Bang Bang Chicken Skewers Recipe

The first time I made these bang bang chicken skewers on a weeknight, I had exactly zero plans to share the recipe. It was one of those Tuesday-night experiments — I had chicken thighs, a jar of Thai sweet chili sauce, and thirty minutes before the kids started asking what’s for dinner. What came out of the air fryer was so good that my husband ate three skewers standing over the sink and then asked when we could make them again.

That’s the kind of recipe that earns a permanent spot in the rotation. And this one has stayed.

Bang bang sauce is the reason. It sounds simple — mayo, Thai sweet chili sauce, and sriracha — but the combination is almost unreasonably delicious. Creamy, sweet, a little tangy, with just enough heat to make you reach for another skewer. The chicken soaks up some of it as a marinade, so the flavor goes all the way through, not just on the surface.

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Why you’ll love this recipe:

• 30 minutes start to finish — no marinating overnight required
• Works on the grill, in the air fryer, or in the oven
• One sauce does double duty: marinade + finishing drizzle
• Adjustable heat — dial it up or down with a little less (or more) sriracha
• Grocery-store ingredients, no specialty shopping needed

A Quick Note on “Bang Bang”

Before we get into the recipe, I want to give credit where it’s due — because this one has an interesting story.

The real bàng bàng jī (棒棒鸡) is a Sichuan street food dish that dates back to the early 20th century. The name comes from bàng (棒), the Chinese word for stick — a wooden cudgel used to tenderize the meat. Authentic bang bang chicken is poached, pounded into shreds, and served cold with a complex sesame-chili oil dressing. It is excellent, and it is nothing like what most Western recipes call “bang bang chicken.”

What we’re making today is the American-Chinese version — the one inspired by Bonefish Grill’s famous bang bang shrimp, adapted with chicken. The mayo-based sauce has zero historical connection to Sichuan, but it works incredibly well on grilled chicken. I’m upfront about this because I think the history matters, and because if you ever want to try the actual Sichuan version — the cold sesame-dressed original — it’s worth tracking down. I have a version in the works for the site.

For now, let’s make the crowd-pleaser.

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🍢 You Might Also Like

Love chicken on skewers? Try my Chicken Satay Skewers next — a Southeast Asian classic with a fragrant peanut-coconut marinade that’s just as easy on a weeknight.

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Equipment

Nothing specialized here. Here’s what I use and recommend:

• 🍢 Bamboo skewers — soak in water 30 min before use to prevent burning
• 🔩 Metal skewers — reusable, no soaking needed, great if you grill regularly
• 🌀 Cosori Air Fryer — basket style fits 6-inch skewers perfectly; my go-to for year-round cooking
• 🖌️ Silicone basting brush — essential for saucing the chicken post-cook; much easier to clean than bristle brushes
• 🌡️ Instant-read thermometer — don’t guess on chicken; pull it at exactly 165°F

Ingredients

Everything here is available at a standard grocery store. No specialty run required.

For the Chicken

Ingredient	Amount
Boneless skinless chicken thighs (or breasts)	1.5 lbs
Olive oil	1 tbsp
Garlic powder	1 tsp
Smoked paprika	1 tsp
Onion powder	½ tsp
Kosher salt	½ tsp
Black pepper	¼ tsp
Bamboo skewers or metal skewers	8–10

Bang Bang Sauce

Ingredient	Amount
Mayonnaise	½ cup
Mae Ploy Sweet Chili Sauce or Thai Kitchen Sweet Chili Sauce	3 tbsp
Sriracha (Huy Fong)	1 tbsp
Rice vinegar	1 tsp
Honey	1 tsp

To Finish

Ingredient	Amount
Fresh cilantro or green onion, chopped	2 tbsp
Sesame seeds (optional)	1 tsp
Lime wedges	for serving

Ingredient Notes

Chicken thighs vs breasts: Thighs are my call here. They stay juicy even if you go a minute or two over. Breasts work but they’re less forgiving — pull them the exact moment they hit 165°F or they’ll dry out on the skewer. If you use breasts, cut them slightly larger so they don’t cook as fast.

Thai sweet chili sauce: Look for Mae Ploy or Thai Kitchen — both are widely available in the Asian or international aisle. This sauce is the backbone of bang bang flavor. Don’t substitute regular hot sauce alone; you need the sweet-tangy-slightly-spicy balance. See how it works in my Thai fried rice guide — what to buy, what to avoid, and how to use it.

