This Bang Bang Chicken may be completely different from the authentic Chinese dish of the same name, but I guarantee you’ll fall in love with it after just one bite.
This Americanized version is crispy-fried battered chicken coated in a thick, creamy, sweet, spicy, and umami-rich sauce.
Sounds pretty incredible, huh?
Between the crunchy and juicy chicken and the delectable bang bang sauce, it’s hard to decide what to love more!
So, why not make bang bang chicken today for a bangin’ meal the whole family will enjoy?
What is Bang Bang Chicken?
Bang Bang Chicken is an authentic Sichuan dish made of shredded chicken and sliced cucumbers in a sweet and spicy sauce.
Also known as “Bon Bon” chicken, the name is derived from the Chinese word ‘bang, which refers to the hammer-like instrument used to tenderize the meat.
To be clear, this is not the dish we’ll be making today.
Instead, we’re going for the Americanized version, which is deep-fried chicken coated in a flawless sauce made of mayo, honey, and hot sauce.
While many will argue that the OG Bang Bang Chicken is way better, I think both are amazing in their own ways.
I just happen to be more addicted to this one! You will be, too, I know it.
Ingredients
Chicken and Marinade
- Chicken Breast – Boneless, skinless, and sliced into 1-inch or bite-sized cubes. You can also use boneless chicken thighs for tastier and juicier meat.
- Milk – it makes the chicken extra tender and moist. I use whole fat milk, but buttermilk also works wonders.
- Egg – The binding ingredient that helps the marinade stick to the chicken.
Breading
- All-Purpose Flour – a simple dredge to coat the chicken in.
- Potato Starch – this is commonly used in Asian cooking because it has a silkier texture and a more neutral taste compared to other starches. Use cornstarch if that’s all you have.
- Salt and Black Pepper – to taste.
- Shichimi Togarashi – This Japanese seven-spice blend includes red pepper, ground Japanese pepper, roasted orange peel, sesame seeds, and more. It’s what gives this bang bang chicken such a wonderfully unique flavor. If you can’t find shichimi togarashi in your local Asian grocery, replace it with ground red pepper. The flavor won’t be the same, though, so maybe look online!
Bang Bang Sauce
The chicken may be the main component of the dish, but the bang bang sauce is definitely the star of the show.
These ingredients make up my version of the sauce, but you can easily switch things up with your choice of sweeteners and spices.
- Mayonnaise – besides the flavor, mayo also helps make the sauce thick and sticky, which will make it easy to adhere to the chicken.
- Honey – for sweetness. Again, you’ll want to use sticky ingredients to make a sticky sauce.
- Sweet Chili Sauce – another sweet element, but with a bit of spice for added heat.
- Gochujang – this Korean paste made with fermented soy beans, red chili pepper flakes, glutinous rice, and salt. It’s what gives the sauce a nice mix of sweet, salty, spicy, and umami flavors. If you can’t find gochujang, you can replace it with sriracha.
Also, don’t forget the oil! Stick to oil with a high smoke point to keep the chicken from burning. Canola, vegetable, and corn oil all work great.
How to Make Bang Bang Chicken
Ready to get cooking? Me too! Here are the steps:
1. MARINADE: Whisk the eggs and milk, add the chicken, and let it absorb for 15 minutes.
2. BREADING: Mix the potato starch, flour, salt, pepper, and shichimi togarashi in a Ziploc bag. Add chicken and shake to coat.
3. FRYING: Double fry the chicken in oil at 325°F and then again at 350°F. Work in batches to avoid overcrowding the pan.
4. SAUCE: Whisk the mayo, honey, sweet chili sauce, and gochujang in a large bowl. Add the fried chicken to the sauce and toss to coat.
Serve and enjoy!
Tips for the Best Bang Bang Chicken
The great thing about this recipe is that it’s super easy to modify.
So, if you can’t find the chili paste, or if you’ve run out of mayo, you can still make this for dinner – you just need a few adjustments:
- Uniform Slicing: Slice the chicken into 1-inch cubes for even cooking.
- Marination Time: Let the chicken marinate in the milk and egg mixture for at least 15 minutes. This is the key to moist and juicy fried chicken.
- Batch Frying: Fry the chicken in batches, no more than 8 pieces at a time to prevent overcrowding. If you add too much, the oil temp will drop, and you won’t get crispy meat.
- Temperature Control: Use a kitchen thermometer to maintain the oil at 320°F for the first fry and 350°F for the second.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Keep Warm: Place cooked chicken in a 200°F oven to keep it crispy while frying the rest.
