Have you ever tasted something so deliciously spicy and sweet that it made your taste buds literally do a happy dance? That’s exactly what happened the first time I tried Bang Bang Chicken Skewers. This recipe combines juicy chicken, a creamy spicy sauce, and the convenience of skewers for a dish that’s guaranteed to be the star of your next gathering.
I discovered this gem during a cooking adventure in my kitchen when I was looking to spice up ordinary chicken. What began as an experiment quickly became a family favorite that I’m now excited to share with you.
What is Bang Bang Chicken?
Bang Bang Chicken gets its name from the traditional Sichuan preparation method where chefs would bang poultry with a wooden mallet to tenderize it. The modern version we’re making today focuses on the signature sauce – a perfect blend of sweet, spicy, and creamy that creates an explosion of flavor with every bite.
While traditionally served as a cold chicken dish in Chinese cuisine, our skewered version brings a contemporary twist perfect for grilling season or year-round enjoyment.
Why You’ll Love These Bang Bang Chicken Skewers
Before we dive into the recipe, let me tell you why these skewers deserve a permanent spot in your recipe collection:
- Perfect Balance of Flavors: The combination of sweet, spicy, and tangy elements creates a truly addictive taste
- Versatile Serving Options: Works as an appetizer, main course, or party finger food
- Make-Ahead Friendly: The chicken can marinate overnight, and the sauce keeps well in the refrigerator
- Customizable Heat Level: Easily adjust the spice to suit everyone from heat-lovers to spice-sensitive diners
- Visually Impressive: The vibrant orange-red sauce against the charred chicken makes for a stunning presentation
Ingredients Breakdown
For the Chicken Skewers:
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8-10 wooden or metal skewers
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2-3 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, finely minced
For Garnish:
- 3 green onions, thinly sliced
- 2 tablespoons sesame seeds, toasted
- Fresh cilantro leaves
- Lime wedges for serving
Equipment Needed
Before we start cooking, make sure you have these tools ready:
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Sharp knife and cutting board
- Whisk
- Grill or grill pan
- Tongs
- If using wooden skewers, a shallow dish for soaking
Nutritional Information
I know many of you are conscious about what goes into your meals, so here’s a breakdown of the nutritional content per serving (assuming 4 servings total):
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 485 | – |
| Total Fat | 28g | 36% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 145mg | 48% |
| Sodium | 1150mg | 50% |
| Total Carbohydrates | 14g | 5% |
| Dietary Fiber | 1g | 4% |
| Sugars | 10g | – |
| Protein | 42g | 84% |
| Vitamin A | – | 4% |
| Vitamin C | – | 15% |
| Calcium | – | 2% |
| Iron | – | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your values may vary depending on your calorie needs.
Step-by-Step Instructions
Preparing the Chicken:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Cut the chicken into 1-inch cubes, ensuring pieces are roughly the same size for even cooking.
- In a medium bowl, combine vegetable oil, soy sauce, rice vinegar, garlic powder, ground ginger, salt, and pepper.
- Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
Making the Bang Bang Sauce:
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic until smooth.
- Adjust the spice level by adding more or less sriracha according to your preference.
- Reserve about half of the sauce for serving, and set aside the remainder for basting while cooking.
Sauce-Making Tip: For the best flavor development, make your Bang Bang sauce at least 1 hour before serving to allow the flavors to meld.
Assembling and Cooking the Skewers:
- Preheat your grill or grill pan to medium-high heat (around 375-400°F).
- Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece to ensure even cooking.
- Lightly oil the grill grates to prevent sticking.
- Place the skewers on the hot grill and cook for 4-5 minutes per side, or until the chicken is no longer pink in the center and reaches an internal temperature of 165°F.
- During the last minute of cooking, brush the chicken with some of the reserved Bang Bang sauce (the portion set aside for basting, not the serving sauce).
- Transfer the cooked skewers to a clean plate.
Serving:
- Arrange the grilled chicken skewers on a serving platter.
- Drizzle with the remaining Bang Bang sauce or serve it on the side for dipping.
- Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro.
- Serve with lime wedges for a bright finish.
Secret Tips for Perfect Bang Bang Chicken Skewers
After making this recipe countless times, I’ve discovered a few tricks that take these skewers from good to unforgettable:
- Double the Sauce: Trust me on this one – this sauce is so delicious you’ll want extra for dipping or to drizzle over rice or vegetables.
- Chicken Thighs vs. Breasts: While both work wonderfully, I find that thighs stay juicier on the grill and provide a richer flavor.
- Temperature is Key: Let your chicken sit at room temperature for 15 minutes before grilling to ensure more even cooking.
- The Char Factor: Don’t be afraid of those slightly charred edges – they add incredible flavor and texture contrast to the creamy sauce.
- Sauce Consistency: If your Bang Bang sauce is too thick, thin it with a teaspoon of water at a time until you reach your desired consistency.
Variations to Try
One of the reasons I love this recipe is its versatility. Here are some delicious variations I’ve experimented with:
Protein Swaps:
- Swap chicken for shrimp (cooking time will be 2-3 minutes per side)
- Use cubed extra-firm tofu for a vegetarian option
- Try with thinly sliced pork tenderloin
Flavor Twists:
- Add 1 tablespoon of peanut butter to the Bang Bang sauce for nutty depth
- Mix in 1 teaspoon of lime zest for a citrusy brightness
- Incorporate 1 teaspoon of grated fresh ginger instead of ground for more punch
Cooking Methods:
- Bake in the oven at 425°F for 15-18 minutes if you don’t have a grill
- Use an air fryer at 380°F for 12-14 minutes, turning halfway
- Broil for 4-5 minutes per side for a quick indoor option
Serving Suggestions
These Bang Bang Chicken Skewers are incredibly versatile when it comes to serving options:
As an Appetizer:
- Serve on a platter with extra sauce for dipping
- Make mini skewers (using cocktail sticks) for bite-sized party portions
As a Main Course:
- Pair with coconut rice and stir-fried vegetables
- Serve over a crisp Asian-inspired slaw
- Add to a grain bowl with quinoa, avocado, and cucumber
Complementary Side Dishes:
- Cucumber salad with rice vinegar dressing
- Steamed broccoli with sesame oil
- Jasmine rice with green onions
Make-Ahead and Storage Tips
I’m a big fan of meal prep, and this recipe works beautifully for planning ahead:
Make-Ahead Options:
- Prepare the Bang Bang sauce up to 5 days in advance, storing in an airtight container in the refrigerator.
- Marinate the chicken overnight for both convenience and enhanced flavor.
- Pre-cut vegetables for side dishes and store in containers with damp paper towels.
Storage Guidelines:
- Refrigerate leftover cooked chicken skewers for up to 3 days.
- Store extra sauce separately to maintain its consistency.
- Freeze uncooked marinated chicken (without skewers) for up to 3 months.
Reheating Recommendations:
- Gently reheat chicken in a 300°F oven until just warmed through (about 10 minutes) to prevent drying out.
- Microwave at 50% power with a damp paper towel over the chicken to maintain moisture.
- Cold Bang Bang chicken is also delicious sliced over salads!
Troubleshooting Common Issues
Even experienced cooks encounter challenges. Here’s how to solve common problems with this recipe:
Problem: Chicken sticking to the grill
Solution: Ensure your grill is properly preheated and oiled before adding the skewers. Also, resist the urge to flip too early – the chicken will naturally release when it’s ready to be turned.
Problem: Sauce separating or breaking
Solution: Whisk vigorously when combining ingredients and ensure they’re all at similar temperatures. If separation occurs, a quick re-whisking usually resolves it.
Problem: Uneven cooking on skewers
Solution: Cut chicken pieces as uniformly as possible and leave small spaces between pieces to allow heat circulation.
Problem: Chicken too dry
Solution: Use a meat thermometer and remove the chicken promptly when it reaches 165°F. Letting it cook longer will result in dryness.
