Crispy Bang Bang Chicken Skewers are a fun and tasty way to enjoy flavorful chicken with a little kick. The chicken pieces get coated in a crunchy crust and are then tossed in a creamy, spicy bang bang sauce that brings a perfect balance of creamy, tangy, and spicy all in one bite.
I love making these skewers when I want something quick but impressive to serve. They’re great for parties or just a weeknight dinner that feels special. The crispy coating makes the chicken so satisfying to chew, and the sauce adds just the right amount of zing without being too hot. I usually double the sauce because I can’t get enough of dipping every bite!
These skewers are perfect served with some simple rice or a fresh salad to keep things light. I also like to add a few lime wedges on the side to squeeze over the top, which adds a nice fresh touch that brightens the flavors even more. They’re one of those dishes that get everyone asking for seconds!
Key Ingredients & Substitutions
Chicken: I prefer thighs for juiciness, but breasts work if you want leaner meat. Cut into small pieces so they cook fast and stay tender.
Buttermilk: It tenderizes and helps the coating stick. If you can’t find buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes.
Flour & spices: The flour creates the crispy crust. Garlic and onion powder add flavor, but you can swap with paprika or chili powder for a twist.
Bang Bang Sauce: Mayonnaise gives creaminess, sweet chili sauce adds sweetness and mild heat, sriracha boosts spice. Adjust sriracha to your heat preference. Honey balances flavors, and rice vinegar plus lime juice add tanginess.
How Can I Get the Crispiest Chicken Coating?
Crispy coating is key for these skewers. Here’s what helps me get it perfect:
- Marinate in buttermilk: It tenderizes the chicken and helps the flour stick better.
- Coat thoroughly: Dredge chicken in seasoned flour, then shake off excess for even coverage without clumps.
- Heat oil properly: Aim for 350°F (175°C). Too low makes coating soggy, too hot burns it.
- Fry in batches: Don’t overcrowd the pan. Give each piece space to crisp evenly and cook through.
- Drain well: Use paper towels after frying to remove extra oil and keep crisps from becoming greasy.
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the perfect temperature for crispy chicken.
- Large deep skillet or Dutch oven – provides enough space for frying without overcrowding.
- Slotted spoon or tongs – makes it easy to fryer baskets or turn chicken pieces safely.
- Grill or baking sheet – for assembling and serving the skewers once cooked.
- Mixing bowls – for marinating chicken and whisking the sauce.
Flavor Variations & Add-Ins
- Protein swap: Try shrimp or tofu for a different texture, marinating or coating as needed.
- Spice level: Add extra sriracha or a pinch of cayenne to make it more fiery or skip the heat for milder flavor.
- Extra crunch: Mix in crushed nuts or panko breadcrumbs into the coating for an even crispier texture.
- Fresh herbs: Garnish with chopped green onions or Thai basil to add bright, fresh flavor.
Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For the Chicken and Coating:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- Skewers (wooden or metal)
Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust to your heat preference)
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tsp lime juice
For Garnish:
- Chopped fresh cilantro
- Sesame seeds
- Shredded carrots
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes to marinate the chicken, 15 minutes to fry and assemble, plus a few minutes to mix and coat with sauce. Overall, plan around 55 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken
Put the bite-sized chicken pieces in a bowl and pour the buttermilk over them. Stir to coat evenly, cover, and let it rest in the fridge for at least 30 minutes. This helps the chicken stay juicy and tender.
2. Prepare the Flour Coating
In a shallow dish, mix together the flour, garlic powder, onion powder, salt, and black pepper. This seasoned flour will give your chicken a tasty and crispy crust.
3. Coat the Chicken
Take the chicken out of the buttermilk, letting any extra drip off. Roll each piece in the flour mixture until fully coated, then gently shake off any extra flour. This helps the coating stay even.
4. Fry the Chicken
Heat about 1 inch of vegetable oil in a deep pan or skillet to 350°F (175°C). Fry the coated chicken pieces carefully in batches so they don’t crowd the pan. Cook for 4-5 minutes until golden brown and cooked through. Transfer to paper towels to drain extra oil.
5. Thread Chicken on Skewers
After the chicken cools just enough to handle, thread 3 to 4 pieces on each skewer. This makes them easy to serve and eat.
6. Make the Bang Bang Sauce
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and lime juice. Stir until smooth and creamy.
7. Coat Skewers and Garnish
Brush or drizzle the bang bang sauce generously over the chicken skewers. Sprinkle chopped cilantro, sesame seeds, and shredded carrots on top to add fresh color and flavor.
8. Serve
Place the skewers on a serving plate and serve immediately. You can offer extra bang bang sauce on the side for dipping if you like. These skewers taste amazing with steamed rice or a fresh salad on the side.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before starting. Pat it dry with paper towels to remove excess moisture for better coating and crispiness.
How Can I Make These Skewers Ahead of Time?
You can marinate the chicken and prepare the coating up to 4 hours in advance, then refrigerate. Fry the chicken and assemble skewers just before serving to keep them crispy.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or skillet to maintain crispness, avoiding the microwave to prevent sogginess.
Can I Bake the Chicken Instead of Frying?
Yes! Bake coated chicken pieces at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through. The coating won’t be as crispy as frying but will still taste great.