The Story Behind My Bang Bang Chicken Skewers
Hey, so the first time I made Bang Bang Chicken Skewers, I was actually trying to impress my sister-in-law (she’s a bit of a food snob, love her to bits). Not gonna lie, I dropped half the sauce on my sock, but the end result? Let’s just say she asked for seconds and I now have a permanently stained sock that I just can’t part with. Anyway, if you’re after something that feels fancy but is secretly simple, this is one of those recipes that’s saved my bacon when unexpected guests show up. Or when I just want to eat something on a stick like a child. Life’s too short for boring chicken, right?
Why You’ll Love These (Or At Least I Do!)
I make these skewers when I’ve got, oh, 20 minutes and a craving for something that’s crunchy, saucy, and just a little bit cheeky. My family goes nuts for these, especially my youngest—she says the sauce “tastes like fireworks.” (No idea what that means, but it sounds like a win.) Plus, you can prep most of it ahead; which, if you’re anything like me, is a small miracle when you’re juggling homework, work emails, and a cat who thinks he owns the kitchen. Oh, and if you hate skewering chicken (I get it), you can just bake the pieces on a tray and call ’em Bang Bang Bites. No judgement.
What You’ll Need (And What I Sometimes Swap)
- 600g chicken breast (or thighs – honestly, thighs are juicier but I use whatever’s on special at Tesco)
- 2 tbsp cornstarch (plain flour works in a pinch, but the crunch is next-level with cornstarch)
- 1/2 cup mayonnaise (Kewpie is the good stuff if you can find it, but Hellmann’s gets the job done)
- 2-3 tbsp sweet chili sauce (I’ve used honey mixed with sriracha before – not quite the same, but nobody complained)
- 1 tbsp sriracha (or any hot sauce; my mate Dave swears by Frank’s)
- 1-2 tsp rice vinegar (white wine vinegar in a pinch)
- Salt & pepper
- Sesame seeds & chopped spring onion (for topping – but sometimes I just leave them off if I can’t be bothered)
- Bamboo skewers (or those metal kebab things – or, honestly, cocktail sticks if you like tiny portions)
How I Actually Make These Skewers
- Soak the skewers. If you’re using bamboo, chuck them in water while you prep. Otherwise, they go all singed and sad. (But if you forget, like I do half the time, just watch them and rescue as needed.)
- Chop the chicken. Cut it into chunks – a bit bigger than bite-sized, about 1.5 inches. If they’re not perfect, who cares?
- Toss in cornstarch and season. Bowl, chicken, cornstarch, salt, pepper. Give it a good mix. This is where I usually sneak a taste of the raw chicken – JUST KIDDING, please don’t do that.
- Thread onto skewers. I usually get about 5-6 pieces per skewer but sometimes I get distracted and one skewer ends up with, like, two tiny bits. No big deal.
- Cook ’em. You can grill, bake (200C/400F, 15ish minutes), or pan-fry. I often do them under the grill because I can’t be bothered to light the barbecue, but do what you like. If you see a bit of charring, that’s perfect.
- Mix the Bang Bang sauce. Mayo, chili sauce, sriracha, vinegar – stir it up in a bowl. Actually, I find it works better if you taste and adjust as you go. Sometimes I use more sriracha if I’m feeling brave.
- Coat or drizzle. I toss the cooked chicken in the sauce (in a big bowl – easier cleanup), but you can just drizzle it over if you want them to stay crispy.
- Top and serve. Sprinkle over sesame seeds and spring onions. Or don’t. I’ve skipped it and nobody’s ever noticed.
Things I’ve Learned (Usually the Hard Way)
- The sauce is way better if you let it sit for five minutes. I dunno why, but it just does something magical.
- If you try to rush the chicken and take it out early, it’ll be rubbery and sad. Ask me how I know.
- Sometimes I forget the vinegar in the sauce; nobody has ever noticed, but I can always tell… or maybe it’s just in my head.
Variations and Odd Experiments
- I tried these with tofu once – surprisingly good! Just press it dry first.
- Did a prawn (shrimp?) version for a mate who “doesn’t do birds” – also tasty, but they cook super fast, so watch closely.
- Once, I tried it with pork. Don’t. It just wasn’t the same, and my kids still bring it up as a running joke.
Equipment (But Don’t Panic If You’re Missing Stuff)
- Grill or oven (if you don’t have either, I’ve totally pan-fried these in a nonstick skillet – a bit more faff, but works!)
- Skewers (cocktail sticks or even chopsticks if you’re desperate)
- Bowl for mixing (I’ve used a Tupperware before when all the good bowls were in the dishwasher)
How to Store (Not That You’ll Have Leftovers)
These keep in the fridge, tightly covered, for up to 3 days, though honestly, in my house they’re gone before bedtime. The sauce does get a bit thicker as it sits, which I actually like. I’ve never tried freezing them, but I probably wouldn’t—chicken can go a bit weird when you reheat it, you know?
Serving These Up – My Favorite Way
We serve these with jasmine rice, a little salad, and sometimes (when I’m feeling posh) a squeeze of lime. Occasionally I just pile them on a plate and let everyone grab their own. Oh, and if it’s Friday night, a cold beer is a must. My uncle once dipped his in ketchup—don’t do that, please.
What I’ve Messed Up (So You Don’t Have To)
- I once tried rushing the marinating bit—bad idea, chicken was bland. It needs at least 10-15 mins with the seasoning, even if you’re impatient.
- Be sure to actually soak those bamboo skewers. I’ve set off the smoke alarm more than once; not my proudest moment.
- If you double the sauce, don’t just dump it all on at once. I once did that and it was more Bang Bang Soup than skewers.
Real Questions I’ve Gotten
Can I make the Bang Bang sauce ahead?
Yep! I usually mix it in the morning if I know I’m making these later. It thickens a bit but stays tasty.
Is this spicy? My kids are… picky.
It’s got a kick, but you can totally tone down the sriracha. I’ve even replaced half the chili with ketchup (don’t tell anyone) for my niece once.
Do I have to use skewers?
Nope. Just bake the chunks on a tray. Actually, I do this if I’m feeling especially lazy (which is, uh, more often than I care to admit).
Where do you get your sweet chili sauce?
I usually order it here, but any supermarket does the job. If you want to try making your own, this recipe is pretty close to the real deal.
Can I use light mayo?
I mean, you can. It’s not quite as luscious, but I’ve done it and survived—just don’t tell my grandmother.
On a side note, has anyone else noticed how every time you try to cook something on skewers, someone in the house asks if it’s “kebab night”? Happens to me every single time. Anyway, that’s my Bang Bang Chicken Skewers—give ’em a whirl and tell me what you think (bonus points if you spill sauce on your sock too).
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions (for garnish)
Instructions
-
1In a large bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, garlic powder, salt, and black pepper to make the Bang Bang sauce.
-
2Reserve 1/3 of the sauce for serving. Add the chicken cubes to the remaining sauce and toss to coat. Marinate for at least 15 minutes.
-
3Thread the marinated chicken pieces onto skewers. Preheat grill or grill pan to medium-high heat and brush with vegetable oil.
-
4Grill the chicken skewers for 6-8 minutes per side, or until cooked through and slightly charred.
-
5Transfer skewers to a serving platter. Drizzle with reserved Bang Bang sauce and garnish with chopped green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
