Hi There! Let's Talk About Bang Bang Chicken Skewers

Okay, so you know those dishes that get you out of a food rut or save your skin when (surprise!) your partner invites people over after work? That's Bang Bang Chicken Skewers for me. The first time I made these was when my cousin Lucy turned up two hours early for my birthday BBQ—she came with three very hungry friends, and I had to improvise with whatever was hiding in the fridge and pantry. Turns out, chicken, mayo, and a few random sauces can save the day (who knew, right?). Ever since, I keep these skewers in my back pocket for any food emergencies or just when I want something that's both finger-licking and not too fussy.

Also, I once tried making them with shrimp instead of chicken. It was... interesting. But we'll get to that.

Why You'll Love This Recipe

I make these Bang Bang Chicken Skewers when I've got a crowd coming over and zero patience for fancy plating. My family goes a bit bonkers for the creamy-spicy sauce (my son practically licks the bowl, which, honestly, is a bit embarrassing if we've got guests). I've even whipped them up just because I felt like eating with my hands for dinner. The best part? You can prep everything ahead, and if you forget to marinate the chicken—eh, it still works. Well, most of the time. And if you're like me and hate cleaning skewers, you can just pile everything onto a plate and dunk away.

Ingredients (With My Usual Substitutions)

500g chicken breast, cut into bite-sized chunks (I've used thighs when I'm feeling fancy or lazy—either works, really)
½ cup mayonnaise (Japanese Kewpie is amazing, but store brand is fine—my grandmother swore by Hellmann's, but honestly it's not that deep)
2 tablespoon sweet chili sauce (the stuff in the squeezy bottle—don't stress over the brand)
2 teaspoon sriracha or another hot sauce (I sometimes use Frank's RedHot if that's all I've got)
2 teaspoon honey (maple syrup in a pinch, but it does taste a bit different)
1 tablespoon soy sauce (dark or light, doesn't seem to matter much)
2 cloves garlic, minced (or a generous squeeze of that garlic-in-a-tube stuff if you're in a rush)
½ teaspoon salt
½ teaspoon black pepper
Bamboo or metal skewers (if you don't have any, just use toothpicks or even chopsticks—I've done both!)
Optional Garnishes: Chopped green onions, sesame seeds, squeeze of lime

How I Actually Make These Skewers

First things first: If you're using bamboo skewers, soak 'em in water for at least 15 minutes so they don't set fire in the oven or on the grill. Or, you know, forget to do this and just keep a close eye (been there, done that, no kitchen fires—yet).
Mix up the marinade: In a big bowl, throw in the mayo, sweet chili sauce, sriracha, honey, soy sauce, garlic, salt, and black pepper. Give it a good stir until it looks vaguely pinky-orange and tastes a bit sweet and spicy. This is where I usually sneak a taste—chef’s privilege!
Set aside about ¼ of that sauce for later (trust me, don’t forget this or you'll have nothing to drizzle at the end).
Toss the chicken chunks into the bowl with the (remaining) sauce. Mix it all up so the chicken is coated—honestly, I sometimes just use my hands because why not? Let it sit for 15 minutes or as long as you can bother (overnight is great but rarely happens in my house).
Thread the chicken onto the skewers. You can alternate with chunks of red bell pepper or onion if you’re feeling wild. Don’t sweat the aesthetics—just stab and go.
Preheat your grill or oven broiler to medium-high. If you’re using an oven, line a baking tray with foil (less washing up, yay!).
Cook the skewers for about 10-12 minutes, flipping halfway, until they’re browned and cooked through. Sometimes I get impatient and crank the heat, but then they burn and go dry—so don’t do that. (On second thought, maybe just check after 9 minutes.)
Slather the reserved sauce over the skewers while they’re hot. Throw on green onions, sesame seeds, or a squeeze of lime if you want to look like you know what you’re doing.

Random Notes from My Many Attempts

If the sauce seems too thick, add a splash of water or milk. I once used yogurt by mistake, and it was surprisingly tasty.
Don’t marinate longer than 24 hours or the chicken gets a bit mushy. Unless that’s your thing?
Metal skewers are easier to clean but they get hot as heck. Almost burnt myself more times than I care to admit.

Stuff I Tried (Variations!)

Swapped chicken for shrimp once—turned out kind of rubbery, so maybe not my best idea. But friends ate it anyway.
Used tofu for my vegan mate. Pressed it first, then marinated. Actually, I think I preferred this version cold the next day.
Added pineapple chunks between the chicken pieces once; was a bit odd, but if you’re into sweet and savory, give it a bash.

Do You Really Need Special Equipment?

Look, skewers are handy, but if you’re skint or out of luck, just toss everything onto a baking tray and call them “bang bang chicken bites.” Or use chopsticks for fun—works in a pinch. Also, baking trays with wire racks are nice, but plain foil is fine. I know some folks who swear by grill baskets for stuff like this, but I never bothered.

How to Store—If You Have Leftovers (Rare!)

Pop any leftovers in an airtight container in the fridge—should keep for up to two days. Though honestly, in my house it never lasts more than a day because someone always nicks the last skewer as a midnight snack. You can eat them cold or zap them in the microwave, but I think they taste better the next day, weirdly enough.

How I Like to Serve These

We usually pile them on a big platter and let everyone grab their own, but sometimes (if I’m feeling posh) I’ll scatter fresh coriander and lime wedges over the top. Oh, and they’re magic with coconut rice or even just plain old crusty bread. My aunt dips hers in extra sauce with a side of crunchy salad. Not traditional, but tasty.

Things I Learned the Hard Way (Pro Tips)

Don’t skip the step where you reserve sauce for drizzling. I once dumped it all on the raw chicken and had to make more last minute—hassle.
If you cram too much chicken on each skewer, you’ll get uneven cooking. I tried to speed things up once and ended up with chicken that was raw in the middle. Not fun.
Don’t stress if your sauce splits or looks a bit dodgy—it sorts itself out when you heat it up.

Bang Bang Chicken Skewers FAQ (From Real Questions!)

Can I make these ahead?
Absolutely! Marinate the chicken in the morning, skewer it at your leisure, and chill until you’re ready to cook. Actually, I find it works better if the chicken sits in that sauce for at least a couple hours.
Is this really spicy?
Honestly, not unless you pile on the hot sauce. The sweet chili sauce keeps things pretty tame. But add more sriracha if you want to sweat a little.
Do I have to use mayo?
Nope. I’ve used Greek yogurt when I ran out, and it came out fine (a little tangier maybe). My neighbor swears by vegan mayo and that worked too.
Any good side dishes?
For sure—try Asian-style slaw or just grab some cucumber sticks if you’re feeling lazy. Or chips. No judgment.
Can I cook these in the air fryer?
Yeah, actually! 180°C for about 10 minutes, flipping halfway. They get a bit crispier, which I like.

So there you go, that's my take on Bang Bang Chicken Skewers. Honestly, I could eat these for breakfast, but that's probably just me (don't judge). If you give them a try, let me know how yours turn out—or if you find a better sauce combo, I’m all ears!

Bang Bang Chicken Skewers: My Go-To Party Trick Recipe

Hi There! Let's Talk About Bang Bang Chicken Skewers

Why You'll Love This Recipe

Ingredients (With My Usual Substitutions)

How I Actually Make These Skewers

Random Notes from My Many Attempts

Stuff I Tried (Variations!)

Do You Really Need Special Equipment?

How to Store—If You Have Leftovers (Rare!)

How I Like to Serve These

Things I Learned the Hard Way (Pro Tips)

Bang Bang Chicken Skewers FAQ (From Real Questions!)

Bang Bang Chicken Skewers

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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