​​​​​​​​​​​​​​​Bang Bang Chicken Skewers Recipe with Creamy Spicy Sauce

There’s something irresistible about food on a stick. Maybe it’s the fun, casual vibe or the way each bite delivers the perfect balance of flavors. Bang Bang Chicken Skewers bring that excitement to your table with juicy, tender chicken paired with a creamy, spicy sauce that’s downright addictive. This recipe takes inspiration from the beloved bang bang shrimp concept—crispy, saucy, and bursting with sweet and spicy notes—but transforms it into an easy-to-make skewer dish that’s perfect for weeknight dinners, parties, or backyard grilling. The beauty of these skewers lies in their versatility: you can grill them, bake them, or pan-fry them, and they always come out delicious. The sauce is the real star here—a luscious blend of mayo, sweet chili sauce, and sriracha that coats every bite with creamy heat. Whether you’re feeding picky eaters or impressing dinner guests, Bang Bang Chicken Skewers are a guaranteed crowd-pleaser that delivers big flavor with minimal fuss.

Ingredients List

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Wooden or metal skewers

For the Bang Bang Sauce:

• ½ cup mayonnaise (use Greek yogurt for a lighter option)
• 3 tablespoons sweet chili sauce
• 1-2 tablespoons sriracha (adjust to taste)
• 1 tablespoon honey
• 1 teaspoon rice vinegar

For Garnish:

• Chopped green onions
• Sesame seeds
• Fresh cilantro
• Lime wedges

Substitution Tips:

• Make it gluten-free by ensuring your sweet chili sauce is certified gluten-free
• Use vegan mayo and tofu cubes for a plant-based version
• Swap chicken thighs for breasts if you prefer juicier, more forgiving meat
• Replace sriracha with hot sauce of your choice for different heat levels

Timing

Preparation Time: 15 minutes (includes cutting chicken and mixing sauce)
Cooking Time: 10-12 minutes (grilling or baking)
Total Time: 25-30 minutes

Time-Saving Tips:
Cut your chicken and prepare the sauce the night before, storing them separately in the refrigerator. If using wooden skewers, soak them in water for 30 minutes while you prep other ingredients to prevent burning. You can also thread the chicken onto skewers ahead of time and keep them covered in the fridge until ready to cook. This recipe works beautifully as a make-ahead option for meal prep—just cook the skewers and store the sauce separately, then toss together when ready to eat.

How to Make It

1. Prepare Your Chicken

Start by cutting your chicken into uniform 1-inch cubes—this ensures even cooking and prevents some pieces from drying out while others stay undercooked. Pat the chicken dry with paper towels, which helps the seasonings stick and promotes better browning. In a large bowl, toss the chicken cubes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. The oil creates a light barrier that keeps the chicken moist during cooking while helping the spices adhere.

2. Thread the Skewers

Thread 4-5 chicken pieces onto each skewer, leaving a small gap between each cube to allow heat to circulate. Don’t pack them too tightly, or the centers won’t cook properly. If using wooden skewers, remember they should already be soaking in water to prevent charring. Metal skewers work great too and are reusable, making them an eco-friendly choice. Aim for about 8-10 skewers depending on your chicken quantity.

3. Make the Bang Bang Sauce

While your skewers are ready to cook, whip up the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a medium bowl. Taste as you go—the sauce should be creamy with a balance of sweetness, tanginess, and heat. If you like it spicier, add more sriracha gradually. If it’s too thick, thin it with a teaspoon of water. Set aside about a quarter of the sauce for serving, keeping it separate from the portion you’ll use for coating the cooked chicken.

4. Cook the Chicken Skewers

For Grilling: Preheat your grill to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking. Place skewers on the grill and cook for 5-6 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has nice grill marks.

For Baking: Preheat your oven to 425°F. Arrange skewers on a baking sheet lined with parchment paper or a wire rack. Bake for 10-12 minutes, flipping halfway through, until the chicken is cooked through and slightly golden.

