Description
Chinese-inspired bang bang chicken brings together crispy, tender meat with a spicy, tangy sauce that delights taste buds. Zesty flavors and simple ingredients create a memorable meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 g) boneless skinless chicken breasts, cut into 1-inch cubes
- 1 large egg
- 1/3 cup (80 ml) milk
- 2 cups (480 ml) vegetable oil (or as required for frying)
- 1/4 cup (60 ml) potato starch
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (60 ml) mayonnaise
- 2 tbsps (30 ml) honey
- 2 tbsps (30 ml) sweet chili sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp shichimi togarashi
- 1 tsp gochujang
Instructions
- Prepare a rich marinade by whisking milk and egg in a large bowl. Immerse chicken cubes completely, allowing flavors to penetrate for 15 minutes. Drain excess liquid thoroughly.
- Create a crispy coating blend using potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Transfer mixture to a large resealable bag. Add drained chicken pieces and shake vigorously until uniformly coated.
- Heat oil in a deep saucepan to 325°F. Carefully fry chicken in small batches of 5-8 pieces for approximately 90 seconds. Transfer to a paper towel-lined plate to absorb excess oil.
- Elevate oil temperature to 350°F. Return first batch of chicken to hot oil, frying for an additional 90 seconds until golden and crisp. Repeat process for remaining chicken batches.
- Craft a vibrant sauce by blending mayonnaise, honey, sweet chili sauce, and gochujang until smooth and well-integrated.
- Generously coat each crispy chicken piece in the prepared sauce, ensuring complete and even coverage.
- Serve immediately while chicken remains hot and sauce is freshly applied.
Notes
- Choose chicken breast for a leaner protein option that keeps the dish light and healthy.
- Ensure marinade completely covers chicken for maximum flavor penetration and tender meat texture.
- Use a thermometer to accurately monitor oil temperature, preventing undercooked or burnt chicken.
- Shake coating bag vigorously to create an even, crispy exterior that locks in moisture.
- Pat chicken dry before marinating to help coating adhere better and achieve crispier results.
- Replace all-purpose flour with rice flour or gluten-free flour blend.
- Add sesame seeds or chopped green onions as a final garnish for extra crunch and visual appeal.
- Adjust spice levels by modifying shichimi togarashi or gochujang quantities to suit personal preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 470 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg