Crispy Bang Bang Chicken Skewers are a fun and tasty treat that combine juicy chicken pieces with a spicy, creamy sauce that’s just right. The chicken is perfectly crispy on the outside while staying tender inside, and the skewers make it easy to enjoy as a snack or a light meal. The bang bang sauce adds a nice kick with a little bit of sweetness and heat that keeps everyone coming back for more.
I love making these for gatherings or just a casual dinner because they’re quick to cook and fun to eat. The crispy texture paired with the flavorful sauce really makes this dish stand out. I usually double the sauce recipe because it’s so hard not to drizzle it on everything! These skewers are also great if you want to impress friends without spending hours in the kitchen.
To serve, I like putting the skewers on a bed of fresh greens or alongside some simple rice or steamed veggies to balance the richness. They also make an awesome party appetizer that’s easy to pass around. Whenever I make these, people always ask for the recipe, so I’m pretty sure they’ll become one of your favorites too!
Key Ingredients & Substitutions
Chicken: I prefer chicken breast for lean meat, but thighs add more juiciness and flavor. Both work well when cut thin for quick cooking.
Flour & Cornstarch: Mixing these gives the batter the perfect crispy texture. If you need gluten-free, try rice flour or a gluten-free blend with cornstarch.
Bang Bang Sauce: Mayonnaise keeps the sauce creamy. If you want lighter, try Greek yogurt. Sweet chili sauce can be swapped with a mix of honey and hot sauce.
Sriracha: Adjust this based on your heat tolerance. For no spice, just skip or add a little sweet chili sauce instead.
Oil for Frying: Use vegetable, canola, or peanut oil for a high smoke point. This mainly affects crispiness and prevents burning.
How Do You Get the Chicken Super Crispy on These Skewers?
The crispy coating is key here, and the batter matters as much as the frying.
- Cold water: Always use cold or sparkling water to keep batter light and crisp. Warm water makes it gummy.
- Batter consistency: It should be thick enough to coat the chicken but not too heavy. Think pancake batter thickness.
- Oil temperature: Use a thermometer and keep oil around 350°F (175°C). Too hot burns batter; too cool makes it greasy.
- Don’t overcrowd: Fry in small batches for even cooking and crispiness.
- Drain well: Let the fried skewers rest on paper towels to soak up excess oil, keeping them crisp.
Following these tips helps get that perfect balance of tender chicken inside a golden, crunchy coating every time.
Equipment You’ll Need
- Deep frying pan or skillet – I recommend a sturdy one with high sides to hold plenty of oil and prevent splashes.
- Thermometer – helps you keep the oil at the right temperature for crispy results.
- Wooden skewers – soaked in water for 30 minutes so they don’t burn during frying.
- Mixing bowls – one for the batter, one for the sauce, and smaller ones for garnishes.
- Paper towels – crucial for draining excess oil and keeping the skewers crispy.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for different textures and diets.
- Spice up the bang bang sauce with extra sriracha or add a splash of lime juice for a tangy twist.
- Dabble with toppings like chopped scallions or toasted sesame seeds for extra flavor and crunch.
- Serve with a side of steamed vegetables or rice to round out the meal.
Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For the Chicken and Batter:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into thin strips
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- 1 cup cold water (or sparkling water for extra crispiness)
- Vegetable oil, for frying
- Wooden skewers, soaked in water for 30 minutes
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tbsp sriracha (adjust to heat preference)
- 1 tbsp honey
- 1 tsp rice vinegar or lime juice
For Garnish:
- Chopped fresh cilantro or basil
- Crushed peanuts
- Finely diced red chili or red pepper flakes
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and frying, plus the 30 minutes needed to soak the wooden skewers. Overall, plan for around 50 minutes from start to finish making these crispy and flavorful skewers.
Step-by-Step Instructions:
1. Prepare Chicken and Skewers:
Cut the chicken into thin strips, about 3-4 inches long. Thread 3-4 pieces onto each soaked wooden skewer, making sure the chicken is snug but not too crowded for even cooking.
2. Make the Batter:
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Gradually add the cold water while whisking to create a smooth, thick batter perfect for coating.
3. Heat the Oil:
Pour vegetable oil into a deep pan or skillet to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). Use a thermometer if you have one to keep the temperature steady.
4. Coat and Fry the Chicken:
Dip each chicken skewer into the batter, coating it completely. Carefully place the skewers in the hot oil, frying in batches so they aren’t crowded. Fry for about 3-5 minutes, turning occasionally, until golden and crispy. Remove and drain on paper towels to absorb excess oil.
5. Prepare the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice until smooth and well combined.
6. Serve and Garnish:
Arrange the crispy chicken skewers on a serving plate. Drizzle with the bang bang sauce. Sprinkle chopped cilantro or basil, crushed peanuts, and diced red chili or red pepper flakes on top for a fresh, colorful finish.
7. Enjoy:
Serve immediately while hot and crispy. These skewers make a fantastic appetizer or pair beautifully with steamed rice and fresh vegetables for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before slicing. Pat the chicken dry to remove excess moisture, which helps the batter stick and keeps the coating crispy.
Can I Bake Instead of Frying the Skewers?
While frying gives the best crispiness, you can bake the skewers at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through. They won’t be as crunchy but will still be tasty and easier to make.
How Should I Store Leftover Skewers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispiness rather than microwaving, which can make them soggy.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! Prepare the sauce a day ahead and keep it refrigerated in a sealed container. Give it a quick stir before serving to recombine the ingredients.