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Crunchy Bang Bang Chicken with Tangy & Fiery Sauce combines super crispy chicken with an addictive creamy coating that mixes sweet, hot, and zesty elements perfectly. This Asian-inspired creation turns simple chicken into a mouthwatering feast that'll have everyone asking for more helpings.
The first time I whipped this up for our Sunday family meal, the sauce vanished so fast I had to throw together another batch. These days I automatically double the sauce portion - it works amazingly with everything from potato wedges to roasted veggies.
Key Components
- Chicken thighs: Tastier and moister than breast cuts
- Potato starch: Makes an incredibly crunchy outer layer that won't go soft
- Gochujang: Korean hot pepper paste gives richness and kick
- Japanese mayonnaise: Thicker and richer than standard mayo
- Sweet chili sauce: Cuts through the spiciness with sweetness
- Rice vinegar: Gives the sauce a zingy freshness
Step-By-Step Cooking Guide
- Step 1: Get Chicken Ready
- Slice thighs into equal bite-size chunks. Soak in soy sauce, ginger, and garlic for 30+ minutes. This adds flavor from within.
- Step 2: Mix Your Coating
- Combine potato starch with salt, pepper, and a bit of five-spice powder. This tasty starch mix makes a shell that stays crunchy after adding sauce.
- Step 3: Initial Fry
- Warm oil to 350°F. Roll marinated chicken in starch blend and cook in small batches until pale gold, roughly 3 minutes. Let rest on a wire rack while getting ready for second fry.
- Step 4: Final Fry
- Bump oil heat to 375°F. Fry chicken once more until rich golden brown and super crunchy, about 2 minutes. This double-cooking trick makes that amazing crunch.
- Step 5: Whip Up Sauce
- Mix mayonnaise, sweet chili sauce, gochujang, honey, and rice vinegar till smooth. Tweak heat and sweetness to match your taste.
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My buddy from Korea taught me that getting super crispy chicken comes down to being patient while frying. Don't stuff too many pieces in at once, and let the oil get hot again between batches.
Sauce Options
I've played around with different spice levels by changing how much gochujang and sweet chili sauce I use. Start with less heat - you can always add more later.
Complete Dinner Ideas
Put it on top of plain rice with some quick-pickled cukes for a full meal. The tangy cucumbers work wonders against the rich sauce.
Keeping It Fresh
Store chicken and sauce in different containers until you're ready to eat. Warm leftover chicken in your oven to bring back the crunch.
Watching The Heat
Keeping your oil at the right temp gives you crispy chicken without greasiness. A cooking thermometer works best here.
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After trying this dish dozens of times, I've found these methods reliably create chicken that stays crunchy even after it's covered in that crazy good bang bang sauce. It's become the highlight of our Friday evening dinner routine.
Frequently Asked Questions
- → Why fry the chicken twice?
- The double frying trick makes chicken super crunchy and helps it stay crisp much longer.
- → Can I substitute the Asian ingredients?
- Sure thing! Any red pepper powder works instead of shichimi, and you can swap gochujang with your favorite hot sauce.
- → What makes the sauce special?
- The magic happens when mayo, honey, sweet chili sauce and gochujang blend together for that perfect sweet-hot combo.
- → How long should I marinate the chicken?
- Let your chicken soak in the milk and egg mix for about 15 minutes.
- → What's the best starch to use?
- Go for potato starch if you can - it gives a smoother coating, but cornstarch works fine too.