Dietary Adaptations
I believe everyone should be able to enjoy these delicious skewers, regardless of dietary restrictions:
Gluten-Free:
- Use tamari or coconut aminos instead of regular soy sauce
- Verify your sweet chili sauce is gluten-free (many brands are, but always check)
Dairy-Free:
- The recipe is naturally dairy-free as written
Lower Calorie:
- Use light mayonnaise in the sauce
- Reduce honey to 1-2 teaspoons
- Increase the proportion of vinegar to oil in the marinade
Paleo/Whole30:
- Use a compliant mayonnaise (avocado oil based)
- Substitute coconut aminos for soy sauce
- Skip the honey or use a date paste for Whole30
The History Behind Bang Bang Chicken
If you’re like me and find food history fascinating, you might enjoy knowing that Bang Bang Chicken (or “Bang Bang Ji” in Chinese) originated in Sichuan province, China. The traditional dish features poached chicken dressed with a spicy sauce and gets its unusual name from the method of preparation – using a wooden club to tenderize the meat, making a “bang bang” sound in the process.
Our modernized version with the sweet-spicy mayo-based sauce is actually more closely related to the Bang Bang Shrimp popularized by American restaurants. This fusion approach combines Chinese inspiration with Western ingredients and grilling techniques for a truly global flavor experience.
Frequently Asked Questions
Q: Can I make these Bang Bang Chicken Skewers without a grill?
Absolutely! You can cook these skewers in the oven at 425°F for 15-18 minutes, turning once halfway through. You can also use a stovetop grill pan, or even broil them for 4-5 minutes per side. The key is to cook the chicken until it reaches an internal temperature of 165°F.
Q: How spicy is the Bang Bang sauce, and can I adjust the heat level?
The spice level as written is medium – noticeable heat but not overwhelming. The beauty of making your own Bang Bang sauce is that you can completely customize the heat. For milder sauce, start with just 1 tablespoon of sriracha and taste before adding more. For extra spicy, increase to 4 tablespoons or add a pinch of cayenne pepper.
Q: Can I prepare any elements of this dish in advance for a party?
Definitely! This is a great make-ahead dish. You can marinate the chicken up to 24 hours in advance and prepare the sauce up to 5 days ahead. If using wooden skewers, soak and thread the chicken the morning of your event. Then all you’ll need to do is grill and serve!
Q: Is there a way to make this recipe healthier?
Yes! Try using Greek yogurt in place of half the mayonnaise for a protein boost and calorie reduction. You can also reduce the honey slightly and focus more on the natural sweetness from the sweet chili sauce. Using chicken breasts instead of thighs will reduce the fat content as well.
Q: What can I use instead of sweet chili sauce if I can’t find it?
If sweet chili sauce isn’t available, you can make a quick substitute by mixing 3 tablespoons of honey, 1-2 tablespoons of rice vinegar, 1 teaspoon of sriracha, and a pinch of red pepper flakes. It won’t be exactly the same, but it’ll provide a similar sweet-spicy profile.
Q: Can I freeze the marinated chicken before cooking?
Yes! Place the marinated chicken pieces (without skewers) in a freezer-safe bag, removing as much air as possible before sealing. Freeze for up to 3 months. Thaw overnight in the refrigerator before threading onto skewers and grilling. This is a great meal prep strategy!
Final Thoughts
There’s something magical about the way Bang Bang Chicken Skewers bring people together. Perhaps it’s the interactive nature of food on sticks or the irresistible combination of sweet, spicy, and creamy flavors that keeps everyone coming back for more.
I’ve served these at casual backyard gatherings and more formal dinner parties alike, and they never fail to impress. The vibrant colors, bold flavors, and versatility make this a recipe worth mastering.
Remember that cooking is ultimately about making something delicious that you and your loved ones will enjoy. Don’t be afraid to adjust this recipe to suit your preferences – that’s how great family recipes evolve over time. And if you make these Bang Bang Chicken Skewers, I’d love to hear how they turned out for you!
Happy cooking!
