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Bang Bang Chicken Skewers

Bang Bang Chicken Skewers

Tender chicken pieces are seasoned, coated in cornstarch, air-fried until golden, and finished with a creamy sweet-spicy bang bang sauce. This beginner-friendly recipe is ready in about 35 minutes.

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings6
Course: Dinner, Appetizer, Lunch Cuisine: American, Asian-Inspired Calories: 475 Difficulty: BeginnerDiet: High-Protein

Ingredients

Chicken
1½ lb boneless, skinless chicken breast
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
½ cup cornstarch
8–10 wooden skewers
Nonstick cooking spray
Bang Bang Sauce
½ cup mayonnaise
3 tbsp sweet chili sauce
1 tbsp sriracha
1 tsp honey
1 tsp lime juice

Equipment

  • Air fryer
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Shallow bowl
  • Tongs
  • Instant-read thermometer
  • Measuring spoons and cups

Method

  1. Cut the chicken into even 1½-inch pieces.
  2. Soak the wooden skewers in water for 20 minutes.
  3. Season the chicken with olive oil, garlic powder, paprika, onion powder, salt, and black pepper.
  4. Coat each chicken piece evenly with cornstarch.
  5. Thread 4–5 chicken pieces onto each skewer, leaving a little space between the pieces.
  6. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
  7. Spray the air fryer basket lightly with nonstick cooking spray and arrange the skewers in a single layer.
  8. Cook the skewers for 6–8 minutes, turn them, and cook for another 6–8 minutes, until the thickest piece reaches 165°F (74°C).
  9. Mix the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
  10. Coat the cooked chicken with the bang bang sauce and let it rest for 2–3 minutes before serving.

Chef’s Notes

  • Keep the chicken pieces similar in size so they cook evenly.
  • Leave space between the skewers so hot air can circulate and crisp the coating.
  • Apply the bang bang sauce after cooking to help keep the chicken coating crisp.
  • For a milder sauce, reduce the sriracha to ½ tbsp.
  • Boneless, skinless chicken thighs can be used instead of chicken breast.
  • Chicken is done when the thickest piece reaches 165°F (74°C).