Bang Bang Chicken Recipe

Crispy, Crunchy, and Coated in the Ultimate Sauce!

Love the irresistible crunch of fried chicken but want a next-level flavor bomb? This Bang Bang Chicken is crispy, juicy, and tossed in a creamy, sweet, and spicy sauce that will have you licking your fingers clean! The double-fry technique guarantees the perfect crunch, while the bold, tangy, and slightly spicy Bang Bang sauce ties it all together. Whether you’re making it for a quick dinner or a crowd-pleasing snack, this is the kind of dish that disappears FAST—so you might want to make extra!

Bang Bang Chicken Recipe

This crispy and flavorful Bang Bang Chicken is an Americanized take on a popular Sichuan dish. Twice-fried for extra crunch and coated in a creamy, sweet, and spicy sauce, this homemade version will rival any restaurant’s.

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Course: Appetizer, Main Course

Cuisine: American-Chinese fusion

Keyword: Bang Bang Chicken

Prep Time: 15

Cook Time: 10

Marinating time: 15

Total Time: 40

Servings:

Calories: 406kcal

Ingredients

For the Chicken:

⅓ cup milk
1 large egg
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup potato starch (or cornstarch)
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
¼ tsp shichimi togarashi (or any ground red pepper)
2 cups oil for frying (or as needed)

For the Sauce:

¼ cup mayonnaise
2 tbsp honey
2 tbsp sweet chili sauce
1 tsp gochujang (or any hot sauce)

Instructions

Marinate the Chicken

In a large bowl, whisk together milk and egg until well combined.
Add chicken cubes, mix to coat, and marinate for 15 minutes.
Drain and discard the egg mixture.

Coat the Chicken

In a separate bowl, combine potato starch, flour, salt, black pepper, and shichimi togarashi.
Transfer the mixture to a large resealable plastic bag.
Add the drained chicken, seal the bag, and shake to coat evenly.

First Fry (325°F / 165°C)

Heat 2 inches of oil in a deep saucepan over medium heat until it reaches 325°F (165°C).
Fry chicken in small batches (5-8 pieces at a time) for 90 seconds.
Remove to a paper towel-lined plate. Keep batches separate.

Second Fry (350°F / 175°C)

Increase the oil temperature to 350°F (175°C). The oil should be actively bubbling.
Re-fry the first batch of chicken for another 90 seconds, then remove to a clean paper towel-lined plate.
Repeat with remaining batches.

Make the Sauce

In a large serving bowl, mix together mayonnaise, honey, sweet chili sauce, and gochujang until smooth.

Coat & Serve

Toss the fried chicken in the sauce until well coated.
Serve immediately and enjoy!

Nutrition

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Recipe Tips

Cornstarch Substitute: You can use cornstarch instead of potato starch, though potato starch gives a silkier texture.
Spice Adjustments: Substitute any ground red pepper for shichimi togarashi and any hot sauce for gochujang.
Double Frying: This technique ensures extra crispy chicken.
Frying Tip: A splatter screen can help reduce oil splatter.