Ingredients for Bang Bang Chicken Skewers

• Boneless skinless chicken thighs: The secret to juicy skewers – thighs stay tender and flavorful even when grilled, unlike breast meat that dries out easily.
• All-purpose flour: Creates the base for our crispy coating that clings perfectly to the chicken and gives that satisfying crunch in every bite.
• Cornstarch: This is the magic ingredient that makes the coating extra crispy and light, not heavy or soggy like flour alone would be.
• Garlic powder: Adds savory depth to both the coating and sauce – I prefer powder over fresh since it distributes more evenly throughout.
• Onion powder: Brings sweet, aromatic flavor that complements the garlic without overpowering the chicken’s natural taste in these bang bang chicken skewers.
• Paprika: Gives beautiful golden color and mild smoky flavor that makes these skewers look as good as they taste when cooked.
• Salt and black pepper: Essential seasonings that enhance all the other flavors and ensure the chicken is perfectly seasoned throughout the coating.
• Large eggs: Acts as the binding agent that helps the flour mixture stick to the chicken pieces for maximum coating coverage.
• Buttermilk: Tenderizes the chicken while adding tangy flavor and helping create an extra crispy, golden coating when it hits the heat.
• Mayonnaise: The creamy base of our bang bang sauce that balances the heat and adds richness – use full-fat for best texture.
• Sweet chili sauce: Provides the signature sweet-spicy flavor that makes bang bang sauce so addictive and pairs perfectly with crispy chicken.
• Sriracha sauce: Brings the heat and tang – start with less if you’re sensitive to spice, you can always add more.
• Rice vinegar: Adds bright acidity that cuts through the richness and makes the sauce taste fresh and balanced, not heavy.

How to Make Bang Bang Chicken Skewers

Prep Chicken:

Cut chicken thighs into uniform 1-inch pieces and thread onto soaked wooden skewers. Pat dry with paper towels to ensure the coating sticks properly.

Make Coating:

Whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a large bowl until completely combined and lump-free.

Create Dredge:

Beat eggs and buttermilk together in a shallow dish. This mixture will help the coating stick and create extra crispy texture when cooked.

Coat Skewers:

Dip each skewer first in egg mixture, then roll in flour mixture, pressing gently to ensure coating adheres completely to all chicken pieces.

Make Sauce:

Whisk mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, and salt until smooth. Taste and adjust spice level as desired.

Cook Skewers:

Heat oil to 350°F and fry skewers for 3-4 minutes per side until golden brown and internal temperature reaches 165°F for food safety.

Serve Hot:

Drain on paper towels briefly, then serve immediately with bang bang sauce for dipping. The coating stays crispiest when served right away.

How to Store Bang Bang Chicken Skewers

Store leftover bang bang chicken skewers in an airtight container in the refrigerator for up to 3 days. The sauce should be kept separate in its own container to maintain the crispy coating texture. For best results, refrigerate the chicken and sauce within 2 hours of cooking.

To reheat, place skewers on a baking sheet and warm in a 375°F oven for 8-10 minutes until heated through and the coating regains some crispiness. Avoid microwaving as it will make the coating soggy. The sauce can be served cold or brought to room temperature before serving with the reheated skewers for optimal flavor.

What to Serve with Bang Bang Chicken Skewers

These bang bang chicken skewers pair perfectly with steamed jasmine rice, crispy Asian slaw, or grilled vegetables for a complete meal. I love serving them over a bed of fresh lettuce with cucumber slices and shredded carrots for a lighter option that still feels satisfying.

My personal favorite way to enjoy these skewers is alongside coconut rice and grilled pineapple – the sweet, tropical flavors complement the spicy bang bang sauce beautifully. They’re also fantastic as party appetizers with the sauce served in small bowls for dipping.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs for these bang bang chicken skewers?

Yes, but thighs stay more tender and juicy. If using breasts, don’t overcook or they’ll dry out quickly.

→ How spicy are these bang bang chicken skewers with the sriracha sauce?

Moderately spicy with a mild kick. Start with 1 tablespoon sriracha and add more to taste preference.

→ Can I bake these bang bang chicken skewers instead of frying them?

Yes, bake at 425°F for 15-18 minutes, flipping once. They won’t be as crispy but still delicious.

→ How long should I soak the wooden skewers before using them?

Soak for at least 30 minutes in water to prevent burning. I usually soak mine for an hour.

→ Can I make the bang bang sauce ahead of time for meal prep?

Absolutely! The sauce keeps in the refrigerator for up to 5 days and flavors improve over time.