Crispy Bang Bang Chicken Skewers: A Weeknight Favorite

Ingredients for Bang Bang Chicken Skewers

• Boneless, Skinless Chicken Thighs: I prefer thighs for these Bang Bang Chicken Skewers because they stay so juicy and tender, even if you accidentally overcook them a tiny bit. Breasts can dry out faster, which I learned the hard way once!
• Soy Sauce: This is our savory base for the marinade. Don’t skimp on quality here, a good soy sauce makes a world of difference. I always use a low-sodium one so I can control the saltiness myself.
• Rice Vinegar: Adds a lovely tang to the marinade and the sauce. I once tried apple cider vinegar in a pinch, and it worked, kinda, but the flavor profile was definitely off for proper Bang Bang Chicken Skewers.
• Honey: For that essential sweetness that balances the spice. Maple syrup can work if you’re out, but honey just gives a richer, stickier glaze.
• Sriracha: Our star for the bang! Adjust to your heat preference, of course. I’m a “more is more” kind of person, but start small if you’re unsure.
• Mayonnaise (full-fat!): This is what makes the Bang Bang sauce creamy and luscious. Honestly, don’t use skim milk mayo, just don’t. The texture and flavor aren’t the same.
• Garlic Powder & Onion Powder: These two are flavor boosters, giving depth without needing to mince fresh garlic or onion. Super convenient for a quick meal.
• Sesame Oil: A tiny drizzle adds that unmistakable nutty aroma. A little goes a long way, so don’t get heavy-handed, or it can overpower everything.
• Cornstarch: Our secret weapon for tender chicken and a slightly thickened sauce. It creates a protective coating on the chicken during cooking, too.
• Bamboo Skewers: Remember to soak these! I once forgot and had mini bonfires on my grill pan. Oops!

Instructions for Making Bang Bang Chicken Skewers

Prep the Chicken & Skewers:

First things first, let’s get that chicken ready for our Bang Bang Chicken Skewers. Cut your chicken thighs into bite-sized pieces, about 1-inch cubes. Try to keep them somewhat uniform so they cook evenly this is where I sometimes get a little messy, but it’s okay! Then, in a medium bowl, toss the chicken with a tablespoon of soy sauce, a teaspoon of rice vinegar, and a tablespoon of cornstarch. Give it a good mix with your hands until every piece is coated. While that’s happening, soak your bamboo skewers in water for at least 30 minutes, this stops them from burning later.

Marinate for Flavorful Bang Bang Chicken Skewers:

Once your chicken is coated, let it sit and marinate for at least 15-20 minutes. If you have time, an hour in the fridge is even better, or honestly, overnight makes these Bang Bang Chicken Skewers incredibly flavorful and tender. This is where the magic starts to happen, soaking up all those savory notes. While the chicken is marinating, you can start whisking together the Bang Bang sauce. It’s all about layering those flavors! Don’t skip this step, it really makes a difference.

Whip Up the Bang Bang Sauce:

Now for the star of the show, the Bang Bang sauce! In a separate bowl, whisk together the mayonnaise, 2 tablespoons of soy sauce, the remaining rice vinegar, honey, Sriracha (add more or less depending on your heat preference!), garlic powder, onion powder, and sesame oil. Mix until it’s super smooth and creamy. Taste it! Adjust the sweetness or spice if you like. This sauce is honestly so good, I sometimes make extra just for dipping other things. It’s what makes these Bang Bang Chicken Skewers truly special.

Skewer the Chicken:

Once the chicken has marinated and the skewers are soaked, thread the chicken pieces onto the bamboo skewers. Don’t cram too many pieces on each skewer, give them a little room so they can cook properly and get nice and crispy. I usually aim for about 4-5 pieces per skewer, depending on their size. This is a good time to preheat your grill pan or a large skillet over medium-high heat. A little bit of oil in the pan helps prevent sticking, a mistake I’ve definitely made before with my Bang Bang Chicken Skewers!

Cook the Bang Bang Chicken Skewers:

Place the chicken skewers on your preheated grill pan or skillet. Cook for about 3-4 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. You’re looking for those lovely char marks, not burned bits! This is where that cornstarch really helps create a tender interior and a slightly crispy exterior. Don’t overcrowd the pan, or the chicken will steam instead of sear, and we want that beautiful texture for our Bang Bang Chicken Skewers.

Glaze and Serve Your Bang Bang Chicken Skewers:

Once the chicken is cooked, remove the Bang Bang Chicken Skewers from the heat. You can either brush the sauce directly onto the skewers or, my personal favorite, serve the sauce on the side for dipping. A sprinkle of fresh chopped scallions and toasted sesame seeds makes them look extra fancy and adds a nice crunch. The aroma in your kitchen right now should be incredible sweet, spicy, and savory all at once. Enjoy these warm, delicious Bang Bang Chicken Skewers!

