There’s something magical about food on a stick. As I developed this recipe for Bang Bang Chicken Skewers, I couldn’t help but smile at how such a simple concept could deliver such incredible flavors. These skewers combine tender chicken pieces with a creamy, sweet-and-spicy sauce that will have your taste buds dancing with joy.
The Story Behind Bang Bang Sauce
Before we dive into the recipe, let me share a bit about the famous “bang bang” sauce. Originally from Szechuan cuisine, this sauce has evolved from its traditional Chinese roots into a beloved fusion creation. While the authentic version uses ground peanuts and sesame paste, my contemporary take incorporates mayonnaise and sweet chili sauce for a crowd-pleasing twist that perfectly complements the grilled chicken.
Kitchen Essentials for Perfect Skewers
For this recipe, you’ll need:
Equipment:
- 8-10 wooden or metal skewers (8-inch length)
- Large mixing bowl
- Small mixing bowl for sauce
- Whisk
- Measuring cups and spoons
- Grill or grill pan
- Basting brush
- Sharp knife and cutting board
Key Ingredients:
- 2 pounds boneless, skinless chicken breasts
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- Chopped scallions and sesame seeds for garnish
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Protein | 26g |
| Carbohydrates | 12g |
| Fat | 16g |
| Fiber | 0.5g |
| Sugar | 9g |
| Sodium | 420mg |
| Iron | 1.2mg |
| Calcium | 25mg |
Serving size: 2 skewers (approximately 6 oz)
Step-by-Step Preparation Guide
- Prepare the Chicken
- Cut chicken breasts into 1½-inch cubes
- Pat dry with paper towels
- Season with salt and pepper
- Let rest at room temperature for 15 minutes
- Create the Marinade
- In a bowl, combine:
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame oil
- Minced garlic
- Grated ginger
- Toss chicken in marinade
- Cover and refrigerate for 30 minutes to 2 hours
- Make the Bang Bang Sauce
- Whisk together:
- Mayonnaise
- Remaining sweet chili sauce
- Sriracha
- Honey
- Rice vinegar
- Reserve half for serving
- Keep remainder for basting
- Assemble and Grill
- If using wooden skewers, soak in water for 30 minutes
- Thread marinated chicken onto skewers
- Preheat grill to medium-high (375°F/190°C)
- Grill 12-15 minutes, turning every 3-4 minutes
- Baste with bang bang sauce in final 5 minutes
Pro Tips for Perfect Results
I’ve made these skewers countless times, and here are my top tips for success:
- Consistent Sizing
- Cut chicken pieces uniformly for even cooking
- Leave small gaps between pieces on skewers
- Aim for 6-7 pieces per skewer
- Temperature Control
- Don’t rush the cooking process
- Keep lid closed between turns
- Use a meat thermometer (165°F/74°C)
- Sauce Management
- Don’t baste too early (sauce can burn)
- Apply in thin layers
- Reserve plenty for serving
Serving Suggestions
These Bang Bang Chicken Skewers shine when served:
- Over a bed of coconut rice
- Alongside Asian slaw
- With extra sauce for dipping
- Garnished with sesame seeds and chopped scallions
- Paired with cucumber salad
- Accompanied by grilled vegetables
Storage and Reheating
Storage:
- Refrigerate leftover chicken in airtight container (up to 3 days)
- Store unused sauce separately (up to 5 days)
- Freeze uncooked marinated chicken (up to 2 months)
Reheating:
- Microwave: 1-2 minutes, covered
- Oven: 350°F/175°C for 10 minutes
- Avoid reheating on skewers if using wooden ones
Variations and Adaptations
Protein Options:
- Shrimp (reduce cooking time to 6-8 minutes)
- Firm tofu (press and marinate longer)
- Chicken thighs (adjust cooking time to 15-18 minutes)
Heat Levels:
- Mild: Reduce sriracha by half
- Medium: Follow recipe as written
- Spicy: Double sriracha, add red pepper flakes
- Extra Hot: Add minced Thai chilies to sauce
Frequently Asked Questions
Q: Can I make these skewers in the oven?
A: Yes! Preheat to 400°F/200°C and cook for 15-20 minutes, turning halfway through. Use the broiler for the final 2-3 minutes to achieve char marks.
Q: How do I prevent the chicken from sticking to the grill?
A: Ensure your grill grates are clean and well-oiled. Don’t force-turn the skewers – they’ll release naturally when ready to flip.
Q: Can I prepare the sauce ahead of time?
A: Absolutely! The sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
Q: What’s the best way to prevent wooden skewers from burning?
A: Soak them in water for at least 30 minutes, preferably 1 hour. You can also wrap the exposed ends in aluminum foil.
Q: Is there a dairy-free version of the sauce?
A: Yes! Replace mayonnaise with dairy-free mayo or use coconut cream mixed with a little rice vinegar for tanginess.
Troubleshooting Common Issues
If chicken is browning too quickly:
- Reduce heat to medium
- Move skewers to cooler part of grill
- Cover with foil if necessary
If sauce becomes too thick:
- Thin with water or rice vinegar
- Add 1 teaspoon at a time
- Whisk until desired consistency
If chicken is too dry:
- Check internal temperature earlier
- Consider brining chicken first
- Baste more frequently
Remember, practice makes perfect with these skewers. Don’t be afraid to adjust seasonings and cooking times to suit your preferences. The joy of cooking comes from making recipes your own, and I hope you’ll enjoy making these Bang Bang Chicken Skewers as much as I do sharing the recipe with you.
