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.





Ingredients:


  • 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)



Instructions


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).


Step 4. Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.


Step 5. Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. 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.


Notes:

Potato starch is regularly used in Asian cuisine because it has a silkier feel and takes on a neutral flavor, but you can substitute cornstarch. You can use another hot sauce instead of gochujang and any ground red pepper other than togarashi.

It's really helpful to have a splatter screen if frying on the stovetop. The reason for twice-frying, or double-frying, is that it's the secret to crispier fried chicken!






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