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Bold Bang Bang Chicken Skewers

Category: Global Street Eats with a Twist

Get flavorful pieces of chicken thighs coated in black pepper, garlic, paprika, and a bit of cayenne. Hook them onto sticks and layer on creamy bang bang sauce—that's mayo, Sriracha, Thai sweet chili, and fresh lime juice. Grill or air fry till they're crisp and browned outside. For extra kick, splash more sauce or hot honey on top. These make awesome leftovers so they're perfect to share or stash for later!

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Monica
By Monica Monica
Updated on Fri, 20 Jun 2025 15:47:41 GMT
Loaded chicken skewers laid out with a bowl of sauce for dipping. Pin
Loaded chicken skewers laid out with a bowl of sauce for dipping. | flavorsfuse.com

If I'm in a rush and craving something really good, I reach for Bang Bang Chicken Skewers every time. Grilling makes them crazy juicy, then you get hit with sweet and spicy, and there's a zippy kick that makes them shine. Toss these on your grill, or pop them in your air fryer—either way, they're a total win. But honestly, it's the sauce that steals the show. That bang bang goodness covers every bit, and you'll just keep reaching for more.

These started as my backyard party trick, but now everybody's wild for them year-round. They always disappear fastest. Even the picky eaters grab seconds!

Flavor-Packed Ingredients

  • Sriracha: Packs chili flavor. Tweak how much you want if you like extra kick or less burn
  • Thai sweet chili sauce: Loads it up with sweet punch and a tang. Choose a brand that stays pure for max flavor
  • Lime juice: Fresh-squeezed is best—gives a sharp pop to every bite
  • Mayonnaise: The base for creamy magic in the sauce. Use full-fat for rich taste
  • Hot honey: Sweet meets spicy here. Buy a bottle or drizzle on homemade
  • Salt: Sea or kosher salt both help every other flavor pop
  • Cayenne pepper: Bumps up the fire level—just skip if you’re heat-shy
  • Black pepper: Go with freshly ground so you really taste that smack of heat
  • Garlic powder: Major savory vibes. If you’ve got fresh-milled powder, use it
  • Paprika: Brings smoky comfort and makes everything brighter red
  • Extra virgin olive oil: Lets the spices stick and keeps chicken tender. Fresh is best
  • Chicken thighs: Choose boneless thighs and cube 'em—these stay moist and grab all the flavor. Free range or organic are a bonus if you can

Simple Step-By-Step

Finish Up:
Grab your serving platter. Put all skewers on it, brush over extra sauce, and drizzle hot honey for a glossy finish. Dig in while they're hot and juicy.
Use The Air Fryer:
Drop the loaded skewers in the basket so they’re not crowded. Blast them at 400°F. After about five or six minutes, flip each skewer, then finish to twelve minutes total. Always check for at least 165°F inside.
Grill 'Em:
Heat the grill on medium-high. Put on the chicken skewers, then cook, turning them here and there to get golden on all sides. Baste with more sauce as you go. The chicken is safe at 165°F, so check with a thermometer before you eat.
Add Some Sauce:
Lay the skewers in a baking pan. Brush half the bang bang sauce all over, then flip so you coat every piece evenly.
Make The Sauce:
Mix mayo, sweet chili, lime juice, and sriracha in a bowl. Stir up until smooth and creamy. Stash half of it aside for dipping later.
Thread Chicken:
Soak wooden skewers in cold water for at least fifteen minutes to help 'em not burn. Push the chicken chunks onto each skewer, almost to the end but leave a spot to hold on to.
Season Up:
Dump cut chicken in a big mixing bowl. Pour on the olive oil, then add in black pepper, cayenne, paprika, salt, and garlic powder. Mix everything up really well so every piece is coated. Give it ten minutes to sit for extra flavor.
Prepping Chicken:
Pull out boneless thighs, trim any big fatty parts, then chop into bite-size cubes about an inch each. Try to keep them close in size for even cooking.
A tray full of chicken skewers soaking up their marinade. Pin
A tray full of chicken skewers soaking up their marinade. | flavorsfuse.com

You can’t go wrong with extra sweet chili sauce—seriously, it even makes boring stuff taste awesome. My grandma always kept some around. Now I get it. That sticky-sweet finish is crowd-pleasing magic.

Bonus Storage Advice

If you’ve got leftovers, shove them in a lidded container and park in the fridge. You’ve got about four days before they dry out. Air frying brings them back crisp, or microwave if you’re okay with it softer. Just don’t nuke it too hard or it’ll go tough.

