Spicy Bang Bang Chicken Skewers (Printable Version)
Grilled chicken skewers with a creamy, spicy chili sauce. Ready in 35 minutes with bold Asian-American flavors.
# Ingredient List:
→ Chicken Skewers
01 - 1.3 lb boneless, skinless chicken breast, cut into 1-inch pieces
02 - 2 tbsp soy sauce (use gluten-free if needed)
03 - 2 tbsp honey
04 - 1 tbsp sesame oil
05 - 1 clove garlic, minced
06 - 1 tsp fresh ginger, grated
07 - ½ tsp black pepper
08 - 8 wooden skewers, soaked in water for 30 minutes
→ Bang Bang Sauce
09 - 3.5 oz mayonnaise (or light mayo/vegan alternative)
10 - 2 tbsp sweet chili sauce
11 - 1 tbsp Sriracha (add more for extra heat)
12 - 1 tbsp honey
13 - 1 tsp rice vinegar
14 - Pinch of salt
→ Garnish
15 - 1 tbsp sesame seeds
16 - 2 spring onions, sliced
17 - Fresh cilantro leaves (optional)
# How to Make:
01 - In a mixing bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Thread the marinated chicken pieces onto the soaked wooden skewers, distributing them evenly along each skewer.
04 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grate to prevent sticking.
05 - Place the skewers on the grill and cook for 6 to 8 minutes per side, turning once, until the chicken is cooked through and lightly charred with grill marks.
06 - While the chicken grills, combine mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and a pinch of salt in a bowl. Stir until smooth and creamy.
07 - Arrange the grilled skewers on a serving platter. Drizzle generously with the Bang Bang sauce. Sprinkle with sesame seeds, sliced spring onions, and fresh cilantro if desired. Serve immediately.
# Expert Tips:
01 -
- The sauce is that magical combination of creamy, sweet, and fiery that makes people close their eyes when they taste it.
- Start to finish in under forty minutes, which means you can pull this off on a random Tuesday without breaking a sweat.
- They disappear so fast at gatherings that I always double the batch now, no questions asked.
02 -
- Skipping the skewer soaking step will result in burnt sticks and an unpleasant smoky flavor that no amount of sauce can hide.
- The sauce thickens as it sits, so if you make it ahead, stir in a splash of water or rice vinegar to loosen it before serving.
03 -
- Pat the chicken pieces completely dry before marinating so the soy sauce and sesame oil cling to the meat rather than sliding off into a watery puddle.
- Let the skewers rest for two minutes off the heat before saucing, because this locks in the juices and prevents the sauce from melting right off the surface.