This is a wonderful Americanized version of an extremely popular Sichuan Chinese dish. With twice-fried chicken, you get the crispy fried breading you'd expect, and the bang-bang sauce drizzle just makes the entire dish spectacular. You'll love this more than any Chinese takeout version.
⅓ cup milk
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 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. Drain.
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 325 degrees F (165 degrees C).