Bang Bang Chicken

1. 1

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

2. 2

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

3. 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 the chicken in the hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.

4. 4

   Increase the oil temperature to 350 degrees F (175 degrees C). The oil should be boiling continuously at this point. Carefully return the first batch of chicken to the oil and fry for another 90 seconds.

5. 5

   Transfer to another paper towel-lined plate. Repeat with the remaining batches of chicken.

6. 6

   Stir together the mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.

7. 7

   Toss the fried chicken with the sauce to coat. Serve and enjoy!

• Calories 1317.61 kcal High
• Protein 30.28 g Good Source
• Carbs 30.41 g Moderate
• Total Fat 121.32 g High
• Saturated Fat 16.67 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 135.55 mg High
• Sodium 264.86 mg Moderate
• Fiber 0.77 g Low Source
• Sugar 13.4 g High
• Added Sugar 3.18 g Moderate
• Calcium 41.86 mg Low Source
• Iron 1.67 mg Low Source
• Potassium 82.95 mg Low Source
• Vitamin A 29.42 mcg_rae Low Source
• Vitamin C 0.22 mg Low Source
• Vitamin D 0.68 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten