Bang Bang Chicken Skewers take everything you love about the famous boom-boom shrimp appetizer and turn it into a juicy, crispy chicken skewer you can make at home in about 50 minutes. Chunks of buttermilk-marinated chicken get a panko crust, bake up golden in the oven, and get brushed with a creamy chili-mayo sauce that's sweet, tangy, and just spicy enough to keep everyone reaching for more.
The magic here is the double-dredge: a quick flour-egg-panko coating gives you real crunch without deep frying, and the sauce is a five-ingredient whisk-together that you'll want to put on everything. Threading the chicken onto skewers keeps the pieces elevated so they crisp on all sides and makes them easy to dip, serve, and eat.
This recipe serves six as an appetizer or four as a main with rice, and the whole thing comes together with pantry staples plus a bottle of sweet chili sauce. Make the sauce first, bread the chicken while the oven preheats, and you'll have a platter of sticky, crunchy, crowd-pleasing skewers faster than takeout.
Why You'll Love This Recipe
About the Ingredients
1 1/2 pounds (680g) boneless skinless chicken breasts, cut into 1-inch cubes
Chicken thighs work beautifully here too and stay juicier if you tend to overcook white meat. Look for breasts that feel firm and spring back when pressed, avoiding any that look translucent or smell sour.
1 cup (240ml) buttermilk
No buttermilk? Stir 1 tablespoon lemon juice into 1 cup whole milk and let sit 5 minutes. The acid tenderizes the chicken and helps the coating adhere.
1 1/2 teaspoons kosher salt, divided
Use half for the marinade and half for seasoning the panko. If you only have table salt, reduce the total to 1 teaspoon since it's much saltier by volume.
1/2 teaspoon freshly ground black pepper
Fresh-cracked pepper tastes noticeably brighter than pre-ground. A quick grind over the panko too adds nice flecks and aroma.
3/4 cup (95g) all-purpose flour
Cornstarch can replace up to half the flour for an even crispier crust. Whisk it with a pinch of garlic powder if you want extra flavor in the dredge.
2 large eggs, beaten with 1 tablespoon water
The water thins the egg so it coats evenly without gluing up the panko. Bring eggs to room temperature first for a smoother wash.
2 cups (110g) panko breadcrumbs
Panko is key for that light, shaggy crunch; regular breadcrumbs turn dense and sandy. Toast them 3 minutes in a dry pan first if you want extra-deep golden color.
1/2 cup (120g) mayonnaise
Full-fat mayo gives the creamiest sauce; Greek yogurt can swap in for half if you want it lighter. Avoid miracle-whip style spreads, which are too sweet here.
1/3 cup (80ml) Thai sweet chili sauce
Find it in the Asian aisle near the soy sauce. If you only have chili garlic sauce, mix 1/4 cup with 1 tablespoon honey to approximate the sweetness.
1 tablespoon Sriracha, plus more to taste
Adjust heat to your crowd: start with 1 tablespoon and add a teaspoon at a time. Sambal oelek is a good substitute with a slightly chunkier texture.
1 tablespoon fresh lime juice (from about 1/2 lime)
Rice vinegar can stand in if you're out of lime. The acid cuts the mayo richness and keeps the sauce from tasting flat.
12 wooden skewers, soaked in water 20 minutes
Soaking prevents scorching in the oven. Metal skewers work too and don't need soaking, but they conduct heat so start checking a minute earlier.
Tips & Tricks
Don't Skip the Soak
Dry wooden skewers char and can catch fire at 425F, so soak them at least 20 minutes while you prep the chicken.
Keep Pieces Uniform
Cut chicken into even 1-inch cubes so everything finishes at the same time and nothing dries out.
Sauce at the End
Brush the bang bang sauce on after baking, or serve it alongside, so the panko crust stays crunchy instead of going soggy.
Space Them Out
Leave a little gap between skewers on the sheet pan so hot air circulates and the coating crisps instead of steaming.
Pro Tips
Step-by-Step Instructions
1. Marinate the Chicken
Toss the cubed chicken with buttermilk, 3/4 teaspoon salt, and the pepper in a bowl, then refrigerate for at least 20 minutes (or up to 4 hours) while you prep everything else. The buttermilk tenderizes the meat and helps the coating stick.
2. Make the Bang Bang Sauce
Whisk the mayonnaise, sweet chili sauce, Sriracha, and lime juice in a small bowl until smooth and glossy, then taste and add more Sriracha if you want more heat. Cover and refrigerate until serving.
3. Set Up the Dredge
Preheat the oven to 425F (220C) and line a rimmed sheet pan with parchment or set a wire rack inside it. Set out three shallow dishes: flour mixed with 1/4 teaspoon salt, beaten eggs with water, and panko mixed with the remaining 1/2 teaspoon salt.
4. Dredge Each Piece
Working with a few pieces at a time, roll the chicken in flour, shake off the excess, dip in egg, then press firmly into the panko until fully coated. Keep one hand for wet and one for dry to avoid breadcrumb cement fingers.
5. Thread the Skewers
Slide 4 to 5 coated chicken cubes onto each soaked skewer, leaving a small gap between pieces and a handle at the end. Arrange the skewers on the prepared pan with space between them.
6. Bake Until Golden
Bake for 12 minutes, then flip each skewer with tongs and bake 5 to 6 minutes more, until the coating is deep golden brown and the chicken reaches 165F (74C) on an instant-read thermometer. The panko should look crisp and dry, not pale.
