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Spicy Bang Bang Chicken Skewers

Spicy Bang Bang Chicken Skewers

These Spicy Bang Bang Chicken Skewers offer a perfect balance of sweet, spicy, and creamy, making them an irresistible choice for any occasion. They are a quick and easy way to enjoy a restaurant-quality appetizer or light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs or breasts cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 large egg lightly beaten
  • 2 tablespoons vegetable oil for pan-frying
Bang Bang Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha or more, to taste
  • 1 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon rice vinegar optional, for a touch of acidity
For Serving
  • chopped fresh cilantro for garnish
  • toasted sesame seeds for garnish
  • lime wedges for serving

Equipment

  • Shallow dish or bowl
  • Medium Bowl
  • Large skillet
  • Plate lined with paper towels
  • Small skewers (optional)
  • Serving platter

Method
 

  1. In a shallow dish or bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. This mixture will help create a crispy coating on the chicken.
    1/4 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika
  2. Add the cubed chicken to another shallow dish or bowl. Pour the lightly beaten egg over the chicken and toss to ensure each piece is evenly coated. Let it sit for a minute to allow the egg to adhere.
    1 pound boneless, skinless chicken thighs or breasts, 1 large egg
  3. Working with a few pieces at a time, transfer the egg-coated chicken pieces to the flour mixture. Toss gently until each piece of chicken is thoroughly coated. Shake off any excess flour.
  4. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, soy sauce, and rice vinegar (if using) until smooth and well combined. Taste and adjust the sriracha for your desired level of heat.
    1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon honey, 1/2 teaspoon soy sauce, 1/4 teaspoon rice vinegar
  5. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the coated chicken pieces in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
    2 tablespoons vegetable oil
  6. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain off excess oil. Immediately transfer the hot chicken to the bowl with the prepared Bang Bang sauce.
  8. Gently toss the chicken pieces in the sauce until they are evenly coated. The heat from the chicken will help the sauce emulsify slightly and cling beautifully.
  9. If desired, thread the sauced chicken pieces onto small skewers for easy serving. This is optional but adds a professional touch.
  10. Arrange the Spicy Bang Bang Chicken Skewers on a serving platter. Garnish generously with chopped fresh cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side for an extra burst of freshness.
    chopped fresh cilantro, toasted sesame seeds, lime wedges

Notes

Storing Leftovers: Properly cooled Spicy Bang Bang Chicken Skewers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheating Options: Oven/Toaster Oven (Recommended): Preheat to 350°F (175°C). Reheat for 8-10 minutes.