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Spicy Gochujang Bang Bang Shrimp
70% authentic · Korean-American Fusion
A Korean-inspired twist on Bang Bang Shrimp, featuring the savory and spicy notes of gochujang.
Ingredients
- Shrimp, peeled and deveined1 lb
- All-purpose flour1 cup
- Cornstarch1/4 cup
- Eggs2
- Milk1/4 cup
- Vegetable oil, for frying3 cups
- Mayonnaise1/2 cup
- Gochujang (Korean chili paste)3 tbsp
- Honey2 tbsp
- Sesame oil1 tsp
- Rice vinegar1 tsp
- Toasted sesame seeds1 tbsp
- Micro cilantro, for garnishoptional
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the shrimp: Pat the shrimp dry. Season lightly with salt and pepper.
- 2
Set up breading station: In one shallow dish, whisk together flour, cornstarch, salt, and pepper. In another shallow dish, whisk eggs and milk. Dredge shrimp in egg mixture, then flour mixture.
- 3
Fry the shrimp: Heat vegetable oil to 350°F (175°C). Fry shrimp in batches until golden brown and cooked through. Drain on a wire rack.
- 4
Make the sauce: In a medium bowl, whisk together mayonnaise, gochujang, honey, sesame oil, and rice vinegar until smooth.
- 5
Combine: Gently toss the fried shrimp with the gochujang sauce until evenly coated.
- 6
Serve: Garnish with toasted sesame seeds and micro cilantro, if using, and serve immediately.
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