Storage Tips for Bang Bang Chicken Skewers

Leftover Bang Bang Chicken Skewers actually hold up pretty well, which is great for meal prepping! I usually store any cooled leftovers in an airtight container in the fridge for up to 3-4 days. I’ve found that reheating them gently in a skillet or air fryer works best to keep some of that crispiness. I microwaved them once, and while they were edible, the sauce separated a bit and the chicken got a little rubbery so don’t do that lol. If you’ve got extra sauce, keep it in a separate container, it stays good for about a week. These Bang Bang Chicken Skewers are still delicious cold, too, if you’re into that! Perfect for a quick lunch the next day.

Bang Bang Chicken Skewers: Ingredient Substitutions

Life happens, and sometimes you don’t have everything on hand for these Bang Bang Chicken Skewers. I get it! If you don’t have chicken thighs, chicken breast works fine, just be careful not to overcook it it dries out faster. For the honey in the Bang Bang sauce, maple syrup or agave nectar can be good swaps, though they’ll give a slightly different flavor profile. I tried brown sugar once, and it was okay, but the sauce wasn’t as glossy. If Sriracha is too spicy, a milder chili garlic sauce or even just a pinch of red pepper flakes can give you some heat. No rice vinegar? White wine vinegar or even lime juice in a pinch can add acidity, but the flavor will change a bit. Experiment! That’s how I discovered what works (and what definitely doesn’t) for my Bang Bang Chicken Skewers.

Serving Suggestions for Bang Bang Chicken Skewers

Oh, the possibilities! These Bang Bang Chicken Skewers are incredibly versatile. I usually serve them with a simple side of fluffy jasmine rice to soak up all that extra delicious sauce. Steamed broccoli or a crisp cucumber salad with a light vinaigrette makes for a wonderfully balanced meal. Sometimes, I’ll do a quick stir-fry of bell peppers and snap peas to go alongside. For drinks, a crisp lager or even a chilled sparkling rosé pairs beautifully with the sweet and spicy flavors. And honestly, a night in with these Bang Bang Chicken Skewers and a good rom-com? Yes please. They’re also fantastic as an appetizer for a casual get-together, just make them a bit smaller!

Cultural Backstory of Bang Bang Chicken Skewers

The concept of “Bang Bang Chicken” (or ‘Bon Bon Chicken’ as it’s sometimes called) actually hails from Sichuan cuisine in China, traditionally a cold dish with shredded chicken, often pounded with a stick (hence the “bang bang” sound) and served with a spicy, nutty sauce. My version of these Bang Bang Chicken Skewers is definitely a modern, Americanized take, focusing on the irresistible flavor combination of sweet, spicy, and creamy that makes the sauce so addictive. I remember first trying the traditional version at a local Chinese restaurant and being fascinated by the name. It inspired me to create a warm, grilled skewer version that felt more accessible for my own kitchen, keeping that iconic sauce at its heart. It’s a testament to how food traditions evolve and inspire new creations across cultures, like these Bang Bang Chicken Skewers.

Frequently Asked Questions About Bang Bang Chicken Skewers

→ Can I make these Bang Bang Chicken Skewers ahead of time?

Absolutely! You can marinate the chicken for these Bang Bang Chicken Skewers overnight, which really deepens the flavor. The sauce can also be made a day or two in advance and stored in the fridge. Just cook and assemble when you’re ready!

→ What if I don’t have bamboo skewers for Bang Bang Chicken Skewers?

No problem! You can cook the chicken pieces in a skillet or on a baking sheet (roast at 400°F/200°C for 15-20 minutes) and then toss them with the Bang Bang sauce. It’ll be just as tasty, just not on a stick!

→ How spicy are these Bang Bang Chicken Skewers, really?

The spice level is totally adjustable! I usually go pretty heavy on the Sriracha, but you can start with a small amount and add more to the Bang Bang sauce until it hits your perfect heat level. Taste as you go!

→ Can I freeze leftover Bang Bang Chicken Skewers?

I wouldn’t recommend freezing the cooked Bang Bang Chicken Skewers. The texture of the chicken can change quite a bit, and the sauce might separate when thawed. It’s best enjoyed fresh or from the fridge within a few days.

→ What else can I do with the Bang Bang sauce?

Oh, the Bang Bang sauce is super versatile! I love it on roasted veggies, as a dipping sauce for shrimp, or even tossed with noodles. It’s truly a condiment superstar, even beyond these Bang Bang Chicken Skewers!