Bang Bang Chicken Skewers. The first time I made ‘em, I scorched the sauce and dropped a skewer right into the fire. Still served it. Still got compliments. There’s just something untouchably good about spicy-sweet chicken on a stick—flame-licked, dripping sauce, and just unapologetically messy.
Bang Bang Chicken Skewers ain’t your average grilled chicken. They come hot, sticky, tender in the middle with charred crispy bits on the outside. What sets them apart? That sauce. Creamy, spicy, sweet, and just the right amount of tang to make you blink twice. It’s got roots in Asian-American fusion—thank chains like Bonefish Grill for making “Bang Bang” famous. But we’re taking it to the street food level: rugged, bold, and screaming flavor.
Ingredients & Substitutions
Bang Bang Chicken Skewers use boneless chicken thighs for max flavor. Breast? Sure, if you want it leaner, but you’ll lose the fatty magic.
- 1½ lbs boneless skinless chicken thighs, cut into chunks
- Salt + black pepper, just a pinch each
- 2 tbsp cornstarch – helps crisp up the edges
- 1 tbsp neutral oil – canola, peanut, sunflower, whatev
- Wooden skewers, soaked 30 mins unless you like setting stuff on fire
For the Bang Bang Sauce:
- ½ cup mayo – kewpie gives better umami, but Hellman’s works
- ¼ cup sweet chili sauce – store-bought or homemade
- 1–2 tbsp sriracha – go easy if you’re not into spice
- 1 tbsp honey – balances out the heat
- 1 tsp rice vinegar – don’t skip this. It slices through the fat.
- 1 garlic clove, grated – fresh only. No jarred weirdness.
Substitutions:
Bang Bang Chicken Skewers can go dairy-free if you use vegan mayo. Gluten-free? Just double-check the chili sauce and sriracha. No sweet chili? Mix apricot jam + vinegar + chili flakes. Not identical but damn close.
Step-by-Step Instructions
Bang Bang Chicken Skewers cook fast, so prep matters. Don’t get cocky and start multitasking.
Step 1: Marinate the chicken.
Toss chicken with salt, pepper, cornstarch, and a drizzle of oil. Let it sit 30 minutes. No yogurt, no soy. Just a light starch crust to catch the grill’s heat.
Step 2: Mix the Bang Bang sauce.
Whisk it all up: mayo, chili sauce, sriracha, honey, vinegar, garlic. It should taste punchy, not too sweet. If it tastes like salad dressing, you’ve done it wrong.
Step 3: Skewer the chicken.
Pack the pieces tight. Not smushed, but no gaps either. You want the pieces to support each other—like good teammates, y’know?
Step 4: Grill or broil.
High heat. Charcoal is best, but gas or broiler works. Turn every 2–3 mins. Total cook time? About 8–10 mins. Don’t walk away. Overcooking kills joy.
Step 5: Glaze and finish.
Brush with sauce in the last minute of cooking. Don’t glaze too early or it’ll burn. After grilling, slather more sauce. Let it drip. Let it be messy.
Variations?
Bang Bang Chicken Skewers can go Korean-style with gochujang instead of sriracha. Try a peanut-mayo version for more depth. Want vegetarian? Use tofu cubes or cauliflower—just double the oil so they crisp.
Cooking Techniques & Science
Bang Bang Chicken Skewers hit peak flavor through Maillard reaction—that’s the brown crust forming from heat and amino acids. Cornstarch helps with this. No starch = pale chicken = sad cookout.
Why thighs?
They’re juicy. Forgiving. You can undercook breast and it gets chewy. Thighs? They’re more like, “Oh you forgot me? Still juicy.”
Why glaze late?
Sugar in the sauce burns quick. If you sauce too early, you’ll end up with bitter chicken. Think caramel, not charcoal.
Tools matter.
A cast-iron grill pan or open flame gives best char. Don’t use nonstick—no browning, no soul. A silicone brush helps spread that sauce evenly. A meat thermometer? Not needed. Just poke the chicken. If it bounces back and isn’t pink, you’re good.
Resting time.
Let Bang Bang Chicken Skewers sit 3 minutes before serving. Not negotiable. Juices redistribute. Sauce sets. It’s the difference between “eh” and “whoa.”
Serving & Pairing Suggestions
Bang Bang Chicken Skewers don’t need much. They’re the center of attention—like the loud guest at a party who also brought the best dip.
Serve ‘em with:
- Sticky jasmine rice or coconut rice
- Quick-pickled cucumber ribbons
- Ice-cold beer or a citrusy sparkling soda
- A little extra Bang Bang sauce on the side. Always more. Never less.
Plating tip?
Lay the skewers on a slab of slate or dark wood. Garnish with chopped scallions, crushed peanuts, maybe even toasted sesame seeds. Contrast is key—hot meat, cool herbs, crisp edges, creamy sauce.
Turn it into a meal:
Bang Bang Chicken Skewers wrapped in warm flatbread with slaw = killer street food. Tossed into a salad? Even better. Chop leftovers and load into tacos. Drizzle. Repeat.
Conclusion
Bang Bang Chicken Skewers are bold, sloppy, spicy, a bit sweet, and completely addictive. It’s not fine dining. It’s fun dining. Perfect for outdoor grilling, weeknight cravings, or showing off on Instagram.
Chicken skewers are everywhere—but this version punches way above its weight. The technique’s simple. The flavor’s not. You’re playing with texture, heat, timing. It’s a playground for flavor.
Want a final tip? Double the sauce. Always. You’ll want it on everything—fries, eggs, toast, probably your fingers too.
FAQs
How spicy are Bang Bang Chicken Skewers?
They’ve got a kick, thanks to sriracha, but it’s balanced with sweet chili and mayo. You control the heat. Dial it down with less sriracha or up it with crushed chili flakes or fresh Thai chilies.
Can I make Bang Bang Chicken Skewers without a grill?
Yup. Broiler works great. Just flip halfway and watch closely. You can even pan-sear them if you don’t mind a smokey kitchen.
Can I prep these in advance?
Absolutely. Marinate the chicken and prep the sauce up to 24 hours ahead. Don’t skewer too early though—the meat might dry out on the stick. Skewer right before grilling for best results.
What protein works besides chicken?
Shrimp works like a dream. Tofu, if you press it well. Pork tenderloin slices, sure. Even tempeh if you like earthy flavors.
Can I bake Bang Bang Chicken Skewers?
Yes, at 425°F for 20–25 minutes. Broil for the last 2–3 mins to get that char. But grilling gives unmatched flavor.
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.