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!
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.
This was a complex recipie but according to my worth all the steps.
We loved this. I am making the same chicken tonight but using a homemade General Tsao’s sauce instead. It’s a fantastic way to cook chicken for use in Chinese cooking because of the light breading a the fantastic crunch!
I was a little hesitant taking this recipe on due to the fact that my guy loves Bang Bang Chicken from his favorite restaurant. He’s also an extremely picky eater which means I had to make a few adjustments.
This was delicious!! I didn’t know what some of the ingredients were, but Amazon came to my rescue as usual. This came out so good that even my picky 10-yr old daughter ate a healthy serving! The sauce could have been a little more spicy for my husband and my tastes, but probably best that it wasn’t since both my kids ended up eating it. I am sure there is variation in some of the Japanese spices in terms of spiciness. Overall this was really yummy, and now that I’ve made it once, it will be much quicker to make next time!
This was delicious. Yes, the trick to the crispness is the second fry. I didn’t have a thermometer so I did the first fry on medium heat. The cranked it up to high for the second. It was boiling just as the directions said. Couldn’t get the pepper spices called for so I subbed California Chile & Szechuan sauce for the other. Just got enough zing to make it tasty.
Really great recipe. Makes the chicken restaurant quality Chinese frying. I’ve never tried this method before but it turned out fantastic. I would recommend using a lot less mayo. Mayonnaise is basically just egg whites and olive oil and used to make the sauce sticky, so I would suggest adding just to make the sauce adhere to the chicken.
Otherwise, fantastic way to cook chicken and super authentic!
It was ok, I doubled the recipe, still not enough sauce. But it was just ok.......