Skip to content 
Bang bang chicken is one of those weeknight miracles that somehow tastes like it came from your favorite spot down the street. In my kitchen, it’s the dish I make when I want loud crunch, a creamy sweet heat, and a plate that disappears faster than I can set down the tongs.
This version is built for the crispiest bite possible, with tender chicken inside and a sauce that clings like it means it. If you love fried chicken, spicy-sweet flavors, and that just-tossed shine, you’re in the right place.
Why You Will Love This Recipe
Shatter-crisp crunch: I add baking powder to the dredge, and those tiny bubbles in hot oil make a lighter crust that crackles when you bite, a real Maillard reaction moment without heaviness.
Flavor all the way through: A buttermilk and hot sauce style soak is my go-to trick, because the tang tenderizes while the heat sneaks into the chicken instead of just sitting on top.
Restaurant-style coating: Potato starch gives that clean, airy crunch that stays crisp longer, even after a quick toss in a creamy emulsion of mayo, honey, and sweet chili sauce.
Ingredients and Substitutions
These ingredients lean simple, but each one does a job, from the tenderizing soak to the potato starch crunch and the glossy bang bang sauce that balances sweet, spicy, and creamy.
Ingredients
- 1/3 cup milk
- 1 large egg
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup potato starch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon shichimi togarashi
- 2 cups oil for frying
Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1 teaspoon gochujang
Ingredient Notes & Substitutions
Potato starch: This is my favorite for frying because it fries up crisp and light, with a cleaner finish than cornstarch. If you only have cornstarch, it will still work, but the crunch can feel a bit more powdery.
Gochujang: It brings a deep, fermented chile warmth that plays beautifully with honey and sweet chili sauce. If you cannot find it, a little Sriracha plus a tiny pinch of brown sugar gets you close in spirit.
Shichimi togarashi: This adds a quick citrusy heat that wakes up the crust. If your spice cabinet is sparse, extra red pepper flakes can fill in, though you’ll miss that subtle orange-sesame note.
Oil for frying: A neutral oil keeps the flavor clean and lets the sauce shine. If your oil smells “old” while heating, swap it out because stale oil will perfume the chicken in the worst way.
How to Make bang bang chicken
Marinate for tenderness
- In a large bowl, whisk the milk and egg until the mixture looks smooth and evenly pale. Add the chicken cubes and stir so every piece gets slicked in the marinade.
- Let the chicken sit for 15 minutes, then drain and discard the egg mixture. The chicken should look hydrated and slightly tacky, which helps the coating grab on.
Coat the chicken
- In a medium bowl, combine the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Stir well so the seasoning is evenly distributed, no spice pockets.
- Pour the dry mix into a large resealable bag, add the drained chicken, seal, and shake until each cube looks fully dusted and dry. If you see wet clumps, shake a bit more until the coating turns sandy and even.
Double-fry for maximum crunch
- Heat 2 inches of oil in a deep saucepan over medium heat to 325°F (165°C). Fry in batches of about 5 to 8 pieces for about 90 seconds, the oil should bubble steadily and the coating should look set but still pale.
- Move the chicken to a paper towel-lined plate, keeping batches separate so steam does not soften everything at once. Then raise the oil to 350°F (175°C), it should be actively bubbling now.
- Carefully re-fry the first batch for another 90 seconds until the crust turns a deeper golden brown and feels firm. Transfer to a fresh paper towel-lined plate and repeat with the remaining batches.
Mix the sauce and toss
- In a large serving bowl, whisk mayonnaise, honey, sweet chili sauce, and gochujang until glossy and smooth. It should look like a thick, creamy emulsion with no streaks.
- Toss the hot fried chicken in the sauce just before serving, coating quickly and gently. Timing matters here because the longer it sits, the more that crunchy crust starts to relax.
The Science of the Perfect Shatter Crisp
Oil temperature is the boss of this whole operation, and a deep-fry thermometer takes the guesswork out. I keep the oil at 325°F (165°C) for the first fry to cook through gently, then 350°F (175°C) to drive off surface moisture and lock in crunch.
For doneness, I aim for chicken to reach 165°F internally, because that keeps it safe without turning it dry and stringy. When you cut a piece open, the juices should run clear and the center should be opaque.
Potato starch is the quiet hero here, because it creates a lighter crust that stays crisp longer after saucing. Paired with that creamy bang bang sauce, you get crisp, creamy, sweet, and tangy in one forkful.
