Bang Bang Chicken Skewers (Print Version)
# Ingredients:
→ Chicken Skewers
01 -
2 tablespoons hot honey, optional
02 -
0.5 teaspoon fine sea salt
03 -
0.5 teaspoon cayenne pepper
04 -
1 teaspoon ground black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
1 tablespoon extra virgin olive oil
08 -
900 to 1000 g boneless, skinless chicken thighs, chopped into 2.5 cm chunks
→ Bang Bang Sauce
09 -
60 ml Sriracha sauce, use more or less to taste
10 -
160 ml Thai sweet chili sauce
11 -
2 tablespoons squeezed lime juice
12 -
240 ml mayonnaise
# Instructions:
01 -
Once your skewers are done and off the grill or air fryer, set them out on a nice plate. Drizzle the saved Bang Bang sauce over them—add a squeeze of hot honey too if you’re feeling it. Dig in while they’re still hot.
02 -
Heat your air fryer to 200°C first. Lay out the skewers so they’re not stacked. After 6 minutes, flip 'em over. Keep going for another 5 minutes or until the thick part of the chicken reads 74°C inside.
03 -
Put your assembled skewers on a baking tray. Slather them with half the mixed Bang Bang sauce. Try to cover all sides as best you can.
04 -
Drop mayo into a bowl. Add sweet chili sauce, pour in Sriracha, squeeze the lime in. Whisk until it looks creamy. Pour half in a small cup for basting. Keep the rest for dipping and drizzling later.
05 -
Crank your grill to medium-high. Once hot, cook the skewers, turning them every few minutes for about 15 to 20 minutes. Brush on more sauce each time. When the chicken looks a bit charred and hits 74°C inside, you're all set.
06 -
If you’re using wooden sticks, dunk them in a bowl of water for 20 minutes so they don’t burn up. Thread seasoned chicken onto the skewers, but leave a bit of space at each end.
07 -
Throw chicken chunks into a big bowl. Douse with olive oil, add all the spices and salt, and give everything a good toss with your hands so every piece gets covered.
# Notes:
01 -
Don’t like things spicy? Skip the cayenne and hot honey, and use less Sriracha.
02 -
Soak wood skewers in water before using or they’ll catch fire. Trust me.
03 -
Swap in chicken breast if that’s what you’ve got.
04 -
Chuck leftovers in a sealed container—they’ll last up to 4 days. Warm them up in an air fryer at 175°C for 3 minutes, or toss them in the microwave until hot.