Crispy Bang Bang Chicken Skewers are a fun and tasty treat that combines juicy chicken pieces with a spicy, creamy sauce that has just the right amount of kick. The chicken is coated in a light, crunchy layer that makes every bite so satisfying. These skewers are perfect for when you want something flavorful but easy to eat, whether as an appetizer or part of a meal.
I love making these skewers because they come together quickly and always get compliments. The bang bang sauce, with a mix of mayo, sweet chili, and sriracha, is my favorite part—it adds a little sweetness balanced with some heat that keeps things exciting. I usually double the sauce because it’s so good for dipping or drizzling on top. Plus, cooking the chicken on skewers makes everything cook evenly and gives it a great presentation.
One of my favorite ways to serve these is with a simple side of steamed rice and a fresh green salad or some crunchy cucumbers. It’s an easy, no-fuss meal that feels special enough for friends or a casual dinner at home. Whenever I bring these to gatherings, they disappear fast, so I always remind myself to make extra. They’re a real crowd-pleaser and a little bit addictive!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for extra juiciness. You can also use chicken breasts if you want leaner meat. Just cut into even cubes so they cook evenly.
Buttermilk: This helps tenderize the chicken and adds moisture. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit 5 minutes.
Flour & Cornstarch: The cornstarch mixed with flour creates a light, crispy coating. You can try all cornstarch for an even crispier crust or use gluten-free flour if needed.
Spices: Garlic powder, onion powder, and smoked paprika add flavor without heat. Adjust salt and pepper to taste. Smoked paprika gives a nice subtle smoky touch.
Bang Bang Sauce: Mayonnaise, sweet chili sauce, and sriracha give that creamy heat combo. If you want milder sauce, reduce sriracha or swap it for chili garlic sauce. Honey balances the spice with sweetness. Lime juice adds a fresh zing.
How Do You Get the Chicken Crispy Without Being Greasy?
Getting the perfect crispy chicken is all about the batter and frying method. Here’s what I do:
- Marinate in buttermilk first to keep chicken moist and help the coating stick.
- Mix cornstarch with flour for a crispier texture that’s not heavy.
- Pat off excess buttermilk from chicken before dredging to avoid sogginess.
- Don’t overcrowd the pan when frying. Cook in small batches so the oil stays hot.
- Fry at about 350°F (175°C) to cook through without burning.
- Drain fried chicken on paper towels to remove extra oil.
- Thread onto skewers after frying to keep the crust intact and for easy serving.
Following these steps helps get a golden, crunchy coating that’s light and delicious every time!
Equipment You’ll Need
- Deep skillet or heavy-bottomed pot – I prefer this because it maintains consistent oil temperature for crispy chicken.
- Thermometer – you’ll want to check oil is at 350°F so the chicken cooks evenly and gets crispy.
- Mixing bowls – perfect for marinating, coating, and mixing the sauce. I use a couple so everything stays neat.
- Slotted spoon – helps you carefully remove fried chicken from hot oil without excess oil.
- Wooden skewers – sturdy and easy to handle, they make the skewering process simple and neat.
- Paper towels – essential for draining excess oil on fried chicken pieces before skewering.
Flavor Variations & Add-Ins
- Spicy kick: Add a dash of cayenne pepper or hot sauce to the coating mix for more heat.
- Cheesy twist: Serve with a sprinkle of shredded Parmesan or top with chopped scallions for extra flavor.
- Veggie boost: Thread pieces of bell peppers, zucchini, or pineapple along with the chicken on the skewers for more color and taste.
- Different sauce: Swap out the Bang Bang sauce for honey mustard, sweet and sour, or spicy peanut sauce to change the flavor profile.
Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- Fresh cilantro or parsley, chopped (for garnish)
For the Bang Bang Sauce:
- ⅓ cup mayonnaise
- 2-3 tbsp sweet chili sauce
- 1-2 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tsp lime juice
How Much Time Will You Need?
This recipe takes about 45 minutes total. You’ll spend around 10 minutes preparing and marinating the chicken, about 15 minutes frying and assembling the skewers, and a little extra time for preparing the sauce. It’s a great dish when you want something quick, crispy, and packed with flavor!
Step-by-Step Instructions:
1. Marinate the Chicken:
Cut the chicken into evenly sized bite-sized pieces. Place them in a bowl and pour the buttermilk over. Stir well to coat all pieces. Cover and refrigerate for at least 30 minutes, or up to 2 hours. This helps tenderize the chicken and makes it juicy.
2. Make the Bang Bang Sauce:
While the chicken is marinating, mix mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl. Whisk everything together until smooth. Cover and keep chilled until serving.
3. Prepare the Coating Mix:
In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to mix the dry ingredients evenly.
4. Coat the Chicken:
Take the chicken out of the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing lightly to make sure the coating sticks well. Place the coated chicken on a plate or tray ready for frying.
5. Fry the Chicken:
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until the temperature reaches 350°F (175°C). Carefully fry the chicken pieces in batches to avoid crowding, cooking until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. Assemble the Skewers:
Thread the crispy fried chicken pieces onto wooden skewers, packing them snugly.
7. Serve with Sauce and Garnish:
Drizzle the Bang Bang sauce over the skewers or serve it on the side for dipping. Sprinkle with chopped fresh cilantro or parsley for a fresh touch.
8. Enjoy!
Serve right away with your favorite sides like fresh slaw, steamed rice, or some crunchy vegetables, and enjoy the perfect combination of crispy, spicy, and creamy flavors!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry with paper towels to remove excess moisture before coating for extra crispiness.
Can I Bake Instead of Frying?
Absolutely! For a healthier version, bake the coated chicken pieces on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until crispy and cooked through.
How Should I Store Leftovers?
Keep leftover chicken skewers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) or in an air fryer to help maintain crispiness.
Can I Make the Bang Bang Sauce Ahead of Time?
Yes! The sauce tastes even better after sitting for a few hours to let the flavors blend. Store it covered in the fridge for up to 3 days.
