Bang Bang Chicken Recipe

Trim and Marinate

Trim excess fat from the chicken thighs and pat dry. In a bowl combine sake, soy sauce, rice vinegar, grated ginger, minced garlic, oil, kosher salt and black pepper. Add chicken and toss to coat. Cover and refrigerate at least 30 minutes and up to 3 hours.

Bring to Room Temperature

Remove the chicken from the fridge 15 minutes before cooking to take the chill off; reserve the marinade.

Quick-Pickle Fresnos and Watermelon Radish

In a small heatproof bowl or jar combine rice vinegar, water, sugar and kosher salt. Stir until dissolved. Add the thinly sliced fresnos and watermelon radish, pressing them down so they are submerged. Let sit at room temperature for at least 20 minutes (longer if you prefer more tang). Refrigerate until ready to use. These are quick pickles and will keep 5–7 days refrigerated.

Make the Sauce

In a small bowl whisk together gochujang, honey, brown sugar, soy sauce, sake, mirin, sesame oil and minced garlic until smooth. Set aside.

Cook to a Caramel

Heat a small skillet over medium heat and add 1 tsp neutral oil. Pour the sauce into the skillet and bring to a simmer, stirring constantly. Let it bubble gently 2–4 minutes until thickened and glossy and the sugars begin to caramelize — watch carefully to avoid burning. If it becomes too thick, stir in up to 2 tbsp water to loosen. Remove from heat and let cool slightly.

Sear or Grill

Heat a large skillet or grill pan over medium-high heat and add 1 tbsp neutral oil. Remove excess marinade from chicken (discard used marinade). Sear the thighs, 4–6 minutes per side depending on thickness, until a deep golden crust forms and internal temperature reaches 165°F (74°C). If using a grill, direct-medium heat works well. Transfer to a cutting board and let rest 5 minutes.

Slice

Slice the rested chicken into bite-sized strips or cubes for plating.

Make Bang Bang Mayo

In a small bowl combine the mayonnaise with 1/2 cup of the cooled Korean chili caramel (reserve additional sauce for drizzling). Add lime juice and whisk until smooth and balanced. Taste and adjust: add a pinch of salt or more lime if desired.

Plate

Arrange sliced chicken on a serving platter or individual plates. Spoon or drizzle additional caramel sauce over the chicken to taste. Dot or drizzle the bang bang mayo over the chicken in ribbons or serve on the side.

Top with Pickles and Garnish

Scatter the quick-pickled fresnos and watermelon radish over the chicken for brightness and crunch. Finish with toasted sesame seeds, thinly sliced scallions, and microgreens or cilantro. Serve immediately.