Bang Bang Chicken

Get ready for a flavor explosion with this incredibly crispy and addictive Bang Bang Chicken. This Americanized version of a Sichuan classic is a quick, flavorful, and delicious dish that features twice-fried chicken for an unbeatable crunch, all tossed in a sweet, spicy, and creamy sauce that’s truly spectacular. You’ll never want to order takeout again!

Why You Will Love This Recipe

I was determined to recreate the perfect crispy chicken I loved from restaurants, and the double-frying technique in this recipe was the game-changer. The first fry cooks the chicken, and the second fry at a higher temperature creates that shatteringly crisp exterior. Coated in the homemade bang bang sauce, it’s a dish that never fails to impress and has become a weekly favorite in my home.

Ingredients

For the 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 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon shichimi togarashi (Japanese red pepper condiment)
• 2 cups oil for frying, or as needed

For the Bang Bang Sauce:

• ¼ cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons sweet chili sauce
• 1 teaspoon gochujang (Korean hot pepper paste)

Step-by-step instructions for making the recipe

1. In a large bowl, whisk together the milk and egg until smooth. Add the cubed chicken and stir to coat. Let it marinate for 15 minutes. After marinating, drain and discard the milk and egg mixture.
2. In a separate medium bowl, combine the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Transfer this dry mixture to a large, resealable plastic bag.
3. Add the marinated chicken cubes to the bag, seal it, and shake vigorously until each piece of chicken is evenly coated.
4. Heat about 2 inches of oil in a heavy-bottomed pot or deep saucepan to 325°F (165°C). Use a thermometer for accuracy.
5. Working in small batches of 5-8 pieces at a time to avoid overcrowding, carefully fry the chicken for 90 seconds. This is the first fry. Remove the chicken with a slotted spoon and place it on a paper towel-lined plate. Keep the batches separate.
6. Increase the oil temperature to 350°F (175°C). The oil should be actively bubbling.
7. Carefully re-fry the first batch of chicken for another 90 seconds. This second fry will make the coating incredibly crispy and golden brown.
8. Remove the chicken to a fresh paper towel-lined plate. Repeat the second fry with all the remaining batches of chicken.
9. While the chicken is frying, make the sauce: In a large serving bowl, whisk together the mayonnaise, honey, sweet chili sauce, and gochujang until smooth and well combined.
10. Add all the hot, twice-fried chicken to the bowl with the sauce. Toss gently until every piece is generously coated.
11. Serve immediately, garnished with sliced green onions if desired.

Bang Bang Chicken

Get ready for a flavor explosion with this incredibly crispy and addictive Bang Bang Chicken. This Americanized version of a Sichuan classic is a quick, flavorful, and delicious dish that features twice-fried chicken for an unbeatable crunch, all tossed in a sweet, spicy, and creamy sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinating Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Chinese

Calories: 404

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 1/3 cup milk
• 1 large egg
• 1 pound boneless, skinless chicken breasts, 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)
• 2 cups oil for frying, or as needed

For the Bang Bang Sauce

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons sweet chili sauce
• 1 teaspoon gochujang (Korean hot pepper paste)

Equipment

• Deep Fry Thermometer
• Heavy Bottomed Pot or Dutch Oven
• Spider Strainer or Slotted Spoon

Method

 

1. In a large bowl, whisk together the milk and egg until smooth. Add the cubed chicken and stir to coat. Let it marinate for 15 minutes. After marinating, drain and discard the milk and egg mixture.
   1/3 cup milk, 1 large egg, 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2. In a separate medium bowl, combine the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Transfer this dry mixture to a large, resealable plastic bag.
   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)
3. Add the marinated chicken cubes to the bag, seal it, and shake vigorously until each piece of chicken is evenly coated.
4. Heat about 2 inches of oil in a heavy-bottomed pot or deep saucepan to 325°F (165°C). Use a thermometer for accuracy.
   2 cups oil for frying, or as needed
5. Working in small batches of 5-8 pieces at a time, carefully fry the chicken for 90 seconds. Remove the chicken with a slotted spoon and place it on a paper towel-lined plate. Keep the batches separate.
6. Increase the oil temperature to 350°F (175°C). The oil should be actively bubbling.
7. Carefully re-fry the first batch of chicken for another 90 seconds. Remove the chicken to a fresh paper towel-lined plate. Repeat the second fry with all the remaining batches of chicken.
8. While the chicken is frying, make the sauce: In a large serving bowl, whisk together the mayonnaise, honey, sweet chili sauce, and gochujang until smooth and well combined.
   1/4 cup mayonnaise, 2 tablespoons honey, 2 tablespoons sweet chili sauce, 1 teaspoon gochujang (Korean hot pepper paste)
9. Add all the hot, twice-fried chicken to the bowl with the sauce. Toss gently until every piece is generously coated.
10. Serve immediately, garnished with sliced green onions if desired.

Notes

The double-frying technique is the secret to an extra-crispy coating that stands up to the sauce. A splatter screen is highly recommended for frying. You can substitute cornstarch for potato starch and use any ground red pepper or hot sauce in place of the shichimi togarashi and gochujang, adjusting to your preferred spice level.

FAQ