Bang Bang Chicken Fried Rice
This Bang Bang Chicken Fried Rice features crispy double-fried chicken tossed in a creamy, spicy-sweet sauce with gochujang, honey, and chili. A bold, flavorful twist on a takeout favorite, perfect for dinner any day of the week.
4 Servings
Ingredients
- ⅓ cup whole milk
- 1 large egg
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- ¼ cup potato starch
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp shichimi togarashi Japanese red pepper blend
- 2 cups neutral oil such as canola or vegetable, or as needed for frying
For the Bang Bang Sauce:
- ¼ cup mayonnaise
- 2 tbsp honey
- 2 tbsp sweet chili sauce
- 1 tsp gochujang Korean chili paste
Instructions
Marinate the Chicken
- In a large mixing bowl, whisk together the milk and egg until well combined. Add the cubed chicken, ensuring all pieces are evenly coated. Allow the chicken to marinate for approximately 15 minutes at room temperature. After marinating, drain and discard the excess liquid.
Prepare the Coating
- In a separate medium bowl, mix the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Transfer the mixture into a large resealable plastic bag. Add the drained chicken, seal the bag, and shake vigorously until all chicken pieces are thoroughly coated.
Initial Frying
- In a deep saucepan, heat approximately 2 inches of oil to 325°F (165°C). Working in small batches (5–8 pieces), fry the chicken for 90 seconds. Do not overcrowd the pan. Once cooked, transfer the chicken to a paper towel-lined plate and keep each batch separate.
Second Frying for Crispiness
- Increase the oil temperature to 350°F (175°C). Once the oil reaches temperature and is actively bubbling, reintroduce the first batch of chicken. Fry for an additional 90 seconds, or until golden brown and fully cooked. Repeat this process with the remaining batches.
Prepare the Sauce
- In a large bowl, whisk together the mayonnaise, honey, sweet chili sauce, and gochujang until the mixture is smooth and well incorporated. Adjust sweetness or spice according to preference.
Combine and Serve
- Toss the freshly fried chicken into the sauce, ensuring every piece is evenly coated. Serve hot, ideally over steamed rice, and garnish as desired.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend and ensure that the potato starch is also labeled gluten-free. Use tamari or a gluten-free sweet chili sauce in place of standard versions that may contain wheat. Double-check the gochujang and mayonnaise for hidden gluten sources.