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Crispy Bang Bang Chicken Bites

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Chinese
Crispy Bang Bang Chicken Bites
Ingredients
  • 1/3 cup milk
  • 1 large egg
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup potato starch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon shichimi togarashi (Japanese red pepper condiment)
  • 2 cups oil for frying, or as needed
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon gochujang (Korean hot pepper paste)
Instructions
1
Combine milk and egg in a large bowl, whisking until they are fully incorporated. Add the chicken and stir to coat it evenly; let it sit for 15 minutes, allowing the flavors to meld. Discard the egg mixture that has been drained from the bowl.
2
In a separate, medium-sized container, combine potato starch, flour, salt, pepper, and shichimi. Transfer the mixture to a large, resealable plastic bag. Add the chicken and seal the bag; shake it vigorously until the chicken is evenly coated.
3
Heat 2 inches of oil in a deep saucepan over medium heat, bringing it to 325 degrees F (165 degrees C). Cook the chicken in batches of about 5 to 8 pieces at a time, frying it for approximately 90 seconds per batch. Remove each batch to a paper towel-lined plate and keep them separate.
4
Increase the oil temperature to 350 degrees F (175 degrees C), ensuring it remains continuously boiling. Carefully re-add the first batch of chicken and fry for another 90 seconds; remove it to another paper towel-lined plate. Repeat the process with the remaining batches of chicken.
5
In a large serving bowl, combine mayonnaise, honey, sweet chili sauce, and gochujang. Mix the ingredients together until they are fully incorporated. Toss the fried chicken with the sauce to coat it evenly.