Name: Bang Bang Chicken with Crispy Twice-Fried Chicken and Spicy Sweet Chili Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
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)

Jump to Recipe· 4.1 from 7 reviews

I absolutely love sharing this Bang Bang Chicken with Crispy Twice-Fried Chicken and Spicy Sweet Chili Sauce Recipe because it’s one of those dishes that never fails to impress. There’s something incredibly satisfying about the crunchy, golden twice-fried chicken pieces combined with the tangy, spicy, and sweet drizzle of sauce that makes every bite pop with flavor. I find that this recipe strikes the perfect balance between indulgent comfort food and exciting Asian-inspired cuisine that’s easy enough for a weeknight dinner yet special enough for guests.

Why You'll Love This Bang Bang Chicken with Crispy Twice-Fried Chicken and Spicy Sweet Chili Sauce Recipe

When I first tried making this Bang Bang Chicken, what really blew me away was the texture and flavor combo. The twice-fried technique gives the chicken an unbelievably crispy coating that stays crunchy even under the luscious, spicy-sweet sauce. The sauce itself is vibrant—creamy from mayonnaise, sweet from honey and chili sauce, with a gentle kick from gochujang—that little Korean pepper paste adds a fabulous depth. It’s like a flavor party in your mouth where every ingredient shines and works perfectly together.

Another reason I’m so fond of this recipe is how approachable it is. Even if you’re not usually a fan of frying at home, this method is straightforward and rewarding. Plus, it only requires a few simple ingredients, many of which you might already have in your pantry. I love serving this dish when friends come over or for a cozy family dinner because it feels like a restaurant-quality treat but without the stress. It stands out because it offers a crispiness and sauce combo that you rarely find at home, and honestly, it always makes me feel like I’ve just nailed a culinary win.

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface filled with a single layer of raw chicken pieces scattered evenly inside a pale yellow liquid mixture that partially covers each piece. The chicken pieces are light pink with smooth, moist textures, and the liquid looks creamy and slightly thick, creating a contrast between the creamy yellow and the soft pink. The bowl itself is round and transparent, showing the contents clearly with no other objects or distractions around. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly simple yet essential, each contributing to the dish’s irresistible flavor and perfect texture. From the tender chicken breast cubes to the crispy coatings and the rich, spicy-sweet sauce, every component plays a key role in making this dish truly special.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Milk and egg: This combo creates a light marinade that helps the coating stick and tenderizes the chicken.
Boneless, skinless chicken breasts: Cubed to bite-size pieces perfect for even frying and saucing.
Potato starch and all-purpose flour: The potato starch adds silkiness and superior crispness compared to cornstarch.
Shichimi togarashi: A Japanese red pepper blend adding subtle heat and complexity to the coating.
Mayonnaise: The creamy base of the sauce that brings everything together smoothly.
Honey and sweet chili sauce: These add the sweet and tangy notes that make the sauce irresistible.
Gochujang: A Korean hot pepper paste that provides a warm, balanced spiciness.
Oil for frying: Enough to deep fry so the chicken crisps beautifully on all sides.

Directions

Step 1: Start by whisking together the milk and egg in a large bowl until smooth and well combined. Add the chicken pieces and stir to coat them thoroughly. Let them marinate for 15 minutes to maximize tenderness and help the coating adhere.

Step 2: While the chicken marinates, mix the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi thoroughly in a medium bowl. Then, pour this dry mix into a large resealable plastic bag.

Step 3: After marinating, drain the chicken pieces, discarding the egg mixture. Transfer the chicken to the bag with the flour and starch blend, seal it tightly, and shake vigorously until each piece is fully coated with the dry mix.

Step 4: Heat about 2 inches of oil in a deep saucepan to 325°F (165°C). Fry the chicken in small batches—about 5 to 8 pieces at a time—for approximately 90 seconds until the breading firms up. Remove them carefully and set on a paper towel-lined plate, keeping each batch separate.

Step 5: Increase the oil temperature to 350°F (175°C) so it’s actively boiling. Return the first batch of chicken to the hot oil and fry for another 90 seconds to achieve that ultra-crispy texture. Drain again on paper towels and repeat with the remaining batches.

Step 6: While your chicken rests, mix the mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until you have a smooth, vibrant sauce.

Step 7: Toss the crispy fried chicken pieces gently in the sauce until each bite is coated evenly. Serve immediately and get ready to delight in every flavorful mouthful!

Servings and Timing

This recipe makes about 4 generous servings, perfect for sharing with family or friends. The prep time is around 15 minutes, with an additional 10 minutes for cooking the chicken and 15 minutes resting and marinating, totaling approximately 40 minutes from start to finish. While the actual frying time is short, the two-step frying process and marinating add extra time but trust me, the crispy payoff is worth it!