A tray full of chicken skewers soaking up their marinade. Pin
A tray full of chicken skewers soaking up their marinade. | flavorsfuse.com

Switch Things Up

No thighs handy? Swap in boneless chicken breasts, just be quicker with cooking so they stay juicy. Want mellow heat? Leave the cayenne out, and use plain honey for sweetness. Want a lighter vibe? Switch mayo for Greek yogurt—it's bright and creamy, too.

Serving Suggestions

Pile the skewers over simple jasmine rice, heap on some slaw, or wrap in flatbreads stuffed with veggies. Awesome for tailgates, shared lunches, or next-day meal preps on the fly.

How It Got Here

Bang Bang Chicken comes from Sichuan, where the original is shredded chicken with spicy sesame sauce. Here, it’s all about adding creamy mayo and sweet chili for a fun, modern twist but you keep the heat and punchy sauce vibes.

FAQs About the Recipe

→ What type of chicken works best?

Boneless, skin-off thighs give you juicy chicken, but if you want to go lighter, chicken breasts will do the trick.

→ How can I make the skewers less spicy?

Hold the cayenne and cut back on the Sriracha in your sauce. That takes it down a notch.

→ Should I soak wooden skewers?

You bet! Get those skewers wet so they don't burn when you grill or air fry.

→ How do I know when the chicken is cooked?

Once the chicken reads 165°F inside and looks caramel-brown outside, pull it off the heat.

→ Can these skewers be reheated?

Yep! Heat them in the air fryer at 350°F for a couple of minutes. They'll stay juicy and taste great again.

→ Is the bang bang sauce very sweet?

There's a tang with a bit of sweet, but you can dial back the sweetness by using less chili sauce or honey.

Bang Bang Skewers

Tender chunks of chicken drizzled with lively bang bang sauce. Throw them on the air fryer or grill for an easy dinner win.

Prep Time
15 min
Cooking Time
20 min
Total Time
35 min
By Monica: Monica


Skill Level: Moderate

Cuisine Style: American

Yield: 6 Servings

Dietary Preferences: Gluten-Free, Lactose-Free

What You'll Need

→ Chicken Skewers

01 900 to 1000 g skinless chicken thighs, no bones, cut into big bite-size pieces
02 1 tablespoon extra virgin olive oil
03 1 teaspoon paprika
04 1 teaspoon garlic powder
05 1 teaspoon ground black pepper
06 0.5 teaspoon cayenne pepper
07 0.5 teaspoon fine sea salt
08 2 tablespoons hot honey if you want some heat

→ Bang Bang Sauce

09 240 ml mayo
10 60 ml Sriracha sauce, more or less if you like
11 160 ml sweet chili sauce from Thailand
12 2 tablespoons fresh lime juice, squeezed in

Step-by-Step Guide

Step 01

Drop the chicken chunks into a big mixing bowl. Pour in olive oil, add the salt and spices—don’t forget the cayenne and black pepper. Use your hands to coat every piece so it’s seasoned all over.

Step 02

Before doing anything, if you’ve got wood sticks, give them a soak in water for about 20 minutes so they don’t catch fire. Thread the marinated chicken onto each stick, leaving a little space on each end.

Step 03

Spoon the mayo into a small bowl. Add the sweet chili, squeeze in the lime juice, and squirt the Sriracha. Whisk it till smooth and creamy. Move half to a tiny bowl for brushing; save the rest for your dipping later.

Step 04

Lay your chicken skewers out on a lined baking tray. Brush half your Bang Bang sauce all over them so everything’s coated nicely.

Step 05

Fire up your grill to medium-high. When it’s ready, set down the chicken sticks and turn them every few minutes for about 15 to 20 minutes. Brush on more sauce every time you flip, until they’re charred in spots and the middle hits 74°C.

Step 06

Preheat your air fryer to 200°C. Spread the skewers out in a single row. Cook for 6 minutes, give them a turn, then let them go another 5 minutes. Make sure the thickest part hits 74°C inside before pulling them out.

Step 07

Pile up the hot skewers on a serving plate. Pour over the extra Bang Bang sauce and squeeze on a little hot honey if you want. Enjoy them while they’re still steamy and juicy.

Additional Notes

  1. If you want things mild, leave out the cayenne and hot honey, and go easy on the Sriracha.
  2. Wood skewers go in water to avoid burning. Don’t skip it—they will char quick.
  3. Chicken breast works too if that’s all you have in your fridge.
  4. Leftovers keep up to 4 days in a sealed container. Heat them up in your air fryer at 175°C for about 3 minutes or just microwave till they’re warm.

Essential Tools

  • Wooden skewers
  • Grill or air fryer
  • Baking sheet

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Mayonnaise has eggs in it.

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 586
  • Fats: 49 g
  • Carbohydrates: 15 g
  • Proteins: 19 g