Crispy Bang Bang Chicken Skewers with Sweet Sriracha Mayo Step-by-step instructions

Before you start

Before you start, make sure the wooden skewers are soaked in water for at least 30 minutes. This prevents them from burning during frying. Cut the chicken thighs into even chunks, about 1 1/2 inches, and pat them dry with paper towels. Measure out all the ingredients for the marinade and the sauce.

Have a deep-fry thermometer ready to monitor the oil temperature. Set up a wire rack over a baking sheet to drain the fried skewers, which keeps them crispier than paper towels. Finally, prepare the garnish by slicing the scallions and toasting the sesame seeds if they aren't already toasted.

Instructions

Marinate and Thread

1. 1Marinate the Chicken
   In a large bowl, combine the chicken chunks with soy sauce, garlic powder, and egg white. Mix well until every piece is coated. Sprinkle the cornstarch over the chicken and toss again until the pieces are evenly dusted and the marinade clings to the meat. Cover and refrigerate for at least 15 minutes, or up to 2 hours, to let the flavors meld.
   Look for The chicken should look glossy and lightly coated, with no dry flour patches.
   Tip Soak the wooden skewers in water for 30 minutes before threading to prevent burning.
2. 2Thread the Skewers
   Thread 4 chunks of marinated chicken onto each soaked skewer, pushing the pieces snugly together. Leave a little space at the bottom for handling. Repeat with the remaining skewers. Place the assembled skewers on a plate and refrigerate while you heat the oil.
   Look for Each skewer should have 4 evenly sized chunks, packed tightly but not squished.
   Tip Keep the chunks similar in size for even cooking.

The chicken should be well coated with a sticky, glossy marinade, and the cornstarch should cling to the pieces without any dry spots. When you thread the chunks onto the skewers, they should feel snug and stay in place. The raw skewers should be refrigerated while you prepare the sauce and heat the oil. At this point, everything should be organized and ready for the frying stage.

Fry to Golden

3. 3Make the Bang Bang Sauce
   In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and glossy. The sauce should be a coral-pink color and easily drizzle. Set aside at room temperature while you fry the chicken.
   Look for The sauce should be completely smooth, with no streaks of mayo or chili.
   Tip Taste the sauce and adjust the sriracha for more heat or honey for more sweetness.
4. 4Heat the Oil
   Pour about 2 inches of vegetable oil into a deep, heavy pot. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, a small piece of bread dropped in should sizzle and turn golden in about 30 seconds.
   Look for The oil should shimmer but not smoke.
   Tip Maintain the oil temperature between 350°F and 375°F for best results.
5. 5Fry the Skewers
   Carefully lower 2-3 skewers into the hot oil, depending on the size of your pot. Fry for 5 minutes, turning occasionally, until deeply golden brown and crispy. The chicken should reach an internal temperature of 165°F (74°C). Use tongs to transfer the skewers to a paper-towel-lined plate to drain.
   Look for The skewers should be deeply golden and the coating crisp to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pot; fry in batches to keep the oil temperature steady.

The oil should be at a steady 350°F (175°C), with the skewers sizzling gently as they cook. After 5 minutes, the skewers should be a deep golden brown and the coating should feel hard and crackly when tapped. The kitchen should smell of fried chicken with a hint of garlic. Use a thermometer to verify the internal temperature reaches 165°F (74°C) before removing them from the oil.

Glaze and Garnish

6. 6Glaze the Skewers
   While the skewers are still hot, use a pastry brush to coat each one generously with the bang bang sauce. Work quickly so the sauce clings to the crispy coating. Place the glazed skewers on a serving platter.
   Look for The sauce should coat the chicken in a thick, glossy layer.
   Tip Brush the sauce on just before serving to keep the coating crisp.
7. 7Garnish and Serve
   Sprinkle the glazed skewers with sliced scallions and toasted sesame seeds. Serve immediately while the chicken is still hot and crunchy. Enjoy the contrast of the crispy exterior and the juicy interior with the sweet and spicy sauce.
   Look for The scallions and sesame seeds should be evenly scattered over the glazed chicken.
   Tip Serve with extra sauce on the side for dipping, if desired.

The glazed skewers should look shiny and vibrant, with the sauce clinging to every nook and cranny. The scallions and sesame seeds should add a fresh, nutty contrast.

When you take a bite, the coating should shatter loudly, and the chicken should be juicy and piping hot. The sauce should be creamy, sweet, and spicy, coating your mouth with flavor. Serve immediately for the best texture.

Common mistakes

One common mistake is overcrowding the pot, which lowers the oil temperature and results in greasy, soggy skewers. Fry in small batches, giving each skewer enough room to float freely. Another pitfall is skipping the soaking of the skewers—dry wood will catch fire in the hot oil.

Also, don't skimp on the cornstarch coating; it's what gives the chicken its signature crunch. Finally, don't brush the sauce on too early, as it can make the coating soft. Glaze the skewers just before serving to keep them crispy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The coating should be deeply golden brown and very crisp, and the meat should feel firm but still juicy when pressed.

If you don't have a thermometer, cut into a piece of chicken—the juices should run clear and the meat should be opaque all the way through. Remember that the chicken will continue to cook slightly as it rests, so you can pull it from the oil just before it hits 165°F (74°C) if you're worried about overcooking.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part