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Skip to content Allrecipes * Search Search Please fill out this field. * Log In * My Account * Log Out * My Profile * Saved Items & Collections * Add a Recipe * Help * Magazine * Subscribe * Manage Your Subscription * Give a Gift Subscription * Get Help * Newsletter * Sweepstakes * GET THE MAGAZINE Search Search Please fill out this field. * Dinners Dinners * 5-Ingredient Dinners * One-Pot Meals * Quick & Easy * 30-Minute Meals * Soups, Stews & Chili * Comfort Food * Main Dishes * Sheet Pan Dinners * View All * Meals Meals * Breakfast & Brunch * Lunch * Healthy * Appetizers & Snacks * Salads * Side Dishes * Soups * Bread * Drinks * Desserts * View All * Ingredients Ingredients * Chicken * Beef * Pork * Seafood * Pasta * Fruits * Vegetables * View All * Occasions Occasions * Christmas Cookies * Hanukkah Recipes * Christmas Recipes * Holiday Entertaining * View All * Cuisines Cuisines * Mexican * Italian * Chinese * Indian * German * Greek * Filipino * Japanese * View All * Kitchen Tips Kitchen Tips * Instant Pot * Air Fryer * Slow Cooker * Product Reviews * BBQ & Grilling * Cookware & Equipment * Ingredient Substitutions * View All * News News * Recalls * We Tried It * Grocery * Trends * Celebrity & Entertainment * View All * Features Features * Dinner Fix * Sweet Spot * In the Kitchen * About Us About Us * About Allrecipes * Allstars * How to Add a Recipe * GET THE MAGAZINE * Log In * My Account My Account * Log Out * My Profile * Saved Items & Collections * Add a Recipe * Help * Magazine Magazine * Subscribe * Manage Your Subscription * Give a Gift Subscription * Get Help * Newsletter * Sweepstakes Follow Us * * * * * * * * Dinners * 5-Ingredient Dinners * One-Pot Meals * Quick & Easy * 30-Minute Meals * Soups, Stews & Chili * Comfort Food * Main Dishes * Sheet Pan Dinners * View All * Meals * Breakfast & Brunch * Lunch * Healthy * Appetizers & Snacks * Salads * Side Dishes * Soups * Bread * Drinks * Desserts * View All * Ingredients * Chicken * Beef * Pork * Seafood * Pasta * Fruits * Vegetables * View All * Occasions * Christmas Cookies * Hanukkah Recipes * Christmas Recipes * Holiday Entertaining * View All * Cuisines * Mexican * Italian * Chinese * Indian * German * Greek * Filipino * Japanese * View All * Kitchen Tips * Instant Pot * Air Fryer * Slow Cooker * Product Reviews * BBQ & Grilling * Cookware & Equipment * Ingredient Substitutions * View All * News * Recalls * We Tried It * Grocery * Trends * Celebrity & Entertainment * View All * Features * Dinner Fix * Sweet Spot * In the Kitchen About Us * Allstars * How to Add a Recipe GET THE MAGAZINE * Recipes * Cuisine * Asian * Chinese 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 Save Saved! View All Saved Items Rate Print Share * * * * 0 seconds of 15 secondsVolume 0% Press shift question mark to access a list of keyboard shortcuts Keyboard ShortcutsEnabledDisabled Play/PauseSPACE Increase Volume↑ Decrease Volume↓ Seek Forward→ Seek Backward← Captions On/Offc Fullscreen/Exit Fullscreenf Mute/Unmutem Decrease Caption Size- Increase Caption Size+ or = Seek %0-9 Next Up Goldfish Is Releasing an All-New Product—and It’s Not a Cracker 00:33 Settings OffEnglish Font Color undefined Font Opacity 100% Font Size 100% Font Family undefined Character Edge None Background Color Black Background Opacity 75% Window Color Black Window Opacity 0% Reset WhiteBlackRedGreenBlueYellowMagentaCyan 100%75%50%25% 200%175%150%125%100%75%50% ArialCourierGeorgiaImpactLucida ConsoleTahomaTimes New RomanTrebuchet MSVerdana NoneRaisedDepressedUniformDrop Shadow WhiteBlackRedGreenBlueYellowMagentaCyan 100%75%50%25%0% WhiteBlackRedGreenBlueYellowMagentaCyan 100%75%50%25%0% This ad will end in 7 Live 00:07 00:07 00:15 More Videos 01:57 How to Make Bang Bang Chicken 00:33 Goldfish Is Releasing an All-New Product—and It’s Not a Cracker 00:39 Meet Magic Cake: The Cake That Only Uses 1 Bowl but Has 3 Layers 00:47 How to Make No Peek Chicken 00:35 McDonald’s 'Dollar Menu' Has Customers All Fired Up 00:36 Heat and Eat Chicken Fried Rice Recalled From Walmart Stores Nationwide for Possible Listeria Contamination Close Add Photo 16 16 16 16 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) Check out our Community Guidelines about reviews. 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 * Most Helpful * Most Positive * Least Positive * Newest 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) Load More reviews Add Your Photo PHOTOS OF BANG BANG CHICKEN You’ll Also Love Saved! 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