Bang Bang Chicken Recipe

Prepare and Marinate

Trim excess fat from chicken thighs and cut into 1- to 1.5-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, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add chicken pieces, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Quick-pickle Fresnos and Radish

While the chicken marinates, slice fresno chilies thinly on a bias and thinly slice the watermelon radish to yield about 1/2 cup. In a small heatproof jar or bowl combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp granulated sugar and 1/2 tsp kosher salt. Stir to dissolve. Add the sliced fresnos and radish, press down so liquid covers them, let sit at room temperature for 20–30 minutes or refrigerate for up to 24 hours. Drain before serving.

Toast Sesame Seeds

In a dry small skillet over medium heat, toast 1 tsp sesame seeds, stirring, until fragrant and lightly browned, about 1–2 minutes. Remove from heat and set aside.

Make the Sauce

In a small bowl whisk together 1 tbs gochugaru, 2 tbs honey, 2 tbs brown sugar, 1 tbs rice vinegar, 1 tbs soy sauce, 1 tbs mirin (or sake) and 1 tsp sesame oil. In a separate small cup dissolve 1 tsp cornstarch in 2 tbs water. Heat a small saucepan over medium-low heat and add the chili-honey mixture. Bring to a gentle simmer, then whisk in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and taste; adjust acidity or salt with a splash more rice vinegar or soy sauce as desired. Keep warm.

Dredge or Fry Chicken

Decide whether to fry for a crisp exterior or pan-sear for a lighter finish. For fried: heat 1 cup neutral oil in a heavy skillet over medium-high until shimmering and about 350°F (175°C). In a bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/4 tsp baking powder. Toss marinated chicken pieces in the dry mix, shaking off excess, then quickly dip in 2 tbs cold water if mixture is very dry to make a light batter. Fry chicken in batches (do not overcrowd) until golden and cooked through, about 3–4 minutes per batch. Transfer to a wire rack lined with paper towels. For pan-sear: heat 1 tbs neutral oil in a skillet over medium-high and cook chicken pieces in batches until deeply browned and cooked through, about 4–6 minutes total per batch, turning as needed.

Toss with Sauce

Place hot cooked chicken in a large bowl. Pour most of the Korean chili caramel (reserve 1–2 tbs for finishing) over the chicken and toss quickly to evenly coat. The heat from the chicken will glaze the sauce. Taste and add more sauce if desired.

Arrange sauced chicken on a serving platter or individual plates. Scatter the drained pickled fresnos and watermelon radish over the top. Sprinkle toasted sesame seeds and 2 tbs thinly sliced scallions evenly. Add microgreens or cilantro if using. Spoon the reserved 1–2 tbs sauce over any spots that need extra gloss. Serve immediately while warm.

Leftovers: keep sauce and chicken refrigerated separately for up to 2 days; reheat chicken in a 350°F oven to retain crispness and toss with warmed sauce before serving.