Bang Bang Chicken Skewers (Print Version)

# Ingredients:

→ Chicken Skewers

01 - About 2 pounds boneless chicken thighs, chopped into chunks
02 - 1 teaspoon ground black pepper
03 - Half a teaspoon of fine sea salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 2 tablespoons hot honey (if you like it spicy)
07 - A splash of extra virgin olive oil
08 - Half a teaspoon of cayenne pepper

→ Bang Bang Sauce

09 - About a cup of mayo
10 - A quarter cup Thai sweet chili sauce
11 - Juice from 2 limes
12 - Quarter cup Sriracha (add less or more to match your heat preference)

# Instructions:

01 - Drop the chicken chunks into a big bowl. Throw in olive oil, paprika, garlic powder, black pepper, cayenne, and salt. Mix it well until every piece is nice and coated.
02 - Mix mayo, sweet chili sauce, Sriracha, and lime juice in a new bowl. Stir until smooth. Split it in two—one for basting while cooking, the other for dipping later.
03 - Let your wooden skewers soak in water so they don't burn. Give them at least 20 minutes. After that, poke the chicken onto the sticks, filling each one halfway or a bit more.
04 - Line the skewers on a baking sheet. Brush them with one half of the Bang Bang sauce to cover every bit.
05 - Heat grill until hot. Set skewers down and let them cook for 15 to 20 minutes. Keep turning and painting more sauce on, until the chicken is sticky and charred. Inside should hit 74°C when done.
06 - Fire up air fryer to 200°C. Lay the skewers flat in the basket. Cook for about 10-12 minutes, flipping them once, until cooked through and hitting 74°C inside.
07 - Move the finished skewers onto a plate. Hit them with the leftover Bang Bang sauce and drizzle hot honey if that’s your thing. Eat right away.

# Notes:

01 - Dial back the heat by skipping cayenne or hot honey, and ease up on Sriracha if you want milder flavors.
02 - Remember to soak wooden skewers first so they won't burn up.
03 - Chicken breasts totally work too if you prefer them.
04 - Stash leftovers in something airtight for up to 4 days. To reheat, air fry at 175°C for 3 minutes or microwave gently.

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