Bang Bang Chicken Skewers serve up tender chicken bites dusted in cornstarch and seared to crispy perfection, cloaked in a creamy, sweet-spicy sauce brightened by ginger and garlic. This beginner-friendly recipe brings a perfect balance of heat and honeyed tang in under 30 minutes, making it ideal for quick dinners or crowd-pleasing appetizers. With simple prep and kitchen-friendly ingredients, you’ll have skewers that taste like they’ve been slathered in restaurant-worthy sauce—without the fuss. Grab your skewers and let’s dive into this fun, flavor-packed dish!
Key Ingredients
These Bang Bang Chicken Skewers rely on a handful of simple ingredients that come together for maximum flavor and texture.
- 1 pound chicken breast: tender protein that soaks up the creamy, sweet-spicy sauce.
- 8 wooden skewers: essential for holding the chicken in place and making flipping a breeze.
- 2 tablespoon cornstarch: creates a crispy coating on the chicken cubes when seared.
- 1 teaspoon salt: enhances the natural flavor of the chicken.
- 1/2 teaspoon black pepper: adds a subtle kick and depth to the seasoning.
- 2 tablespoon vegetable oil: used to sear the skewers until golden brown.
- 1/4 cup mayonnaise: forms the creamy base of the bang bang sauce.
- 3 tablespoon sweet chili sauce: brings sweetness and mild heat to the sauce.
- 1 tablespoon sriracha: pumps up the spice for that signature bang.
- 1 teaspoon honey: balances the heat with natural sweetness.
- 1 teaspoon rice vinegar: adds a bright, tangy note to the sauce.
- 1 clove garlic minced: infuses the sauce with savory depth.
- 1 teaspoon grated ginger: adds zing and freshness to the creamy sauce.
- 2 tablespoon chopped green onion: provides a fresh, oniony finish.
- 1 teaspoon sesame seeds: gives a light, nutty crunch as garnish.
How To Make Bang Bang Chicken Skewers
Let’s walk through transforming simple chicken cubes into irresistible skewers coated in a luscious sauce. You’ll start by soaking skewers and prepping chicken, then coating the pieces in cornstarch for that crave-worthy crust. While the chicken sizzles to golden perfection in hot oil, you’ll whisk together a tangy, creamy bang bang sauce. Finally, you’ll drizzle or brush that sauce over the cooked skewers and finish with scallions and sesame seeds. These steps ensure every bite is crispy, saucy, and packed with flavor.
1. Soak wooden skewers in water for 20 minutes to prevent burning. Place skewers in a shallow dish fully submerged so they don’t char on the ends during cooking.
2. Cut chicken breast into bite-sized cubes and pat dry. Use paper towels to remove excess moisture, which helps the cornstarch adhere and crisp up.
3. In a bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated. Ensure each piece is lightly dusted for a crispy crust when seared.
4. Heat vegetable oil in a skillet over medium-high heat and cook chicken skewers, turning occasionally, until golden and cooked through, about 8 to 10 minutes. Watch for a deep golden color and an internal temperature of 165°F.
5. Meanwhile, prepare the sauce by whisking mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic, and ginger in a bowl until smooth. Taste and adjust for sweetness or heat.
6. Remove skewers from the skillet and transfer them to a serving platter. Let any excess oil drip back into the pan to keep the sauce from sliding off.
7. Brush or drizzle the bang bang sauce over the cooked skewers, turning to coat evenly. Aim for a generous layer so every bite is saucy.
8. Garnish with chopped green onion and sesame seeds before serving. The fresh onion and nutty seeds add crunch and color.
Serving Suggestions
These skewers make a statement on any table and pair beautifully with simple sides to round out your meal. Whether you’re hosting a casual weeknight dinner or an outdoor barbecue, these tips will help you serve them in style.
- Steamed Jasmine Rice: A fluffy bed of rice soaks up extra bang bang sauce and makes each bite more filling.
- Crisp Green Salad: Toss mixed greens with a light vinaigrette to cut through the richness of the sauce.
- Grilled Vegetables: Bell peppers, zucchini, and mushrooms add smoky char that complements the creamy chicken.
- Cold Noodle Salad: Chilled rice noodles with cucumber ribbons and a splash of rice vinegar bring cool, refreshing contrast.
Tips For Perfect Bang Bang Chicken Skewers
Master these tips to elevate your Bang Bang Chicken Skewers game and impress every time you fire up the skillet or grill. With a few simple tricks, you can make your version even crispier, spicier, or more aromatic based on your personal taste.
- For extra crispiness toss the chicken cubes in a mixture of half cornstarch and half flour.
- Adjust the level of heat by increasing or decreasing the sriracha and sweet chili sauce.