How to Serve This Bang Bang Chicken with Crispy Twice-Fried Chicken and Spicy Sweet Chili Sauce Recipe

A white pot filled with golden frying oil sits on a stove with black grates. A wooden-handled metal strainer holds several pieces of golden-brown fried food above the pot. A metal thermometer is clipped to the pot, showing the oil temperature. A white marbled countertop is visible in the background with a white towel nearby. The scene shows the cooking process of frying. photo taken with an iphone --ar 4:5 --v 7

When I serve this Bang Bang Chicken, I love pairing it with simple steamed jasmine rice or even a light cucumber salad to balance the spicy and creamy sauce. The cool freshness of crunchy vegetables helps cut through the richness, adding a refreshing contrast. You can also serve it alongside stir-fried greens like bok choy or snap peas for a colorful and nutritious meal.

For presentation, I often sprinkle a few chopped scallions, sesame seeds, or even a little extra shichimi togarashi on top. It gives a pop of color and a hint of extra flavor that makes the dish feel just a bit more special. Plating the chicken in a shallow bowl or on a large platter encourages everyone to dig in family-style, which I think adds to the fun and welcoming vibe.

Regarding beverages, I personally like pairing this dish with a cold, crisp lager or a light, slightly sweet Riesling to complement the sweet and spicy notes. For a non-alcoholic option, a chilled iced green tea or sparkling water with a wedge of lime works beautifully. I find this recipe great for casual dinners, weekend gatherings, or even festive celebrations where you want to impress without too much fuss. Serve the chicken hot or warm to keep the coatings crisp and the sauce delicious!

Variations

I like to keep things flexible with this Bang Bang Chicken recipe. For example, if you prefer a gluten-free option, swapping the all-purpose flour for a gluten-free flour blend works well without sacrificing the crispiness. You could also try cornstarch instead of potato starch, though I find potato starch gives the best silky texture.

If you're looking for a vegan twist, try using firm tofu or cauliflower florets with the same coating and sauce. It won’t be quite the same, but the flavor balance holds nicely. For a different flavor profile, you can experiment with swapping gochujang for sriracha or sambal oelek to control the heat level and spice character. This sauce is very forgiving and open to your preferences.

For cooking methods, while twice-frying in oil is the best way to get that perfect crispy texture, you could also try air-frying the coated chicken pieces. It will be a bit less crispy but still tasty and a bit lighter. Just be sure to spray the pieces lightly with oil before air-frying to promote browning.

Storage and Reheating

Storing Leftovers

If you’re lucky enough to have leftovers, I recommend storing the Bang Bang Chicken in an airtight container in the refrigerator. It will keep well for up to 3 days. To help maintain the crispiness, try to keep the sauce separate from the chicken until reheating, if possible. This prevents the breading from becoming soggy.

Freezing

This dish freezes reasonably well if you want to meal prep. Freeze the twice-fried chicken pieces in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Freeze the sauce separately in small containers or freezer bags. When ready to enjoy, defrost in the fridge overnight before reheating.

Reheating

To reheat, avoid microwaving alone as this will make the coating soggy. Instead, I warm the chicken in a preheated oven at 375°F (190°C) for 8 to 10 minutes, turning halfway through, to revive the crispiness. Once hot, toss with the sauce or drizzle it on fresh. This method keeps the chicken crunchy and the flavors vibrant just like when freshly made.

FAQs

Can I use other types of chicken cuts for this recipe?

Absolutely! While I use boneless, skinless chicken breasts for their lean texture and quick cooking, you can also use thighs cut into pieces for extra juiciness. The cooking time might vary slightly due to thickness.

What can I substitute if I don’t have shichimi togarashi or gochujang?

Don’t worry if you don’t have these specific ingredients. For shichimi togarashi, any ground red pepper or crushed chili flakes combined with a bit of toasted sesame seeds can work well. For gochujang, sriracha or another thick chili paste can substitute, adjusting the quantity for your preferred spice level.

Is the twice-frying really necessary?

Yes! I wouldn’t skip it because that second fry at a higher temperature is the secret to the chicken’s signature crispy texture. The first fry cooks the chicken through; the second fry crisps the crust without overcooking the meat.

Can I prepare this recipe ahead of time?

You can marinate the chicken a few hours in advance and even coat it early, but I recommend frying and tossing in the sauce shortly before serving. This way, the chicken stays crisp and the flavors are freshest.

How spicy is this dish?

This Bang Bang Chicken recipe has a gentle moderate heat balanced by sweetness and creaminess. If you like it milder, reduce or omit gochujang; for more heat, increase it or add extra chili sauce. It’s very adaptable to your taste.

Conclusion

I truly encourage you to give this Bang Bang Chicken with Crispy Twice-Fried Chicken and Spicy Sweet Chili Sauce Recipe a try. It’s one of those dishes that brings so much joy when shared, with every bite delivering a perfect crunch and a deliciously bold sauce. Once you nail the twice-frying technique and mix up that sauce, you’ll wonder why you ever ordered it at restaurants instead. Trust me, this dish is absolutely worth every minute spent in the kitchen!