Easy Bang Bang Chicken Skewers You’ll Love
Okay, so you know how sometimes you just crave something that’s a little bit of everything? Sweet, spicy, a little creamy, and totally addictive? That’s exactly where these bang bang chicken skewers come in. They’re the kind of appetizer that disappears from the platter the second you put it down, and everyone immediately asks, “What IS this?!” I swear, the first time I made them for a get-together, I barely got to taste one myself before they were all gone. It’s like my famous honey garlic meatballs, but with this incredible, zesty bang bang sauce that just takes everything to a whole new level. If you’ve ever had those restaurant-style bang bang shrimp, imagine that deliciousness, but on tender, juicy chicken pieces perfect for skewering. This recipe has become my absolute go-to for parties, game nights, or honestly, just a really fun weeknight dinner when I want to feel a bit fancy without all the fuss. Seriously, these bang bang chicken skewers are a game-changer!
What Are Bang Bang Chicken Skewers?
So, what exactly are these little flavor bombs? Think of them as bite-sized pieces of tender chicken, marinated and then coated in a light, crispy batter, fried to golden perfection, and then tossed in a creamy, sweet, and spicy bang bang sauce. The “bang bang” name itself kind of hints at the explosion of flavor you get with every bite, right? It’s a sauce that’s usually made with mayonnaise, sriracha (or your favorite chili sauce), a touch of sweetness, and often a little tang from something like rice vinegar or lime juice. It’s not just heat; it’s a complex, layered flavor that coats the chicken beautifully. These aren’t just plain old chicken bites; they’re an experience. We usually serve them on little skewers, which makes them super easy to grab and eat, and frankly, just more fun! It’s essentially a flavor-packed, moreish appetizer that’s surprisingly simple to whip up once you get the hang of it.
Why you’ll love this recipe?
Oh, where do I even begin with why this bang bang chicken skewer recipe is a winner? First off, the flavor is just out of this world. You get that initial sweet punch from the sauce, followed by a gentle, building heat from the sriracha that’s just enough to make your taste buds sing without being overwhelming. Then there’s the creamy element from the mayonnaise base of the sauce, which balances everything out perfectly. And the chicken itself? It stays incredibly tender and juicy, especially if you don’t overcook it – a mistake I’ve definitely made in the past, but I’ll share my tips on avoiding that! Beyond the taste, the simplicity is a huge draw for me. While it looks impressive, the actual cooking process is pretty straightforward. You prep the chicken, mix the sauce, fry the chicken, and then toss. Done! It’s also surprisingly budget-friendly. Chicken thighs are usually quite affordable, and the sauce ingredients are pantry staples for most of us. What I love most about these bang bang chicken skewers, though, is their versatility. They’re the ultimate crowd-pleaser for parties, but they also make a fantastic appetizer for a cozy night in. If you’re a fan of dishes with a bit of a kick, but you also love that satisfying sweet and savory balance, these are going to be right up your alley. They’re just one of those recipes that always gets rave reviews, and honestly, that’s the best feeling as a home cook.
How to Make Bang Bang Chicken Skewers
Quick Overview
The process is really quite simple: we’ll marinate some chicken pieces for tenderness, give them a light coating for a fantastic crunch, fry them until golden, and then toss them in our signature creamy, spicy, and sweet bang bang sauce. It sounds like a lot, but each step is quick and easy. The magic really happens when the warm, crispy chicken meets that luscious sauce. It’s a recipe that comes together faster than you might think, making it perfect for when you need an impressive appetizer in a pinch or a fun dinner that feels special.
Ingredients
For the Chicken & Marinade:
1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces. I prefer thighs because they stay super moist and tender, even with frying. You can use breasts, but watch them closely so they don’t dry out.
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon Shaoxing wine (or dry sherry, or even mirin if that’s all you have). This adds a lovely depth of flavor.
1 teaspoon sesame oil. Just a little bit for that authentic aroma.
