Bang Bang Chicken Recipe – Asian, Chinese Special
This Bang Bang Chicken offers a delightful American twist on a beloved Sichuan Chinese classic. Featuring twice-fried chicken for that crispy crunch, it’s topped with a spectacular drizzle of Bang Bang sauce. This version surpasses any restaurant rendition, so follow the detailed directions carefully.
- Prep Time15 min
- Cook Time10 min
- Perform Time15 min
- Total Time40 min
Bang Bang Chicken 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)
How To Make Bang Bang Chicken:
Whisk together milk and egg in a large bowl until thoroughly combined. Add chicken, stir to coat, and let marinate for 15 minutes. Discard the egg mixture.
In a medium bowl, mix potato starch, flour, salt, pepper, and shichimi. Transfer to a large resealable plastic bag. Add chicken, seal the bag, and shake until the chicken is evenly coated.
Heat 2 inches of oil in a deep saucepan over medium heat until it reaches 325 degrees F (165 degrees C).
Working in batches of approximately 5 to 8 pieces at a time, fry the chicken in the hot oil for about 90 seconds. Remove to a plate lined with paper towels, keeping each batch separate.
Increase the oil temperature to 350 degrees F (175 degrees C), ensuring it remains steadily hot. Carefully add back the first batch of chicken and fry for another 90 seconds. Transfer to another paper towel-lined plate. Repeat with the remaining batches of chicken.
In a large serving bowl, combine mayonnaise, honey, sweet chili sauce, and gochujang. Toss the fried chicken with the sauce until coated evenly.
Recipe Notes :
Potato starch can be used instead of cornstarch, as it is commonly used in Asian cooking for its smoother texture and neutral taste.
Any type of ground red pepper can replace shichimi togarashi, and any hot sauce can substitute for gochujang.
When frying the chicken on the stovetop, a splatter screen is recommended to minimize mess.
The reason for double frying the chicken is to achieve a crispier texture, which is the key to successful fried chicken!
