Bam! Whomp! Zok! The flavor of Ka-Pow Chicken blasts your tastebuds in a way you’ve never experienced before. The chicken is tender, juicy, and savory, but it serves as the foundation to even more incredible flavors! The sauce has notes of creaminess, tang, sweetness, and spice, infused with Korean hot pepper paste and Japanese red pepper for a “thwack!” of heat that will have you coming back for more! Ka-Pow Chicken is best served over rice so you don’t miss even a little bit of the sauce. Nothing else quite compares!

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  • 1/3 cup milk
  • 1 egg
  • 1 pound chicken breasts, boneless, skinless, and cut into 1-inch cubes
  • 1/4 cup potato starch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon shichimi togarashi (Japanese red pepper condiment)
  • oil, enough for frying
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon gochujang (Korean hot pepper paste)


Step 1 –Whisk together the milk and egg in a bowl until smooth.

Step 2 –Add the chicken to the egg mixture and let marinate for 15 minutes.

Step 3 –Drain the chicken.

Step 4 –Combine the potato starch, flour, salt, pepper, and shichimi togarashi in a bowl.

Step 5 –Transfer the starch mixture into a large resealable bag.

Step 6 –Add the egg-washed chicken to the bag and seal and shake until each piece is completely dredged.

Step 7 –Heat the oil in a large skillet to 325 degrees F.

Step 8 –Carefully add the chicken to the oil in batches, only a few pieces at a time to prevent the oil from dropping in temperature. When adding the chicken, add it away from you to prevent splashing the oil.

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Step 9 –Fry the chicken for 90 seconds before carefully transferring it to a paper-towel-lined plate to drain.

Step 10 –After all of the chicken has been flash-fried, increase the oil temperature to 350 degrees F.

Step 11 –Carefully, and again in batches, fry the chicken until it reaches 165 degrees F internally, about 90 seconds.

Step 12 –Transfer the fried chicken to a paper-towel-lined plate to drain.

Step 13 –Transfer the cooked chicken to a medium bowl.

Step 14 –In a small bowl, stir together the mayo, honey, sweet chili sauce, and gochujang.

Step 15 –Add the sauce to the fried chicken and toss to coat.

Step 16 –Serve.