Recipe Variations
- Spice Alternatives: Replace the shichimi togarashi and gochujang with sriracha, sweet chili sauce, cayenne powder, or red pepper flakes. Adjust spice levels to taste.
- Enhance the Breading: Add garlic powder and onion powder to the breading for extra flavor.
- Garnish Options: Use chives or chopped chilies on bang bang chicken for better presentation and flavor.
- Bang Bang Sauce Variations: Consider adding soy sauce, sriracha, chili-garlic sauce, Worcestershire sauce, cayenne pepper, or Cajun seasoning.
- Pre-cooked Chicken: Use pre-breaded chicken like nuggets or strips, cook as directed, and toss with bang bang sauce. Garnish with spring onions.
- Healthier Option: Substitute mayo with Greek yogurt for a lighter sauce.
Storage Instructions
Place completely cooled leftovers in an airtight container and refrigerate for 3 to 4 days.
Crisp the chicken back up in the oven at 400 degrees Fahrenheit for 10-12 minutes.
If you plan on keeping bang bang chicken around much longer, pop it in the freezer. It’ll keep well for up to 1 month.
Thaw the chicken in the fridge overnight and reheat as instructed above.
Can I Air Fry Bang Bang Chicken?
It’s possible to Air Fry bang bang chicken for a much healthier, lower-calorie version that’s just as crunchy and flavorful.
Simply Air Fry the chicken pieces for 15 minutes at 400 degrees Fahrenheit, flipping them halfway through. Then, toss in the sauce and serve.
Pro-tip: when cooking with an Air Fryer, it’s important not to crowd the basket to allow the hot air to circulate properly and cook food evenly.
How to Serve Bang Bang Chicken
To me, the best way to serve bang bang rice is to pair it with a nice cup of steamed white rice.
I love how the bang bang sauce gets absorbed by the rice, giving it so much flavor. Together, they create a hearty and satisfying meal.
In case you’re not a rice person, here are some other ways to serve bang bang chicken:
- Sandwiched in Bread. Turn the bang bang chicken into a filling and scrumptious chicken sandwich. Any kind of bread works – brioche, sandwich bread, hoagie roll, sourdough, you name it.
- Wrapped in Flour Tortilla. Make it into a wrap for a banging Tex-Mex and Chinese fusion.
- Tossed in Pasta or Noodles. This is a great way to use all that delectable bang bang sauce. Just be sure to make a little extra sauce for this version.
- Paired with Potato Chips. A crispy and crunchy side to pair with another crispy and crunchy dish.
- Served with Green Salad with Vinaigrette. Something light to counterbalance the richness of deep-fried chicken.
More Asian-Inspired Recipes You’ll Love
- Bang Bang Shrimp
- 3-Ingredient Orange Chicken
- Yakisoba Chicken
- Lobster Rangoon
- Ramen Noodle Asian Salad
Bang Bang Chicken (Easy Dinner Recipe)
4
servings15
minutes25
minutes404
kcalThis Bang Bang Chicken may be completely different from the authentic Chinese dish, but I guarantee you’ll fall in love with it after just one bite.
Ingredients
1/3 cup milk
1 egg
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup potato starch (see note)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon shichimi togarashi (Japanese red pepper condiment)
Oil, for frying
1/4 cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang (Korean hot pepper paste)
Instructions
- Whisk together milk and egg in a large bowl. Add the chicken and let it marinate for 15 minutes. Drain.
- Place potato starch, flour, salt, pepper, and shichimi togarashi in a large, resealable bag. Then seal and shake the bag until well-combined. Next, place the chicken cubes in the bag, seal it, and shake until completely coated.
- Heat oil in a large skillet to 325 degrees Fahrenheit. Carefully drop the chicken into the hot oil, about 5-8 pieces at a time. Fry for 90 seconds and transfer onto a plate lined with paper towels.
- Increase the oil’s temperature to 350 degrees Fahrenheit. Re-fry the chicken, 5-8 pieces at a time, for another 90 seconds. Transfer onto a plate lined with paper towels.
- Whisk together mayonnaise, honey, sweet chili sauce, and gochujang in a large bowl. Add the chicken and toss to coat. Serve and enjoy!
Notes
- If you can’t find potato starch, use an equal amount of cornstarch, instead.
I don’t have potato starch. In fact, I don’t even know what it is or where to purchase it. Is there something else that I could substitute for it?
Hi Barbara!
Potato starch is a type of thickening often used in Asian cooking. You’ll find it in most grocery stores near the flour.
If you can’t find potato starch, use an equal amount of cornstarch, instead 🙂