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.

You’ll need:

⅓ cup milk

1 egg

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)


Step 1
Whisk together milk and egg in a bowl until smooth.
Add chicken to egg wash and marinate for 15 minutes.

Step 2
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.

Step 3
Heat oil in a large skillet to 165 degrees C

Step 4
Add chicken pieces into the oil, Fry. Remove to a paper-towel lined plate to drain.

Step 5
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.

Step 6
Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.

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