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This is one of those recipes that feels like takeout night in the best possible way, but still somehow easy enough for a regular weeknight. The chicken gets a quick soak in a slightly sweet, garlicky marinade, then a crispy coating that fries up golden and really satisfying. The bang bang sauce is the real personality here—creamy, sweet, spicy, and a little addictive in that “just one more bite” way. Honestly, it’s hard not to start tasting it off the spoon before it even hits the chicken.
3 pounds (1.36 kilograms) pargiyot, cut into bite-size pieces
oil, for frying
1 cup nondairy milk, such as Gefen Coconut Milk
5 cloves garlic, grated or 5 cubes Gefen Frozen Garlic
2 tablespoons honey
1 tablespoon white vinegar
2 teaspoons Tonnelli Sriracha
2 teaspoons kosher salt
2 cups cornstarch
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon chili powder
1 cup Gefen Light Mayonnaise
1/4 cup sweet chili sauce
1/4 cup Tonnelli Sriracha
2 tablespoons honey
Place all ingredients in a large bowl and mix well. Add the chicken and mix to coat. Set aside to marinate for 15 minutes.
Place all ingredients in a bowl and mix well.
Heat two to three inches oil in an eight-quart pot over medium heat, until it reaches 350 degrees Fahrenheit (175 degrees Celsius).
Working in batches, remove the chicken from the marinade and coat it in the dry mix. Fry for two to three minutes per side, or until golden brown. Transfer to a baking sheet lined with a cooling rack.
Mix all ingredients in a one-pound (450-gram) container. The sauce can be stored in the fridge for up to one week.
Immediately before serving, drizzle some of the sauce over the warm chicken.
Photography by Menachem Goodman
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Looks so flavorful!! What adjustments would you suggest make if using white meat chicken?