Gang Pang Chicken Wings or Thighs Recipe

If you’re looking for a way to spice up your meal routine, look no further than this recipe for Gang Pang Chicken Wings or Thighs. It’s a popular dish that originated in the Sichuan Province and is one of the most ordered dishes in restaurants that serve it.

However, the Americanized version often served in Western countries leaves something to be desired. It can be made with chicken wings or thighs, fried multiple times to achieve an ultra-crispy coating, then doused with a sweet and spicy sauce. Sadly, most copycat recipes are made with chicken nuggets, which are never crispy enough. This recipe also uses cornstarch instead of flour, which makes the chicken even crispier and more flavorful than usual.

If you love Chinese food but don’t feel like waiting on delivery or takeout to get it, then you need to make this dish ASAP. The sauce is reminiscent of Chinese hot mustard, but it’s thicker and gooier—not runny at all. And it has a little bit of sugar mixed in there (but not too much). The texture is thicker than most sauces you’ll find on Chinese takeout dishes as well—it’s got somebody!

The sauce is really easy to make as well, you just need ketchup. The sauce turned out so much better than anticipated and everyone wanted the recipe after they tried it.

What is Gang Pang Chicken?

Gang pang chicken is also known as Gang Pang Ji Ding. It is a Chinese dish that originated in the Sichuan province. It is a popular dish in China and its popularity has spread all over the world. The name gang pang is derived from the manner in which the meat is tenderized using a stick or hammer. Normally it is made of chicken things or wings. It is a really spicy dish like spicy shrimp pasta. In fact, it may be the spiciest dish you have ever tasted.

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What is Gang Pang Chicken Wings or Thighs Recipe?

How to Cook Gang Pang Chicken Recipe Perfectly?

To make this delicious gang pang chicken wings recipe or gang pang chicken thighs recipe, the need for some essential ingredients and proper direction is immense. Those are the issues presented here.


1. Large and Medium Bowl
2. Large Resealable Bag
3. Large Skillet
4. Oven
5. Paper Towel

Recipe Summary

Preparation Time: 15 mins
Cook Time: 10 mins
Additional Time: 15 mins
Total Time: 40 mins
Yield: 4 Serving
Food Type: Appetizer
Cuisine: Chinese

Gang Pang Chicken Ingredients

  • 1/2 cup of liquid milk
  • 1 egg of a hen
  • 1 pound of chicken wings or thighs
  • 1/4 cup all-purpose flour
  • 1/2 cup potato starch
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon Chinese red pepper condiment or shichimi togarashi
  • 2 tablespoons honey
  • 1/4 cup mayonnaise
  • 1 teaspoon gochujang
  • 2 tablespoons sweet chili sauce
  • Enough edible oil for frying

Directions for the Recipe

  1. First, take a bowl, and whisk together the milk and eggs in it. Then add your chicken wings or things to it. And apply well. Once applied, marinate for 15 minutes.
  2. Place a slightly larger resalable bag in a container with potato starch, black pepper powder, flour, red chili powder, and salt as described in the Ingredients section. Add the marinated chickens here and keep stirring until each wing or thigh is completely dredged.
  3. Place a large skillet in the oven. Pour the required amount of oil into it and heat it to make it suitable for frying. You may need a temperature of 165 degrees Celsius or 325 degrees Fahrenheit for this.
  4. Once the oil is hot, leave the chicken pieces one by one in that hot oil. You can give 5 to 8 pieces this way. If you give more than this, your oil will get cold, so it will take more time to fry. If all goes well, frying may take 1.5 to 2 minutes to complete. Once fried, place the chicken pieces on a paper towel. This will absorb excess oil, which is very beneficial for health. In this way, fry all the chicken pieces.
  5. If the above step is successfully completed, then raise the temperature of your oven to 175 degrees Celsius or 350 degrees Fahrenheit at this stage. This will keep your oil hotter and boiling than before. Carefully pour the chicken pieces in hot oil again. And fry for another 1.5 to 2 minutes. Once the frying is done, place them on a paper towel again to absorb the extra oil.
  6. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, honey, and gochujang with a spoon, to mix well. Toss your fried chicken wings or thighs with sauce to coat.

Nutritional Facts

There are available the 404 calories; carbohydrates 27.3g; Protein 26.7g; fat 20.8g; sodium 545.9mg; cholesterol 112.4mg; and more important nutrition.

Cooking Notes

Using this method, you can make the best-ever fried chicken at home. The two-fry process means that the meat is already tender before it goes into the fryer. This is important because the overcooked chicken will become tough and chewy in the second stage of frying.

A Korean sauce called gochujang (Korean red pepper paste) seasons this stir-fry, but you can use another hot sauce instead of gochujang and any ground red pepper other than togarashi. The chicken gets so much flavor from marinating overnight or all day in a mixture of gochujang, soy sauce, ginger, garlic, sesame oil, honey, and scallions.

It’s really helpful to have a splatter screen if frying on the stovetop. To get the right texture with your chicken, both stages should be done in a really hot skillet (or in this case a wok). If you choose to use a wok, make sure to watch over it carefully as you might have to adjust the heat up or down as needed while cooking!

Final Thought

This gang pang chicken wings or thighs recipe has determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The amount will vary depending on preparation and cooking time and oven or stove temperature, ingredient density, serving, and specific type of edible oil used.

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