Name: Bang Bang Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Ingredients: 0.33333334326744 cup milk; 1 large egg; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 0.25 cup potato starch; 0.25 cup all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon shichimi togarashi (Japanese red pepper condiment); 2 cups oil for frying, or as needed; 0.25 cup mayonnaise; 2 tablespoons honey; 2 tablespoons sweet chili sauce; 1 teaspoon gochujang (Korean hot pepper paste)

Bang Bang Chicken

4.6

(84)

69 Reviews

16 Photos

This bang bang chicken 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 makes the entire dish spectacular. You'll love this more than any restaurant version. Pay attention to the notes in the directions.

Submitted by Diana71

Updated on November 10, 2023

Prep Time:

15 mins

Cook Time:

10 mins

Additional Time:

15 mins

Total Time:

40 mins

Servings:

Jump to Nutrition Facts

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)

Directions

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.

Diana71

Recipe Tips

You can substitute potato starch for the 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, and any hot sauce instead of gochujang.

It's beneficial to have a splatter screen if frying the chicken on the stovetop. The reason for frying it twice is that it's the secret to crispier fried chicken!

Editor's 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
21g	Fat
27g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 404
% Daily Value *
Total Fat 21g	27%
Saturated Fat 4g	20%
Cholesterol 112mg	37%
Sodium 546mg	24%
Total Carbohydrate 27g	10%
Dietary Fiber 1g	2%
Total Sugars 13g
Protein 27g	53%
Vitamin C 0mg	0%
Calcium 48mg	4%
Iron 2mg	9%
Potassium 261mg	6%

* 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.