Bang Bang Chicken Recipe
This Bang Bang Chicken is a crispy, sweet, and spicy dish that tastes even better than your favorite takeout. It’s an American-style version of a popular Sichuan Chinese dish, made with twice-fried chicken for extra crunch and coated in a bold, creamy bang bang sauce.
The crispy breading gives you that perfect golden crunch, while the sweet chili sauce, honey, and gochujang create a rich, spicy kick. Once you try this homemade bang bang chicken, you may never order it from a restaurant again!
Why You’ll Love This Bang Bang Chicken
- Uses potato starch and flour for extra crispy chicken
- Double frying makes the chicken super crunchy
- Sweet and spicy bang bang sauce tastes better than takeout
- Simple ingredients and easy steps
Many home cooks say to follow the frying steps carefully for the best crispy texture.
Bang Bang Chicken Recipe
Course: MainCuisine: American4
servings15
minutes10
404
kcal15
minutes40
minutesMake crispy Bang Bang Chicken at home with sweet and spicy sauce. Double-fried chicken bites that taste better than takeout and ready in 40 minutes.
Ingredients
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
2 cups oil for frying (or as needed)
¼ cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang
Directions
- In a large bowl, whisk together milk and egg. Add the chicken pieces and stir to coat. Let the chicken marinate for 15 minutes. Drain and discard the egg mixture.
- In a medium bowl, mix potato starch, flour, salt, pepper, and shichimi. Pour the mixture into a large resealable plastic bag. Add the chicken, seal the bag, and shake until fully coated.
- Heat about 2 inches of oil in a deep saucepan to 325°F (165°C).
Fry the chicken in small batches (5–8 pieces at a time) for about 90 seconds.
Place on a paper towel-lined plate. Keep batches separate. - Increase the oil temperature to 350°F (175°C).
Fry the first batch again for another 90 seconds until golden and crispy.
Transfer to a clean paper towel-lined plate. Repeat with remaining chicken.
Double frying is the key to that extra crispy bang bang chicken texture! - In a large bowl, mix together mayonnaise, honey, sweet chili sauce, and gochujang until smooth and creamy.
- Add the crispy chicken to the sauce and toss until evenly coated.
Serve immediately and enjoy your homemade bang bang chicken!
Recipe Tips
- You can replace potato starch with cornstarch if needed. Potato starch gives a silkier texture and neutral flavor.
- Use any ground red pepper instead of shichimi togarashi.
- Any hot sauce can replace gochujang.
- A splatter screen helps reduce oil splashes while frying.
