I stare into my fridge some nights and just… sigh. It’s usually chicken in there, waiting. And I know you know what I’m talking about. Another boring chicken dinner.
But I’m going to show you how to turn that boring chicken into something you’ll actually crave. We’re making Bang Bang Chicken Skewers, and they’re so good, they feel like a cheat meal.
This recipe is simple, fast, and that sauce is the kind of thing you’ll want to put on everything. You’re about to make your new favorite weeknight dinner.
What You’ll Need
Let’s get our ingredients lined up. I’ve broken it down into two parts: the chicken itself and that incredible sauce. Getting everything measured out first is a little trick I learned in busy kitchens—it makes the whole cooking process feel way less chaotic.
For the Chicken Skewers
This is the foundation. Don’t skimp on the marinade time, even 20 minutes makes a world of difference. It’s what keeps the chicken from drying out.
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 1½ pounds |
| Cornstarch | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Avocado oil (or other high-heat oil) | 1 tablespoon |
For the Famous Bang Bang Sauce
Here’s where the magic happens. The sauce is creamy, sweet, and just a little spicy. I prefer Kewpie mayo if you can find it because it has a richer flavor, but regular full-fat mayo works great too.
| Ingredient | Amount |
|---|---|
| Mayonnaise (Kewpie is great) | ½ cup |
| Sweet chili sauce | ¼ cup |
| Sriracha (or your favorite hot sauce) | 1-2 teaspoons |
| Rice vinegar | 1 teaspoon |
| Lime juice, fresh | 1 teaspoon |
The Tools for the Job
You don’t need a bunch of fancy equipment for this one. I bet you have almost everything already.
- Skewers: Metal or bamboo. If you use bamboo, you have to soak them in water for at least 30 minutes. Trust me on this, or you’ll end up with tiny chicken-flavored torches.
- Mixing Bowls: You’ll need one for the chicken and a smaller one for the sauce.
- Whisk: For making the sauce smooth and creamy.
- Grill or Grill Pan: An outdoor grill gives you that great smoky flavor, but a cast-iron grill pan on the stove works just as well. A regular skillet will also get the job done.
- Tongs: For flipping the skewers without burning your fingers.
How to Make Bang Bang Chicken Skewers (The Fun Part!)
Alright, let’s cook. Follow these steps and you can’t go wrong. I’ll walk you through everything.
Step 1: First thing’s first, if you’re using wooden skewers, put them in a shallow dish with water to soak. Let them hang out while you do everything else. This stops them from catching fire on the grill.
Step 2: Chop your chicken into 1-inch cubes. Try to make them all about the same size. This helps them cook evenly so you don’t have some pieces that are dry and others that are still pink.
Step 3: In a medium bowl, toss the chicken cubes with the cornstarch, garlic powder, onion powder, salt, and pepper. Mix it all up until every piece of chicken is lightly coated. The cornstarch gives the chicken a tiny bit of a crust, which is amazing.
Step 4: Carefully thread the chicken onto your soaked skewers. Don’t pack them on too tightly. Leaving a little space between the pieces helps them cook all the way around instead of just steaming. You should get about 8-10 skewers.
Step 5: Now, let’s make that sauce. In your smaller bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar. Squeeze in that little bit of fresh lime juice at the end—it really brightens everything up. Set it aside for now.
Step 6: Time to cook. Get your grill or grill pan hot over medium-high heat. Brush a little avocado oil on the grates or the pan to keep the chicken from sticking.
Step 7: Place the skewers on the hot grill. You should hear a nice sizzle. Let them cook for about 4-5 minutes on the first side. You’re looking for nice grill marks and for the chicken to not be stuck to the grill.
Step 8: Flip the skewers and cook for another 4-5 minutes on the other side. The chicken is done when it’s cooked through and no longer pink in the middle. The internal temperature should be 165°F if you have a meat thermometer.
Step 9: Take the skewers off the grill and let them rest for a couple of minutes. Then, drizzle that glorious Bang Bang sauce all over them. Or you can serve the sauce on the side for dipping. Garnish with some sliced green onions or sesame seeds if you feel like being fancy.
My Pro Tips (Don’t Skip These!)
I’ve made these skewers a hundred different ways, and I’ve learned a few things that really make a difference.
