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Crispy Bang Bang Chicken

Extra crispy twice-fried chicken bites tossed in a creamy, sweet and spicy bang bang sauce. Better than restaurant-style and easy to make at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, Asian-Inspired, Sichuan-Inspired
Calories: 404
Ingredients Method Notes

Ingredients
  

  • 1/3 cup milk
  • 1 large egg
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup potato starch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon shichimi togarashi
  • Oil for frying about 2 cups or as needed
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon gochujang

Method
 

  1. Whisk milk and egg together in a bowl. Add chicken and marinate for 15 minutes, then drain.
  2. Mix potato starch, flour, salt, pepper, and shichimi. Coat chicken evenly with the mixture.
  3. Heat oil to 325°F and fry chicken in batches for 90 seconds. Remove and rest.
  4. Increase oil temperature to 350°F and fry chicken again for 90 seconds until golden and crispy.
  5. Mix mayonnaise, honey, sweet chili sauce, and gochujang in a bowl.
  6. Toss fried chicken with sauce and serve immediately.

Notes

  • Double frying makes the chicken extra crispy.
  • Cornstarch can replace potato starch.
  • Adjust spice level by increasing or decreasing gochujang.