This delightful Americanized spin on a classic Sichuan street food brings together the best of both worlds: ultra-crispy, bite-sized fried chicken and a creamy, sweet-and-spicy glaze.
Utilizing a double-frying technique ensures an exceptionally crunchy exterior while keeping the meat juicy inside, making this dish a standout favorite for any weeknight dinner or gathering.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Resting Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
For the Chicken and Breading:
- Chicken: 1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes
- Dairy & Egg: ⅓ cup milk and 1 large egg
- Dry Coatings: ¼ cup potato starch (or cornstarch) and ¼ cup all-purpose flour
- Seasonings: ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon shichimi togarashi (Japanese red pepper)
- Frying Medium: 2 cups neutral cooking oil (or as needed)
For the Bang Bang Sauce:
- Base: ¼ cup mayonnaise
- Sweetness: 2 tablespoons honey
- Flavor & Heat: 2 tablespoons sweet chili sauce and 1 teaspoon gochujang (Korean hot pepper paste)
Step-by-Step Instructions
1. Marinate the Chicken
Whisk together the milk and egg inside a spacious mixing bowl until thoroughly blended. Introduce the chicken pieces into the mixture, ensuring every cube is fully submerged.
Let the chicken rest and marinate for 15 minutes, then drain and discard the leftover liquid.
2. Prepare the Coating
In a separate medium bowl, whisk together the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Transfer this dry mixture into a large, sealable plastic bag.
Place the drained chicken into the bag, seal tightly, and shake vigorously until each piece is evenly coated.
3. First Fry
Pour about 2 inches of oil into a deep saucepan and heat over medium until it reaches 325 degrees F (165 degrees C). Fry the chicken in small batches of 5 to 8 pieces for approximately 90 seconds.
Transfer the partially cooked chicken to a paper towel-lined plate, keeping each batch separated.
4. Second Fry for Extra Crunch
Raise the oil temperature to 350 degrees F (175 degrees C) until actively bubbling. Return the first batch of chicken to the hot oil and fry for another 90 seconds to lock in maximum crispiness.
Move to a clean paper towel-lined plate and repeat the process for the remaining batches.
5. Mix the Sauce and Toss
In a large serving bowl, whisk together the mayonnaise, honey, sweet chili sauce, and gochujang until smooth and well integrated.
Add the freshly fried chicken straight into the bowl and toss thoroughly until every piece is coated in the creamy sauce. Serve immediately.
Essential Cooking Tips
The Power of Double-Frying
Frying the chicken twice is the absolute secret to achieving restaurant-quality crispiness that holds up under the rich sauce.
Starch Substitutions
While potato starch provides a uniquely light and silky crust, cornstarch makes a fantastic, easily accessible substitute.
Spice Adjustments
Feel free to swap out shichimi togarashi for standard ground red pepper flakes, and use your favorite hot sauce if gochujang is unavailable.
Kitchen Safety
Using a splatter screen over your saucepan will help manage oil splatters safely while frying on the stovetop.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 404 | — |
| Total Fat | 21g | 27% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 112mg | 37% |
| Sodium | 546mg | 24% |
| Total Carbohydrates | 27g | 10% |
| Dietary Fiber | 1g | 2% |
| Total Sugars | 13g | — |
| Protein | 27g | 53% |
| Calcium | 48mg | 4% |
| Iron | 2mg | 9% |
| Potassium | 261mg | 6% |
| Vitamin C | 0mg | 0% |
*Percentage Daily Values are calculated based on a standard 2,000-calorie daily diet.
