Bang Bang Chicken

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

⅓ cup milk

1 large egg

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

¼ cup potato starch

¼ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon shichimi togarashi (Japanese red pepper condiment)

2 cups oil for frying, or as needed

¼ cup mayonnaise

2 tablespoons honey

2 tablespoons sweet chili sauce

1 teaspoon gochujang (Korean hot pepper paste)

Instructions

Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.

Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.

Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C).

Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.

Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds. Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.

Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined. Toss fried chicken with sauce to coat.

Nutrition

• Calories: 404 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 112 mg
• Sodium: 546 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 13 g
• Protéines: 27 g