Bang Bang Chicken: A mouthwatering dish featuring crispy, golden-brown chicken pieces coated in a sweet and spicy mayo sauce. Perfect for any occasion.
Ingredients Needed
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⅓ cup milk
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1 large egg
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1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
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¼ cup potato starch
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¼ cup all-purpose flour
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½ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon shichimi togarashi (Japanese red pepper condiment)
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2 cups oil for frying, or as needed
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¼ cup mayonnaise
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2 tablespoons honey
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2 tablespoons sweet chili sauce
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1 teaspoon gochujang (Korean hot pepper paste)
Instructions
In a large bowl, whisk together the milk and egg until smooth. Add the chicken pieces, making sure they are fully coated. Let the mixture marinate for 15 minutes. After marinating, drain the chicken and discard the egg mixture.
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In a medium bowl, mix together potato starch, flour, salt, pepper, and shichimi seasoning. Transfer the mixture into a large resealable plastic bag. Add the chicken and shake well until each piece is evenly coated.
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Heat 2 inches of oil in a deep saucepan over medium heat until it reaches 325°F (165°C). Working in small batches of 5 to 8 pieces, fry the chicken for about 90 seconds. Remove the chicken to a paper towel-lined plate, keeping each batch separate.
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Increase the oil temperature to 350°F (175°C), ensuring the oil is bubbling continuously. Gently return the first batch of chicken to the oil and fry for another 90 seconds.
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Transfer the fried chicken to another plate lined with paper towels. Continue frying the remaining batches of chicken.
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In a large serving bowl, combine mayonnaise, honey, sweet chili sauce, and gochujang. Stir until all ingredients are thoroughly blended.
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Toss the fried chicken in the sauce, making sure each piece is generously coated. Serve and enjoy!
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Recipe Tips
If you prefer, you can swap potato starch with cornstarch. Potato starch is often used in Asian dishes for its smoother texture and neutral flavor.
Feel free to replace shichimi togarashi with any ground red pepper, or substitute gochujang with your choice of hot sauce.
A splatter screen can be very helpful when frying the chicken on the stovetop. The secret to achieving that perfect crispy texture is frying the chicken twice!
Editor's Note:
We have calculated the oil's nutritional value for frying based on a 10% retention rate after cooking. Actual values may vary depending on factors like cooking time, temperature, ingredient density, and the type of oil used.
Nutrition Facts (per serving)
| 404 | Calories |
| 21g | Fat |
| 27g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 404 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 4g | 20% |
| Cholesterol 112mg | 37% |
| Sodium 546mg | 24% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 2% |
| Total Sugars 13g | |
| Protein 27g | 53% |
| Vitamin C 0mg | 0% |
| Calcium 48mg | 4% |
| Iron 2mg | 9% |
| Potassium 261mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5