Bang Bang Chicken

Name: Bang Bang Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: ⅓ cup milk; 1 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); oil for frying; ¼ cup mayonnaise; 2 tablespoons honey; 2 tablespoons sweet chili sauce; 1 teaspoon gochujang (Korean hot pepper paste)

Rating: 4.61 stars

41 Ratings
33 Reviews
10 Photos

This is a wonderful Americanized version of an extremely popular Sichuan Chinese dish. With twice-fried chicken, you get the crispy fried breading you'd expect, and the bang bang sauce drizzle just makes the entire dish spectacular. You'll love this more than any Chinese takeout version. Pay attention to the notes in the directions!!

By Diana71

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Recipe Summary

prep:

15 mins

cook:

10 mins

additional:

15 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.

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Step 2

Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
Step 3

Heat oil in a large skillet to 325 degrees F (165 degrees C).
Step 4

Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
Step 5

Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
Step 6

Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.

Cook's Notes:

Potato starch is regularly used in Asian cuisine because it has a silkier feel and takes on a neutral flavor, but you can substitute cornstarch.

You can use another hot sauce instead of gochujang and any ground red pepper other than togarashi.

It's really helpful to have a splatter screen if frying on the stovetop. The reason for twice-frying, or double-frying, is that it's the secret to crispier fried chicken!

Editorial Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving:

404 calories; protein 26.7g; carbohydrates 27.3g; fat 20.8g; cholesterol 112.4mg; sodium 545.9mg. Full Nutrition

Reviews (33)

Most helpful positive review

Diana71

Allstar

05/31/2019

I'm the recipe author and I love this recipe so much, and hope that you will, too. Shichimi togarashi is a Japanese seven-spice blend which includes ground red pepper...you can sub with any ground red pepper, like cayenne. Using the Japanese version gives it a different type of spicy flavor, but it will essentially be very similar. There's another spice called Ichimi togarashi, which is just ground red chile pepper. Please comment with any questions or let me know what you think! Read More

Helpful

(29)

Most helpful critical review

Maria Moody- Nkachi

06/23/2020

It was ok, I doubled the recipe, still not enough sauce. But it was just ok....... Read More

41 Ratings

5 star values: 32
4 star values: 4
3 star values: 3
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Diana71

Allstar

05/31/2019

Helpful

(29)

The Haley Family

05/31/2019

Made this tonight for the family. WOW. We were considering Chinese takeout and decided to cook in. This goes into the rotation, and fyi, no leftovers because everyone basically inhaled it, so you may want to double the recipe. Read More

Helpful

(9)

ODaniels

06/25/2019

This was a complex recipie but according to my worth all the steps. Read More

Helpful

(4)

Adam Lange

05/31/2019

This is fantastic! Read More

Helpful

(3)

Heidi Alsop

07/23/2020

We loved this. I am making the same chicken tonight but using a homemade General Tsao’s sauce instead. It’s a fantastic way to cook chicken for use in Chinese cooking because of the light breading a the fantastic crunch! Read More

Helpful

(1)

Ice

06/22/2020

I was a little hesitant taking this recipe on due to the fact that my guy loves Bang Bang Chicken from his favorite restaurant. He’s also an extremely picky eater which means I had to make a few adjustments. Read More

Helpful

(1)

EricaM

06/23/2020

This was delicious!! I didn’t know what some of the ingredients were, but Amazon came to my rescue as usual. This came out so good that even my picky 10-yr old daughter ate a healthy serving! The sauce could have been a little more spicy for my husband and my tastes, but probably best that it wasn’t since both my kids ended up eating it. I am sure there is variation in some of the Japanese spices in terms of spiciness. Overall this was really yummy, and now that I’ve made it once, it will be much quicker to make next time! Read More

Jim Rose

06/23/2020

This was delicious. Yes, the trick to the crispness is the second fry. I didn’t have a thermometer so I did the first fry on medium heat. The cranked it up to high for the second. It was boiling just as the directions said. Couldn’t get the pepper spices called for so I subbed California Chile & Szechuan sauce for the other. Just got enough zing to make it tasty. Read More

JustinMeck

06/30/2020

Really great recipe. Makes the chicken restaurant quality Chinese frying. I’ve never tried this method before but it turned out fantastic. I would recommend using a lot less mayo. Mayonnaise is basically just egg whites and olive oil and used to make the sauce sticky, so I would suggest adding just to make the sauce adhere to the chicken. Otherwise, fantastic way to cook chicken and super authentic! Read More

Maria Moody- Nkachi

06/23/2020

It was ok, I doubled the recipe, still not enough sauce. But it was just ok....... Read More

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All Reviews for Bang Bang Chicken

- of Reviews

Bang Bang Chicken

Servings Per Recipe: 4
Calories: 403.6

% Daily Value *

protein: 53 %

carbohydrates: 9 %

dietary fiber: 2 %

sugars:

fat: 32 %

saturated fat: 20 %

cholesterol: 38 %

vitamin a iu: 4 %

niacin equivalents: 124 %

vitamin b6: 36 %

vitamin c:

folate: 6 %

calcium: 5 %

iron: 9 %

magnesium: 10 %

potassium: 7 %

sodium: 22 %

thiamin: 13 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.