If you love crispy fried chicken tossed in a creamy, sweet-and-spicy sauce, this Bang Bang Chicken is about to become your new favorite recipe. This Americanized version of the famous Sichuan dish features ultra-crispy, twice-fried chicken bites coated in a bold, flavorful bang bang sauce that tastes even better than takeout.
The secret? A light potato starch and flour coating plus double frying for that unbeatable crunch. Drizzle (or toss!) with the creamy chili sauce, and you’ve got a dish that disappears fast at the dinner table.
Let’s make it step by step.
Why You’ll Love This Bang Bang Chicken
- Extra crispy texture thanks to potato starch and double frying
- Sweet, spicy, creamy sauce that’s perfectly balanced
- Easy to make at home in under 45 minutes
- Tastes better than restaurant or takeout versions
- Perfect for dinner, parties, or game nights
Ingredients You’ll Need
For the Chicken
- â…“ 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 black pepper
- ¼ teaspoon shichimi togarashi (Japanese red pepper blend)
- Oil for frying (about 2 cups or as needed)
For the Bang Bang Sauce
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1 teaspoon gochujang (Korean hot pepper paste)
Optional garnish: sliced scallions
Ingredient Notes & Substitutions
Potato Starch:
This gives the chicken a lighter, crispier texture than cornstarch. If unavailable, you can use cornstarch instead.
Shichimi Togarashi:
Adds a mild spicy kick. You can replace it with red chili flakes or any ground red pepper.
Gochujang:
Adds depth and heat to the sauce. Substitute with hot sauce or sriracha if needed.
How to Make Bang Bang Chicken (Step-by-Step)
Step 1: Marinate the Chicken
In a large bowl, whisk together milk and egg until smooth. Add chicken cubes and stir to coat well. Let it marinate for 15 minutes.
Drain and discard the egg mixture after marinating.
Step 2: Coat the Chicken
In a medium bowl, mix:
- Potato starch
- Flour
- Salt
- Black pepper
- Shichimi
Transfer this mixture into a large resealable plastic bag. Add the chicken, seal, and shake until each piece is evenly coated.
Step 3: First Fry (325°F / 165°C)
Heat about 2 inches of oil in a deep saucepan to 325°F (165°C).
Fry chicken in small batches (5–8 pieces at a time) for about 90 seconds. Remove and place on a paper towel-lined plate. Keep batches separate.
Step 4: Second Fry (350°F / 175°C)
Increase oil temperature to 350°F (175°C). The oil should be actively bubbling.
Return the first batch to the oil and fry again for 90 seconds until golden and crispy. Remove to a clean paper towel-lined plate.
Repeat with remaining batches.
👉 Double frying is the secret to extra crispy chicken!
Step 5: Make the Bang Bang Sauce
In a large serving bowl, mix:
- Mayonnaise
- Honey
- Sweet chili sauce
- Gochujang
Stir until smooth and well combined.
Step 6: Toss & Serve
Add hot, crispy chicken to the sauce and toss gently to coat.
Garnish with sliced scallions and serve immediately.
Tips for Perfect Crispy Chicken
- Use a thermometer to maintain proper oil temperature.
- Don’t overcrowd the pan — fry in small batches.
- Keep batches separate during first fry.
- A splatter screen is helpful when frying on stovetop.
- Serve immediately after tossing in sauce for best texture.
Variations You Can Try
- Air Fryer Version: Spray coated chicken with oil and air fry at 400°F until crispy.
- Extra Spicy: Add more gochujang or chili flakes.
- Gluten-Free: Replace flour with additional potato starch.
- Sauce on the Side: Drizzle instead of tossing to keep chicken crisp longer.
Storage & Reheating
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
For best results, store sauce separately if possible.
Reheating
Reheat in an oven or air fryer at 375°F until hot and crispy. Avoid microwaving, as it makes the coating soggy.
Crispy Bang Bang Chicken
Ingredients
Method
- Whisk milk and egg together in a bowl. Add chicken and marinate for 15 minutes, then drain.
- Mix potato starch, flour, salt, pepper, and shichimi. Coat chicken evenly with the mixture.
- Heat oil to 325°F and fry chicken in batches for 90 seconds. Remove and rest.
- Increase oil temperature to 350°F and fry chicken again for 90 seconds until golden and crispy.
- Mix mayonnaise, honey, sweet chili sauce, and gochujang in a bowl.
- Toss fried chicken with sauce and serve immediately.
Notes
- Double frying makes the chicken extra crispy.
- Cornstarch can replace potato starch.
- Adjust spice level by increasing or decreasing gochujang.
Frequently Asked Questions
Why fry the chicken twice?
Double frying removes excess moisture and creates a crispier crust.
Can I use chicken thighs?
Yes! Boneless, skinless thighs work great and are even juicier.
Is Bang Bang Chicken very spicy?
It has mild to medium heat. You can adjust spice level easily.
Can I make the sauce ahead of time?
Yes, the sauce can be refrigerated for up to 3 days.
This homemade Bang Bang Chicken delivers crispy, juicy chicken coated in a creamy sweet-heat sauce that truly tastes better than takeout. Once you try the double-fry method, you’ll never go back!
