Save Pin
If you want a weeknight dinner that's bursting with flavor and super easy, these Bang Bang Chicken Skewers are the way to go. They're juicy, loaded with sweet heat and a creamy kick, all thanks to that unforgettable sauce. Grill them up outside or toss them in the air fryer, either way you end up with something awesome. Honestly, the sauce makes every bite pop and clings to every piece. Your taste buds won't know what hit 'em.
I whipped these up first for a backyard barbecue but now my crew wants them all year long. There's never any left—even the kids keep coming back for another stick.
Tasty Ingredients
- Hot honey: A drizzle for that perfect sweet-heat finish. Any quality bottle or your own batch works great
- Lime juice: Gives your sauce a zippy lift. Freshly squeezed is totally worth it
- Thai sweet chili sauce: Loads up the tang and sweetness. Pick a clean-label brand for the best pop
- Mayonnaise: Makes the sauce rich and velvety. Go for the real deal full-fat kind
- Paprika: Adds cozy smokiness and a bit of color. The deeper the red, the better
- Chicken thighs: Cut into bite-sized cubes. They turn out tender and packed with flavor—free range is a bonus
- Extra virgin olive oil: Keeps your chicken juicy and makes spices stick. Nice fragrant olive oil brings out the flavor
- Salt: Wakes up every other seasoning. Try sea or kosher for a clean taste
- Black pepper: Delivers gentle heat. Crack it fresh if you can
- Garlic powder: Packs a big savory punch. Go for fresh powder for max flavor
- Sriracha: Brings a little fiery edge. Add more or less depending on your spice level
- Cayenne pepper: Puts an extra kick into the mix. Leave it out if you want things more mellow
Simple Steps
- Finish and Enjoy:
- Move skewers to your plate. Brush on the rest of the bang bang sauce and drizzle some hot honey over top. Eat right away for the best texture
- Air Fry Method:
- Put skewers in a single layer in your air fryer basket. Set it to 400°F Cook for 10 to 12 minutes, flipping halfway. Double-check the middles are 165°F before you eat
- Grill Time:
- Heat grill to medium-high. Toss the skewers straight onto the grill. Turn them often so they caramelize nicely for about 15 to 20 minutes. Brush with more sauce as you go. Make sure the centers hit 165°F
- Sauce It Up:
- Lay your skewers out on a baking sheet. Generously brush on half your bang bang sauce. Give them a spin so all sides get covered
- Make Bang Bang Sauce:
- Mix up mayonnaise, lime juice, sriracha, and Thai sweet chili sauce in a bowl. Whisk till smooth. Set aside half to serve later
- Skewer Chicken:
- Soak wooden skewers in water for at least 15 minutes so they don't burn. Thread chicken on, leaving some space on the ends so you can grab them easily
- Season Everything:
- Dump chicken, olive oil, salt, garlic powder, black pepper, cayenne, and paprika in a big bowl. Toss it all until coated. Let it sit 10 minutes to soak in those flavors
- Cut Up Chicken:
- Trim chicken thighs and chop into even cubes about an inch across. Make sure everything is similar size for even cooking
Save Pin
I can’t help but add extra sweet chili sauce every time. My grandma always joked it could save anything—even boring chicken. She wasn’t lying. That sticky sweetness is pure magic.
How to Store Leftovers
Pop your leftovers in a sealed container and chill for up to four days. The air fryer crisps them back up really well, but a short zap in the microwave works too. Don't cook them too long or the chicken might dry out.
Save Pin
Swaps and Shortcuts
No thighs? No worries—breasts work too, just cut a few minutes off the cooking for best texture. Want it mild? Ditch the cayenne and go for plain honey. You can even use Greek yogurt instead of mayo if you like things lighter.
Ways to Serve
Stack these over fluffy rice, crispy slaw, or stuff ’em in a pita with fresh veggies. They’re hits at parties, for game days, or tossed in a lunchbox for work.
Background
Bang Bang Chicken started as a Sichuan street snack dressed in nutty, fiery sesame sauce. This version runs with those bold flavors, but cranks up the creamy and sweet side for a fun East-meets-West taste.
Common Questions
- → What’s the best chicken cut for this?
Go for boneless, skinless thighs—they stay juicy. If you’re after something lean, breast meat is fine too.
- → How do I dial down the spiciness?
Skip the cayenne and go lighter on the Sriracha to tone things down.
- → Do I need to prep the wooden sticks?
Yep—let your skewers soak in water so they don’t burn while cooking.
- → How can I tell if the chicken’s ready to eat?
Stick a thermometer in the meat—if it hits 165°F and looks nicely browned, you’re good.
- → Are these easy to warm up again later?
Absolutely. Pop them in your air fryer at 350°F for a couple minutes and they’ll be as tender as before.
- → Is that bang bang sauce super sweet?
It’s mostly tangy and a little sweet with heat. Ease off the chili sauce or honey if you want it less sugary.