Crispy Bang Bang Chicken Skewers are a fun and tasty treat that bring a little kick to your taste buds! The chicken is perfectly crispy on the outside and juicy inside, all coated in a creamy, spicy, and slightly sweet bang bang sauce that everyone loves. These skewers are easy to eat and packed with flavor, making them a perfect snack or appetizer for any occasion.
I love making these because they come together so quickly, and the sauce is my favorite part—it has just the right balance between spicy and mellow. I usually double the sauce so there’s extra for dipping because I can’t get enough of it on the side. Plus, grilling or pan-frying the chicken on skewers makes them super fun to eat at parties or even just for a simple weeknight dinner.
One of my favorite ways to serve these is with a refreshing side of cucumber salad or some crunchy veggies. It really helps balance the spicy sauce and adds a nice cool crunch. Whenever I bring these to gatherings, they’re always the first to disappear, and that always feels pretty great!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juiciness, but breasts work well too if you prefer leaner meat. Cut into thin strips so they cook quickly and evenly.
Panko Breadcrumbs: They give great crunch thanks to their light, airy texture. If you can’t find panko, crushed cornflakes or regular breadcrumbs are okay substitutes, but the texture will be less crispy.
Bang Bang Sauce: Mayonnaise and sweet chili sauce form the creamy, sweet base. If you want less heat, use less sriracha or replace it with a milder hot sauce. Honey balances the flavors, but sugar works fine if you’re out.
Garnishes: Fresh cilantro adds a bright herbal note, and crushed peanuts bring extra crunch and nuttiness. If peanuts allergy is a concern, toasted sesame seeds are a nice alternative.
How Do You Get the Chicken Extra Crispy Without It Being Greasy?
The key is coating the chicken well and frying at the right temperature so the coating crisps up quickly without soaking up oil.
- Pat chicken strips dry before dredging to help the coating stick better.
- Dredge in flour, then egg, and finally panko breadcrumbs to create a light but sturdy crust.
- Heat oil over medium-high and test it by dropping a few crumbs; if they sizzle instantly, you’re ready.
- Don’t overcrowd the pan; fry in batches so the oil temperature stays steady and the chicken stays crispy.
- Drain on paper towels right after frying to absorb excess oil for a lighter bite.
Taking these steps helps ensure your chicken skewers stay crispy on the outside and juicy inside—just like a great bang bang chicken should be!
Equipment You’ll Need
- Sharp knife – I find it easiest to cut the chicken into thin, even strips for quick, uniform cooking.
- Three shallow bowls – perfect for setting up your dredging stations with flour, beaten eggs, and panko breadcrumbs.
- Deep frying pan or large skillet – ideal for frying the chicken until crispy without splattering too much.
- Cooking thermometer – helpful to monitor oil temperature for the best crispy coating and safe chicken.
- Paper towels or a wire rack – used to drain the cooked skewers, keeping them crispy and less greasy.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu – perfect for different dietary preferences and still delicious with the bang bang sauce.
- Add chopped scallions or basil on top – fresh herbs add brightness and a nice contrast to the spicy-sweet sauce.
- Mix in diced pineapple or mango – adds a sweet, juicy element, great with shrimp skewers or chicken for a tropical twist.
- Use sriracha mayo instead of traditional sauce – for an extra spicy kick that makes each bite even bolder.
Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into thin strips
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper, to taste
- Vegetable oil, for frying
- Fresh cilantro, chopped (for garnish)
- Crushed peanuts (for garnish)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust for preferred spiciness)
- 1 tsp honey or sugar
- 1 tsp rice vinegar or lime juice
Time Needed
This recipe takes about 15 minutes for preparation, 10 minutes for frying the chicken skewers, and just a few minutes to mix the sauce and assemble. So, you’re looking at roughly 30 minutes in total to enjoy these crispy, spicy skewers!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice the chicken into thin strips, perfect for threading onto skewers. Lightly season the pieces with salt and pepper to add basic flavor.
2. Set Up Dredging Stations:
In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs. These will help give the chicken a crispy coating.
3. Coat the Chicken:
Take one chicken strip at a time and first dredge it in flour, shaking off any extra. Next, dip it into the beaten eggs, then press it well into the panko breadcrumbs to coat thoroughly.
4. Skewer the Chicken:
Thread 2-3 coated chicken strips onto each wooden skewer. This makes them easy to flip and serve.
5. Fry the Chicken:
Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat. Fry the skewers in batches for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Avoid crowding the pan to keep the oil hot and the coating crispy.
6. Drain the Skewers:
Remove the cooked skewers and let them drain briefly on paper towels to absorb any extra oil.
7. Make the Bang Bang Sauce:
While frying, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar or lime juice until smooth and creamy.
8. Serve and Garnish:
Arrange the crispy chicken skewers on a platter and drizzle generously with the bang bang sauce. Finish by sprinkling chopped fresh cilantro and crushed peanuts on top for a fresh, crunchy touch.
9. Enjoy!
Serve these skewers immediately as a delicious appetizer or main dish. They pair wonderfully with a cool cucumber salad or steamed rice for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before slicing and preparing. Pat the thawed chicken dry with paper towels to remove excess moisture, which helps keep the coating crispy.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, you can use regular breadcrumbs, crushed cornflakes, or crushed tortilla chips. Keep in mind that panko gives the crispiest texture, so substitutes might be slightly less crunchy.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce keeps well in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving to mix any separated ingredients.
How Should I Store and Reheat Leftover Skewers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the oven at 350°F (175°C) until warmed through to help maintain crispiness.