Description
A perfect balance of crispy chicken coated with a creamy, spicy, and sweet Bang Bang sauce, this recipe is a surefire crowd-pleaser.
Ingredients
Scale
- 1 ⅓ cups milk
- 4 large eggs
- 4 pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 cup potato starch
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon shichimi togarashi (Japanese red pepper condiment)
- 8 cups oil for frying
- 1 cup mayonnaise
- 8 tablespoons honey
- 8 tablespoons sweet chili sauce
- 4 teaspoons gochujang (Korean hot pepper paste)
Instructions
- Preheat oil in a deep fryer or large pot to 350°F (175°C).
- In a bowl, combine milk and eggs, whisking until smooth.
- In another bowl, mix potato starch, flour, salt, black pepper, and shichimi togarashi.
- Dip chicken pieces in the milk-egg mixture, then coat with the dry mixture.
- Fry chicken in batches for 6–8 minutes until golden brown.
- In a small bowl, combine mayonnaise, honey, sweet chili sauce, and gochujang to make the sauce.
- Toss fried chicken in the Bang Bang sauce or serve the sauce on the side.
Notes
- Serve immediately for the crispiest texture.
- Adjust the spice level by reducing or increasing gochujang and shichimi togarashi.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish or Appetizer
- Method: Frying
- Cuisine: Fusion (Asian-inspired)
Nutrition
- Serving Size: 1 portion
- Calories: 520 per serving
- Sugar: 14g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: Bang Bang Chicken Recipe