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How To Prepare Bang Bang Chicken ?


Preparation time: 15 mins

Cooking time: 10 mins

Serving: 4


  • 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)


  1. Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
  2. Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
  3. Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C).
  4. Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
  5. Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds. Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
  6. Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined. Toss fried chicken with sauce to coat.
Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link