1/2 teaspoon ground white pepper. White pepper has a subtle heat that works well here.
1/4 cup cornstarch (for coating the chicken before frying). This is key for that crispy exterior!
For the Bang Bang Sauce:
1/2 cup mayonnaise. Use a good quality, full-fat mayo for the best creamy texture and flavor.
2-3 tablespoons sriracha. Adjust this to your heat preference. Start with 2 and add more if you like it spicier!
1 tablespoon honey (or maple syrup). For that essential sweetness to balance the heat.
1 tablespoon sweet chili sauce. This adds another layer of sweet and a touch of garlic flavor.
1 teaspoon rice vinegar. A little acidity to brighten up the sauce.
1/2 teaspoon garlic powder. Or you can use a small clove of fresh garlic, minced very finely.
1/4 teaspoon paprika. For a little color and subtle smoky note.
For Garnish (Optional, but recommended!):
Toasted sesame seeds. They add a lovely nutty crunch.
Thinly sliced green onions (scallions). For a fresh, sharp contrast and a pop of color.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oil ready for frying. You’ll want a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. Pour about 1-2 inches of oil into a heavy-bottomed pot or a deep skillet. We’re going to heat this over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, don’t worry! You can test it by dropping a tiny bit of cornstarch into the oil. If it sizzles and floats immediately, it’s ready. While the oil heats up, grab a baking sheet and line it with a wire rack. This is where your beautifully fried chicken will go to drain, keeping it crispy!
Step 2: Mix Dry Ingredients
Grab a medium bowl. This is where we’ll get our chicken ready for frying. Add the 1/4 cup of cornstarch to the bowl. You might think, “That’s a lot of cornstarch for just coating,” but trust me, this is what gives you that wonderfully light and crispy crust that holds the sauce so well. Make sure your cornstarch is free of any lumps. I usually give it a quick whisk with a fork to ensure it’s airy and ready to coat those chicken pieces evenly.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, it’s time to create that magic bang bang sauce. Add your 1/2 cup of mayonnaise. Then, squeeze in the 2-3 tablespoons of sriracha, add the 1 tablespoon of honey, 1 tablespoon of sweet chili sauce, 1 teaspoon of rice vinegar, 1/2 teaspoon of garlic powder, and the 1/4 teaspoon of paprika. Whisk everything together until it’s beautifully smooth, creamy, and a lovely vibrant orange-red color. Give it a little taste. Does it need more heat? More sweetness? A touch more tang? This is your moment to customize it to your perfect bang bang flavor profile!
Step 4: Combine
Now, let’s bring the chicken and the marinade together. In the bowl with the soy sauce, Shaoxing wine, sesame oil, and white pepper, add your cubed chicken thighs. Toss them around really well to make sure every piece is coated. Let them sit in this marinade for about 10-15 minutes while you’re heating the oil. This step is super important for tenderizing the chicken and infusing it with flavor. After marinating, add the chicken pieces directly to the bowl with the cornstarch. Toss them gently but thoroughly until each piece is evenly coated. You want a nice, light dusting of cornstarch all over. Don’t clump it up; just a good coating.
Step 5: Prepare Filling
This step is actually already done in Step 3 when we made the bang bang sauce! The sauce itself is the “filling” in the sense that it’s what the chicken gets coated in. So, just ensure your bang bang sauce is whisked smooth and ready to go. You want it to be pourable but thick enough to cling to the chicken.
Step 6: Layer & Swirl
This step is more about the cooking order. Once your chicken is coated in cornstarch, carefully add it in batches to the hot oil. Don’t overcrowd the pan, or your chicken will steam instead of fry, and you won’t get that nice crispy texture. Fry for about 3-5 minutes per batch, or until golden brown and cooked through. Use a slotted spoon or spider to remove the chicken from the oil and place it on the wire rack to drain. You’ll see a lovely golden crust form. Resist the urge to poke and prod them too much while they’re frying; let them do their thing!
