Bang Bang Chicken Skewers With Creamy Spicy Sauce

Bang bang chicken skewers are seasoned chicken pieces grilled on skewers and finished with a creamy, sweet-and-spicy sauce made from mayonnaise, sweet chili sauce and sriracha. The sauce is whisked separately and added at the end, so the chicken browns properly and the glaze stays creamy. They work as a party appetizer or as a quick dinner over rice, and the whole recipe takes about 30 minutes (20 prep, 10 cooking).

Ingredients

Chicken

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Wooden or metal skewers

Bang bang sauce

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1-2 tablespoons sriracha
• 1 tablespoon honey
• 1 teaspoon rice vinegar

Optional garnishes

• Sliced green onions
• Sesame seeds
• Lime wedges

How to Make Bang Bang Chicken Skewers

1. Prep the chicken and skewers. If you use wooden skewers, soak them in water for at least 20 minutes so they don’t burn. Pat the chicken dry so the seasoning sticks.
2. Season. Toss the chicken in a large bowl with the olive oil, garlic powder, onion powder, smoked paprika, salt and pepper until evenly coated.
3. Skewer. Thread the chicken onto the skewers, leaving a little space between pieces so heat can circulate. Crowded pieces won’t brown at the edges.
4. Make the sauce. Whisk the mayonnaise, sweet chili sauce, sriracha, honey and rice vinegar in a small bowl until smooth and pale orange. It should taste creamy first, then sweet, then spicy.
5. Grill. Grill over medium-high heat for 10-12 minutes, turning every few minutes, until the chicken has light char marks and caramelized edges. Check that the thickest piece reaches 165°F with an instant-read thermometer.
6. Sauce. Brush or drizzle the sauce over the hot skewers in the last minute or right before serving. The warm chicken helps the sauce settle in.
7. Garnish and serve. Finish with green onions, sesame seeds and a squeeze of lime, and serve right away while the chicken is hot.

Why the Sauce Goes On at the End

Mayonnaise and sweet chili sauce make a creamy coating that clings without feeling heavy. Sugar-heavy sauces burn quickly over direct heat, especially on small pieces of chicken, so brushing the sauce on late (and keeping extra for dipping) gives better browning than marinating the chicken in it. Smoked paprika in the seasoning adds a mild grilled flavor even if you cook the skewers indoors.

If you want a crispy-coated version of the same sauce, see the bang bang chicken recipe.

Swaps and Other Ways to Cook Them

• Air fryer: Cook the skewers at 400°F for about 10 minutes, flipping halfway. Smaller skewers fit basket-style air fryers better. Check for 165°F.
• Oven: Bake at 425°F for about 15 minutes, turning halfway, then broil for 1-2 minutes if you want more color. Check for 165°F.
• Chicken thighs: Use instead of breasts for richer flavor and a juicier texture; they are more forgiving if you cook them a little longer.
• Vegetables: Alternate bell pepper or red onion chunks with the chicken for color. Vegetables cook on a different schedule, so cut them to a similar size.
• Less heat: Reduce the sriracha and add an extra spoonful of sweet chili sauce.
• Shrimp: The same sauce works on the grilled shrimp skewers.

Keeping the Chicken Juicy and the Sauce Right

• Don’t overcook. The pieces are small and dry out quickly over direct heat. Pull them at 165°F.
• Keep extra sauce on the side. Dipping works better than coating every skewer heavily before cooking.
• If the sauce is too spicy, stir in a little more mayonnaise rather than honey, which keeps it creamy.
• If the sauce is too thick, stir in a teaspoon of water or rice vinegar at a time. Very cold mayonnaise can make it stiff.
• Oil the grill grates for cleaner grill marks. The USDA chicken guide confirms 165°F as the safe internal temperature.

What to Serve With Bang Bang Chicken Skewers

Rice or noodles soak up the sauce, and a cool side balances the heat: try the creamy cucumber salad, grilled vegetables, or a simple slaw. For a party platter, arrange the skewers with the sauce in a small bowl for dipping.

Make-Ahead, Storage and Freezing

Season and skewer the chicken up to a day ahead and keep it covered in the refrigerator. Mix the sauce ahead and store it separately. Refrigerate cooked skewers within 2 hours and eat them within 3-4 days; reheat in the oven or air fryer until hot through, to 165°F, then add fresh sauce. If you freeze them, freeze the chicken without sauce.

FAQ

### Can I make them ahead?

Yes. Season and skewer the chicken a day ahead, and keep the sauce separate until serving.

### Can I bake them instead of grilling?

Yes, see the oven timing above. Check for 165°F, and broil briefly if you want more color.

### Why is my sauce too thick?

Usually the mayonnaise is very cold or there is too much honey. Loosen it with a teaspoon of water or rice vinegar at a time.

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