These bang bang chicken skewers bring restaurant-quality flavor right to your kitchen with tender chunks of chicken coated in a creamy, sweet, and spicy sauce. I’ve made bang bang chicken skewers dozens of times, and they’re always the first thing to disappear at parties.
SERVES: 4 | PREP: 20 MIN | COOK: 12 MIN | TOTAL: 32 MIN
Ingredients
For the Chicken Skewers
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 lbs |
| Cornstarch | ½ cup |
| Eggs | 2 large |
| Panko breadcrumbs | 1½ cups |
| Garlic powder | 1 tsp |
| Paprika | 1 tsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Vegetable oil | 3 tbsp |
For the Bang Bang Sauce
| Ingredient | Amount |
|---|---|
| Mayonnaise | ½ cup |
| Sweet chili sauce | ¼ cup |
| Sriracha sauce | 2 tbsp |
| Honey | 1 tbsp |
| Rice vinegar | 1 tsp |
| Lime juice | 1 tsp |
For Garnish
| Ingredient | Amount |
|---|---|
| Green onions, sliced | 2 stalks |
| Sesame seeds | 1 tbsp |
| Fresh cilantro | ¼ cup |
Step-by-Step Instructions
Phase 1: Prep the Chicken (8 minutes)
Step 1: Cut your chicken breasts into 1.5-inch cubes—this size cooks evenly and fits perfectly on skewers. Pat each piece completely dry with paper towels because moisture prevents the coating from sticking properly.
Step 2: Thread 4-5 chicken pieces onto each skewer, leaving about ½ inch of space between pieces. This spacing lets hot air circulate around each cube for even cooking.
Step 3: Set up your breading station with three shallow bowls in a row. Put the ½ cup cornstarch in the first bowl, beat 2 eggs in the second bowl, and mix 1½ cups panko, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper in the third bowl.
Phase 2: Coat the Skewers (7 minutes)
Step 4: Roll each skewer in cornstarch first, shaking off the excess—you want a light, even dusting that helps the egg stick. The cornstarch creates a barrier that keeps the chicken juicy.
Step 5: Dip the cornstarch-coated skewer into the beaten eggs, letting the excess drip back into the bowl. Make sure every piece gets completely covered because any dry spots won’t hold the breadcrumbs.
Step 6: Press the skewer into the seasoned panko mixture, using your hands to pack the crumbs onto the chicken firmly. The panko should stick to form a thick, even coat on all sides.
Step 7: Place each breaded skewer on a clean plate or baking sheet. Don’t stack them or the coating will stick together and pull off during cooking.
Phase 3: Make the Bang Bang Sauce (5 minutes)
Step 8: Combine ½ cup mayo, ¼ cup sweet chili sauce, 2 tbsp sriracha, 1 tbsp honey, 1 tsp rice vinegar, and 1 tsp lime juice in a medium bowl. Whisk vigorously until the sauce turns smooth and creamy with no mayo streaks visible.
Step 9: Taste your sauce and adjust the heat level—add more sriracha for spicier bang bang chicken skewers or more honey to mellow the kick. The sauce should taste bold because some flavor gets lost when it coats the chicken.
Step 10: Set aside ¼ cup of sauce in a small bowl for drizzling at the end. Never use the same sauce for cooking and finishing because raw chicken will contaminate it.
Phase 4: Cook the Skewers (12 minutes)
Step 11: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat for about 2 minutes. Test if it’s ready by dropping in a breadcrumb—it should sizzle immediately and turn golden within 10 seconds.
Step 12: Place 3-4 skewers in the pan without crowding them. Overcrowding drops the oil temperature and makes the coating soggy instead of crispy.
Step 13: Cook for 3 minutes on the first side without moving them—this lets a golden crust form. You’ll see the edges starting to turn golden brown, which means it’s time to flip.
Step 14: Flip each skewer carefully using tongs and cook for another 3 minutes on the second side. The chicken should reach an internal temperature of 165°F when you insert a meat thermometer into the thickest piece.
Step 15: Transfer cooked skewers to a paper towel-lined plate to drain excess oil for 30 seconds. Then move them to a serving platter while you cook the remaining batches.
Phase 5: Sauce and Serve (2 minutes)
Step 16: Brush the reserved bang bang sauce generously over all the hot skewers using a pastry brush or spoon. The heat helps the sauce soak into the coating slightly for better flavor.
Step 17: Sprinkle 2 sliced green onions, 1 tbsp sesame seeds, and ¼ cup chopped cilantro over the top. These fresh garnishes add color and a burst of brightness that cuts through the rich sauce.
Step 18: Serve your bang bang chicken skewers immediately while they’re hot and crispy, with extra sauce on the side for dipping.
