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Bang Bang Chicken Skewers

Bang bang chicken skewers with grilled, golden chicken chunks and a creamy white-orange bang bang sauce. Spicy mayo is whisked with sweet chili, sriracha, honey, and rice vinegar, then drizzled over hot skewers for a sticky, crispy finish.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 2 lb chicken breasts Cut into chunks.
  • 2 tbsp olive oil
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
  • 1 wooden skewers Soaked.
  • 0.25 cup green onions For garnish.
  • 1 sesame seeds For garnish.
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Season and marinate
  1. Cut chicken breasts into chunks, then toss with olive oil, salt, and pepper until evenly coated. Visual cue: chicken pieces should look lightly glossy with no dry spots.
  2. Thread the seasoned chicken onto soaked wooden skewers, spacing pieces so they cook through. Visual cue: all chunks should be snug but not overlapping.
  3. Let the skewers rest for 30 minutes in the refrigerator to marinate. Visual cue: chicken will look slightly firmer and the seasoning will cling more tightly.
Grill
  1. Preheat the grill to medium-high heat and place skewers on the grates. Visual cue: you should see immediate sizzle when skewers hit the heat.
  2. Grill for 5-6 minutes per side until cooked through. Visual cue: edges turn golden and the thickest piece is no longer pink.
Make sauce and finish
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Visual cue: the sauce becomes creamy and white-orange in color.
  2. Drizzle bang bang sauce over the hot grilled skewers and garnish with green onions and sesame seeds. Visual cue: sauce streaks should look glossy and lightly sticky on the chicken.

Notes

For extra caramelized edges, keep the grill surface hot and avoid moving the skewers during the first 5-6 minutes per side. Store leftovers in an airtight container in the fridge for up to 3 days; freeze chicken skewers (sauce separately) for up to 2 months. For a lighter option, use light mayonnaise in the bang bang sauce without changing the rest of the mix.