Bang Bang Chicken
⅓ cup milk
1 large egg
1 pound boneless, skinless
chicken breasts, cut
into 1-inch cubes
¼ cup potato starch
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. black pepper
¼ tsp. shichimi togarashi
(Japanese red pepper
condiment)
2 cups oil for frying, or as
needed
¼ cup mayonnaise
2 Tbsp. honey
2 Tbsp. sweet chili sauce
1 tsp. gochujang (Korean
hot pepper paste)
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.
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.
Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees. 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.
Increase oil temperature to 350 degrees. The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
Toss fried chicken with sauce to coat.
Bangers and Mash with Onion Gravy
4 links pork sausage
2 pounds potatoes, peeled
and cubed
¼ cup butter
2 Tbsp. milk (Optional)
1 tsp. dry mustard powder
Salt and pepper to taste
1 Tbsp. butter
2 large onions, chopped
6 cups beef broth
2 cups red wine
Preheat the oven to 200 degrees.
Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
Serve sausages with mashed potatoes; pour onion gravy on top.
Alabama Fire Crackers
1 ⅔ cups vegetable oil
2 (1 ounce) envelopes
ranch dressing mix
3 Tbsp. crushed red
pepper flakes
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
1 (16.5 ounce) package
multigrain saltine
crackers
Place vegetable oil, ranch dressing mix, crushed red pepper flakes, garlic powder, onion powder, and black pepper in a 2-gallon resealable plastic bag.
Seal the bag and squeeze with your hands until oil and spices are well combined.
Place crackers into the bag, seal, and turn the bag over to coat crackers with spice mix.
Let sit for about 1 hour, then turn again. Repeat several times until crackers are well-coated with spice mix, then allow the bag to sit 8 hours to overnight.
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