Bang Bang Skewers (Printable Version)

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

# 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:

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.
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.
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.
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.
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.
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.
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:

01 - If you want things mild, leave out the cayenne and hot honey, and go easy on the Sriracha.
02 - Wood skewers go in water to avoid burning. Don’t skip it—they will char quick.
03 - Chicken breast works too if that’s all you have in your fridge.
04 - 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.

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