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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

  • 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).