Bang Bang Chicken - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 1/3 cup Milk
• 1 Egg
• 1 lb. Chicken breasts, boneless and skinless, cut into 1-inch cubes
• 1/4 cup Potato starch
• 1/4 cup Flour
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1/4 tsp. Shichimi togarashi (Japanese red pepper)
• Oil for frying
• 1/4 cup Mayonnaise
• 2 T Honey
• 2 T Sweet chili sauce
• 1 tsp. Gochujang (Korean hot pepper paste)

Directions:

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.