Bang Bang Chicken Crispy Bites (Print Format)
Twice-fried crispy chicken bites tossed in a flavorful sweet and spicy sauce for an irresistible dish.
# Ingredients:
→ Marinade
01 -
1/3 cup milk
02 -
1 large egg
03 -
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
→ Coating
04 -
1/4 cup potato starch
05 -
1/4 cup all-purpose flour
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon ground black pepper
08 -
1/4 teaspoon shichimi togarashi
→ Frying Oil
09 -
2 cups vegetable oil, for frying
→ Sauce
10 -
1/4 cup mayonnaise
11 -
2 tablespoons honey
12 -
2 tablespoons sweet chili sauce
13 -
1 teaspoon gochujang (Korean hot pepper paste)
# Steps:
01 -
Whisk milk and egg together in a large bowl until thoroughly combined. Add chicken cubes and stir to coat evenly. Let marinate for 15 minutes, then drain and discard the marinade.
02 -
In a medium bowl, mix potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Transfer the mixture into a large resealable plastic bag. Add the chicken pieces, seal the bag, and shake until each piece is fully coated.
03 -
Heat 2 inches of oil in a deep saucepan over medium heat to 325°F (165°C). Fry chicken in batches of 5 to 8 pieces for approximately 90 seconds. Remove cooked pieces and drain on paper towels, keeping batches separate.
04 -
Increase oil temperature to 350°F (175°C) until oil is actively boiling. Carefully return the first batch of chicken to the hot oil and fry for an additional 90 seconds for extra crispiness. Drain on paper towels and repeat with remaining batches.
05 -
In a large serving bowl, combine mayonnaise, honey, sweet chili sauce, and gochujang. Mix until sauce is smooth and uniform.
06 -
Toss the twice-fried chicken pieces with the sauce until fully coated. Serve immediately and enjoy.
# Tips:
01 -
Potato starch can be substituted with cornstarch for a similar crispy texture. Use any preferred ground red pepper instead of shichimi togarashi and any hot sauce instead of gochujang for flavor variation.
02 -
Using a splatter screen helps manage oil splatter during frying. The double frying technique is key to achieving a crispy crust.
03 -
Nutritional values of frying oil account for 10% oil retention post-cooking, which may vary depending on cooking variables.