Delight in this Bang Bang Chicken recipe featuring crispy fried chicken tossed in a delectable sweet chili mayo. A perfect quick dish, made with chicken, potato starch, sweet chili sauce, and a touch of gochujang, ready in just 30 minutes!
Oh, the magic of Bang Bang Chicken! It takes me back to those lively family gatherings where everyone buzzed around the kitchen, eager for a taste. Once, on a particularly hectic Wednesday, I decided to bring a bit of that joy into our midweek routine. With a few simple ingredients and memories of laughter, this recipe not only filled our plates but also rekindled that festive spirit on a regular old weeknight. It’s more than just food; it’s a little celebration, easily whipped up between homework and bedtime stories.
Why You’ll Love This Bang Bang Chicken Recipe
This Bang Bang Chicken stands out for its simplicity and explosive flavor. What makes it a household favorite?
First, the recipe’s quick turnaround time of just 30 minutes means you can have a delicious meal on the table in half an hour.
Secondly, the use of both sweet chili sauce and gochujang offers a perfect balance of sweetness and heat, appealing to a wide range of palates.
Lastly, the dual frying technique ensures that each piece of chicken is exceptionally crispy and well-sealed with flavor, making every bite irresistibly good.
Ingredients Notes:
When diving into this Bang Bang Chicken recipe, a few ingredients deserve a special shoutout:
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- Potato Starch & All-Purpose Flour: This duo makes for an ultra-crispy exterior that locks in the juicy tenderness of the chicken.
- Shichimi Togarashi: This Japanese spice blend adds a unique heat that’s both earthy and complex.
- Gochujang: This Korean condiment brings depth with its rich, fermented undertone, contrasting beautifully with the dish’s sweetness. Each component plays a pivotal role in crafting the symphony of flavors that this dish so boldly presents.
How To Make The Bang Bang Chicken:
Let’s break down the Bang Bang Chicken into manageable steps to ensure flawless execution:
- Preparation of the Marinade: Start by whisking milk and egg in a large bowl until smooth. Soak the chicken cubes in this mixture to infuse them with moisture and richness, then drain them after marinating to ensure the dry ingredients adhere well.
- Coating the Chicken: Mix your dry ingredients and transfer them to a resealable plastic bag. Add the drained chicken and shake well, making sure each piece is evenly coated with the flour mixture. This step is crucial for achieving that perfect crunch.
- Frying the Chicken: Heat the oil and fry the chicken in batches at two different temperatures. This two-step frying process is key to a golden, crispy exterior while keeping the inside succulent.
- Saucing: Combine the mayo, honey, sweet chili sauce, and gochujang in a bowl. Add the fried chicken and toss well to coat every piece with this vibrant, spicy-sweet sauce. Each step is designed to build layers of texture and flavor, making each bite a perfect blend of crispy and zesty.
Storage Options:
Leftover Bang Bang Chicken can be stored in the refrigerator for up to 3 days, making it a fantastic option for next-day lunches. For longer storage, freeze the fried chicken pieces (before tossing in sauce) for up to a month. Reheat in the oven or air fryer to bring back the crispiness, then toss with the sauce just before serving to maintain the perfect texture.
Variations and Substitutions:
This Bang Bang Chicken recipe is wonderfully adaptable. Here are a few tweaks you can try:
- Gluten-Free Option: Swap out all-purpose flour with a gluten-free flour mix and ensure your potato starch is certified gluten-free.
- Vegan Twist: Use firm tofu instead of chicken and vegan mayo for the sauce.
- Adjust the Heat: If you prefer a milder version, reduce the gochujang or replace it with additional sweet chili sauce. For more fire, add extra shichimi togarashi or a splash of hot sauce. Each variation allows you to customize the dish to suit your dietary needs and flavor preferences, ensuring everyone at the table is delighted.
Bang Bang Chicken
Ingredients
- ⅓ cup of milk
- 1 large egg
- 1 pound of boneless skinless chicken breasts, cut into 1-inch cubes
- ¼ cup of potato starch
- ¼ cup of all-purpose flour
- ½ teaspoon of salt
- ¼ teaspoon of ground black pepper
- ¼ teaspoon of shichimi togarashi Japanese red pepper condiment
- 2 cups of vegetable oil or as required for frying
- ¼ cup of mayonnaise
- 2 tablespoons of honey
- 2 tablespoons of sweet chili sauce
- 1 teaspoon of gochujang Korean hot pepper paste
Instructions
- Marination: In a large mixing bowl, thoroughly whisk together the milk and the egg. Submerge the chicken cubes in this mixture, ensuring each piece is well coated. Allow the chicken to marinate for 15 minutes, then drain and discard the remaining marinade.
- Coating the Chicken: In a medium mixing bowl, combine the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Transfer this dry mixture to a large resealable plastic bag. Place the drained chicken cubes into the bag, seal, and vigorously shake the bag until each piece of chicken is evenly coated with the flour mixture.
Frying Process:
- Initiate by heating the oil in a deep saucepan over medium heat to 325 degrees Fahrenheit (165 degrees Celsius).
- Fry the chicken in small batches, approximately 5 to 8 pieces per batch, for about 90 seconds. After the initial fry, remove the chicken pieces and place them on a plate lined with paper towels to absorb excess oil.
- Increase the oil temperature to 350 degrees Fahrenheit (175 degrees Celsius). Reintroduce the first batch of chicken to the hot oil and fry for an additional 90 seconds. Repeat this process with the remaining chicken batches to ensure each piece is crispy.
Sauce Preparation and Tossing:
- In a large serving bowl, combine the mayonnaise, honey, sweet chili sauce, and gochujang. Mix thoroughly until the sauce is smooth.
- Toss the fried chicken in the sauce, ensuring each piece is generously coated.
