Crispy Bang Bang Chicken Skewers are a fun and tasty way to enjoy a little crunchy chicken with a spicy, creamy kick. These skewers have juicy chicken pieces coated in a crispy outside shell, all drizzled with a flavorful bang bang sauce that’s just the right mix of sweet, spicy, and tangy.
I love making these skewers when I want something that’s both easy to eat and full of big flavors. The crispy chicken is so satisfying, and the sauce adds a little zing that keeps everyone coming back for more. It’s one of those recipes I find myself reaching for whenever I want a quick snack or a light dinner with a bit of excitement.
One of my favorite ways to serve these skews is with a simple side of fresh veggies or a crunchy slaw to balance out the richness. They also make awesome appetizers for parties because they’re easy to hold and share. Plus, popping a skewer in your mouth just feels fun, which makes this dish a real winner in my book!
Key Ingredients & Substitutions
Chicken Breasts: Chicken breasts work great here because they’re lean and firm, which helps keep the skewers nice and tender. If you prefer, try chicken thighs for juicier, richer meat.
Panko Breadcrumbs: Panko gives a light, super crispy coating. If you don’t have panko, regular breadcrumbs will do but expect a less crunchy texture.
Bang Bang Sauce: This sauce is a blend of mayo, sweet chili sauce, and sriracha. You can swap mayo for Greek yogurt to lighten it, and adjust the sriracha to control the heat level.
How Can I Get the Crispiest Coating on My Chicken Skewers?
The key is a triple coating—flour, egg, then panko—done evenly. Here’s how you can nail it:
- Pat the chicken dry before starting so coatings stick better.
- Season your flour well with salt and pepper for better flavor.
- After flouring, dip in beaten egg fully, then press firmly into panko to cover all sides.
- Don’t overcrowd the pan when frying to keep the oil hot and maintain crispiness.
- Drain on paper towels after frying to remove excess oil and keep them crunchy.
Equipment You’ll Need
- Skewers – Soaked wooden skewers prevent burning and make serving easy.
- Deep skillet or frying pan – For frying the breaded chicken until golden and crispy.
- Thermometer – To check oil temperature and ensure proper frying heat.
- Mixing bowls – Three are ideal for prepping flour, eggs, and panko breadcrumbs.
- Paper towels – For draining excess oil after frying.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs for juicier meat.
- Add a sprinkle of crushed red pepper or a dash of sesame oil to the sauce for extra flavor.
- Incorporate sliced green onions or scallions as a fresh garnish.
- Use sriracha mayo instead of regular sauce for a creamier, spicy kick.
How to Make Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- Fresh cilantro or parsley, chopped, for garnish
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tsp sriracha sauce (adjust for spice preference)
- 1 tsp honey or sugar
- 1 tsp rice vinegar or lime juice
- 1 clove garlic, minced
Time Needed
This recipe takes about 15 minutes of prep time and 10-15 minutes of cooking. Don’t forget to soak the wooden skewers for at least 30 minutes beforehand, so plan a bit ahead for that step.
Step-by-Step Instructions:
1. Prepare the Skewers:
Start by soaking your wooden skewers in water for at least 30 minutes. This helps prevent them from burning during frying. While they soak, prepare the breading station.
2. Set Up Your Breading Station:
Use three shallow dishes: In the first, mix the flour with salt and pepper. In the second, beat the eggs. In the last one, place the panko breadcrumbs.
3. Thread and Coat the Chicken:
Thread the chicken strips onto the soaked skewers. Next, coat each skewer first in the flour mixture, shaking off any extra. Dip it into the beaten eggs, then press firmly into the panko breadcrumbs until evenly coated. Set the coated skewers aside.
4. Fry the Chicken Skewers:
In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches around 350°F (175°C) or is hot enough for frying. Fry the chicken skewers in batches, turning occasionally, until golden brown and cooked through — about 3 to 4 minutes per side. Avoid crowding the pan to keep the oil temperature steady.
5. Drain and Prepare the Sauce:
Remove the fried skewers with a slotted spoon and place them on paper towels to drain excess oil. Meanwhile, whisk together all bang bang sauce ingredients in a small bowl until smooth and combined.
6. Serve:
Drizzle the bang bang sauce generously over the crispy chicken skewers. Garnish with chopped cilantro or parsley. Serve right away with your favorite fresh salad, steamed rice, or as a tasty appetizer.
Can I Use Frozen Chicken for These Skewers?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight and pat it dry before cutting and breading to keep the coating crispy.
What’s the Best Way to Store Leftovers?
Store leftover skewers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to help retain their crispiness, rather than the microwave.
Can I Bake Instead of Fry?
Absolutely! Bake the breaded skewers on a greased baking sheet at 425°F (220°C) for about 15-20 minutes, turning halfway through, until golden and cooked through.
How Can I Make the Bang Bang Sauce Less Spicy?
Simply reduce or omit the sriracha sauce. You can also add more mayonnaise or a touch of honey to balance out the heat.