Bang Bang Chicken Skewers

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I first made these Bang Bang Chicken Skewers on a humid Saturday afternoon when I wanted something crunchy, saucy, and just a little messy — the kind of food that makes everyone gather around the table. Bite-sized chicken pieces are breaded, skewered, fried or baked until golden, then tossed in a sweet-spicy mayo sauce. They’re perfect for weeknight dinners, game-day finger food, or a casual dinner party. If you prefer a faster, crispier finish, try the air-fryer version I tested: air-fryer version.

Why you’ll love this dish

Bang Bang Chicken Skewers balance textures and flavors: crunchy coating, tender chicken, and a creamy, slightly sweet sauce with a kick. They come together quickly and use pantry-friendly ingredients, so they’re great when you want a crowd-pleasing dish without fuss.

“These skewers disappeared in minutes — perfect mix of crunch and spice, and the sauce is insanely addictive.” — a quick weekend-test review

Reasons to make them now:

Fast prep and cook time makes them ideal for weeknights.
Kid-friendly flavors with an easy way to adjust spice.
Scalable — double or triple the batch for parties.
Easy to switch between frying, baking, or air-frying depending on equipment and health goals.

How this recipe comes together

Quick overview before you jump in:

Cut chicken into even bite-size pieces so everything cooks uniformly.
Dredge in cornstarch, dip in beaten egg, then coat with breadcrumbs.
Thread onto soaked skewers and either fry for ultimate crunch or bake/air-fry for a lighter result.
Whisk together the bang bang sauce (mayo + sweet chili + sriracha) and toss or drizzle over skewers.
Serve hot with a squeeze of lime and a fresh herb garnish.

This short roadmap helps you pace the work: prep, bread, cook, sauce, serve.

What you’ll need

1 pound chicken breast, cut into bite-sized pieces (Ensure even sizes for uniform cooking.)
1 cup breadcrumbs (Panko breadcrumbs can be used for extra crunch.)
1/2 cup cornstarch (Flour can be used as a substitute; cornstarch gives a lighter, crispier crust.)
1 large egg, beaten (To coat the chicken.)
Salt and pepper, to taste (Adjust according to preference.)
Skewers, as needed (Soak in water for 30 minutes to prevent burning if using wooden skewers.)
1/2 cup mayonnaise
1–2 tablespoons sweet chili sauce (Add more for sweeter glaze.)
1 teaspoon Sriracha (Adjust for spice preference.)

Notes and substitutions:

For a gluten-free version, use GF breadcrumbs or crushed rice cereal and ensure cornstarch and mayo are labeled gluten-free.
For extra crunch, use panko; for budget-friendly swaps, regular breadcrumbs work fine.
If you prefer an oven or air-fryer finish, follow an air-fryer guide to adapt cook times and temperatures — here’s another method I referenced while testing: air-fryer method.

Step-by-step instructions

Bang Bang Chicken Skewers served on a plate with dipping sauce

Preparation

Cut chicken into roughly 1-inch cubes. Season with salt and pepper.
Set up a dredging station: bowl of cornstarch, bowl with beaten egg, and bowl with breadcrumbs.
Soak wooden skewers for at least 30 minutes, or use metal skewers.

Making the Bang Bang Sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1–2 tablespoons sweet chili sauce, and 1 teaspoon Sriracha.
Taste and adjust — add more sweet chili for sweetness or extra sriracha for heat. Keep sauce chilled until ready to serve.

Cooking (fry, bake, or air-fry)

Coat each chicken piece in cornstarch, dip in egg, then press into breadcrumbs. Thread 4–6 pieces onto each skewer.
To fry: heat 1/2–1 inch of neutral oil (vegetable or canola) to about 350°F (175°C). Fry skewers 2–3 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on a wire rack or paper towels.
To bake: place skewers on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and cooked through.
To air-fry: preheat to 400°F (200°C) and air-fry in a single layer for about 8–10 minutes, flipping halfway.

Serving

Either brush the sauce onto hot skewers or toss skewers briefly in a shallow bowl of sauce for a more even coating.
Garnish with chopped cilantro or sliced green onions and a lime wedge for brightness. Serve immediately.

Best ways to enjoy it

Plate skewers over steamed jasmine rice or sticky rice for a simple meal.
Serve as an appetizer on a platter with extra bang bang sauce, cucumber slices, and pickled carrots.
Pair with a crisp green salad, coleslaw, or grilled corn for a balanced plate.
For a party, present them on a board with dipping bowls of extra sauce and tasty garnishes like sesame seeds and chopped peanuts.

Storage and reheating tips

Refrigeration: Cool skewers to room temperature, then store in an airtight container for up to 3–4 days.
Freezing: Freeze cooked, cooled skewers in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Re-crisp in a 400°F (200°C) oven or air-fryer for 5–8 minutes until heated through. Avoid microwaving if you want to keep the coating crisp; if necessary, microwave briefly and then finish under the broiler for a minute.
Safety: Always reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Even-size pieces: Cutting uniform chicken pieces is the single best trick for even cooking.
Dry chicken before breading: Pat chicken with paper towels—less surface moisture gives a better crust.
Cornstarch trick: A light cornstarch layer under the breadcrumb improves adhesion and crispiness.
Oil temperature: If frying, keep oil between 325–350°F. Too hot browns the outside before the chicken cooks; too cool makes the coating greasy.
Sauce texture: If your sauce is too thick, thin with a teaspoon of water or lime juice to make it easier to brush or toss.
Make ahead: Prepare sauce and breaded (but uncooked) skewers a few hours ahead; keep breaded skewers chilled until cooking.

For another take or inspiration on presentation and seasoning, check this alternate skewers guide I reviewed: another skewers variation.

Creative twists

Honey-Sriracha glaze: Swap sweet chili for honey + a splash of rice vinegar and sriracha for a sticky glaze.
Peanut bang bang: Stir 1 tablespoon smooth peanut butter into the sauce for a nutty depth (great with chopped peanuts on top).
Shrimp or tofu: Use the same breading and sauce with shrimp (shorter cook time) or extra-firm tofu (press first to remove moisture).
Herb and citrus: Add lime zest to the sauce and finish with chopped cilantro for a brighter profile.
Low-carb: Replace breadcrumbs with crushed pork rinds or almond flour for a keto-friendly crust.

Your questions answered

Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10–15 minutes prep, 10–15 minutes to cook (depending on method), and a few minutes to make the sauce.

Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs are more forgiving and juicier; trim excess fat and cut into similar-size pieces, then follow the same breading and cook-time guidelines (thighs may need a minute or two more).

Q: Is it safe to bread ahead of time?
A: You can bread the chicken and keep it covered in the fridge for up to 4 hours. Don’t leave breaded raw chicken at room temperature. If freezing, flash-freeze breaded pieces on a tray before bagging.

Q: How spicy will this be? Can I reduce heat?
A: The recipe uses 1 teaspoon sriracha for gentle heat. Reduce to 1/2 teaspoon or omit for a mild result; increase to taste for more kick.

Q: Can I make the sauce dairy-free?
A: Yes — mayonnaise is already dairy-free in most brands. Confirm your mayonnaise is dairy-free or use a vegan mayo to keep it plant-based.

Conclusion

If you want more inspiration or alternate takes on this crowd-pleasing favorite, you can compare a version with extra tips at the I Am Homesteader Bang Bang Chicken Skewers recipe, read a step-by-step photo guide and serving ideas at Cooked & Loved’s Bang Bang Chicken Skewers recipe, or explore a blog-style write-up with variations at Sailor Bailey’s Bang Bang Chicken Skewers.