Bang Bang Chicken Skewers
These Bang Bang Skewers are full of flavor, made in the air fryer, and come together in just about 25 minutes!
Servings: 4
Calories: 424kcal
Equipment
Ingredients
- 2 lbs boneless skinless chicken thighs cut into 1 inch cubes
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 2 tbsp sriracha
- 1/4 tsp paprika
Optional Toppings
- 1 tbsp green onions chopped
- 1 tbsp fresh cilantro
- 1/2 tbsp sesame seeds
Instructions
- Add the cubed chicken to a mixing bowl and toss with the olive oil until fully coated. Season the chicken with paprika, garlic, salt, and pepper, mixing until the chicken is evenly coated.2 lbs boneless skinless chicken thighs, 1 tbsp olive oil, 1 tsp paprika, 1 tsp minced garlic, 1/2 tsp salt, 1/4 tsp black pepper
- In a separate bowl, combine the mayonnaise, sweet chili sauce, sriracha, and paprika. Add ¼ cup of the bang bang sauce to the chicken and mix until fully coated.1/4 cup mayonnaise, 2 tbsp sweet chili sauce, 2 tbsp sriracha, 1/4 tsp paprika
- Preheat the air fryer to 375F.
- Thread the marinated chicken onto the skewers then place them in the air fryer basket in a single layer, ensuring they don’t overlap and have about half an inch of room between each one.
- Air fry for 12 minutes, flip and air fry for 10 more minutes, or until the chicken reaches an internal temperature of 165°F and is golden brown on the edges.
- When the chicken is finished cooking, brush some of the remaining sauce over the chicken and garnish with sliced green onions before serving.1 tbsp green onions, 1 tbsp fresh cilantro, 1/2 tbsp sesame seeds
Notes
- Don't forget to soak your wooden skewers in water for 30-60 minutes.
- A basting brush makes all the difference when you're wanting an even application of bang bang sauce over the chicken. If you don't have I'd definitely recommend buying one!
- Do your best to cut the chicken into even sized pieces. Aim for uniform 1–1.5 inch pieces so they cook evenly and stay juicy. Uneven chunks = overcooked edges and raw centers.
- Don't over-marinate the chicken. 30 minutes to 1 hour is plenty—too long in a sauce with vinegar or lime can start to break down the chicken.
- Consider doubling the sauce. If you're a sauce lover (or serving with rice or veggies), make extra for drizzling or dipping!
Nutrition
Calories: 424kcal | Carbohydrates: 5g | Protein: 44g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 221mg | Sodium: 839mg | Potassium: 596mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 404IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg
