• 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.