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In a bowl, combine chicken with soy sauce, sake, mirin, sesame oil, garlic, ginger, white pepper, salt and egg white. Marinate in the fridge for 1 hour or overnight. In a bowl, combine mayo, Thai sweet chili sauce, sriracha and lemon juice. Set aside. Dredge the chicken in potato starch and deep fry for 5 to 6 minutes or until golden brown and crispy. Toss fried chicken with the sauce, serve with hot steamed rice and garnish with green onion or chives.
Tips for Perfect Bang Bang Chicken
Choosing the Right Chicken Cuts
Use boneless chicken breasts or thighs for tender chicken pieces.
Thighs are juicier, while breasts offer a leaner alternative.
Achieving Crispy Coating
Coat the chicken in Panko bread crumbs for an extra crunch.
Fry at 350°F for the perfect texture.
A cornstarch coating ensures a light and crispy finish.
Balancing the Sauce Flavors
Combine mayonnaise and sweet chili sauce equally, then adjust to your taste.
Add hot sauce gradually to manage the spice level. Enjoy!