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BANG BANG CHICKEN

4.6
(83)
68 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.

Recipe by Diana71
Updated on November 10, 2023
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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
40 mins
Servings:
4
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

    

 1. 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.
    
    

 2. 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.
    
    

 3. Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165
    degrees C).
    
    

 4. 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.
    
    

 5. 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.
    
    

 6. 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.

I Made It
Print


NUTRITION FACTS (PER SERVING)

404 Calories 21g Fat 27g Carbs 27g Protein

Show Full Nutrition Label Hide Full Nutrition Label

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 Vitamin C
0mg 1% 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.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (68)

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What do you think of this recipe? Share your experience to help others.

Add Rating & Review
4.6 out of 5
83 Ratings
1

2
2

2
3

3
4

11
5

65
Most helpful positive review
Diana71

05/15/2019
I'm the recipe author and I love this recipe so much, and hope that you will,
too. Shichimi togarashi is a Japanese seven-spice blend which includes ground
red pepper...you can sub with any ground red pepper, like cayenne. Using the
Japanese version gives it a different type of spicy flavor, but it will
essentially be very similar. There's another spice called Ichimi togarashi,
which is just ground red chile pepper. Please comment with any questions or let
me know what you think!
Read More
Helpful (48)
Sort By: Newest
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Allrecipes Member

11/01/2023
Fantastic and really easy - added 1 TBSP rice flour which keeps batter crispy
even when cool and dredged rather than plastic bag - added chilli flakes but
otherwise followed to the letter - not authentic bang bang? get over it! It's
banging chicken and the authentic recipe sucks
Read More
Helpful (4)
Allrecipes Member

10/29/2023
I made this recipe with a few tweeks such as adding more seasoning to the dry
ingredients. A little cayenne pepper, garlic powder, and Asian five spice. The
people who commented this isn't the authentic recipe must not have paid
attention to the authors description that this is an American recipe with some
Asian flavors/ingredients to mimic a popular dish offered in restaurants here in
America. Many US Asian inspired restaurants (not the traditional ones) offer
this popular dish. Sort of like how fortune cookies are offered but are also not
from China. Overall, this recipe was great and my high school culinary students
had fun making it as a non traditional but fun fusion of Asian spices
assignment.
Read More
Helpful (3)
Jamie

10/26/2023
It was really good 😋
Read More
Helpful (2)
Katy Thorpe

10/23/2023
Very good seasoning. The crispy factor was spot on!
Read More
Helpful (2)
Allrecipes Member

10/20/2023
We loved it.
Read More
Helpful (2)
Fitzy

07/23/2023
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.
Read More
Helpful (2)
Allrecipes Member

07/15/2023
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.
Read More
Helpful (5)
Craftyteaspoon

07/14/2023
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.
Read More
Helpful (5)
Tina

07/12/2023
I loved the flavor of the double fried chicken, however I really didn't like the
addition of mayonnaise in an Asian inspired dish.
Read More
Helpful (3)
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