Crispy Bang Bang Chicken

Featured in Snacks and bites for hungry moments.

Double-fried crispy chicken dressed in a sweet and tangy sauce. Simple ingredients, ready in no time.
Maria from tastyhush
Updated on Thu, 01 May 2025 13:04:02 GMT
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Crispy Bang Bang Chicken | tastyhush.com

Crunchy Bang Bang Chicken with Tangy & Hot Sauce combines super crispy chicken pieces with a mouthwatering creamy topping that mixes sweet, hot, and tangy notes. This Korean-influenced dish turns basic chicken into a moreish feast that'll make everyone ask for more.

The first time I whipped this up for our family get-together, the sauce was gone so fast I had to cook another batch. These days I always make twice as much sauce - it goes amazingly with everything from potato wedges to roasted veggies.

Key Components

  • Chicken thighs: Tastier and more tender than breast cuts
  • Potato starch: Delivers that super-crunchy outer layer that won't go soggy
  • Gochujang: This Korean hot pepper paste gives rich complexity
  • Japanese mayonnaise: Thicker and richer than standard versions
  • Sweet chili sauce: Cuts through the spiciness with its sweetness
  • Rice vinegar: Gives the sauce a zingy kick

Step-by-Step Cooking Guide

Step 1: Get the Chicken Ready
Slice thighs into equal-sized chunks. Soak them in soy sauce, ginger, and garlic for 30+ minutes. This builds flavor throughout the meat.
Step 2: Mix Your Coating
Combine potato starch with salt, pepper, and a bit of five-spice. This tasty starch mix makes a shell that stays crunchy even with sauce on top.
Step 3: First Round of Frying
Warm oil to 350°F. Roll marinated chicken in the starch blend and cook in small groups until slightly golden, around 3 minutes. Let them rest on a wire rack while getting set for round two.
Step 4: Second Round of Frying
Turn up oil heat to 375°F. Fry chicken again until deep gold and super crunchy, about 2 minutes. This double cooking is what gives that amazing crunch.
Step 5: Whip Up the Sauce
Mix mayonnaise, sweet chili sauce, gochujang, honey, and rice vinegar until they're well blended. Tweak the spice and sweetness to your liking.
Bang Bang Chicken Pin it
Bang Bang Chicken | tastyhush.com

My friend from Korea showed me that the secret to super crunchy chicken is taking your time when frying. Don't stuff too many pieces in at once, and wait for the oil to get hot again between batches.

Ways to Change the Sauce

I've played around with spice levels by changing how much gochujang and sweet chili sauce I use. Go easy at first - you can always add more kick later.

Complete Your Dinner

Put it on top of plain rice with some quick-pickled cucumber slices for a full meal. The tangy cucumbers work wonders against the rich sauce.

Keeping It Fresh

Don't mix your sauce with the chicken until you're ready to eat. Warm up any leftover chicken in the oven to bring back its crunch.

Managing Your Oil

Keeping the right oil temp makes sure your chicken turns out crunchy not greasy. A cooking thermometer works best here.

Bang Bang Chicken Pin it
Bang Bang Chicken | tastyhush.com

After trying tons of versions of this dish, I've learned these tricks always give me chicken that stays crispy even after I've poured that addictive bang bang sauce all over it. It's now our favorite way to kick off the weekend.

Frequently Asked Questions

→ Why do you fry twice?
It makes the coating extra crunchy and helps it stay crispy longer.
→ Can the Asian flavorings be swapped?
Sure, swap shichimi with ground red pepper or gochujang with any hot sauce.
→ What makes the sauce unique?
It's a blend of mayo, honey, sweet chili sauce, and gochujang—perfectly balanced.
→ How long does the chicken need to marinate?
Let it soak in the milk and egg mixture for about 15 minutes.
→ What starch works best?
Potato starch gives a silkier coating, but cornstarch is a fine alternative.

Bang Bang Chicken

Crunchy double-fried chicken coated in a creamy, tangy, sweet-spicy mix. Way better than dining out.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: Fusion of Asian and American flavors

Yield: 4 Servings

Dietary: ~

Ingredients

→ Chicken essentials

01 1 pound of boneless chicken breasts, skinned and diced into small cubes
02 1/3 cup of whole milk
03 One large egg
04 1/4 cup of potato starch
05 1/4 cup plain flour
06 1/2 teaspoon salt
07 1/4 teaspoon black pepper, ground
08 1/4 teaspoon togarashi seasoning (Japanese red pepper mix)
09 Roughly 2 cups of oil to fry

→ Sauce mix

10 1/4 cup mayo
11 2 spoons of honey
12 2 spoons of sweet chili sauce
13 1 teaspoon Korean gochujang paste

Instructions

Step 01

Grab a big bowl and whisk together the milk and egg. Dunk the chicken pieces in, stir everything around, and let it sit for 15 minutes so the flavor soaks in. Once done, pour off and toss the mixture.

Step 02

Combine the flour, potato starch, salt, pepper, and Japanese red pepper seasoning in a medium-sized bowl. Place this mix in a resealable bag, drop in your soaked chicken pieces, seal it up, and shake it hard until the chicken is fully coated.

Step 03

Pour 2 inches of oil into a deep pan and warm it to 325°F (165°C). Fry small amounts of chicken at a time, around 5-8 pieces, for about 1 and a half minutes. Lay them on a paper towel-lined plate when done, keeping the batches apart.

Step 04

Turn up the oil heat to 350°F (175°C). Fry your chicken again, starting with the first batch, for another 90 seconds to lock in that crunch. Move them to a fresh paper towel-layered plate and repeat this step for the other batches.

Step 05

Whisk together mayo, honey, chili sauce, and that spicy Korean paste in a big bowl until it all blends smoothly.

Step 06

Take your warm, crispy chicken and toss it in the sauce until every piece gets a good coating. Dig in while it's still hot and crunchy!

Notes

  1. This is a western spin on a classic Chinese dish from Sichuan
  2. Frying twice ensures the chicken stays super crispy
  3. If you don’t have potato starch, cornstarch works too
  4. You can swap shichimi seasoning for ground red chili and use any hot sauce instead of gochujang

Tools You'll Need

  • A deep frying pan or pot
  • Large bowls for mixing
  • Paper towels or kitchen tissues
  • Plastic bags that can be sealed
  • A splatter guard, if you’ve got one
  • Thermometer to check oil heat

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are included
  • Contains milk (dairy)
  • Made with flour that has gluten
  • Soy is present in gochujang