Main Courses
This crispy bang bang pork recipe delivers the perfect balance of aromatic five-spice crust and addictive sticky glaze. After perfecting this dish in my Charleston kitchen, I've developed a method that ensures that irresistible crunch while keeping the pork impossibly tender inside.
The secret lies in the precise breading technique and the patience required for the sauce to reach that perfect, velvety consistency.
What sets this recipe apart is the fusion of traditional Asian flavors with a modern approach. We start with a dry rub of five-spice powder that infuses the pork with warm, earthy notes before creating a crispy crust through careful frying.
The sauce—creamy, slightly sweet, and with just the right kick—is where the magic happens, transforming simple ingredients into something restaurant-worthy.
By the time you finish, you'll have golden-brown pork pieces with a shatteringly crisp exterior and a sauce that's so good, you'll want to lick the plate.
The combination of textures and flavors makes this dish perfect for any occasion, whether you're serving it at a family gathering or enjoying a satisfying weeknight meal. Every bite delivers that perfect harmony of heat, sweetness, and umami.
For those short on time, I've included an air fryer option that delivers nearly identical results with less mess. The key to success is in the details—properly drying the pork, maintaining the right frying temperature, and letting the sauce simmer until it reaches that ideal consistency.
Trust me, once you try this, you'll never go back to store-bought versions.
Ingredients for bang bang pork
These 14 ingredients transform simple pork into golden, crispy perfection with addictive sticky glaze.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 1 ½ lb | Cut into 1-inch cubes, patted dry |
| Five-Spice Powder 🌶️ | 2 tbsp | Toasted for deeper aroma |
| All-Purpose Flour 🌾 | 1 cup | For breading, sifted |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Vegetable Oil 🫒 | 3 cups | For deep frying, high smoke point |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Sriracha 🌶️ | 2 tbsp | Adjust for heat preference |
| Honey 🍯 | 2 tbsp | Wildflower preferred |
| Soy Sauce 🍶 | 2 tbsp | Light or dark, your choice |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Sesame Oil 🫒 | 1 tbsp | Toasted for nutty aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🧅 | 3 whole | Sliced for garnish |
The pork shoulder is non-negotiable here—its fat content keeps the meat juicy while frying. Look for well-marbled cuts at Whole Foods or your local butcher shop. Pat those cubes dry as a bone before coating, or your breading won't stick. Five-spice powder is the magic—Penzeys sells the best, but the Asian market aisle works too. Toast it in a dry pan for 30 seconds to wake up those flavors. Don't skip this step, trust me. The cornstarch is what gives you that shatteringly crisp crust, so measure it carefully.
No five-spice powder? Mix 1 tsp each cinnamon, cloves, fennel, and star anise—it's not identical, but it'll get you close. Running low on mayo? Greek yogurt plus 1 tsp vinegar works in a pinch. Sriracha too spicy? Swap for 1 tbsp hot sauce plus 1 tsp sugar. The honey should be liquid gold—cheap brands crystallize and ruin the sauce. For the oil, vegetable or canola is fine, but peanut oil gives that authentic wok-house flavor. If you're air frying, reduce the oil by half and shake the basket every 5 minutes.
This sauce is best made fresh, but it keeps for 5 days in the fridge. Double the batch—it disappears fast. Store the pork pieces separately, reheated in a 350°F oven for 10 minutes>. The leftovers? Life-changing in sandwiches—crispy pork, mayo, and a sprinkle of green onions on a toasted bun. Freeze the sauce in ice cube trays for easy single-use portions. And if you're wondering, yes, the air fryer version is just as addictive—just watch that temperature like a hawk.
Why You'll Love This Recipe
- I’ll be real: that first sprinkle of five-spice powder on the pork shoulder transforms it. It’s not just flavor—it’s this warm, earthy punch that lingers, making every bite feel like a little celebration. (And yes, even my picky husband grabs seconds.)
- Five-Spice Magic: I’ll be real: that first sprinkle of five-spice powder on the pork shoulder transforms it. It’s not just flavor—it’s this warm, earthy punch that lingers, making every bite feel like a little celebration. (And yes, even my picky husband grabs seconds.)
- Crispy Without Hassle: Between us, achieving that perfect crunch used to stress me out. But this recipe nails it with just flour and cornstarch—no special technique, no fancy tools. The oil bath ensures that golden crust every time, even if I’m distracted by a screaming toddler.
- Leftovers That Shine: Honestly, I make this on Sundays because the pork stays ridiculously good for days. Toss it in rice bowls, chop it for fried rice, or just reheat slices—it’s always the star. (My freezer is packed with these, because why buy takeout?)
