Name: How To Make Bang Bang Chicken At Home: Step-By-Step Guide
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian-American Fusion
Ingredients: 2 large boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup potato starch (for extra crispiness); ½ cup all-purpose flour; 1 tsp salt; ½ tsp ground black pepper; 1 tsp shichimi togarashi (Japanese red pepper condiment); 1 egg, beaten; ½ cup milk; Oil for frying; ½ cup mayonnaise; 2 tbsp honey; 2 tbsp sweet chili sauce; 1 tbsp gochujang (Korean hot pepper paste)

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Have you ever tasted something which immediately became a household favorite? That precisely describes the first time I made Bang Bang Chicken.

This recipe hit my kitchen hard-flooding everyone with bold flavors. It was easy to make. I love making restaurant-style replicas in my kitchen, and this dish brings home all that crunchy, spicy, and creamy goodness right on your plate.

Be it a dinner party or something just a little extra special for yourself, this will be your go-to recipe from here onwards. Trust me, you’re going to love it!

What Is Bang Bang Chicken?

Bang Bang Chicken originates from Sichuan cuisine, known for bold and spicy flavors. The name comes from the traditional technique of pounding the chicken with a stick to tenderize it, but the Americanized version focuses on fried, crispy bites coated in a creamy, spicy sauce.

Bang Bang Chicken Made Simple: A Quick Homemade Recipe

Bang Bang Chicken combines crispy fried chicken bites with a spicy, creamy sauce that’s a perfect balance of heat and sweetness. It’s like a flavor explosion in every bite!

Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes
Total Time: 35 minutes
Cuisine: Asian-American Fusion

Course: Main Dish
Difficulty Level: Easy
Yield: 4 servings

Calories Per Serving: ~450

Ingredients

For The Chicken:

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup potato starch (for extra crispiness)

½ cup all-purpose flour
1 tsp salt
½ tsp ground black pepper

1 tsp shichimi togarashi (Japanese red pepper condiment)
1 egg, beaten
½ cup milk

Oil for frying

For The Bang Bang Sauce:

½ cup mayonnaise
2 tbsp honey

2 tbsp sweet chili sauce
1 tbsp gochujang (Korean hot pepper paste)

Optional Garnishes:

Chopped green onions

Sesame seeds

Shichimi Togarashi Seasoning – Japanese

Instructions

Step 1: Prep The Chicken

In a bowl, combine potato starch, flour, salt, pepper, and shichimi togarashi. Mix well.

In a different bowl, crack open the egg and whisk it with the milk.
Drench each piece of chicken in the egg mixture and batter them well with the flour mixture.

Step 2: Fry The Chicken

Preheat a deep frying oil to 350°F (175°C).

Fry pieces of chicken in a single layer to prevent crowding. Use a splatter screen to keep things tidy!
Cook for about 5-6 minutes per batch, turning occasionally, until golden brown and crispy. Remove and place on a paper towel-lined plate.

Step 3: Make The Sauce

In a small bowl, whisk together mayonnaise, honey, sweet chili sauce, and gochujang. Adjust the spice level by adding more gochujang or sweet chili sauce.

Step 4: Toss And Serve

Once the chicken is slightly cooled, toss it in the bang bang sauce. If you prefer, you can serve the sauce on the side for dipping.
Garnish with green onions and sesame seeds for a fresh touch.

Video Tutorial:

Expert Tips & Troubleshooting

Make it Crispier: Double-dip the chicken by repeating the coating process for an extra crunchy texture.

No Shichimi Togarashi? Swap it with ground red pepper for a similar kick.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep the chicken crispy.
Dietary Adjustments: For a gluten-free version, use rice flour instead of all-purpose flour.

Gochujang 1.1lb, Korean Red Chili Pepper Paste

How To Eat Bang Bang Chicken?

Bang Bang Chicken is incredibly versatile and can be enjoyed in many ways. Serve it over rice for a satisfying meal, toss it in a salad for a lighter option, or wrap it in a tortilla to make a bang bang chicken bowl or wrap. Add some fresh veggies and extra sauce on the side for the ultimate dining experience!

How Do You Bang Out Chicken?

To “bang out” chicken means to flatten or tenderize it. You can place chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin. This ensures even cooking and makes the chicken tender. It’s also a great technique for recipes requiring crispy, evenly fried chicken.

How Do You Make Bang Bang Chicken Crispy?

The secret to crispy Bang Bang Chicken lies in the coating and frying technique. Use a combination of potato starch and all-purpose flour for a light and crispy texture.

Ensure the chicken pieces are coated evenly, then fry them in hot oil at around 350°F (175°C) until golden brown. Using a splatter screen can help keep your stovetop clean during frying.

Frequently Asked Questions

Can I Bake The Chicken Instead Of Frying It?

Yes! Coat the chicken, place it on a greased baking sheet, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

What’s In Bang Bang Sauce?

The sauce combines mayonnaise, sweet chili sauce, honey, and gochujang. It’s creamy, spicy, and slightly sweet.

Can I Use Chicken Thighs Instead Of Breasts?

Absolutely! Chicken thighs are juicier and work just as well.

How Do I Make The Dish Less Spicy?

Reduce the gochujang or omit the shichimi togarashi for a milder version.

Closing Thoughts

If you want a really quick and simple Bang Bang Chicken recipe that’s full of flavor, this is it! Try it out and tell me the results. Make sure to tag me in your photos-imagine that!

Want more spicy, delicious recipes? Check out my other recipes for inspiration. Enjoy cooking!