Ingredients

• 0.33 cups milk
• 1 large egg
• 1 pound boneless , skinless chicken breasts, cut into 1-inch cubes
• 0.25 cups potato starch
• 0.25 cups all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons shichimi togarashi , Japanese red pepper condiment
• 2 cups oil for frying , or as needed
• 0.25 cups mayonnaise
• 2 tablespoons honey
• 2 tablespoons sweet chili sauce
• 1 teaspoon gochujang , Korean hot pepper paste

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

Nutrition per serving