- Uniform Cuts are Key. It feels a little fussy, but cutting your chicken into same-sized pieces is the single best thing you can do to guarantee it cooks perfectly. Big pieces will be raw inside while the little ones turn into chicken jerky. A little extra knife work at the beginning saves you from a sad dinner.
- Don’t Be Afraid of High Heat. You want that grill or pan to be hot before the chicken touches it. That initial blast of heat is what creates the sear—that beautiful, flavorful brown crust. If the pan isn’t hot enough, the chicken will just kind of boil in its own juices, and it will be gray and sad.
- Make Extra Sauce. Just do it. You will not regret it. This sauce is good on everything: fries, salads, roasted vegetables, you name it. I always double the sauce recipe so I have some left over for the rest of the week. It’s a game-changer.
- Rest the Chicken. I know, you’re hungry and they smell amazing. But let the skewers sit for just two or three minutes after you pull them off the heat. This lets the juices settle back into the meat, making it way more tender and flavorful. If you cut into it right away, all that goodness runs out onto the plate.
Swaps and Fun Variations
One of the best things about this recipe is that you can easily change it up based on what you have or what you’re in the mood for.
- Try Different Proteins: This recipe is fantastic with shrimp! Just thread them on the skewers and grill for 2-3 minutes per side. It also works well with pork tenderloin cubes or even firm tofu.
- Add Some Veggies: Make it a full meal on a stick by adding chunks of bell pepper, red onion, or zucchini between the chicken pieces. They’ll soak up the flavor and get a nice char from the grill.
- Adjust the Spice: The sauce is pretty mild as is. If you love heat, add more Sriracha. If you want it sweeter, a little drizzle of honey or maple syrup in the sauce is delicious.
- Go Gluten-Free: The recipe is almost there. Just swap the cornstarch for a gluten-free version or arrowroot starch to be completely safe.
Make-Ahead & Storage Secrets
This is a great recipe for meal prep. The key is to store the components separately to keep them fresh.
To Make Ahead: You can cube the chicken and make the sauce up to 24 hours in advance. Keep the chicken in an airtight container in the fridge, and store the sauce in a separate airtight container. When you’re ready to eat, just thread the chicken, cook, and serve.
Leftovers and Storage: If you have leftovers, take the chicken off the skewers and store it in an airtight container in the fridge for up to 3 days. Store the sauce separately. The sauce will thicken up in the fridge, so you might want to let it sit at room temperature for a few minutes before using it.
I actually love the leftovers cold on top of a salad the next day. The chicken is still tender and the sauce basically becomes the salad dressing.
What to Serve With These Skewers
You don’t need anything complicated to go with these skewers since they have so much flavor on their own.
- Simple Rice: Plain steamed white or brown rice is perfect for soaking up any extra sauce.
- A Crisp Salad: A simple green salad with a light vinaigrette is a great, fresh side.
- Roasted Veggies: Some roasted broccoli or asparagus tossed in a little olive oil and salt is a super easy and healthy option.
FAQ – Your Questions Answered
Q1. Can I bake these instead of grilling them?
Ans: Absolutely. Place the skewers on a baking sheet lined with foil and bake at 400°F for 15-20 minutes, flipping them halfway through.
Q2. My sauce seems a little thick. Is that normal?
Ans: Yes, especially after it’s been in the fridge. You can thin it out with a tiny splash of water or more lime juice if you like.
Q3. Can I use chicken thighs instead of breasts?
Ans: Yes, and I totally recommend it. Chicken thighs have a little more fat, so they stay extra juicy and have tons of flavor. The cooking time will be about the same.
Q4. Is there a good substitute for mayonnaise in the sauce?
Ans: For a lighter version, you can use plain Greek yogurt. The flavor and texture will be a little different—more tangy and less creamy—but it’s still really delicious.
Wrapping Up
See? That wasn’t so hard. You just turned a regular package of chicken into something special, and it probably took you less than 30 minutes. This is the kind of recipe that makes you feel like a rockstar in your own kitchen.
Now it’s your turn. Go make these skewers, and then come back and tell me how they turned out. Did you add veggies? Did you make the sauce extra spicy? I want to hear all about it in the comments below.
