Bang Bang Chicken
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!!
Gallery
Recipe Summary
Ingredients
Directions
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.