
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.

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.

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.