Bang Bang Chicken Recipe

Create the Marinade

In a mixing bowl, combine sake, soy sauce, honey, sesame oil, minced garlic, and grated ginger. Whisk until well combined.

Marinate the Chicken

Place the chicken thighs in a resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight.

Make the Chili Caramel

In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a golden caramel color. Remove from heat and stir in Korean chili paste until smooth. Set aside.

Pickle the Fresnos

In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Place sliced Fresno chiles in a jar and pour the vinegar mixture over them. Let it sit for at least 30 minutes before serving.

Coat the Chicken

Remove the marinated chicken from the fridge and let it come to room temperature. Dredge each piece in cornstarch, shaking off the excess.

Fry the Chicken

In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the coated chicken pieces in batches, cooking until golden brown and cooked through, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain.

Assemble the Dish

On a serving platter, arrange the fried chicken. Drizzle with Korean chili caramel. Top with pickled Fresno chiles, sliced watermelon radish, and garnish with toasted sesame seeds and sliced green onions.

Serve

Serve immediately while hot, and enjoy with extra chili caramel on the side if desired.