Lately, these Bang Bang Chicken Skewers have been my go-to when I want something comforting but still exciting. There’s something deeply satisfying about threading seasoned chicken onto skewers, brushing on a creamy, sweet-heat sauce, and letting the air fryer do the work.
As they cook, the kitchen fills with that irresistible savory aroma, and before long, you’re rewarded with juicy, caramelized chicken that disappears almost as fast as you serve it.
They’re easy enough for a weeknight, fun enough for a gathering, and finished with a bold bang bang sauce that makes everything feel a little special.
It’s the kind of recipe you’ll find yourself coming back to again and again.
For the Chicken Skewers
- Chicken Breasts – Boneless, skinless chicken breasts are cut into bite-sized cubes so they cook quickly and evenly on the skewers.
- Olive Oil – Helps the seasonings stick to the chicken and keeps it juicy while cooking.
- Paprika – Adds a subtle warmth and light smoky flavor without overpowering the dish.
- Garlic Powder – Brings savory depth and enhances the overall seasoning of the chicken.
- Kosher Salt – Seasons the chicken thoroughly and brings out all the flavors.
- Black Pepper – Adds a mild bite and balances the sweetness of the sauce later on.
- Wooden Skewers – Soaked in water to prevent burning while cooking in the air fryer, oven, or grill.
For the Bang Bang Sauce
- Mayonnaise – Creates the creamy base that makes the sauce rich and smooth.
- Thai Sweet Chili Sauce – Adds sweetness with a gentle kick of heat, giving the sauce its signature flavor.
- Sriracha – Brings adjustable spice to the sauce; add more or less depending on your heat preference.
- Honey – Rounds out the heat with natural sweetness and helps balance the flavors perfectly.
Sweet Spicy Bang Bang Chicken Skewers
Notes
Ingredients
Skewers- Wooden skewers, soaked in water for 30 minutes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ¼ cups (290 g) mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 teaspoons Sriracha, or more to taste
- 2 tablespoons honey
Instructions
- Add the cubed chicken to a large bowl along with the olive oil, paprika, garlic powder, salt, and pepper. Toss until all pieces are evenly coated.
- Thread 4–5 pieces of chicken onto each soaked skewer.
- In a small bowl, stir together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. This yields about 1 ¾ cups of bang bang sauce.
- Transfer half of the sauce to a separate bowl and reserve it for serving later. Brush the remaining sauce generously over the chicken skewers.
- Arrange the skewers in a single layer in the air fryer basket. Cook in batches if necessary.
- Air fry at 400°F for 11–12 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F.
- Move the cooked skewers to a serving plate and drizzle or brush with the reserved sauce. Serve right away.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Assemble the seasoned chicken onto skewers and place them on the prepared baking sheet. (Do not apply the bang bang sauce before baking.)
- Bake for 20–25 minutes, flipping halfway through, until the chicken reaches 165°F internally.
- Remove from the oven, brush with the sauce, and serve.
- Thread the seasoned chicken onto skewers, brushing with sauce only after cooking.
- Grill over medium-high heat for 8–10 minutes per side, until the internal temperature reaches 165°F.
- Finish by brushing with bang bang sauce before serving.
1. Can I get a head start on these?
Absolutely. You can season the chicken ahead of time and keep it in the fridge for a couple of hours. The bang bang sauce can also be mixed earlier in the day and stored covered in the fridge. When it’s time to cook, all that’s left to do is skewer and cook.
2. What if I don’t own an air fryer?
No stress — this recipe is flexible. Bake the skewers in a 400°F oven for 20–25 minutes, flipping halfway, or cook them on the grill over medium-high heat for 8–10 minutes per side. Brush with the sauce after cooking, just like the air fryer method.
3. Do I really need to soak the wooden skewers?
Yes — it’s worth the 30 minutes. Soaking helps prevent the skewers from burning or splintering during cooking. If you cook skewers often, metal skewers are a great investment and skip this step entirely.
4. How spicy is the bang bang sauce?
It’s more sweet and creamy than fiery. The heat is mild as written, but easily adjustable. If you’re cooking for kids or spice-sensitive eaters, reduce or skip the Sriracha. Love heat? Add more — the sauce can handle it.
5. How do I know when the chicken is done?
The most reliable way is a thermometer — chicken is ready at 165°F. No thermometer? Cut into the thickest piece. It should be white all the way through with clear juices and no pink in sight.
