Bang Bang Chicken

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!

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.

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

This is fantastic!

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!

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.

After receiving this recipe in my "daily recipes" I printed it out and put it on my "try these" board. Last night I made it. I even ordered the odd-ball ingredients I didn't already have from Amazon!! I made it exactly as written but doubled the sauce. The more we ate the more we liked it. Next time I will reduce the honey by a third and increase the spices by 50%. It's a cumbersome recipe and uses a bunch of cooking tools but it was very good.

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.

Thanks.

no flavor difference between this recipe and chicken nuggets dipped in honey. it was decent but not what I was expecting. Too much mess not worth it.

The recipe is great, although I went the sriracha route myself. The only reason I took off one star, is because whomever made and cut the video, was too lazy, and only showed the chicken being fried one time, instead of twice, as the recipe calls for.

This was sooo good. I was having company over and couldn't decide what to make. This happened to be the recipe of the day so I went for it. I doubled the recipe and used the substitutions that were listed. Everyone loved it. Not a morsel was left over.

AMAZING! My family and I devoured this for dinner! We served it over jasmine rice and it was mouthwatering! It had a good ratio of sweet and spicy. We couldn’t find the Japanese red pepper condiment in the store, but i just substituted it with red pepper (cayenne). I will definitely be making this again!

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

Wow! Fantastic! I wish I had made double, there were no leftovers.

Loved it! If you double the batch you need to basically follow the directions twice or there will be too much for each step too successful.

This dish was awesome and really simple to make and fast too! Thank you for sharing it

So good. Everyone enjoyed it. Will make it again.

This was great. My wife and kids loved it. We will be making this again.

SO GOOD AND EASY!! 5 STARS!!! :)

Turned out amazing! I used the suggested substitution of corn starch in place of potato. The double frying method really resulted in a crispy chicken and the end result was super flavorful!

Kids loved it. Takes a little time cause of the double frying but a simple recipe to follow and execute.

Very good recipe, easy to follow and came out beautiful. I consider myself a decent cook but by no means a trained professional and I have to admit that deep frying is probably the thing I struggle with the most. This dish was perfect for my limited talents. I followed it exactly but had to substitute chipotle pepper for the shichimi and between fry’s I dusted the chicken with pankow for a bit of crunch. Served with rice, sugar snaps( par boiled, ice bath, pan fried in butter then sauced Sambal Oelek), and chopped zucchini / yellow squash combo glazed in the sweet chili sauce. I also served an Asian salad. My guests loved it and it made for an excellent warm wether dinner.Thank you Diana71 for sharing.

Bang Bang Chicken is an cold dish of poached shredded chicken, julienned cucumber and a spicy sauce made from light soy sauce, black vinegar & seasame + chilli oils sprinkled with lots of sichuan peppercorn. This is absolutely NOTHING like Bang Bang Chicken at all not even a little bit, this is fried chicken in some sort of nasty made up sauce with Korean & Japanese ingredients. Luckily my friend kept the sauce and chicken separate so we were just able to eat the fried chicken by itself.

Delicious!!

This was horrible. Followed the recipe exactly as written. The coating did not stick. Wound up in the bottom of the pan. The sauce tasted like mayonnaise. No spice to be found. Very disappointing. I’ll stick with the Bang Bang Shrimp recipe I have.

I made this for my picky husband for dinner tonight (I call him my 10 year old.) It was delicious! Will make again and kick up the heat a little more.

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!

I used tapioca flour and cornstarch to be gluten free. Delicious, but no leftovers! I used grape seed oil. The chicken was tender and very crispy. It was worth the effort to double fry.

Wonderful Flavor! I substituted the specialty spices for a bit of chili powder and crushed red pepper that I had on hand. Added chopped red bell pepper and steamed broccoli to the final phase. Try this one!

OMG was this delicious. entire family loved it. We didn’t really move away from original recipe woth exception to some of the specific ingredients I could not find. Mainly the hot spices. We typically have leftovers but this time they were fighting for the last pieces. Thank you for posting this!! Definitely going to be a regular at out house.

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!

This was very good. Dirtied every dish in the cabinet to make it, but it was worth it. I made a second batch with extra chilli sauce and spice and it was worth it. I like a little bite to my bang bang chicken.

Great Recipe! My family loved it. Served with jasmine rice and steamed broccoli. I will make again.

My husband and son loved this recipe. I thought it was okay. I will make it again because the like it so much.

I love it, simple and has great flavor.

had some gluten free flour left over and used instead of all purpose. I used sorghum flour instead of all purpose a d it came out great. not burnt, not greasy but very crunchy.

It was easy to make, but it does take longer to make than the recipe says. Taste was wonderful.

Yeah, chicken was PERFECT, but the sauce was AMAZINGLY UNDERWHELMING!! Sauce by itself is okay, certainly not noteworthy, but once it is combined with the chicken, it's flavor just disappears. I MAY continue to try to adjust the sauce, but I will DEFINITELY keep frying with the potato starch, it was PERFECT!!

I put my twist on it. I made a Sriracha Aioli and Thai Chili Sauce. I mix equal parts.

Everybody loved it.

I’m so happy I tried this recipe! I had to get some of the ingredients online, but it was well worth it. The chicken came out so amazingly scrumptious and crunchy. I had to play around a bit to get the sauce correct. I didn’t use quite as much mayonnaise as the recipe called for and I added a bit more of the hot pepper paste. Definitely double or triple the sauce because what the recipe calls for barely was enough to coat my chicken. Believe me, you’re going to want extra! My boyfriend said it was better than any Chinese takeout he’s ever had, and that the chicken melted in his mouth. He did say that I could’ve gone heavier on the hot pepper paste, so I will keep that in mind for next time. I served it with basmati rice and broccoli. So good! Thank you for the great recipe!