Crispy Bang Bang Chicken Skewers are a fun and tasty way to enjoy a little crunch with a spicy, creamy kick. These chicken pieces get perfectly golden and crispy on the outside while staying juicy inside, all coated in a zesty bang bang sauce that mixes sweet, spicy, and tangy flavors in a perfect balance.
I love making these skewers when I need a quick snack or an easy appetizer that everyone seems to enjoy. The combination of the crispy coating and the bold bang bang sauce always feels special, but it’s really simple to put together. Here’s a little tip: letting the chicken marinate before cooking helps soak up all the flavors, making each bite even better.
These skewers are great served with a side of fresh veggies or even over rice for a light meal. I sometimes pair them with a cool dipping sauce or a sprinkle of chopped green onions to add some extra freshness. Whether for a casual gathering or a weekday dinner, these crispy chicken skewers never fail to bring smiles around the table.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and tender, but breasts work well if you prefer leaner meat. Just be careful not to overcook them.
Buttermilk: This helps keep the chicken moist and tender by breaking down proteins. If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Flour and Cornstarch: The combo makes the coating extra crispy. If you want gluten-free, swap regular flour with rice flour or a gluten-free blend.
Bang Bang Sauce: Mayonnaise adds creaminess, while sweet chili sauce and sriracha bring in balanced heat and sweetness. You can adjust sriracha to control spiciness or use a mild chili sauce if you prefer less heat.
How Do I Get the Chicken Really Crispy Without It Becoming Oily?
Getting crispy chicken means controlling oil temperature and coating well. Here’s what I do:
- Heat the oil to about 350°F (175°C): Too low and the chicken absorbs more oil; too high, and it burns outside while raw inside.
- Use a mix of flour and cornstarch: Cornstarch crisps up beautifully and creates a light, crunchy shell.
- Don’t overcrowd the pan: Fry in batches so the temperature stays steady, and the chicken cooks evenly.
- Drain well: Place cooked skewers on paper towels briefly to soak up excess oil.
Equipment You’ll Need
- Deep frying pan or skillet – I recommend a heavy-bottomed pan to maintain steady oil temperature for crispy chicken.
- Thermometer – helps keep the oil at the right temperature so your chicken turns out perfectly crispy and not greasy.
- Mixing bowls – you’ll need one for marinating and one for coating your chicken pieces.
- Soaking wooden skewers – soak for 30 minutes to prevent burning and make skewing easier.
- Slotted spoon or tongs – useful for safely removing hot chicken from the oil.
Flavor Variations & Add-Ins
- Protein swap: Try shrimp or tofu for a different texture while keeping the crispy coating and sauce.
- Spice it up: Add a dash of cayenne or some chopped Thai chilies to the sauce for extra heat.
- Fresh herbs: Mix chopped cilantro or green onions into the sauce for a fresh, herbal kick.
- Different sauces: Serve the skewers with an Asian-style dipping sauce or a sweet and sour sauce for variety.
Crispy Bang Bang Chicken Skewers
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- Wooden skewers, soaked in water for 30 minutes
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2–3 tbsp sweet chili sauce
- 1–2 tbsp sriracha (adjust for spiciness)
- 1 tbsp honey
- 1 tsp rice vinegar or lime juice
For Garnish:
- Sesame seeds
- Chopped fresh cilantro or parsley
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30-60 minutes to marinate the chicken, and about 15 minutes to fry and assemble. Overall, plan for around 1 hour and 15 minutes if including marinating time, but active cooking time is just a short while!
Step-by-Step Instructions:
1. Marinate the Chicken
Put the chicken pieces in a bowl, pour the buttermilk over, and stir to coat well. Cover and let it rest in the fridge for at least 30 minutes or up to 1 hour. This makes the chicken tender and juicy.
2. Prep the Coating Mixture
In a separate bowl, mix together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper. This will give the chicken a crispy and flavorful crust.
3. Coat the Chicken
Take the chicken pieces out of the buttermilk, letting the extra drip off. Dredge each piece in the flour mixture, pressing gently so the coating sticks well. Arrange the coated chicken on a plate.
4. Thread the Skewers
Carefully slide 4 to 5 pieces of coated chicken onto each soaked wooden skewer. Be gentle so the coating doesn’t fall off.
5. Fry the Skewers
Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry the skewers in batches, turning them regularly, until they’re golden brown and cooked through, about 5 to 7 minutes. Remove and let them drain briefly on paper towels.
6. Make the Bang Bang Sauce
While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice until smooth and creamy.
7. Glaze and Garnish
Place the hot skewers on a serving plate. Drizzle the bang bang sauce over them generously. Sprinkle with sesame seeds and chopped cilantro or parsley to brighten up the dish.
8. Serve and Enjoy
These crispy bang bang chicken skewers taste great right away. They’re perfect as a tasty snack, appetizer, or light meal alongside fresh veggies or rice.
Can I Use Frozen Chicken for These Skewers?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. Using partially frozen chicken can cause uneven cooking and soggy coating.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using—it works great for tenderizing the chicken.
Can I Bake Instead of Frying the Chicken?
Absolutely! For a lighter version, bake the coated skewers at 425°F (220°C) on a greased baking sheet for 20-25 minutes, turning halfway through until golden and cooked through. The texture will be less crispy but still delicious.
How Should I Store Leftovers?
Keep any leftover skewers and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or skillet to maintain crispiness before serving again.