Bang Bang Chicken

Ingredients

• milk (0.333 cup)
• egg (1 )
• chicken breast (0.453592 kg)
• potato starch (0.25 cup)
• all-purpose flour (0.25 cup)
• salt (0.5 tsp)
• black pepper (0.25 tsp)
• shichimi togarashi (0.25 tsp)
• oil (2 cups)
• mayonnaise (0.25 cup)
• honey (2 tbsp)
• sweet chili sauce (2 tbsp)
• gochujang (1 tsp)

Instructions

1. 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.
2. 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.
3. Heat 2 inches of 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.
4. Increase oil temperature to 350 degrees F (175 degrees C). 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.
5. Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined. Toss fried chicken with sauce to coat. Serve and enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 404
• fat: 21 g
• sats: 4 g
• carbs: 27 g
• fibre: 1 g
• protein: 27 g
• salt: 0.546 g