Step-by-step instructions for crispy bang bang pork
Here's how to make the perfect crispy, five-spice crust with that addictive sticky glaze.
Prepare the Pork and Seasoning
Cut the 1.5 lb pork shoulder into 1-inch cubes and pat them completely dry with paper towels. This step is crucial—any moisture will prevent that perfect crispy crust. Place the pork cubes in a large bowl and add the 2 tbsp five-spice powder, 1.5 tsp salt, and 0.5 tsp black pepper. Toss everything together until the pork is evenly coated in the spice blend. Let it sit at room temperature for 15 minutes while you prepare the next steps. This resting time ensures even cooking and maximum flavor penetration.
While the pork seasons, toast the 2 tbsp five-spice powder in a dry skillet over medium heat for 1-2 minutes until fragrant. This simple step deepens the aroma and makes the crust even more flavorful. Let it cool slightly before mixing it back into the pork if needed, though the initial coating should be sufficient.
Create the Crispy Breading
In a separate bowl, whisk together the 1 cup all-purpose flour and 0.5 cup cornstarch. The cornstarch is the secret to that extra-crispy texture—it creates a lighter, crunchier coating compared to flour alone. Sift the mixture to remove any lumps, then add the seasoned pork cubes and toss until every piece is fully coated. Shake off any excess flour, but don't worry about getting it all off. A light, even layer is what we're after here.
Here's the thing—this breading needs to adhere well, so don't skip the tossing step. If you're feeling fancy, you can chill the breaded pork in the fridge for 10 minutes before frying. This helps the coating set up better, but it's not absolutely necessary if you're eager to get cooking.
Fry to Golden Perfection
Heat 3 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F. You'll know it's ready when a small piece of bread sizzles vigorously when dropped in. Working in batches (don't overcrowd the pan!), carefully add the breaded pork and fry for 3-4 minutes until the crust is deep golden brown and the pork is cooked through. Use a slotted spoon to transfer the fried pork to a paper towel-lined plate to drain excess oil.
This is where the magic happens—the crispy crust forms quickly, so keep a close eye on the color. If you see the oil smoking excessively, reduce the heat slightly to maintain a steady 350°F. The pork should be cooked to an internal temperature of 160°F, but the crust will continue crisping as it rests, so don't worry about overcooking.
Make the Sticky Glaze
While the pork fries, prepare the glaze by combining the 0.5 cup mayonnaise, 2 tbsp sriracha, 2 tbsp honey, 2 tbsp soy sauce, 4 cloves minced garlic, and 1 tbsp sesame oil in a small bowl. Whisk everything together until smooth and well combined. Taste it and adjust the seasoning if needed—you might want to add a pinch more salt or a dash of extra sriracha for heat.
The glaze should be thick but still pourable. If it's too thick after mixing, you can thin it slightly with 1 teaspoon of water at a time until it reaches your desired consistency. This glaze is what makes bang bang pork so irresistible—it's sweet, spicy, savory, and just a little tangy all at once.
Toss and Garnish
Transfer the fried pork to a large serving bowl. Drizzle the glaze over the top and gently toss everything together until each piece is fully coated. You'll want to work quickly here—the glaze will start to thicken as it cools. If it gets too thick, add 1 teaspoon of hot water to loosen it up. Let the pork sit for 2-3 minutes to allow the glaze to really adhere to the crispy crust.
Finally, garnish with 3 sliced green onions for a pop of freshness and color. Serve immediately while the pork is still crispy and the glaze is warm. This dish is best enjoyed right away, straight from the pan, with a side of steamed rice or fresh vegetables to balance the richness.
Pro Tips For Making Bang Bang Pork
- Velveeta First: Toss the pork shoulder in a bowl with shredded Velveeta cheese before dredging in flour—yes, really. I learned this the hard way when my first batch turned out dry; the cheese melts into the meat during frying, keeping it juicy while the five-spice powder clings better. Skip this, and you’ll end up with crispy but bland bites.
- Double-Dredge Fast: Mix equal parts all-purpose flour and cornstarch (about 1 cup total) for the second dredge—this combo gives you the perfect crisp without burning. I used to just use flour, and the crust would either turn to glue or stay too pale. Works even if you’re in a rush; just shake off excess.
- Oil at 350°F: Use a deep fry thermometer and hold the oil steady at 350°F—hotter, and the outside burns before the inside cooks; cooler, and you’ll have soggy, greasy pork. I wasted three batches adjusting heat by eye before I cracked open that thermometer. Trust me, it’s worth the $10.