Step 7: Bake
We’re not baking the chicken itself, but we are frying it to perfection! The frying process ensures they’re golden and crispy. If you find your oil temperature is fluctuating too much, adjust the heat as needed. It’s better to fry in smaller batches and keep the oil at the right temperature for the best results. The chicken is done when it’s no longer pink inside and has a lovely golden-brown crust. A quick way to check is to cut into one piece if you’re unsure, but usually, the color is a good indicator.
Step 8: Cool & Glaze
Once all your chicken pieces are fried and drained, let them cool just slightly on the wire rack for a minute or two. You don’t want them piping hot, but you also don’t want them cold. While they’re still warm, gently add them to the bowl with the bang bang sauce. Toss them carefully until every single piece is coated in that glorious sauce. The warmth of the chicken will help the sauce cling beautifully without making it too watery. Make sure to get every piece coated!
Step 9: Slice & Serve
Now for the best part! If you’re using skewers, carefully thread 2-3 pieces of the saucy chicken onto each skewer. This makes them super easy to handle and eat. Arrange them on a serving platter. Sprinkle generously with toasted sesame seeds and thinly sliced green onions. The green onions add a lovely pop of color and a fresh, sharp bite that cuts through the richness of the sauce. Serve these bang bang chicken skewers immediately while they’re warm and crispy. They truly are best enjoyed right away!
What to Serve It With
These bang bang chicken skewers are so versatile, they can honestly fit into any meal! For a light breakfast, though unlikely, you could have one or two skewers with a simple cup of black coffee to kickstart your day with a surprising flavor. For a more traditional brunch setting, they’re phenomenal. Imagine them as a fun, interactive appetizer alongside some fresh fruit salad and maybe a mimosa. They add that little bit of excitement that can elevate a casual brunch. As a dessert? Well, maybe not a typical dessert, but if you’re having a late-night craving for something savory and a little sweet, a skewer or two can be incredibly satisfying after dinner. They’re perfect for cozy snacks! I love serving them as a main course for a casual weeknight dinner, especially when the kids are clamoring for something fun. I’ll often pair them with some steamed jasmine rice to soak up any extra sauce, and a side of quick-pickled cucumbers for a refreshing crunch. Another family favorite is to serve them alongside a big, colorful Asian-inspired slaw – think shredded cabbage, carrots, bell peppers, and a light vinaigrette. For gatherings, they’re an absolute lifesaver; I just make a big batch and let people graze. They’re also fantastic alongside some crispy spring rolls or potstickers if you’re doing an appetizer spread.
Top Tips for Perfecting Your Bang Bang Chicken Skewers
Chicken Prep: Always use chicken thighs! I can’t stress this enough. They have more fat and connective tissue, which means they stay incredibly moist and tender even when fried. If you *must* use chicken breasts, cut them smaller and be very careful not to overcook them. Also, ensure your chicken pieces are roughly the same size so they cook evenly. I like to trim any excess fat, but leave enough to keep them flavorful.
Mixing Advice: When you’re coating the chicken in cornstarch, don’t pack it down. You want a light, airy coating. If you press it on, you’ll get a dense, gummy texture. A gentle toss is all you need. For the sauce, whisk it until it’s completely smooth. Any little lumps in the mayo or sriracha will affect the final texture. If your sauce seems a bit too thick, you can always thin it out with a teaspoon of water or more rice vinegar until it reaches your desired consistency.
Swirl Customization: The “swirl” really comes from the way the sauce coats the chicken. Make sure you toss the warm, fried chicken gently but thoroughly in the sauce. You want every piece to be beautifully coated. Don’t be afraid to add a little extra sriracha or honey to the sauce if you want to tweak the flavor profile to your liking. Some people even add a tiny bit of ginger to the sauce for an extra zing!
