Step 1

Whisk together milk and egg in a large bowl. Add the chicken and let it marinate for 15 minutes. Drain.

Step 2

Place potato starch, flour, salt, pepper, and shichimi togarashi in a large, resealable bag. Then seal and shake the bag until well-combined. Next, place the chicken cubes in the bag, seal it, and shake until completely coated.

Step 3

Heat oil in a large skillet to 325 degrees Fahrenheit. Carefully drop the chicken into the hot oil, about 5-8 pieces at a time. Fry for 90 seconds and transfer onto a plate lined with paper towels.

Step 4

Increase the oil’s temperature to 350 degrees Fahrenheit. Re-fry the chicken, 5-8 pieces at a time, for another 90 seconds. Transfer onto a plate lined with paper towels.

Step 5

Whisk together mayonnaise, honey, sweet chili sauce, and gochujang in a large bowl. Add the chicken and toss to coat. Serve and enjoy!