Mayonnaise: Use full-fat for the richest sauce. You can substitute half with Greek yogurt for a lighter version — it’ll be slightly tangier, less rich, but still works well. For extra depth, Kewpie mayonnaise is a fantastic upgrade — it’s richer and slightly sweeter than regular mayo and takes the sauce to another level.

Sriracha: Adjust to your heat tolerance. One tablespoon gives a mild-medium kick. Double it for real heat. Skip it entirely for kid-friendly skewers — the sweet chili sauce carries the dish on its own. I use Huy Fong sriracha — the one with the rooster on the bottle.

Instructions

Step 1 — Soak your skewers (if using bamboo)

Submerge bamboo skewers in water for at least 30 minutes before cooking. This slows down scorching on the grill or in the air fryer. I usually drop them in a tall glass of water while I prep everything else — problem solved without extra planning.

If you use metal skewers, skip this step entirely. Metal skewers also conduct heat, which can speed up cooking from the inside out.

Step 2 — Cut and season the chicken

Cut chicken into roughly 1-inch chunks — consistent sizing matters more than perfection. Uneven pieces mean some dry out before others are cooked through. Toss with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper until evenly coated.

Pro tip: Don’t cut the pieces too small. Thumb-sized is about right. Anything smaller and they’ll overcook and shrink up before they get good color.

Step 3 — Make the bang bang sauce

Whisk together mayo, Thai sweet chili sauce, sriracha, rice vinegar, and honey in a bowl until completely smooth. Taste it. Adjust sriracha for heat, or add a pinch more salt if it tastes flat.

Divide the sauce: half goes into the marinade bowl with the chicken (toss to coat), the other half goes into a separate clean bowl for finishing. Use a silicone basting brush for applying — it’s easier to clean than bristle brushes and won’t shred on the grill grates. Don’t double-dip — the bowl that touched raw chicken sauce stays in the kitchen until the chicken is cooked through.

Step 4 — Thread the skewers

Thread 5–6 chicken pieces onto each skewer, leaving a small gap between each piece so air or heat can circulate. Pack them too tight and the middles stay raw while the outsides char. Push each piece firmly so nothing spins freely when you go to turn them.

Step 5 — Cook

Grill method: Preheat grill to medium-high (about 400–425°F). Clean and oil the grates. Cook skewers over direct heat for 5–7 minutes per side, turning once, until the chicken has good color and reaches an internal temp of 165°F. Use an instant-read thermometer — it’s the only reliable way to know.

⚠️ Important: Do NOT brush bang bang sauce on the chicken during grilling. The mayo base scorches under direct heat before the chicken finishes cooking. Cook the chicken plain first, then sauce it.

Air fryer method: Preheat air fryer to 400°F. Lay skewers in a single layer — don’t stack or crowd them. Cook for 12–15 minutes, flipping halfway, until the chicken is cooked through and lightly charred at the edges. Work in batches if needed. I use the Cosori Air Fryer — the basket style fits 6-inch skewers perfectly and the results are genuinely close to the grill, year-round.

Oven method: Bake at 425°F on a wire rack set over a sheet pan for 15–18 minutes. Then switch the broiler on high for 2–3 minutes to get some color on the surface. Watch it — broilers work fast.

Step 6 — Sauce and serve immediately

The moment the chicken comes off the heat, drizzle generously with the reserved (clean) bang bang sauce. Scatter chopped cilantro or green onion, sesame seeds if you’re using them, and hit it with a squeeze of lime. Serve right away — these are best hot.

Keep extra sauce on the side for dipping. There will be no leftovers of the sauce.

Tips & Swaps

The sauce is the whole point — make extra

Seriously. Make a full batch and stash half in the fridge. It keeps for up to 10 days in an airtight jar and goes on everything: rice bowls, salads, chicken satay skewers, wraps, even as a dip for crispy Filipino lumpia. Once you have this sauce in your fridge you’ll find yourself reaching for it constantly.

Marinate overnight if you have time

Ten minutes works in a pinch. But if you toss the chicken in half the sauce and let it sit overnight in the fridge, the flavor goes much deeper. The acidity in the rice vinegar gently tenderizes the meat too. Saturday dinner you can prep Friday night — that’s a win.

Swap ideas that actually work

No mayo: Full-fat Greek yogurt works as a 1:1 substitute. The sauce will be tangier and less rich, but still genuinely good. Or upgrade to Kewpie mayonnaise for an even richer, slightly sweeter result — it’s what I use when I’m not cutting corners.

No sriracha: Sambal oelek gives a cleaner, less vinegary heat. Regular chili flakes work too — just bloom them in the warm honey for 30 seconds first.

