Gochujang Bang Bang Chicken

Crisp chicken thigh bites get a creamy gochujang bang bang glaze, with quick-pickled carrot ribbons for bright crunch.

35 min

4 servings

Ingredients

1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

1/2 cup cornstarch

1 tsp kosher salt

1/3 cup neutral oil, for shallow-frying

1/3 cup mayonnaise

2 tbsp gochujang

2 tbsp rice vinegar, divided

1 tbsp honey

2 medium carrots, peeled into ribbons

2 scallions, thinly sliced

Large skillet · Mixing bowls · Tongs · Instant-read thermometer · Wire rack or paper towels

Protect the crust

Fry in uncrowded batches and glaze just before serving; a heavy coating will soften the cornstarch crust.

Dip at the table

Keep half the sauce separate so diners can add more heat and creaminess without soaking every bite.

01. Toss carrot ribbons with 1 tbsp vinegar; turn once as they soften slightly but stay crisp.

02. Whisk mayo, gochujang, honey, and remaining vinegar smooth. Reserve half in a clean bowl for dipping before coating the chicken.

03. Dry and salt the chicken, then dust thinly with cornstarch; shake off clumps for an even crust.

04. Heat a shallow layer of oil over medium-high until a pinch of cornstarch sizzles immediately without smoking.

05. Fry half the chicken in one layer, 3 to 4 minutes per side, until golden and 165 F in the thickest piece; drain on a rack or paper towels.

06. Repeat with the second batch, lowering the heat if the coating browns before the center cooks through; drain briefly.

07. Gently toss the hot chicken with the coating portion of sauce until just glazed, leaving crisp edges visible.

08. Drain the carrot ribbons and arrange beside the chicken. Add scallions and serve immediately with the untouched dipping sauce.