Chef’s Notes
Chicken Size Matters: Cut your pieces uniformly so all the bang bang chicken skewers cook at the same rate—nothing’s worse than some pieces being dry while others are undercooked.
Double Coating: For extra crispy skewers, dip them in the egg and panko a second time after the first coating dries for 2 minutes.
Oven Alternative: Bake these at 425°F for 15-18 minutes, flipping halfway through if you want to skip the frying step.
Sauce Consistency: If your sauce seems too thick, thin it with 1-2 tsp of water until it reaches a pourable consistency that coats the back of a spoon.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 42g
- Carbohydrates: 31g
- Fat: 22g
- Fiber: 1g
- Sugar: 8g
- Sodium: 890mg
Creative Variations
Shrimp Bang Bang Skewers: Swap the chicken for 1.5 lbs large shrimp and reduce cooking time to 2 minutes per side—similar to how I prepare my bacon-wrapped shrimp, shellfish cooks much faster than poultry.
Air Fryer Version: Spray breaded skewers with cooking oil and air fry at 400°F for 10-12 minutes, flipping once halfway through for evenly golden results.
Gluten-Free Option: Replace panko with 1½ cups crushed gluten-free cornflakes or rice cereal for the same crunch without the wheat.
Vegetarian Twist: Use 1.5 lbs firm tofu cubes or halloumi cheese instead of chicken for a meat-free appetizer that works just like my feta and cucumber skewers but with that signature bang bang flavor.
Storage & Reheating
Refrigerator Storage: Place leftover bang bang chicken skewers in an airtight container for up to 3 days. Store the extra sauce separately so the coating doesn’t get soggy.
Freezing: Freeze cooked, unsauced skewers in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
Reheating Method: Reheat in a 400°F oven for 8-10 minutes to restore crispiness—never use the microwave or you’ll end up with rubbery, soggy coating.
Sauce Storage: Keep leftover bang bang sauce refrigerated in a sealed jar for up to 1 week and use it as a dip for veggies or spread for sandwiches.
Troubleshooting Common Problems
Problem 1 – Coating Falls Off: Your chicken was too wet before breading. Always pat it bone-dry with paper towels and let the cornstarch coating sit for 2 minutes before moving to the egg wash.
Problem 2 – Dry, Overcooked Chicken: You cooked them too long or at too high heat. Stick to medium-high heat and use a meat thermometer—once it hits 165°F, remove them immediately.
Problem 3 – Soggy Breading: The oil wasn’t hot enough when you added the skewers. Always test with a breadcrumb first, and don’t crowd the pan because that drops the oil temperature.
Problem 4 – Sauce Too Spicy: The sriracha overwhelmed the other flavors. Add 1 extra tbsp mayo and 1 tsp honey to balance out the heat without starting over.
Problem 5 – Uneven Browning: You didn’t leave enough space between chicken pieces on each skewer. Rebuild them with ½ inch gaps so hot air reaches all surfaces.
Equipment Essentials
- 12-inch skillet or large frying pan
- 8-10 bamboo or metal skewers (soak bamboo in water for 30 minutes before using)
- 3 shallow bowls for breading station
- Meat thermometer for checking doneness
- Tongs for flipping skewers safely
- Whisk for mixing sauce
- Pastry brush for applying sauce
- Paper towels for draining
Shopping List
Meat Department
- Boneless, skinless chicken breasts (2 lbs)
Pantry Aisle
- Cornstarch
- Panko breadcrumbs
- Garlic powder
- Paprika
- Salt and black pepper
- Vegetable oil
- Mayonnaise
- Sweet chili sauce
- Sriracha sauce
- Honey
- Rice vinegar
- Sesame seeds
Produce Section
- Limes (1)
- Green onions (2 stalks)
- Fresh cilantro (1 bunch)
Dairy Section
- Eggs (2 large)
5 Success Secrets
1. Temperature Control: Keep your oil at a steady 350-375°F throughout cooking by adjusting the heat between batches—too hot burns the coating before the chicken cooks through.
2. Fresh Panko: Use fresh panko breadcrumbs, not the stale stuff that’s been sitting in your pantry for months, because fresh crumbs create a lighter, crunchier coating.
3. Sauce Timing: Always apply the bang bang sauce right before serving because the coating stays crispiest when it hasn’t been sitting in sauce for too long.
4. Even Pieces: Spend the extra minute cutting chicken into uniform sizes so every piece finishes cooking at the exact same time.
5. Don’t Skip the Cornstarch: That first cornstarch coating isn’t optional—it creates a moisture barrier that keeps the chicken juicy while the outside gets perfectly crispy.
