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Crispy bang bang chicken with a buttermilk hot sauce marinade and airy baking powder coating.

Crispy Bang Bang Chicken

Rebecca Blumer
Experience a restaurant-style weeknight miracle with this ultra-crispy Bang Bang Chicken, featuring a double-fried crunch and a creamy, sweet-heat sauce that perfectly clings to every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 15 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Asian Fusion
Servings 4 servings
Calories 485 kcal

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

Preparation Tip: Pound the chicken breasts to an even thickness before cubing to ensure that every piece cooks at the same rate and stays juicy.
Frying Tip: Keep your frying batches small. Crowding the pot will drop the oil temperature too fast, leading to greasy chicken and a weak crunch.
Storage Tip: If you expect leftovers, store the chicken and sauce in separate containers. Reheat the chicken in an air fryer at 350°F (175°C) for 3 to 5 minutes to restore the crust.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 22gProtein: 26gFat: 32gSaturated Fat: 5gCholesterol: 105mgSodium: 680mgPotassium: 310mgFiber: 1gSugar: 14gVitamin A: 120IUVitamin C: 2mgCalcium: 45mgIron: 1.5mg
Keyword bang bang chicken, crispy chicken, fried chicken
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