Bang Bang Chicken Crispy Bites (Printable Version)
Twice-fried chicken bites tossed in a sweet and spicy sauce with Asian-inspired seasonings and a crispy finish.
# Ingredients:
→ Chicken Marinade
01 -
80 ml milk
02 -
1 large egg
03 -
450 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
→ Coating
04 -
30 g potato starch
05 -
30 g all-purpose flour
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon ground black pepper
08 -
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
→ Frying
09 -
480 ml vegetable oil, for frying (enough for 5 cm depth)
→ Bang Bang Sauce
10 -
60 ml mayonnaise
11 -
30 ml honey
12 -
30 ml sweet chili sauce
13 -
5 g gochujang (Korean hot pepper paste)
# Steps:
01 -
Whisk milk and egg together in a large bowl. Add chicken cubes and stir to coat. Let marinate for 15 minutes, then drain and discard the marinade.
02 -
Mix potato starch, flour, salt, black pepper, and shichimi togarashi in a bowl. Transfer to a resealable bag and add the marinated chicken. Seal and shake until chicken is evenly coated.
03 -
Heat oil in a deep saucepan to 165°C. Fry chicken in batches of 5 to 8 pieces for 90 seconds until cooked but not browned. Remove and drain on paper towels, keeping batches separate.
04 -
Increase oil temperature to 175°C. Return first batch of chicken to hot oil and fry for an additional 90 seconds until golden and crispy. Drain on paper towels. Repeat with remaining batches.
05 -
In a large serving bowl, combine mayonnaise, honey, sweet chili sauce, and gochujang. Stir well until smooth.
06 -
Toss the twice-fried chicken pieces in the prepared sauce until fully coated. Serve immediately.
# Notes:
01 -
Potato starch can be substituted with cornstarch; shichimi togarashi and gochujang may be replaced with other red pepper and hot sauce alternatives respectively. Using a splatter screen during frying is recommended to reduce oil splatter.