken with the sauce until evenly coated. Serve immediately.
Notes
Double frying makes the coating extra crisp so it stays crunchy after saucing.
Potato starch yields a lighter, glassy crunch. Cornstarch can be used if needed.
Any ground red pepper can stand in for shichimi. Any hot sauce can substitute for gochujang.
Use a splatter screen for safer stovetop frying.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Frying
- Cuisine: Asian American