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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