Bang bang chicken also has two lives, the traditional Sichuan version is cold, shredded chicken dressed with sesame and chili oil, while the American restaurant favorite is all about fried crunch and a creamy sweet-chili profile. This recipe leans into the modern evolution, then makes it extra crisp on purpose.
When the frying is done, I let the oil cool, then filter it through a fine-mesh sieve for reuse. Clean oil fries cleaner, and it keeps your chicken from picking up old flavors.
Pro Tips & Troubleshooting
Pro Tips
- Pound the chicken breasts to an even thickness before cubing so every piece cooks at the same rate.
- A tiny splash of rice vinegar in the sauce helps cut the richness of the mayonnaise.
- Keep batches small because crowding the pot drops the oil temperature fast.
- For a different kind of crunchy comfort, parmesan crusted chicken delivers a salty, crisp bite too. It’s a good reference point for how “shatter-crisp” frying differs from oven-style crusts.
Common Mistakes to Avoid
- Letting coated chicken sit too long before frying, because the coating hydrates and turns gummy.
- Tossing the chicken in sauce early, because the emulsion will soften the crust as it sits.
- Frying too many pieces at once, which leads to greasy chicken and weak crunch.
Serving & Storage
Serving Ideas
I love serving bang bang chicken over shredded red cabbage and julienned carrots, because the cool crunch balances the warm, creamy sauce. A shower of sliced green onions and toasted sesame seeds makes it feel restaurant-finished.
Sweet and spicy flavors play beautifully with pineapple fried rice on the side. The fruit and rice soak up extra sauce without dulling the heat.
When I want a bright topping, fresh pineapple salsa adds acidity and snap. That little tropical lift is especially nice if your gochujang runs bold.
Storage and Reheating
If you expect leftovers, store the sauce and chicken in separate containers, because sauced chicken turns soft in the fridge. The chicken will keep its best texture this way.
For reheating, skip the microwave, it steams the crust into sadness. Use an air fryer at 350°F (175°C) for 3 to 5 minutes, until the coating sounds crisp when tapped and the chicken is hot throughout.
Why This Recipe Works
What makes this bang bang chicken reliable is the double fry technique, it builds a crust that stays crisp even after a quick sauce toss. Potato starch keeps the crunch light, while the sweet chili sauce and gochujang create a creamy heat that clings instead of sliding off.
It’s the kind of meal that feels indulgent, but it’s really just smart timing and good texture. Once you hear that first crackly bite, you’ll understand why I never skip the second fry.
Crispy Bang Bang Chicken
Equipment
- Deep-fry thermometer
- Large resealable bag
- Deep saucepan
Ingredients
- 1/3 cup milk
- 1 large egg
- 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
- 1/4 cup potato starch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon shichimi togarashi
- 2 cups oil for frying
Sauce
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1 teaspoon gochujang
Instructions
Marinate for tenderness
- In a large bowl, whisk the milk and egg until smooth and pale. Add the chicken cubes and stir to ensure every piece is coated in the marinade.
- Allow the chicken to marinate for 15 minutes. Drain and discard the egg mixture. The chicken should be hydrated and slightly tacky.
Coat the chicken
- In a medium bowl, combine the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Mix thoroughly to ensure the seasoning is even.
- Transfer the dry mix into a large resealable bag, add the drained chicken, and shake vigorously until each cube is fully dusted and dry.
Double-fry for maximum crunch
- Heat 2 inches of oil in a saucepan to 325°F (165°C). Fry the chicken in small batches for about 90 seconds until the coating is set but still pale.
- Transfer chicken to a paper towel-lined plate. Increase the oil temperature to 350°F (175°C).
- Re-fry the batches for another 90 seconds until they turn a deep golden brown and feel firm. Transfer back to a fresh paper towel-lined plate.
Mix the sauce and toss
- In a large serving bowl, whisk together the mayonnaise, honey, sweet chili sauce, and gochujang until the emulsion is glossy and smooth.
- Gently toss the hot fried chicken in the sauce immediately before serving to maintain the crispy texture.
Notes
Nutrition
Conclusion
If you’ve been chasing bang bang chicken that stays crispy, this is the path I trust in my own kitchen. Keep the batches small, respect the oil temperatures, and toss right before serving.
Once you’ve got it down, little changes are fun, more gochujang for heat, extra honey for gloss, or a sharper splash of vinegar for bite. And if you’re in a crunchy-chicken mood again, parmesan crusted chicken scratches a different, cheesy itch.
