Crunchy Sweet Spicy Chicken (Print Version)
# Ingredients:
→ For the chicken
01 -
1 pound diced chicken breasts, chopped into 1-inch chunks
02 -
1/3 cup whole milk
03 -
One big egg
04 -
1/4 cup potato starch
05 -
1/4 cup regular flour
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper, ground
08 -
1/4 teaspoon Japanese seven spice mix
09 -
Around 2 cups oil for deep frying
→ For the bang bang sauce
10 -
1/4 cup mayo
11 -
2 tablespoons honey
12 -
2 tablespoons sweet chili sauce
13 -
1 teaspoon Korean red chili paste
# Instructions:
01 -
Mix the egg and milk in a big bowl until they're combined. Drop in your chicken chunks, stir them around to cover completely, and let them sit for 15 minutes. When time's up, dump out the egg mixture.
02 -
Combine flour, potato starch, salt, pepper, and seven spice in a bowl. Dump this mix into a zip-top bag, add your soaked chicken, close it up, and shake it hard until every piece gets covered.
03 -
Pour oil about 2 inches deep in a heavy pot and warm it to 325°F (165°C). Fry small groups of 5-8 chicken pieces for just a minute and a half. Put them on paper towels, keeping each batch separate.
04 -
Turn up the heat until oil reaches 350°F (175°C). You'll see steady bubbling. Here's the magic trick for super crunchy chicken: drop that first batch back in the hot oil for another minute and a half. Move to fresh paper towels and do the same with all batches.
05 -
Grab a big serving bowl and mix mayo, honey, sweet chili sauce, and Korean chili paste until everything's smooth and well blended.
06 -
Throw your crunchy chicken into the sauce and turn it around until every piece gets covered. Grab it while it's hot and crispy!
# Notes:
01 -
This dish takes inspiration from Sichuan cooking but with an American twist
02 -
Frying the chicken twice makes it extra crunchy
03 -
Don't worry if you can't find potato starch, just use cornstarch instead
04 -
Out of special spices? Regular red pepper works instead of seven spice, and any hot sauce can work for Korean chili paste