Creamy Bang Bang Chicken in 30 Minutes by Genio Easy Recipes

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg white
• 1/2 cup potato starch
• 3/4 cup mayonnaise
• 3 tbsp Thai sweet chili sauce
• 1-2 tbsp Sriracha (adjust to taste)
• 1 tbsp lemon juice
• for frying neutral oil (like vegetable or canola)
• for serving steamed rice
• for garnish chopped scallions or sesame seeds (optional)

Instructions

1. In a bowl, combine the chicken pieces with soy sauce, sake, mirin, sesame oil, minced garlic, grated ginger, salt, pepper, and egg white. Massage the ingredients into the chicken to marinate. Let it sit for at least 10 minutes while you prepare the sauce.
2. In a separate bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and lemon juice until smooth. Taste and adjust Sriracha for desired spice level.
3. Place the potato starch in a shallow dish or bag. Dredge each marinated chicken piece in the potato starch, ensuring it's fully coated.
4. Heat about 2-3 inches of neutral oil in a wok or deep pot over medium-high heat to around 350°F (175°C). Carefully add the coated chicken pieces in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and crispy.
5. Remove the fried chicken with a slotted spoon and drain on a wire rack or paper towels.
6. Add the crispy fried chicken to the prepared sauce. Toss gently to coat each piece evenly.
7. Serve immediately with hot steamed rice, garnished with chopped scallions or sesame seeds if desired.