This Bang Bang Chicken dish is a family favorite. I find that the best way to get my children to eat their vegetables is by hiding them in flavorful dishes like this one. It’s an easy meal for me, but it tastes like it took hours to make! This recipe serves four people and takes less than thirty minutes from start to finish. Enjoy with your family or save some for leftovers tomorrow night!
This blog post will discuss how this bangbang chicken recipe can be used as an effective way of getting children to eat more vegetables, how it only takes 30 minutes total time with cooking included, and hints at the great taste without giving away too many details.
prep: 15 mins cook: 10 mins additional: 15 mins total: 40 mins Servings: 4 Yield: 4 servings
¼ cup mayonnaise
¼ cup potato starch
? cup milk
¼ teaspoon shichimi togarashi (Japanese red pepper condiment)
¼ cup all-purpose flour
2 tablespoons sweet chili sauce
½ teaspoon salt
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
oil for frying
¼ teaspoon ground black pepper
1 teaspoon gochujang (Korean hot pepper paste)
2 tablespoons honey
Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
Heat oil in a large skillet to 325 degrees F (165 degrees C).
Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
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 another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.
Per Serving: 404 calories; protein 26.7g; carbohydrates 27.3g; fat 20.8g; cholesterol 112.4mg; sodium 545.9mg.