Bang Bang Chicken

by Sheryl

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

The crispiest fried chicken with a mouthwatering sweet chilli mayo sauce. A must-try and to die for! It’s guaranteed better than any Chinese take out.

Ingredients

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 chilli sauce
1 teaspoon gochujang (Korean hot pepper paste)

How to make Bang Bang Chicken

Step 1: In a bowl, whisk the milk and egg until smooth. Place the chicken into the egg mixture and marinate for at least 15 minutes.

Step 2: Meanwhile, add the potato starch, flour, salt, pepper, and ground red pepper in a bowl. Mix well before transferring into a large resealable bag.

Step 3: Drain the marinade and add the chicken into the bag. Seal and shake until the chicken is thoroughly dredged.

Step 4: Cook the chicken in batches (around 5 to 8 pieces) in a large skillet with oil over 325 degrees F or 165 degrees C for about 90 seconds.

Step 5: Take the chicken out of the pan and place on a paper towel-lined plate.

Step 6: Adjust the temperature to 350 degrees F or 175 degrees C.

Step 7: Place the chicken back into the hot oil in batches and fry for 90 seconds more. When done, transfer on a paper towel-lined plate to drain excess oil. Do this for the rest of the batches.

Step 8: Then, place the drained chicken into a medium bowl.

Step 9: Meanwhile, mix the mayonnaise, honey, sweet chilli sauce, and gochujang in a small bowl. Drizzle this over the fried chicken. Toss to coat.

Notes:

1. Substitute the gochujang with any hot sauce of your choice and the togarashi with any ground red pepper.

2. Double frying is a must because it makes the fried chicken crispier.

3. Use Potato starch if available. It is used in many Asian cuisines because of its silkier texture and neutral flavour. But with this recipe, you can replace it with cornstarch.

Nutrition Facts:

Per Serving: 404 calories; protein 26.7g 53% DV; carbohydrates 27.3g 9% DV; fat 20.8g 32% DV; cholesterol 112.4mg 38% DV; sodium 545.9mg 22% DV.

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