- These skewers can also be grilled over charcoal for a smoky flavor.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
How To Store It
Proper storage helps keep your skewers juicy and your sauce smooth for next-day enjoyment. Here’s how to stow away both components and maintain that fresh-off-the-skillet taste.
- Cooked Skewer Storage: Allow skewers to cool slightly, then place in an airtight container lined with paper towels to absorb excess moisture. Store in the refrigerator for up to 2 days.
- Sauce Storage: Transfer any leftover bang bang sauce into a clean, airtight jar and keep in the fridge for up to 3 days. Give it a quick stir before using.
- Optimal Use: For best flavor and texture, consume both the chicken and sauce within 2–3 days of cooking.
Frequently Asked Questions
Here are some quick answers to common questions about making the perfect Bang Bang Chicken Skewers:
- Q: How long does it take to prepare and cook Bang Bang Chicken Skewers?
A: It takes about 30 minutes total. Soaking the skewers requires 20 minutes, but you can do that while chopping and patting the chicken dry. Tossing the chicken in cornstarch and seasonings takes about 5 minutes, and cooking the skewers in a hot skillet takes 8 to 10 minutes. Preparing and whisking the sauce runs concurrently, so overall prep and cook time is around half an hour.
- Q: Can I use chicken thighs instead of chicken breast?
A: Yes. Boneless, skinless chicken thighs can be substituted for chicken breasts. Cut them into bite-sized pieces as directed, pat them dry, and toss with cornstarch, salt, and pepper. Thighs may take an extra minute or two to cook through, so watch for an internal temperature of 165°F and a golden crust before removing from the skillet.
- Q: What’s the best way to prevent wooden skewers from burning when grilling?
A: Soak wooden skewers in room-temperature water for at least 20 minutes before threading chicken. Ensure they’re fully submerged or weighted down. If grilling, wrap the tips in aluminum foil for extra protection. This keeps the ends from charring while the chicken cooks.
- Q: How can I make the chicken extra crispy?
A: For extra crispiness, replace half of the cornstarch with all-purpose flour when coating the chicken. Ensure the chicken cubes are patted completely dry before tossing. Cook in hot oil in a single layer without overcrowding the pan. Let each side develop a golden crust before turning, which helps lock in crispiness.
- Q: How do I adjust the spice level of the Bang Bang sauce?
A: To dial down the heat, reduce or omit the sriracha and use mild sweet chili sauce. For more heat, increase sriracha by up to 1½ tablespoons or swap to a hotter chili sauce. Balanced heat also comes from honey and rice vinegar, so taste and adjust these to soften or sharpen the spice.
- Q: Can I prepare the sauce ahead of time, and how should I store leftovers?
A: Yes, you can make the Bang Bang sauce up to three days in advance. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic, and ginger, then store it in an airtight container in the refrigerator. Bring it to room temperature or give it a quick whisk before serving to restore its smooth consistency.
- Q: What are some good side dishes or serving suggestions for these skewers?
A: These skewers pair well with steamed jasmine rice, a crisp green salad, or grilled vegetables for a complete meal. You can also serve them alongside cold noodle salads or pickled cucumbers to balance the rich, creamy sauce with fresh, crunchy textures.
What Makes This Special
Bang Bang Chicken Skewers tick all the boxes for crispy, saucy, sweet-heat perfection—no need for takeout when your skillet and sauce whisk can deliver restaurant-worthy bites in minutes. The combination of cornstarch-crisped chicken and that creamy, ginger-garlic sauce is downright addictive, and the chopping and tossing steps make the process feel more like a fun kitchen hack than hard work. I guarantee you’ll want to print this article, stick it on your fridge, and make it again (and again). Let me know how they turn out, drop any questions below, and share your tweaks once you’ve tried them!
Bang Bang Chicken Skewers
Description
Creamy chili mayonnaise coats golden chicken cubes on skewers, each kiss of heat balanced by honey and rice vinegar. Grated ginger and garlic add zing, while scallions and sesame seeds finish with crunch.
Ingredients
Instructions
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Soak wooden skewers in water for 20 minutes to prevent burning.
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Cut chicken breast into bite-sized cubes and pat dry.
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In a bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated.
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Heat vegetable oil in a skillet over medium-high heat and cook chicken skewers, turning occasionally, until golden and cooked through, about 8 to 10 minutes.
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Meanwhile, prepare the sauce by whisking mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic, and ginger in a bowl until smooth.
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Remove skewers from the skillet and transfer them to a serving platter.
-
Brush or drizzle the bang bang sauce over the cooked skewers, turning to coat evenly.
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Garnish with chopped green onion and sesame seeds before serving.
Note
- For extra crispiness toss the chicken cubes in a mixture of half cornstarch and half flour.
- Adjust the level of heat by increasing or decreasing the sriracha and sweet chili sauce.
- These skewers can also be grilled over charcoal for a smoky flavor.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
