Bang Bang Chicken

1. Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.

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.

3. Heat oil in a large skillet to 325 degrees F (165 degrees C).

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.

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.

6. Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.

Cook's 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!

Editorial Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.