Different protein: This sauce works beautifully on shrimp (cook time drops to 6–8 minutes), salmon, tofu, and even cauliflower. It’s one of the most versatile sauces in this kitchen.

Storage and reheating

Leftover skewers keep for up to 4 days in an airtight container in the fridge. Reheat in the air fryer at 350°F for 3 minutes or in a hot skillet with a tiny bit of oil. Avoid the microwave — it turns the chicken rubbery and you’ll be sad about it.

The sauce and the chicken store best separately if you’re meal-prepping — it keeps the surface from getting soggy.

🌶️ If You Like Bold, Saucy Chicken

My Spicy Szechuan Chicken is worth making at least once — same punchy, high-heat energy as bang bang but built on Sichuan peppercorns and dried chilies instead of sweet chili sauce. Completely different flavour world, equally hard to stop eating. And if you’re a fan of Filipino cooking, Chicken Adobo is the other side of that coin — slow-braised in vinegar and soy, tender to the bone, and somehow even better the next day.

What to Serve with Bang Bang Chicken Skewers

These work as an appetizer or a full dinner. Here’s what I actually serve them with:

Over steamed jasmine rice — the sauce drips into the rice and it becomes its own thing. This is the weeknight default in my house.

With a cucumber salad — the cool crunch cuts through the richness of the sauce. My Korean cucumber kimchi is the move here — quick, spicy, and it keeps in the fridge all week.

Wrapped in lettuce cups — slide the chicken off the skewer, nestle it in butter lettuce with some shredded carrot, cilantro, and an extra drizzle of sauce. Great for parties.

With coconut rice — if you want to commit to the meal. The creaminess of coconut rice and the bang bang sauce are excellent together. Here’s my coconut-based rice recipes.

As an appetizer on a platter — pile the skewers on a serving board with the sauce in a small bowl in the center. It disappears in minutes at a gathering. Every single time.

🍽️ Recipes to Try Next

• Korean Cucumber Kimchi — make this the night before and serve it cold alongside the skewers. Five minutes of work, massive payoff.
• Mango Sticky Rice — if you’re feeding a crowd, finish the meal here. The coconut sweetness is the perfect counterpoint to spicy bang bang sauce.
• Crispy Filipino Lumpia — serve these alongside the skewers as a starter and you’ve got a full spread with very little extra effort.

Nutrition

Per serving (approx. 2–3 skewers + 2 tbsp sauce). Based on chicken thighs.

Nutrient	Amount
Calories	390 kcal
Protein	34g
Total Fat	22g
Saturated Fat	5g
Carbohydrates	12g
Fiber	0.5g
Sugar	9g
Sodium	680mg
Cholesterol	148mg
Vitamin C	6mg
Iron	1.4mg
Calcium	18mg

Nutrition values are estimates calculated using standard ingredient databases and should be used as a general guide only. Values will vary depending on brands and exact quantities used. If you use chicken breasts instead of thighs, total fat drops to approximately 12g and calories to roughly 310 kcal per serving.

FAQs

Can I make bang bang chicken skewers in the oven? Yes. Bake at 425°F on a wire rack for 15–18 minutes, then broil on high for 2–3 minutes to get some color on the surface. Apply the sauce after cooking, not before — mayo burns under direct heat.

Chicken thighs or breasts — which is better for skewers? Thighs are more forgiving. They stay juicy even if you cook them a minute or two longer, and they have better flavor on the grill. Breasts work, but you need to pull them the moment they hit 165°F or they’ll dry out. Both are valid — just size your pieces consistently.

Why can’t I brush the bang bang sauce on during grilling? Bang bang sauce is mayo-based. Mayo has a low smoke point and the sugar in the sweet chili sauce scorches fast. If you brush it on over direct heat, the sauce burns and turns bitter before the chicken is fully cooked. Cook the chicken first, sauce it right off the heat.

How long do leftover skewers keep? Up to 4 days in an airtight container in the fridge. Reheat in an air fryer at 350°F for 3 minutes or in a hot skillet. Avoid the microwave if you can — it makes the chicken tough and rubbery.

What can I substitute for sriracha? Sambal oelek is the closest swap — it has a cleaner chili heat without the garlic-vinegar notes of sriracha. Any hot sauce works in a pinch. For a completely mild version, just leave it out — the sweet chili sauce still carries the dish well enough.

Is bang bang chicken actually Chinese? The name comes from a real Sichuan dish — bàng bàng jī — where poached chicken is pounded with a wooden stick and served cold with a sesame-chili oil dressing. The mayo-based Western version is an American adaptation that traces back to Bonefish Grill’s bang bang shrimp. Delicious, but a very different dish from the Sichuan original.

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