Crunchy Sweet Spicy Chicken (Printable Version)
# What You'll Need:
→ For the chicken
01 -
1 pound diced boneless chicken breasts, chopped into 1-inch chunks
02 -
1/3 cup regular milk
03 -
One big egg
04 -
1/4 cup potato starch
05 -
1/4 cup plain flour
06 -
1/2 teaspoon table salt
07 -
1/4 teaspoon freshly ground pepper
08 -
1/4 teaspoon Japanese seven spice mix (shichimi togarashi)
09 -
Roughly 2 cups oil for deep frying
→ For the bang bang sauce
10 -
1/4 cup creamy mayo
11 -
2 tablespoons runny honey
12 -
2 tablespoons tangy sweet chili sauce
13 -
1 teaspoon Korean red pepper paste (gochujang)
# Preparation Steps:
01 -
Mix the milk and egg in a big bowl until they're completely combined. Toss in the chicken chunks, mix everything to cover the meat, and let it sit for 15 minutes. When time's up, dump out the soaking liquid.
02 -
In a medium bowl, combine the potato starch, flour, salt, pepper, and Japanese spice mix. Dump this mix into a ziplock bag, add your soaked chicken pieces, close it tight, and shake it around until every chunk is fully coated.
03 -
Pour about 2 inches of oil into a deep pot and warm it over medium heat until it hits 325°F (165°C). Fry small groups of 5-8 chicken pieces for about a minute and a half. Move them to a plate lined with paper towels, keeping each group apart.
04 -
Turn up the heat so the oil reaches 350°F (175°C) - you'll notice steady bubbling. Here's the trick for super crunchy chicken: carefully put the first batch back in the hot oil for another minute and a half. Move to a new paper towel-lined plate and do the same with the other batches.
05 -
In a big serving bowl, stir together the mayo, honey, sweet chili sauce, and Korean hot paste until it's smooth and fully mixed.
06 -
Throw your crunchy chicken pieces into the sauce and stir until they're all covered. Eat right away while they're still hot and crispy!
# Additional Tips:
01 -
This dish puts an American spin on a traditional Sichuan food
02 -
Frying the chicken twice makes it extra crunchy
03 -
You can swap in cornstarch if you don't have potato starch
04 -
If you can't find special ingredients, try regular chili flakes instead of Japanese spice, and any hot sauce works in place of Korean paste