CookPal AI
Bang Bang Chicken

Bang Bang Chicken

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Chicken and Marinade

    • 🥛 ⅓ cup milk
    • 🥚 1 large egg
    • 🍗 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

  • Coating

    • ¼ cup potato starch
    • ¼ cup all-purpose flour
    • 🧂 ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon shichimi togarashi (Japanese red pepper condiment)

  • Frying

    • 2 cups oil for frying, or as needed

  • Sauce

    • ¼ cup mayonnaise
    • 🍯 2 tablespoons honey
    • 2 tablespoons sweet chili sauce
    • 1 teaspoon gochujang (Korean hot pepper paste)

STEPS

1

Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.

2

Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.

3

Heat 2 inches oil in a deep saucepan over medium heat to 325°F (165°C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.

4

Increase oil temperature to 350°F (175°C). Carefully re-add the first batch of chicken and fry for another 90 seconds. Repeat with remaining batches of chicken and remove to another paper towel-lined plate.

5

Mix mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.

6

Toss fried chicken with sauce to coat. Serve and enjoy!

NUTRIENTS

Per 1 serving

🔥

404

Calories

  • 27
    Protein
  • 27
    Carbs
  • 21
    Fats

💡 Double-frying ensures a crispier chicken texture. Trust the process!Serve immediately for the best taste and texture.Leftovers can be stored in an airtight container in the fridge for up to 2 days.