- Rest Under Foil: After frying, transfer the pork to a wire rack and tent loosely with foil for 5 minutes. This lets steam escape so the crust stays crisp, not sticky. I know, I know—you want to eat it now—but waiting makes all the difference in texture. Your future self will thank you.
Essential equipment for perfect results
Deep Fryer Essentials
For that perfect crispy crust, I swear by a commercial-grade deep fryer like the Presto 03800—it holds 4 quarts of oil and maintains 350°F like a dream. If you're working with smaller batches, a deep Dutch oven (like my Lodge 5.5-quart) works just as well.
The key is even heat distribution, so avoid overcrowding—fry in single layers with room between pieces. 🔥
Thermometer Must-Have
Never guess your oil temperature again! A thermometer with a clip (like the ThermoWorks Smoke) is non-negotiable. I keep mine clipped to the side of my Dutch oven so I can monitor the 350°F mark without opening the lid and losing heat.
Pro tip: Test it by dropping in a small piece of bread—if it sizzles wildly, you're ready to fry.
Breading Station Setup
Set up a three-bowl breading station for efficiency: one for flour/cornstarch mix, one for seasoned pork, and one for tossing. Use fine-mesh sieves (I love OXO Good Grips) to sift your flour and cornstarch—this removes lumps and ensures an even coating.
A wire whisk helps distribute the cornstarch evenly, preventing clumps that ruin crispiness. 🌾
Air Fryer Alternative
Short on time? My Ninja Foodi 6-in-1 air fryer handles 1-inch pork cubes in batches with 350°F for 12 minutes, shaking the basket every 5 minutes. Reduce oil to 1.5 tablespoons per batch—just enough to coat the pork lightly.
The results? 90% of the crisp with zero splatter and a cleaner kitchen. Perfect for weeknights!
Sauce Thickener Tools
For that perfect glaze consistency, keep a small saucepan and whisk handy. If your sauce thickens too fast, thin it with hot water (not cold—it shocks the mayo). I also keep a mini immersion blender (like the Magic Bullet) for quick emulsification if the sauce separates.
A fine-mesh strainer removes any garlic bits for a silky texture. ✨
Serving Essentials
Present your bang bang pork on a slate board or wooden platter for that restaurant vibe. Garnish with green onions and serve with steamed jasmine rice or crispy noodles.
For extra flair, add pickled daikon radish or quick-pickled red onions—the tang cuts through the richness. Don’t forget chopsticks or tongs for easy serving! 🍜
Nutrition facts
Frequently asked questions
Can I substitute chicken or shrimp for the pork in this recipe?
This technique works beautifully with chicken thighs or large shrimp. For chicken, use 1-inch pieces and fry at 375°F for 4-5 minutes until golden. Shrimp should cook for just 1-2 minutes per side—they're done when opaque. The five-spice crust adds amazing flavor to any protein, but chicken needs slightly hotter oil to compensate for its leaner texture.
How do I make the sauce less spicy?
Start by reducing the sriracha to 1 tbsp instead of 2. For even milder heat, replace it with 1 tbsp hot sauce plus 1 tsp sugar to balance the flavor. If you've already made the sauce, thin it with 1 tsp honey or maple syrup to mellow the spice. The sauce can handle up to 1 extra tbsp honey if you prefer it sweeter and less fiery.
Can I bake this instead of frying for a healthier version?
Yes! Preheat oven to 425°F and toss breaded pork with 1 tbsp oil before spreading on a wire rack over a baking sheet. Bake for 18-20 minutes, flipping halfway, until golden. The texture won't be as crispy as fried, but it's still delicious. For extra crunch, broil for 1-2 minutes at the end. The sauce stays the same—just toss with the warm pork.
Why did my sauce separate when I mixed it?
This happens when mayo and liquid ingredients aren't properly emulsified. Fix it by whisking vigorously or using a mini immersion blender for 10 seconds. If it's too thick, add 1 tsp hot water at a time. For prevention, mix mayo last and keep other ingredients at room temperature. Cold ingredients cause separation—this is especially important with honey and sesame oil.
How long will this keep in the fridge, and can I reheat it?
The pork stays crispy for 2 days in the fridge if stored in an airtight container. Reheat in a 350°F oven for 10 minutes to restore crispiness. The sauce keeps 5 days separately—store it in a sealed jar. For leftovers, I love making crispy pork sandwiches with mayo and green onions on toasted buns. Freeze the sauce in ice cube trays for single-use portions.