Bang Bang Chicken Recipe

Trim any excess fat from the chicken thighs and cut into 1½-inch bite-sized pieces.

In a bowl combine 3 tbs sake, 2 tbs soy sauce, 1 tsp grated ginger, 1 tsp minced garlic, 1 tbs neutral oil, ½ tsp kosher salt and ¼ tsp black pepper. Mix to combine.

Add the chicken pieces to the marinade, toss to coat, cover and refrigerate for at least 30 minutes and up to 3 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Thinly slice the fresno chilies into rings (discard seeds if you prefer less heat). Using a vegetable peeler or mandoline, thinly slice the watermelon radish into rounds and then halve or quarter to bite size.

In a small jar or bowl combine ½ cup rice vinegar, ½ cup water, 1 tsp sugar and ½ tsp kosher salt. Stir until sugar and salt dissolve.

Add the sliced fresnos and watermelon radish to the pickling liquid, press down so vegetables are submerged, cover and refrigerate for at least 20 minutes (can be done up to 24 hours ahead).

Toast 1 tbs sesame seeds in a dry skillet over medium heat until fragrant and lightly golden, 1–2 minutes. Set aside to cool.

In a small bowl whisk together 2 tbs gochujang, 2 tbs honey, 1 tbs brown sugar, 1 tbs rice vinegar, 1 tsp soy sauce, ½ tsp sesame oil and 2 tbs water until smooth.

In a small saucepan over low heat, warm the sauce, then stir 1 tsp cornstarch into 1 tbs water to make a slurry and add to the pan. Simmer gently for 1–2 minutes until glossy and slightly thickened. Remove from heat and taste; adjust honey or vinegar to balance sweet and tangy. Keep warm.

Heat a heavy skillet or a deep fryer with 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter bubbles steadily.

In a medium bowl whisk together ½ cup all-purpose flour, ¼ cup cornstarch and ¼ tsp baking powder. In a separate bowl whisk 1 egg with ¾ cup cold water; combine with the dry mix and stir just until combined to form a light batter. The batter should be slightly thick but runny; adjust with a tablespoon of water or flour if needed.

Dredge marinated chicken pieces lightly in a tablespoon of additional flour or cornstarch if they are very wet, then dip each piece into the batter, letting excess drip off.

Fry chicken in batches (do not overcrowd) for 3–4 minutes per batch, turning once, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack or paper towels to drain. Keep warm in a low oven if desired.

When all chicken is fried, place the pieces in a large bowl, pour about 2/3 of the warm Korean chili caramel over the chicken and toss gently to coat. Reserve the remaining sauce for drizzling.

Arrange coated chicken on a platter. Top with pickled fresnos and watermelon radish, sprinkle toasted sesame seeds and thinly sliced scallions. Add microgreens or cilantro if using and serve with lime wedges and remaining sauce on the side.