Crispy Bang Bang Chicken Skewers are a fun twist on a classic favorite! Think tender chicken pieces coated in a crunchy, golden crust, skewered and topped with a creamy, spicy bang bang sauce that has just the right kick. The combo of crispy outside and juicy chicken inside makes these skewers super satisfying to eat.
I love making these for gatherings because they’re easy to serve and everyone always asks for seconds. The sauce is my favorite part — it’s creamy with a little heat, and I usually make a big batch so there’s plenty for dipping. Pro tip: let the chicken marinate a little before cooking to get extra flavor in every bite.
These skewers are perfect as an appetizer or a main dish served with a simple salad or some steamed rice. I often bring them to summer barbecues because they’re great warm or at room temperature. They’re a crowd-pleaser, and honestly, I find myself sneaking a few right off the grill every time!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for extra juiciness, but breasts work well too if you prefer leaner meat. Cut pieces evenly so they cook at the same rate.
Cornstarch: This is essential for crispiness in the coating. If you don’t have cornstarch, potato starch or rice flour can be good substitutes to keep the crunch.
Sweet Chili Sauce: This adds sweetness and mild heat. If unavailable, mix ketchup and honey with a little hot sauce as a simple alternative.
Sriracha: Adjust based on how spicy you like the sauce. For less heat, use chili garlic sauce or omit completely. For extra heat, add a pinch of cayenne.
Mayonnaise: Adds creaminess to the sauce. For a lighter version, substitute with Greek yogurt or a vegan mayo.
How Do I Get the Chicken Super Crispy Without Deep Frying?
The secret is coating the chicken well with cornstarch and cooking it on high heat so the outside crisps quickly:
- First, toss chicken pieces with egg and soy sauce to help the cornstarch stick.
- Coat each piece in cornstarch evenly—don’t skip this; it creates that crunchy crust.
- Use a hot grill or skillet with a little oil. Avoid crowding the pan or grill so the steam doesn’t make the coating soggy.
- Turn the skewers gently and often to get an even golden crust on all sides.
- If pan-frying, use medium-high heat and cook in batches if needed.
This method gives you crispy, tender chicken without the mess of a deep fryer, making the recipe lighter and easier to clean up afterward.
Equipment You’ll Need
- Skewers (wooden or metal) – I suggest soaking wooden skewers in water for 30 minutes beforehand to prevent burning on the grill.
- Mixing bowls – Handy for marinating the chicken and whisking the sauce.
- Grill or skillet – I recommend a grill for smoky flavor or a non-stick skillet for easy indoor cooking.
- Tongs or spatula – For turning the skewers evenly without breaking the coating.
- Measuring spoons and cups – Keeps your ingredients precise for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a different protein option, which cooks quickly and absorbs flavors well.
- Add chopped peanuts or cashews on top for a crunchy garnish and nutty flavor.
- Mix in some grated ginger or chopped scallions into the sauce to enhance freshness and zest.
- Spice it up by increasing sriracha or adding a dash of hot sauce directly into the sauce for extra heat.
Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (optional)
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Wooden or metal skewers (if wooden, soak in water 30 minutes prior)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1-2 teaspoons sriracha (adjust to desired heat)
- 1 tablespoon honey or sugar
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon soy sauce
- 1 small garlic clove, minced (optional)
How Much Time Will You Need?
Preparation takes about 15 minutes including chopping and coating the chicken. Cooking time is around 10-12 minutes total, depending on your grill or skillet. Making the bang bang sauce takes just 5 minutes. Plan for about 30 minutes overall to enjoy these crispy skewers fresh and warm.
Step-by-Step Instructions:
1. Prep the Chicken:
Put the chicken pieces in a bowl. Add egg, soy sauce, sesame oil (if using), salt, and pepper. Mix everything well so each piece is nicely coated.
2. Coat with Cornstarch:
Place cornstarch in a shallow plate or bowl. Work in batches, dredging the chicken pieces in the cornstarch, fully covering them. Shake off extra cornstarch for an even crisp.
3. Skewer the Chicken:
Take your soaked wooden or metal skewers and thread the coated chicken pieces on evenly. This keeps the chicken pieces together and helps with grilling or pan-frying.
4. Cook the Skewers:
Grilling: Preheat your grill to medium-high. Oil the grates to prevent sticking. Grill the skewers for 3-4 minutes per side, turning occasionally until the chicken is cooked through and golden with some charred spots.
Pan-Frying: Heat a lightly oiled skillet over medium-high heat. Cook the skewers, turning often, until the chicken is crispy and cooked through, about 10-12 minutes total.
5. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, and minced garlic until smooth. Taste and adjust spiciness or sweetness as you like.
6. Serve:
Arrange the cooked chicken skewers on a serving plate. Spoon the bang bang sauce on the side for dipping or drizzle it over the skewers. Sprinkle with chopped cilantro or parsley to add freshness.
7. Enjoy!
These skewers are best served warm as a tasty appetizer or main dish. Pair with steamed rice, a fresh salad, or grilled vegetables for a full meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator before cutting and marinating to ensure even cooking and the best texture.
How Do I Store Leftovers?
Keep any leftover skewers and sauce in airtight containers in the fridge for up to 3 days. Reheat the skewers gently in a skillet or oven to keep them crispy.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and stored in the fridge. Give it a good stir before serving as ingredients may separate slightly.
What If I Don’t Have a Grill?
No problem! You can easily cook the skewers in a skillet or under a broiler. Just watch carefully to get a nice char without burning.