Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 🍗
1/2 cup cornstarch 🌾
1/4 cup panko breadcrumbs 🍞
1/4 cup granulated sugar 🍮
2 tablespoons soy sauce 🍜
2 tablespoons rice vinegar 🍚
1 tablespoon Gochujang (Korean chili paste) 🔥
1 teaspoon garlic powder 💡
1/2 teaspoon salt 💸
1/4 teaspoon black pepper ❗️
2 tablespoons vegetable oil 💧
1/4 cup Bang Bang Sauce (store-bought or homemade) 🤤
Chopped green onions and toasted sesame seeds for garnish 🌿
Preparation Steps:
Prepare the breading station: In a shallow dish, mix cornstarch, panko breadcrumbs, sugar, and a pinch of salt. 🌾
Prepare the chicken: In a separate dish, whisk together soy sauce, rice vinegar, Gochujang, garlic powder, salt, and pepper. Add the chicken and marinate for at least 10 minutes. 🍗
Bread the chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge the chicken in the cornstarch mixture, shaking off excess. 🍞
Fry the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 5-6 minutes. Repeat with the remaining chicken. 💧
Toss with Bang Bang Sauce: In a large bowl, toss the fried chicken with Bang Bang Sauce until coated. 🤤
Garnish and serve: Garnish with chopped green onions and toasted sesame seeds. Serve immediately. 🌿
Notes and Tips:
For an extra crispy coating, chill the breaded chicken in the refrigerator for 30 minutes before frying.
If using store-bought Bang Bang Sauce, adjust the amount to your desired level of spiciness.
To make homemade Bang Bang Sauce, combine 1/2 cup mayonnaise, 1/4 cup sriracha, 1 tablespoon honey, and 1 tablespoon soy sauce.