For Pan-Frying: Heat a large skillet over medium-high heat with a tablespoon of oil. Cook skewers in batches, turning occasionally, for about 8-10 minutes until golden and cooked through.

5. Coat with Sauce and Serve

Once your chicken skewers are cooked, transfer them to a large platter. While they’re still hot, brush or drizzle generously with the bang bang sauce, coating each piece. The warmth of the chicken helps the sauce cling beautifully. Garnish with chopped green onions, sesame seeds, and fresh cilantro for color and extra flavor. Serve the reserved sauce on the side for dipping, along with lime wedges for a bright, citrusy finish.

Nutritional Information

Per Serving (2 skewers with sauce):

• Calories: Approximately 320
• Protein: 28g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 0g
• Sugar: 8g
• Sodium: 580mg

These Bang Bang Chicken Skewers offer a solid protein punch, making them satisfying and energy-sustaining. The chicken provides lean protein essential for muscle maintenance and repair, while the sauce adds healthy fats from mayo (or Greek yogurt if you substitute). The sweet chili sauce contributes some natural sugars and carbohydrates for quick energy. Keep in mind that nutritional values may vary based on specific brands used and portion sizes. Using Greek yogurt instead of mayo significantly reduces calories and fat while boosting protein content even further.

Healthier Alternatives for the Recipe

Lower Calorie Version:
Replace mayonnaise with plain Greek yogurt to cut calories and fat in half while adding extra protein. You’ll lose a bit of richness but gain tang and creaminess. Another option is to use half mayo, half Greek yogurt for a middle-ground approach that keeps the sauce luxurious but lighter.

Gluten-Free Adaptation:
This recipe is naturally gluten-free friendly—just verify that your sweet chili sauce and sriracha don’t contain any hidden gluten ingredients. Most brands are safe, but always check labels if you have celiac disease or severe sensitivity.

Vegan/Vegetarian Version:
Swap chicken for extra-firm tofu, tempeh, or cauliflower florets. Press tofu well to remove excess moisture before cutting into cubes and marinating briefly in the spices. Use vegan mayonnaise in the sauce, and cook using the same methods. The texture will differ slightly, but the flavor profile remains delicious and satisfying.

Reduced Sodium Alternative:
Use low-sodium sweet chili sauce and cut the added salt in half or eliminate it entirely. Mayonnaise can be high in sodium, so opt for a low-sodium variety. You can boost flavor without salt by adding extra garlic powder, a squeeze of fresh lime juice, or a pinch of smoked paprika.

Carb-Conscious Option:
The recipe is already relatively low in carbs, but you can reduce them further by using a sugar-free sweet chili sauce alternative or making your own with stevia-based sweeteners. The honey adds carbs too, so consider omitting it or replacing it with a keto-friendly sweetener.

Serving Suggestions

Bang Bang Chicken Skewers shine as a main dish but are equally impressive as appetizers at gatherings. Serve them over fluffy jasmine rice or cauliflower rice for a complete meal, letting the sauce drip down and flavor the grains. They pair beautifully with Asian-inspired sides like cucumber salad, edamame, or stir-fried vegetables seasoned with ginger and soy sauce.

For a party spread, arrange the skewers on a large platter with the extra sauce in a small bowl at the center, surrounded by fresh vegetable crudités like bell pepper strips, snap peas, and carrot sticks that guests can dip in the sauce. The colorful presentation makes for an eye-catching display.

Consider serving them alongside coleslaw for textural contrast—the cool, crunchy slaw balances the warm, creamy chicken perfectly. A cold beer, iced green tea, or a citrusy mocktail complements the sweet-spicy flavor profile wonderfully.

Portion Guidance:
Plan for 2-3 skewers per person as a main course, or 1-2 as an appetizer. Kids typically love these because of their fun presentation and mild heat level (you can always serve their portion with less sauce or sauce on the side).

