Bang Bang Chicken!

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.


  • 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 chili sauce