Bang Bang Skewers (Printable Version)
# What You'll Need:
→ Chicken Skewers
01 -
2 tablespoons hot honey (totally optional if you like a kick)
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 -
A little over 900 g skinless, boneless chicken thighs, chopped into bite-sized cubes
→ Bang Bang Sauce
09 -
60 ml Sriracha sauce (spice it up to your liking)
10 -
160 ml Thai sweet chili sauce
11 -
2 tablespoons fresh lime juice
12 -
240 ml mayonnaise
# How to Make It:
01 -
Once everything's cooked up, move the hot skewers onto a plate. Slather on the rest of the Bang Bang sauce and drizzle with hot honey if you want that sweet heat. Chow down while they're warm.
02 -
Crank up the air fryer to 200°C. Lay out the chicken skewers in a single layer inside. Let them go for 10–12 minutes, flip them part way, and make sure the center gets up to 74°C before you dig in.
03 -
Get the grill piping hot, medium-high is spot on. Grill your skewers for about 15–20 minutes, flipping them every few minutes. Every time you flip, brush on more sauce till you run out. You're aiming for juicy, caramelized chicken at 74°C through the middle.
04 -
Line up your chicken skewers on a baking sheet. Slather half the Bang Bang sauce over them, making sure each piece gets saucy.
05 -
In a fresh bowl, stir together your mayo, sweet chili sauce, Sriracha, and squeezed lime. Mix till velvety smooth. Split this up—half to brush on the chicken, half to dunk at the end.
06 -
Fill a bowl and soak your wooden skewers for at least 20 minutes, so they don't turn black in the heat. Thread on the spiced chicken—go about half to three-quarters up each stick.
07 -
Grab a big bowl, toss in your cubed chicken. Splash on olive oil, then add all your spices and the salt. Mix it by hand so every piece gets good and coated.
# Additional Tips:
01 -
Dial back the heat by leaving out the cayenne, skipping the hot honey, and cutting down on Sriracha.
02 -
Remember, soak those wooden skewers first so they won't burn like crazy.
03 -
If you'd rather, you can swap in chicken breast instead of thighs, no problem.
04 -
Stick any extras in a sealed container for 4 days max. To warm them up, use the air fryer at 175°C for 3 minutes or just pop them in the microwave gently.