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Chungah Rhee’s bang-bang chicken sure does look damn delicious

Chungah Rhee, the woman behind the wildly popular and aptly named food blog Damn Delicious has just come out with a cookbook titled… you guessed it, Damn Delicious: 100 super easy, super fast recipes. Everything, I mean everything, in this book looks like something kids and adults would both eat with enthusiasm. It’s a book full of all no-complaint dinners (plus some desserts and breakfasts).

More: Oven-‘fried’ chicken that’s as crisp and juicy as the original

But what really grabbed our attention was the bang-bang chicken. I mean, with a name like that? It’s light, crispy panko-fried chicken with a sweet chili mayo sauce, and we’d like a nice, big helping of it right now, please. Rhee shared her recipe with SheKnows so we can give you a sneak peek at what her book has in store.

More: 9 tips for craveable oven-fried chicken every time

Damn Delicious
Image: Trever Hoehne

Bang-bang chicken

Another restaurant favorite that can easily be made in your own kitchen, this is one of my most popular recipes. It makes the most amazingly crisp chicken bites and a sweet chili mayo sauce that’s so good, you may be tempted to eat it with a spoon.

Serves 4

Prep time: 15 minutes | Total time: 30 minutes


For the sweet chili mayo

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons hot sauce (such as Frank’s RedHot)

For the chicken

  • 1 cup vegetable oil, plus more as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 boneless, skinless chicken breasts (about 1-1/4 pounds), cut into 1-inch chunks
  • 2 cups panko (see note)


  1. Make the sweet chili mayo sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey and hot sauce and set aside.
  2. In a large skillet over medium-high heat, heat the oil.
  3. In a large bowl, whisk together the buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper. Add the chicken pieces, and toss to coat.
  4. Working with one piece at a time, dredge the chicken in the panko, pressing to make sure each piece is evenly coated. Set aside.
  5. Working in batches, fry the chicken in the skillet until evenly golden and crispy on all sides, 2 to 3 minutes total. Transfer to a paper towel–lined plate to drain.
  6. Serve immediately, drizzled with the sweet chili mayo sauce.

Note: Panko is a Japanese style of breadcrumbs that can be found in the Asian section of your local grocery store.

Nutrition information per serving: 636 calories; 27.9 g fat; 38.5 g protein; 59 g carbohydrates; 2 g fiber; 134 mg cholesterol; 2 mg iron; 601 mg sodium; 22 mg calcium.

Before you go, check out our slideshow below.

16 finger-lickin' recipes that prove Korean fried chicken is the true KFC
Image: Salu Salo

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