Ingredients
4
4 servings
- •0.33333334326744 cup milk
- •1 large egg
- •1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- •0.25 cup potato starch
- •0.25 cup all-purpose flour
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.25 teaspoon shichimi togarashi (Japanese red pepper condiment)
- •2 cups oil for frying, or as needed
- •0.25 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.
Nutritional Facts
Per 4 servings
- Calories: 404
- Carbohydrate: 27g
- Fat: 21g
- Fiber: 1g
- Protein: 27g
- Sugar: 13g
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