Bang Bang Chicken

This bang bang chicken features crisp chicken bites coated in potato starch and flour, twice-fried until crispy, and tossed in a sweet and spicy mayo.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 404

Ingredients Method Nutrition

Ingredients

0.33333334326744 cup milk
1 large egg
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
0.25 cup potato starch
0.25 cup all-purpose flour
0.5 teaspoon salt
0.25 teaspoon ground black pepper
0.25 teaspoon shichimi togarashi Japanese red pepper condiment
2 cups oil for frying, or as needed
0.25 cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang Korean hot pepper paste

Method

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.
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.
Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). 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.
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.
Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
Toss fried chicken with sauce to coat. Serve and enjoy!