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Crunchy Bang Bang Chicken with Tangy & Fiery Sauce combines ultra-crispy chicken with a mouthwatering creamy topping that mixes sweet, hot, and zingy tastes. This Korean-influenced creation turns simple chicken into an irresistible feast that'll make everyone ask for more.
When I first whipped this up during our Sunday family feast, the sauce was gone in minutes and I had to rush to mix another batch. These days I automatically double the sauce portion - it works amazingly with everything from potato wedges to charred veggies.
Key Components
- Chicken thighs: Tastier and moister than breast cuts
- Potato starch: Delivers an extra-crunchy layer that won't go soft
- Gochujang: This Korean hot pepper paste brings richness and warmth
- Japanese mayonnaise: Richer texture than standard versions
- Sweet chili sauce: Cuts through the heat with pleasant sweetness
- Rice vinegar: Gives the sauce its bright, zesty kick
Step-by-Step Cooking Guide
- Step 1: Get the Chicken Ready
- Slice thighs into similar-sized chunks. Soak in soy sauce, ginger, and garlic for 30+ minutes. This adds flavor all the way through.
- Step 2: Mix Your Coating
- Combine potato starch with salt, pepper, and a bit of five-spice powder. This seasoned mix makes a tasty outer shell that stays crisp after adding sauce.
- Step 3: Initial Cooking
- Warm oil to 350°F. Dip marinated chicken in starch blend and cook in small batches until slightly golden, roughly 3 minutes. Let rest on a wire rack before the next step.
- Step 4: Final Frying
- Bump oil heat to 375°F. Cook chicken again until deep gold and super crunchy, about 2 minutes. This two-stage approach gives you that amazing crunch.
- Step 5: Whip Up the Sauce
- Stir together mayonnaise, sweet chili sauce, gochujang, honey, and rice vinegar until well blended. Tweak the spiciness and sweetness as you like.
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My friend from Korea showed me that getting truly crunchy chicken needs patience when frying. Don't pack too many pieces in at once, and wait for the oil to heat back up between batches.
Sauce Tweaks
I've tried different heat levels by changing how much gochujang and sweet chili sauce I use. Go easy at first - you can always add more kick later.
Complete Your Dinner
Place over warm rice with some quick-pickled cukes for a full meal. The cucumbers' tang works wonderfully against the rich sauce.
Keeping It Fresh
Store chicken and sauce in different containers until you're ready to eat. Heat leftover chicken in your oven to bring back its crunch.
Managing Your Oil
Keeping your oil at the right heat makes sure your chicken turns out crispy, not greasy. A cooking thermometer works best for this.
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Through many trial runs to nail this dish, I've found these methods always give chicken that stays crunchy even after you've coated it with the addictive bang bang mixture. It's become the highlight of our Friday evening meal tradition.
Common Questions
- → What's the point of frying chicken twice?
- Two rounds of frying makes the chicken coating super crunchy and helps it stay crisp longer.
- → Can I swap out the Asian items?
- Absolutely, any red pepper powder works instead of shichimi and regular hot sauce can replace gochujang.
- → What gives the sauce its unique flavor?
- The magic happens when mayo, honey, sweet chili sauce and gochujang mix into a balanced sweet-hot combo.
- → How much time should chicken soak in marinade?
- Let your chicken sit in the milk and egg mix for about 15 minutes.
- → Which starch works best?
- Go with potato starch for the smoothest texture, though cornstarch works fine too.