Bang Bang Chicken Recipe

I'm the recipe author and I love this recipe so much, and hope that you will, too. Shichimi togarashi is a Japanese seven-spice blend which includes ground red pepper...you can sub with any ground red pepper, like cayenne. Using the Japanese version gives it a different type of spicy flavor, but it will essentially be very similar. There's another spice called Ichimi togarashi, which is just ground red chile pepper. Please comment with any questions or let me know what you think!

I made this recipe with a few tweeks such as adding more seasoning to the dry ingredients. A little cayenne pepper, garlic powder, and Asian five spice. The people who commented this isn't the authentic recipe must not have paid attention to the authors description that this is an American recipe with some Asian flavors/ingredients to mimic a popular dish offered in restaurants here in America. Many US Asian inspired restaurants (not the traditional ones) offer this popular dish. Sort of like how fortune cookies are offered but are also not from China. Overall, this recipe was great and my high school culinary students had fun making it as a non traditional but fun fusion of Asian spices assignment.

Fantastic and really easy - added 1 TBSP rice flour which keeps batter crispy even when cool and dredged rather than plastic bag - added chilli flakes but otherwise followed to the letter - not authentic bang bang? get over it! It's banging chicken and the authentic recipe sucks

This looks quite tasty. But Bang Bang Ji is traditionally made with a spicy sesame paste (or peanut-butter) sauce -- essentially the same sauce one would use when making cold sesame noodles (Dan Dan Mein) . The chicken is cooked (boiled, roasted or baked) in large pieces without any sort of batter or coating, It is then chilled to room temperature, any skin is removed, whereupon it gets hacked into bite-size pieces (bones and all) or hand-shredded (like pulled pork). The chicken pieces are served atop a bed of bean thread or transparent vermicelli and topped with a generous amount of the spicy sesame paste sauce (infused with soy sauce, green onions, ginger. garlic, and hot oil or chili paste (la dou-ban jiang), and garnished with sliced or diced cucumber -- rhe entire dish cold or at room temperature. Ii is very refreshing dish for a hot summer day, and much more flavorful than the ubiquitous Chicken Caesar Salad.

The "this is not Bang Bang chicken" reviewer must neither travel nor, in its stead, have access to Google. This is, as the author clearly says, an Americanized version of the street food Bang Bang Chicken. Made as indicated, swapping out only a different hot pepper blend for the Japanese version. (I did use Kewpie mayonnaise, so I'm calling my ingredient adherence a net win.) Quite, quite good; good enough that I'll order the specialty blend for future endeavours. (I might be less inclined to make it so often if I washed dishes by hand, fortunately my dishwashing husband thought it worth every plate and bowl.)

I used vegannnaise, gardine chick'n', maple syrup, non-dairy milk, Bob's Red Mills egg replacer. I followed the recipe and the vegan chich'n' turned out good.

Great recipe! Using a bag to coat the flour mix isn’t a great method. Dredging the pieces individually on a plate or in a large mixing bowl avoids a gummy mess.

I’ve reviewed this previously stating that I would be making it again and I did. This time however I did not change the recipe but I did double almost everything. Again I’m not sure how much the chicken breast weighed. But they were huge and I cut them up into 2 inch cubes. I needed all the doubled sauce that I had made. I also trashed some wingettes and used the sauce on them DELICIOUS!! These are time consuming with the double fry and it was messy with a lot of dirty dishes. But I think well worth the time and effort. My daughter and I love this recipe

Excellent! I didn’t use all purpose flour though, only potato starch. It created a crispy, nicely browned coating that didn’t get soggy in the sauce.

For the love of god don’t tell people to boil the oil. Soybean oil boils at around 570 degrees and flash point is another 75° or so. You will burn your house down. Please fix this.

PLEASE follow the instructions provided for the frying of the chicken pieces. The double fry provides that extra crispy we all remember from the restaurant, but if you go even a second too long, the chicken will be tough and rubbery. This is not the time to discipline the children! For 5 minutes, let them crawl on 'daddy'. Your family will appreciate the effort!!

I halved the siracha which was perfect for us. Next time I will halve the mayonnaise sauce although the leftover was delicious on hamburgers instead of catsup. This recipe is definitely a keeper!

Great piece of food

OH MY!!!This is better than the local Asian place. So wonderful! Thank you!!

Good stuff

We love this dish. My husband doesn’t like spicy but was fine with cayenne pepper in the flour mixture and the sweet chili sauce. Great!!! I deep fried mine.

Love to make it

Even my friends loved it.

Where can you buy the Japanese spices? They are certainly not at the local Walmart

Made it with minimal effort — max results.