An incredibly well-liked Sichuan Chinese dish has been beautifully Americanized in the form of this bang bang chicken. The twice-fried chicken has the typical crunchy fried breading, and the drizzle of bang bang sauce elevates the dish to a whole new level. More than any restaurant version, you’ll adore this. Pay close attention to the instructions’ notes.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
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 (Japanese red pepper condiment)
- 2 cups oil for frying, or as needed
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1 teaspoon gochujang (Korean hot pepper paste)
Instructions
- Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
- Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
- Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C).
- Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
- 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 for another 90 seconds. Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
- Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined. Toss fried chicken with sauce to coat.
- You can substitute potato starch for cornstarch if desired. Potato starch is regularly used in Asian cuisine because it has a silkier feel and takes on a neutral flavor.
- You can use any ground red pepper instead of shichimi togarashi.
- You can use any hot sauce instead of gochujang.
- It’s beneficial to have a splatter screen if frying the chicken on the stovetop. The reason for twice-frying is that it’s the secret to crispier fried chicken!
- 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
| Calories | 404 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 546 mg |
| Sugars | 13 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was spectacular. The chicken was extra crispy as promised and the sauce was delish. The next time I make this I will double the sauce to have some to pass around the table.
This looks quite tasty. But Bang Bang Ji is traditionally made with a spicy sesame paste (or peanut-butter) sauce — essentially the same sauce one would use when making cold sesame noodles (Dan Dan Mein) . The chicken is cooked (boiled, roasted or baked) in large pieces without any sort of batter or coating, It is then chilled to room temperature, any skin is removed, whereupon it gets hacked into bite-size pieces (bones and all) or hand-shredded (like pulled pork). The chicken pieces are served atop a bed of bean thread or transparent vermicelli and topped with a generous amount of the spicy sesame paste sauce (infused with soy sauce, green onions, ginger. garlic, and hot oil or chili paste (la dou-ban jiang), and garnished with sliced or diced cucumber — rhe entire dish cold or at room temperature. Ii is very refreshing dish for a hot summer day, and much more flavorful than the ubiquitous Chicken Caesar Salad.
I followed the recipe including using the specific specialty spices. I expected this to have a kick but there is no spice heat to it at all; I would prefer one. The sauce is tasty but a bit sweet. I did not put all the sauce on the chicken instead drizzling the chicken with it and offering the rest as a dipping sauce. The sauce is more of an orange color rather than the brown in this picture. My family loves this and asked for it to go in rotation.
I loved the flavor of the double fried chicken, however I really didn’t like the addition of mayonnaise in an Asian inspired dish.
Best I’ve ever made! I didn’t have the authentic Japanese ingredients so I used ground HOT Mexican Chile pepper and Truffle hot sauce. Absolutely perfect. And my instant pot jasmine rice never fails. Also cooked up some zucchini and onions with garlic and a dash of Bachans! (And to top it off some yum yum sauce!)
I made the Bang Bang Chicken, and it was good. I was rushed while cooking it. Plus I cooked it outside on a gas grill and it began to rain. I will make it again.
Great recipe! Using a bag to coat the flour mix isn’t a great method. Dredging the pieces individually on a plate or in a large mixing bowl avoids a gummy mess.
This recipe was delicious!!!
Twice frying is common in Asian cuisine.
While I had to hunt a bit for the Japanese spice, it was totally worth it! This is now one of our favorite family recipes! It was much easier than I thought it would be too.
@ Victoria Lee “This bang bang chicken is a wonderful AMERICANIZED version of an extremely popular Sichuan Chinese dish”. I made it & the family loved it.
Great flavor profile. Thank you for sub suggestions. Thankful we live close to asian markets, but in a pinch, have substitute ingredients in the pantry! Love! Side note…had to rofl lol at the member who corrected spelling of the word “chili”, and got it painfully wrong! Yes, Chile is a country, but chilli? Not even a word. So thank YOU, for the chuckle!
The “this is not Bang Bang chicken” reviewer must neither travel nor, in its stead, have access to Google. This is, as the author clearly says, an Americanized version of the street food Bang Bang Chicken. Made as indicated, swapping out only a different hot pepper blend for the Japanese version. (I did use Kewpie mayonnaise, so I’m calling my ingredient adherence a net win.) Quite, quite good; good enough that I’ll order the specialty blend for future endeavours. (I might be less inclined to make it so often if I washed dishes by hand, fortunately my dishwashing husband thought it worth every plate and bowl.)
Love it ! Great chicken
This is the first recipe I tried from Diana. It was a hit! My family is asking for it over and over and I am now trying some of her other recipes as a result. Double frying the chicken really makes it nice a crispy. The flavors are amazing.
This was a big hit with the fam. I doubled the recipe and their were no leftovers. The chicken prep with the double fry is a bit of a pain but after eating it I can see why it makes the chicken better. I thought the sauce was a bit 1 noted so I added some rice vinegar which boosted up the flavor.
I’ve reviewed this previously stating that I would be making it again and I did. This time however I did not change the recipe but I did double almost everything. Again I’m not sure how much the chicken breast weighed. But they were huge and I cut them up into 2 inch cubes. I needed all the doubled sauce that I had made. I also trashed some wingettes and used the sauce on them DELICIOUS!! These are time consuming with the double fry and it was messy with a lot of dirty dishes. But I think well worth the time and effort. My daughter and I love this recipe
Good recipe as is. If you want to add some vegetables: dice up 1 red onion julienne couple carrots dice 1 red bell pepper Set aside 1tbsp minced ginger and minced garlic with 6 or so dried Japanese chili peppers After frying the chicken, dump and leave 2tbsp of oil. Turn up to high heat till smoking hot, add minced ginger, garlic, and dried peppers while constantly stirring for 20-30 seconds or until a nice fragrance comes up. Add vegetables and stir fry couple minutes till tender. Turn off heat and add chicken and sauce. Stir so sauce evenly coats and serve. The cooking oil liquefies the sauce to a nice consistency
This recipe was delicious. I had to cook it a little longer, idk if maybe my oil wasn’t as hot as it was supposed to be or maybe my chicken was a little to thick. Either way, it was absolutely delicious. I put the sauce in a bowl and coated the chicken and it was yummy . My husband loved it.
I followed the recipe 90%. I bought the 2 “Hot” spices on Amazon. This was very good!! A lot of work and dishes but was very pleased with the outcome. I did the sauce almost double, probably 1 1/2 times. Next time I will cube the chicken about 2 inches and WILL double the sauce. I seemed to have too much chicken for the dredge so had to make more. I cubed 2 large breast which I would guess was about a pound. Again this was very good and I will definitely make it again. Also the spices I bought will come in handy for other recipes cause we like our food with a kick!
Easy recipe to follow, I didn’t add the Japanese ingredient because I couldn’t get it so I added cayenne pepper, and the same with the Korean ingredient, I substituted Sriracha. The sauce I did follow but it didn’t looked like that picture with the brown golden sauce, but it was still tasty. I’ve never had bang bang chicken buttons recipe was still delicious. Thank you