Target: 6 × 4 inches · landscape

Gochujang Bang Bang Chicken

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

1. Toss carrot ribbons with 1 tbsp vinegar. Whisk mayo, gochujang, honey, and remaining vinegar; set half aside for dipping.

2. Salt and dust dry chicken with cornstarch. Heat oil in a skillet until a pinch of starch sizzles.

3. Fry chicken in two batches, 3–4 minutes per side, until golden and 165 F; drain briefly.

4. Lightly glaze chicken with sauce. Add drained carrots and scallions; serve with untouched sauce for dipping.

Cook’s note: Keep the sauce light on the chicken so the cornstarch crust stays crisp.