Bang Bang Chicken Recipe

Prep and marinate

Trim excess fat from chicken thighs and pat dry with paper towels. Place chicken in a bowl or zip-top bag. Add 3 tablespoons sake, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon neutral oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Massage marinade into chicken so all pieces are coated. Refrigerate for at least 30 minutes, preferably 2–4 hours. Remove from refrigerator 15 minutes before cooking to bring closer to room temperature.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat and add 1 teaspoon neutral oil. When shimmering, add the chicken thighs, laying them skinless-side down (or presentation side down) without crowding. Cook 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). If thighs are thick, reduce heat to medium and cover briefly to finish cooking. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into bite-sized pieces or thin strips.

Make the sauce

In a small bowl whisk together 2 tablespoons gochujang, 3 tablespoons honey, 1 tablespoon light brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon minced garlic and 1/2 teaspoon grated ginger until smooth. Add 2 tablespoons water to loosen the sauce to a pourable consistency.

Caramelize and finish

Heat a small nonstick skillet over medium heat and add 1 tablespoon neutral oil. Pour the prepared sauce into the skillet and cook, stirring constantly, 2–3 minutes until it begins to thicken and become glossy and caramel-like. Reduce heat to low and simmer 1–2 minutes more to marry flavors. Taste and adjust: add up to 1 teaspoon soy for salt, or a squeeze of lime if you want more acid. Remove from heat.

Toss chicken in sauce

Return the sliced cooked chicken to the large skillet or a mixing bowl. Pour 2/3 of the warm Korean chili caramel over the chicken and toss gently to coat. Reserve the remaining sauce for drizzling on the plate when serving.

Quick-pickle Fresnos and radish

While chicken marinates or rests, thinly slice 2 Fresno chilies into rings (remove seeds if you want less heat). Thinly slice 1/2 watermelon radish into matchsticks or thin rounds. In a small saucepan bring 1/2 cup rice vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon kosher salt to a simmer just until sugar and salt dissolve. Remove from heat and pour hot brine over the sliced Fresnos and radish in a jar or bowl. Let cool to room temperature (10–15 minutes) then refrigerate for at least 15 minutes. These can be made several hours ahead and kept chilled.

Drain before serving

Right before plating, drain the pickled Fresnos and watermelon radish briefly so they don’t make the plate soggy. Reserve a few slices for atop the finished chicken for contrast and heat.

Assemble and serve

Place the sauced chicken on a serving platter or individual plates. Drizzle remaining Korean chili caramel over the chicken in a thin ribbon. Top with pickled Fresno slices and watermelon radish for brightness. Sprinkle 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced scallions over the top. Add microgreens or cilantro if using. Serve with lime wedges on the side to squeeze over just before eating.

Make-ahead and storage

Marinated raw chicken can be refrigerated up to 24 hours. Cooked sauced chicken is best day-of but will keep in an airtight container in the refrigerator for 2–3 days; reheat gently in a skillet over low heat and add a splash of water if the sauce has thickened. Pickles keep refrigerated up to 1 week.