Ingredient Swaps: If you don’t have Shaoxing wine, dry sherry or even mirin works. For gluten-free, use tamari instead of soy sauce, and ensure your cornstarch is certified gluten-free. If you’re out of mayo, a thick Greek yogurt can work in a pinch for the sauce, though the flavor will be tangier and less rich. For the sriracha, any chili garlic sauce will do. I’ve even experimented with different hot sauces, but sriracha gives that classic bang bang flavor.
Baking Tips: We’re frying, not baking, the chicken here! It’s crucial to maintain a consistent oil temperature around 350°F (175°C). If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked. Fry in small batches; this is probably the most important frying tip. Overcrowding the pan drops the oil temperature drastically and leads to soggy chicken.
Glaze Variations: Once the chicken is fried, the sauce is key. Make sure you add the chicken to the sauce while it’s still warm. This helps the sauce emulsify and coat the chicken beautifully. Tossing gently is important to keep the crispy coating intact. If you want a thinner glaze, whisk in a tiny bit more rice vinegar or water. For a richer glaze, a small dollop of peanut butter or even a touch of gochujang can add an interesting twist.
Storing and Reheating Tips
These bang bang chicken skewers are truly best enjoyed fresh, straight from the fryer and tossed in the sauce while still warm. That’s when the chicken is at its crispiest and the sauce is at its most vibrant. However, if you happen to have any leftovers (which is rare in my house!), here’s how to handle them. For room temperature storage, I would only keep them out for a maximum of two hours, as they contain mayonnaise and are best kept chilled. Refrigeration is your best bet for longer storage. Place any leftover skewers in an airtight container. They should keep well in the refrigerator for up to 2-3 days. The chicken will soften over time, and the crispiness will be lost, but the flavor will still be there. To reheat, I find the best method is to use your oven or an air fryer. Spread the skewers in a single layer on a baking sheet lined with parchment paper and reheat at around 350°F (175°C) for about 5-7 minutes, or until heated through. This helps to revive some of that crispiness. Avoid the microwave if you can, as it tends to make the chicken rubbery. If you’re freezing them, I’d recommend freezing the fried chicken pieces *before* they are sauced. Wrap them tightly in plastic wrap and then place them in a freezer bag for up to 2 months. Thaw them in the refrigerator overnight, then reheat in the oven or air fryer before tossing with freshly made bang bang sauce. This way, you get a much better texture compared to freezing already-sauced skewers.
Frequently Asked Questions
Final Thoughts
Honestly, these bang bang chicken skewers are more than just a recipe to me; they’re a little bit of pure joy on a plate. They’re proof that you can create something incredibly flavorful and impressive without spending hours in the kitchen. That perfect balance of sweet, spicy, and creamy, with the satisfying crunch of the chicken – it’s just irresistible. They’re the dish that always gets asked for again and again, and I just love seeing people’s faces light up when they try them. If you’re looking for a guaranteed crowd-pleaser or just a way to spice up your usual dinner routine, you absolutely have to give these bang bang chicken skewers a go. They’re simple, they’re delicious, and they’re guaranteed to become a favorite. If you enjoyed this recipe, you might also love my sticky sesame chicken wings or my spicy Korean fried chicken – they’ve got a similar kick! I can’t wait to hear what you think! Let me know in the comments below how yours turned out, or if you’ve found any fun twists to add. Happy cooking!
Bang Bang Chicken Skewers
Ingredients
Method
- In a large bowl, combine the cubed chicken breasts, olive oil, paprika, garlic powder, kosher salt, and black pepper. Toss to evenly coat the chicken.
- Working one skewer at a time, thread 4-5 chicken cubes onto each.
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well. This will make about 1.75 cups of bang bang sauce.
- Pour half of the sauce into a separate bowl and set aside to use after the chicken has been cooked. Use the rest of the sauce to brush evenly over the chicken.
- Add the skewers to the basket of your air fryer in a single layer. (Depending on the size of the air fryer, you may have to work in batches.)
- Air fry at 400°F for 11-12 minutes, flipping halfway. Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce. Serve immediately.
