This is a brilliant Americanized adaptation of an amazingly well known Sichuan Chinese dish. With twice-seared chicken, you get the firm singed breading you’d expect, and the bang bang sauce sprinkle simply makes the whole dish terrific
Bang Bang Sauce is a creamy sauce that’s a little bit sweet and a little bit spicy. It usually contains mayonnaise, sweet chili sauce, and hot sauce.
⅓ cup milk
1 pound boneless, skinless chicken breasts, cut into cubes
¼ cup potato starch
¼ cup flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon shichimi togarashi
oil for frying
¼ cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang (Korean hot pepper paste)
Whisk together milk and egg in a bowl until smooth.
Add chicken to egg wash and marinate for 15 minutes.
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 165 degrees C
Add chicken pieces into the oil, Fry. Remove to a paper-towel lined plate to drain.
Increase oil temperature to 175 degrees.
Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain.
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.