Crispy Bang Bang Chicken Skewers are a fun and tasty treat that’s perfect for any meal or snack time. Imagine juicy chicken pieces coated in a crunchy crust, all drizzled with a creamy, spicy sauce that has just the right amount of kick. These skewers are packed with flavor and so satisfying to bite into.
I love making these because they’re easy to eat and great for sharing with friends or family. The crispy texture on the outside contrasts so well with the tender chicken inside, and the bang bang sauce adds a little zing that keeps you coming back for more. I like to serve them right off the grill or out of the oven while they’re still warm and crispy.
One of my favorite ways to enjoy these skewers is alongside some fresh veggies or a simple salad, which balances the richness of the chicken and sauce. They’re also fantastic if you want a no-fuss appetizer that’s full of flavor but easy to prepare. These Crispy Bang Bang Chicken Skewers always bring a smile to the table!
Key Ingredients & Substitutions
Chicken: I prefer thighs because they stay juicy and tender. If you like leaner meat, breasts work too, just watch the cooking time to avoid drying out.
Buttermilk: This helps tenderize the chicken. No buttermilk? Mix milk with a splash of lemon juice or vinegar as a quick substitute.
Panko breadcrumbs: They give extra crunch and lightness. For gluten-free, try crushed cornflakes or gluten-free breadcrumbs.
Bang Bang Sauce: The combo of mayo, sweet chili, and sriracha is the flavor star. If you want it milder, reduce sriracha; for extra zest, add a little lime zest or garlic powder.
How Do You Get the Chicken Coating Super Crispy and Even?
I find the key is marinating the chicken in buttermilk first and fully coating each piece in the seasoned panko-flour mix. Here’s how I do it best:
- Pat excess buttermilk off before dredging to avoid soggy coating.
- Press the breadcrumb mixture gently but firmly onto the chicken so it sticks well.
- Use fresh oil at the right temperature (about 350°F/175°C) for frying. Too hot burns the coating, too cool makes it greasy.
- Don’t overcrowd the pan—fry in batches so heat stays steady and chicken crisps up nicely.
Following these steps gives you golden, crunchy skewers every time!
Equipment You’ll Need
- Deep frying pan or stockpot – I like it because it creates enough space for the oil to heat evenly and cook the skewers properly.
- Cooking thermometer – helps you maintain the perfect oil temperature, so your coating gets crisp and not greasy.
- Mixing bowls – one for marinating and one for dredging; I find it easier to keep things organized this way.
- Slotted spoon or tongs – for safely turning and removing skewers from hot oil without splashing.
- Wooden skewers – soaked in water for 30 minutes to prevent burning on the grill or in the oil.
Flavor Variations & Add-Ins
- Swap chicken thighs for shrimp or firm tofu for different textures and protein options. Shrimp cooks quickly and stays juicy.
- Add chopped green onions or shredded lettuce on top for fresh crunch and color.
- Mix in a splash of soy sauce or rice vinegar into the sauce for an Asian twist.
- Spice it up further with a dash of curry powder or smoked paprika in the coating for extra flavor.
Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For The Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Vegetable oil, for frying
- Fresh cilantro, chopped for garnish
- Wooden skewers, soaked in water for 30 minutes to prevent burning
For The Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1-2 tsp sriracha or another hot sauce (adjust heat to preference)
- 1 tsp honey or sugar
- 1 tbsp lime juice
Time You’ll Need:
About 10 minutes to prep, 30-60 minutes to marinate the chicken, 15 minutes to fry the skewers, plus a few minutes to make the sauce and assemble. Overall, plan for roughly 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken pieces into a bowl and pour in the buttermilk. Stir gently to coat all the pieces, then cover and refrigerate for at least 30 minutes. This makes the chicken tender and juicy.
2. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Taste and adjust the spiciness or sweetness as you like. Chill the sauce until it’s time to serve.
3. Prepare the Coating:
In a shallow dish, mix together panko breadcrumbs, flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. This mix will give your chicken a nice crispy coating.
4. Coat the Chicken:
Take each chicken piece out of the buttermilk, letting the extra drip off. Then press it firmly into the breadcrumb mixture so it gets a good coating all around.
5. Skewer the Chicken:
Thread the coated chicken pieces onto soaked wooden skewers, spacing them evenly.
6. Fry the Skewers:
Heat enough vegetable oil in a deep skillet or pot to reach about 1-2 inches depth and warm it to 350°F (175°C). Carefully fry the skewers in batches for about 3-4 minutes on each side, until they’re golden brown and cooked inside. Drain on paper towels to remove excess oil.
7. Serve and Enjoy:
Arrange the crispy chicken skewers on a serving platter. Drizzle them with the prepared bang bang sauce and sprinkle with fresh cilantro. Optionally, add lime wedges and extra sauce for dipping on the side.
Enjoy your delicious Crispy Bang Bang Chicken Skewers hot for the best crispy texture and flavor!
Can I Use Frozen Chicken for These Skewers?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before starting. Pat the pieces dry to remove extra moisture, which helps the coating stick better and get crispy.
Can I Bake Instead of Frying?
Absolutely! Preheat your oven to 425°F (220°C). Place the coated skewers on a baking sheet lined with parchment paper or a wire rack, and bake for about 20-25 minutes, flipping halfway through, until golden and cooked through. The texture will be slightly less crispy but still delicious.
How Should I Store Leftovers?
Keep any leftover skewers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to help maintain crispiness. Avoid microwaving, as it can make the coating soggy.
Can I Make the Bang Bang Sauce Ahead of Time?
Yes, you can mix the sauce a day ahead and store it in the fridge. Give it a good stir before serving to recombine the flavors. It tastes even better after the flavors have melded!
