This is a wonderful Americanized version of an extremely popular Sichuan Chinese dish. With twice-fried chicken, you get the crispy fried breading you'd expect, and the bang bang sauce drizzle just makes the entire dish spectacular. You'll love this more than any Chinese takeout version. Pay attention to the notes in the directions!!

Diana71
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

404 calories; 20.8 g total fat; 112 mg cholesterol; 546 mg sodium. 27.3 g carbohydrates; 26.7 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/31/2019
I'm the recipe author and I love this recipe so much and hope that you will too. Shichimi togarashi is a Japanese seven-spice blend which includes ground red pepper...you can sub with any ground red pepper like cayenne. Using the Japanese version gives it a different type of spicy flavor but it will essentially be very similar. There's another spice called Ichimi togarashi which is just ground red chile pepper. Please comment with any questions or let me know what you think! Read More
(10)

Most helpful critical review

Rating: 3 stars
06/24/2019
I put my twist on it. I made a Sriracha Aioli and Thai Chili Sauce. I mix equal parts. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/31/2019
I'm the recipe author and I love this recipe so much and hope that you will too. Shichimi togarashi is a Japanese seven-spice blend which includes ground red pepper...you can sub with any ground red pepper like cayenne. Using the Japanese version gives it a different type of spicy flavor but it will essentially be very similar. There's another spice called Ichimi togarashi which is just ground red chile pepper. Please comment with any questions or let me know what you think! Read More
(10)
Rating: 5 stars
05/31/2019
I'm the recipe author and I love this recipe so much and hope that you will too. Shichimi togarashi is a Japanese seven-spice blend which includes ground red pepper...you can sub with any ground red pepper like cayenne. Using the Japanese version gives it a different type of spicy flavor but it will essentially be very similar. There's another spice called Ichimi togarashi which is just ground red chile pepper. Please comment with any questions or let me know what you think! Read More
(10)
Rating: 5 stars
05/31/2019
Made this tonight for the family. WOW. We were considering Chinese takeout and decided to cook in. This goes into the rotation and fyi no leftovers because everyone basically inhaled it so you may want to double the recipe. Read More
(7)
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Rating: 5 stars
05/31/2019
This is fantastic! Read More
(2)
Rating: 5 stars
06/25/2019
This was a complex recipie but according to my worth all the steps. Read More
(1)
Rating: 5 stars
07/30/2019
Wow! Fantastic! I wish I had made double there were no leftovers. Read More
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Rating: 3 stars
06/23/2019
I put my twist on it. I made a Sriracha Aioli and Thai Chili Sauce. I mix equal parts. Read More