Crispy Bang Bang Chicken Skewers with Sweet Sriracha Mayo

Imagine biting into a skewer of chicken that shatters with a crisp crunch, revealing tender, juicy meat inside. That's what you get with these bang bang chicken skewers. Coated in a glossy, sweet-sriracha mayo, they're the perfect balance of heat and sweetness.

Whether you're serving them as an appetizer for a party or a fun weeknight dinner, these skewers are guaranteed to disappear fast. The best part? They come together in under 30 minutes with simple ingredients you probably already have.

Bang bang chicken is a beloved dish that combines crispy fried chicken with a creamy, spicy-sweet sauce. This version takes it to the next level by threading the chicken onto skewers, making it perfect for sharing and dipping. The chicken is marinated in a simple soy-garlic mixture, coated in cornstarch for an extra-crispy crust, and then deep-fried until golden.

The sauce, a blend of mayonnaise, sweet chili sauce, sriracha, and honey, is the star of the show—it's simultaneously cool, sweet, and fiery. Serve these skewers as a starter, a main course, or even as a party snack. They're versatile, delicious, and sure to become a favorite.

Ingredients

Why this recipe works

The combination of cornstarch and egg white creates a light, shatteringly crisp coating that stays crunchy even after being tossed in the sauce. The cornstarch absorbs moisture from the marinade, forming a delicate crust when fried, while the egg white helps the coating adhere to the chicken and promotes browning. This method ensures every bite has a satisfying crunch that contrasts beautifully with the tender chicken inside.

Using chicken thighs instead of breasts is key to keeping the meat juicy. Thighs have a higher fat content, which means they stay moist and flavorful even after deep-frying.

The marinade of soy sauce and garlic powder adds a savory depth that complements the sweet and spicy sauce. Threading the chicken onto skewers also ensures even cooking and makes it easy to handle, turning a simple fried chicken dish into an elegant, fun-to-eat appetizer.

Notes and substitutions

For the best results, use boneless, skinless chicken thighs. They are more forgiving than breasts and result in juicier skewers. If you prefer white meat, you can substitute chicken breast, but be careful not to overcook it—check for doneness at the 4-minute mark. The cornstarch coating is essential for the crispy texture, so don't skip it. You can use potato starch or rice flour as a gluten-free alternative if needed.

The bang bang sauce is a simple blend of mayonnaise, sweet chili sauce, sriracha, and honey. Adjust the sriracha to your heat preference—add more for extra spice or reduce it for a milder version.

If you don't have sweet chili sauce, you can mix a little honey and red pepper flakes into the mayo. For a lighter option, use Greek yogurt in place of some of the mayonnaise, though the flavor will be tangier. The sauce can be made ahead and stored in the fridge for up to a week.

• chicken thighs: chicken breast, cut into chunks (cook a minute less to avoid dryness)
• sriracha: your favorite hot sauce, adjusted to taste
• honey: maple syrup or agave nectar for a different sweetness

Equipment

• Large bowl
• Whisk
• Wooden skewers
• Deep fryer or heavy pot
• Deep-fry thermometer
• Paper towels
• Pastry brush