7. Brush and Serve
Brush each hot skewer generously with bang bang sauce or serve the sauce in a bowl for dipping, then scatter with sliced scallions and sesame seeds if you like. Serve immediately while the crust is at its crunchiest.
Delicious Variations
Air Fryer Version
Cook at 400F (200C) for 10 to 12 minutes, flipping halfway, for an even faster crisp without heating the whole oven.
Spicy Honey-Garlic Twist
Swap the sweet chili sauce for 1/4 cup honey mixed with 2 minced garlic cloves and extra Sriracha for a stickier, punchier glaze.
Coconut-Crusted Skewers
Replace half the panko with unsweetened shredded coconut for a tropical crunch that pairs beautifully with the creamy sauce.
How to Store Bang Bang Chicken Skewers
Refrigerator
Store cooked skewers in an airtight container in the refrigerator for up to 3 days; keep the sauce separate and refrigerate it in its own jar for up to 5 days.
Freezer
Freeze breaded, unbaked skewers on a sheet pan until solid, then transfer to a zip-top bag for up to 2 months; bake from frozen at 425F (220C) adding 5 to 7 minutes.
Reheating
Reheat in a 400F (200C) oven or air fryer for 5 to 7 minutes to restore crunch, then brush with fresh sauce; avoid the microwave, which steams the panko soft.
Frequently Asked Questions
Q: What is bang bang sauce made of?
Bang bang sauce is a creamy blend of mayonnaise, sweet chili sauce, Sriracha, and usually a little lime juice or vinegar. It's sweet, tangy, and mildly spicy, and it's the same sauce used on the famous bang bang shrimp.
Q: Can I make bang bang chicken skewers ahead of time?
Yes, you can bread the skewers up to 24 hours ahead and refrigerate them uncovered on a sheet pan. Bake them straight from the fridge, adding 2 to 3 minutes to the bake time, and brush with sauce just before serving.
Q: How do I know when the chicken skewers are done?
Chicken is done when the thickest piece registers 165F (74C) on an instant-read thermometer and the juices run clear. Visually, the panko should be deep golden brown and the pieces should feel firm when pressed.
Q: Why did my breading fall off?
The breading usually falls off when the chicken is too wet going into the panko or the pieces aren't pressed firmly into the crumbs. Pat the chicken dry before the flour step and press the panko on with your fingers so it adheres.
Q: Is bang bang chicken very spicy?
No, bang bang sauce is more sweet than spicy, with a gentle lingering warmth. You control the heat entirely with the Sriracha, so start with 1 tablespoon and add more to taste.
Grab your skewers, whisk up that creamy sauce, and bake a tray of these crispy, saucy bites tonight. If you make them, snap a photo and let me know in the comments how your crowd liked them.
Bang Bang Chicken Skewers
Bang Bang Chicken Skewers deliver crispy baked chicken bites coated in a creamy sweet-heat bang bang sauce that makes an irresistible party appetizer.
🧂 Ingredients
- 1 1/2 pounds (680g) boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup (240ml) buttermilk
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup (95g) all-purpose flour
- 2 large eggs, beaten with 1 tablespoon water
- 2 cups (110g) panko breadcrumbs
- 1/2 cup (120g) mayonnaise
- 1/3 cup (80ml) Thai sweet chili sauce
- 1 tablespoon Sriracha, plus more to taste
- 1 tablespoon fresh lime juice (from about 1/2 lime)
- 12 wooden skewers, soaked in water 20 minutes
📋 Instructions
- 1Marinate the Chicken — Toss the cubed chicken with buttermilk, 3/4 teaspoon salt, and the pepper in a bowl, then refrigerate for at least 20 minutes (or up to 4 hours) while you prep everything else. The buttermilk tenderizes the meat and helps the coating stick.
- 2Make the Bang Bang Sauce — Whisk the mayonnaise, sweet chili sauce, Sriracha, and lime juice in a small bowl until smooth and glossy, then taste and add more Sriracha if you want more heat. Cover and refrigerate until serving.
- 3Set Up the Dredge — Preheat the oven to 425F (220C) and line a rimmed sheet pan with parchment or set a wire rack inside it. Set out three shallow dishes: flour mixed with 1/4 teaspoon salt, beaten eggs with water, and panko mixed with the remaining 1/2 teaspoon salt.
- 4Dredge Each Piece — Working with a few pieces at a time, roll the chicken in flour, shake off the excess, dip in egg, then press firmly into the panko until fully coated. Keep one hand for wet and one for dry to avoid breadcrumb cement fingers.
- 5Thread the Skewers — Slide 4 to 5 coated chicken cubes onto each soaked skewer, leaving a small gap between pieces and a handle at the end. Arrange the skewers on the prepared pan with space between them.
- 6Bake Until Golden — Bake for 12 minutes, then flip each skewer with tongs and bake 5 to 6 minutes more, until the coating is deep golden brown and the chicken reaches 165F (74C) on an instant-read thermometer. The panko should look crisp and dry, not pale.
- 7Brush and Serve — Brush each hot skewer generously with bang bang sauce or serve the sauce in a bowl for dipping, then scatter with sliced scallions and sesame seeds if you like. Serve immediately while the crust is at its crunchiest.