Seasonal Variations:
In summer, grill these outdoors and serve with fresh watermelon slices and corn on the cob. During cooler months, bake them and pair with roasted sweet potatoes and sautéed greens for a cozy, warming meal.

Common Mistakes to Avoid

Overcrowding the Skewers:
Packing chicken cubes too tightly prevents even cooking and can leave you with raw centers. Leave small gaps between pieces so heat can circulate and cook each cube thoroughly.

Not Soaking Wooden Skewers:
If you skip soaking wooden skewers, they’ll char and possibly catch fire on the grill or in the oven. A simple 30-minute soak in water prevents this issue entirely.

Overcooking the Chicken:
Chicken breast can dry out quickly, especially when cut into small pieces. Use a meat thermometer to check for 165°F internal temperature, and remove from heat immediately. Chicken thighs are more forgiving if you tend to overcook.

Making the Sauce Too Spicy:
It’s easier to add heat than remove it. Start with one tablespoon of sriracha and taste before adding more. Remember, the sauce concentrates when it coats the hot chicken, so what tastes mild in the bowl may have more kick on the skewers.

Skipping the Resting Period:
After cooking, let the skewers rest for 2-3 minutes before saucing. This allows juices to redistribute throughout the meat, keeping it moist and flavorful.

Using Cold Chicken:
Taking chicken straight from the fridge to the heat source leads to uneven cooking. Let it sit at room temperature for about 15 minutes before cooking for more consistent results.

Storing Tips for the Recipe

Refrigerator Storage:
Store cooked chicken skewers and sauce separately in airtight containers. The chicken will keep for 3-4 days in the refrigerator. Keep the sauce in a sealed container for up to one week. This separation prevents the chicken from getting soggy and maintains the sauce’s fresh texture.

Freezer Storage:
The cooked chicken skewers freeze reasonably well for up to 2 months. Remove from skewers first, place in a freezer-safe container or bag with parchment paper between layers to prevent sticking. The bang bang sauce doesn’t freeze well due to the mayonnaise base, which can separate upon thawing. Make fresh sauce when you’re ready to serve the frozen chicken.

Reheating Instructions:
Reheat chicken skewers gently to avoid drying them out. The oven method works best: preheat to 350°F, place skewers on a baking sheet, cover loosely with foil, and warm for 8-10 minutes. You can also microwave in 30-second intervals until heated through, though this may sacrifice some texture. Add fresh sauce after reheating for the best flavor and presentation.

Make-Ahead Preparation:
Prepare the chicken skewers up to 24 hours in advance, keeping them covered and refrigerated until cooking time. The sauce can be made 2-3 days ahead and stored in the fridge. This advance prep makes Bang Bang Chicken Skewers perfect for stress-free entertaining—just cook and serve when guests arrive.

FAQs

Can I use chicken tenderloins instead of cubed chicken breast?
Absolutely! Chicken tenderloins work wonderfully and cook even faster than cubes. Thread them lengthwise onto skewers, being careful not to overcook since they’re naturally tender and lean. They’ll take about 8-10 minutes total cooking time.

What can I substitute for sweet chili sauce?
If you can’t find sweet chili sauce, mix together 3 tablespoons of apricot or peach preserves with 1 teaspoon of rice vinegar and a pinch of red pepper flakes. It won’t be identical but provides a similar sweet-tangy-spicy profile that works beautifully with the other sauce ingredients.

How do I know when the chicken is done without a thermometer?
Cut into the thickest piece—the meat should be opaque white throughout with no pink color, and juices should run clear. The texture should feel firm but not rubbery. That said, a simple instant-read thermometer is an inexpensive investment that takes the guesswork out completely.

Can I make this recipe in an air fryer?
Yes! Preheat your air fryer to 400°F. You may need to remove the chicken from skewers or use shorter skewers that fit your basket. Cook for 10-12 minutes, shaking the basket halfway through, until the chicken reaches 165°F internal temperature. The result is slightly crispy on the outside and juicy inside.

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