Crispy Bang Bang Chicken Skewers are a fun and tasty treat that’s perfect for snacking or serving at a gathering. These skewers feature tender chicken pieces coated in a crispy batter and then tossed in a creamy, spicy bang bang sauce that packs just the right amount of kick. The combination of crunchy outside and juicy chicken inside makes each bite so satisfying.
I love making these skewers because they’re super easy to eat and always get people excited. What’s really great is that you can control the spice level—add a little more sauce if you want it hotter, or tone it down for the whole family to enjoy. Plus, the dipping sauce is so delicious, I often find myself double-dipping (no shame here!).
These skewers are fantastic served alongside some simple rice or a fresh salad to balance the flavors. Whenever I bring these to a party or make them for dinner, they disappear fast, and I’m always asked for the recipe. They’re great finger food to share with friends and loved ones, and I can’t wait for you to give them a try!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juiciness, but breasts work well too if you prefer leaner meat. Just make sure to cut pieces evenly for even cooking.
Panko breadcrumbs: These give extra crunch. If you don’t have panko, regular breadcrumbs or crushed cornflakes can work, but the texture might be a bit different.
Bang Bang Sauce: Mayonnaise creates the creamy base. For a lighter option, try Greek yogurt. Sweet chili sauce adds sweetness and spice—if you can’t find it, a mix of honey and chili garlic sauce is a good substitute.
How Do You Get the Chicken Extra Crispy without It Being Oily?
Crispy coating is all about the dredging and frying technique. Here’s what I do:
- Start with dry chicken pieces to let the flour mix stick well.
- Coat evenly: flour, egg, then panko. Press the panko on so it sticks tightly.
- Heat oil properly—medium-high heat keeps the crust crisp without soaking up the oil.
- Don’t overcrowd the pan; fry in batches to keep the temperature steady.
- Drain on paper towels to remove excess oil immediately after frying.
Equipment You’ll Need
- Wooden skewers – Soaking prevents burning, making handling easier and safer.
- Deep skillet or frying pan – I recommend a deep pan to hold enough oil for frying and prevent splatters.
- Thermometer – Ensures the oil is at the right temperature (~350°F/175°C) for crispy, not greasy, chicken.
- Mixing bowls – Separate bowls for dredging station, sauce, and garnish prep help keep things organized.
- Paper towels – Essential for draining excess oil after frying, keeping the skewers crispy.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful skewers.
- Mix in chopped herbs like Thai basil or cilantro into the sauce for fresh flavor.
- Add a squeeze of lime or a dash of rice vinegar to the sauce for extra tang.
- Incorporate diced mango or pineapple into the sauce or garnish for a touch of sweetness.
Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For The Chicken Skewers:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- Wooden skewers, soaked in water for 30 minutes
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Vegetable oil, for frying
For The Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce (adjust to heat preference)
- 1 tsp honey or sugar
- 1 tsp rice vinegar or lime juice
For Garnish (Optional):
- Chopped fresh cilantro or parsley
- Finely sliced green onions
- Red pepper flakes
- Crushed peanuts or sesame seeds
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, including cutting and skewering the chicken, and about 10 minutes for frying and assembling the dish. You can make the bang bang sauce while the chicken cooks, so everything comes together quickly—perfect for a tasty snack or appetizer in under 30 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken Skewers:
Thread the chicken pieces evenly onto the soaked wooden skewers and set them aside while you prepare the coating mixtures.
2. Set Up the Dredging Station:
In one bowl, mix the flour, salt, black pepper, and garlic powder. In a second bowl, beat the eggs. Finally, in a third bowl, place the panko breadcrumbs.
3. Coat the Chicken:
Dip each chicken skewer first into the flour mixture, shaking off any extra. Then dip it into the beaten eggs. Lastly, press the chicken into the panko breadcrumbs to coat it fully. Lay the coated skewers on a plate, ready to fry.
4. Fry the Skewers:
Pour about 1 inch of vegetable oil into a deep skillet or frying pan. Heat it over medium-high heat until shimmering and around 350°F (175°C). Fry the chicken skewers, turning them occasionally, for 3-4 minutes until golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C). Remove and drain on paper towels.
5. Make the Bang Bang Sauce:
While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth and creamy.
6. Serve and Garnish:
Arrange the crispy chicken skewers on a serving platter. Drizzle generously with the bang bang sauce. Sprinkle chopped cilantro or parsley, sliced green onions, red pepper flakes, and crushed peanuts or sesame seeds on top, if you like.
7. Enjoy!
Serve immediately with extra bang bang sauce on the side for dipping. These skewers are a delicious mix of crunch, spice, and creaminess that everyone will love!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before cutting and skewering. This helps prevent excess moisture, which can affect the crispiness.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed cornflakes work as alternatives. Keep in mind, panko gives the crispiest texture, so substitutes may yield a slightly different crunch.
How Should I Store Leftover Skewers and Sauce?
Store leftover chicken skewers and bang bang sauce separately in airtight containers in the fridge for up to 3 days. Reheat the skewers in the oven at 350°F (175°C) for a few minutes to retain crispiness.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and refrigerated. Give it a good stir before serving, and adjust seasoning if needed to freshen it up.