-
-
My review
Bang Bang Chicken
242
Diana71
"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!!"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 404Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
- 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.
You might also like
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
5/31/2019
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 yo...
5/31/2019
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 grou...