Bang Bang Chicken Skewers – Easy 50-Minute Party Bites

If you have ever ordered bang bang shrimp at a restaurant and wished you could make that creamy, spicy-sweet magic at home, this recipe is your new best friend! Bang Bang Chicken Skewers take everything you love about that famous sauce and pair it with juicy, seasoned chicken thighs that bake up beautifully in the oven.

The whole thing comes together in about 50 minutes, and most of that is hands-off time while the chicken soaks up a simple spice rub. The sauce is a three-ingredient wonder: mayo, sweet chili sauce, and sriracha. That is it. No complicated reductions, no hard-to-find ingredients.

I love serving these on wooden skewers at game-day parties, but they work just as well as a weeknight dinner over rice. Feel free to play with the heat level, add a squeeze of lime, or swap in chicken breast if that is what you have. This is a recipe that rewards improvisation, so make it yours!

About the Ingredients

2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch cubes

Thighs are more forgiving and juicier than breast. If you prefer white meat, use chicken breast but reduce the bake time by 3-4 minutes and watch closely so it does not dry out.

2 tbsp olive oil

Any neutral oil like avocado or canola works here. Olive oil adds a subtle fruity note that pairs nicely with the sweet chili sauce.

1 tbsp smoked paprika

Smoked paprika gives a lovely depth. If you only have regular paprika, use it but add 1/4 teaspoon of liquid smoke or a pinch of chipotle powder for that smoky edge.

1 tsp garlic powder

Granulated garlic is a fine substitute in a pinch. Avoid garlic salt since the soy sauce already brings plenty of sodium.

1 tsp onion powder

If you are out of onion powder, a tablespoon of finely grated fresh onion stirred into the oil works beautifully.

1 tsp kosher salt

Kosher salt has larger flakes; if using fine table salt, start with 3/4 teaspoon and adjust after tasting the cooked chicken.

1/2 tsp black pepper

Freshly cracked pepper makes a noticeable difference. Pre-ground works too, just use a slightly heaping half teaspoon.

1/2 cup (120g) mayonnaise

Full-fat mayo gives the creamiest sauce. Greek yogurt can replace half the mayo for a lighter, tangier version that still clings to the chicken.

1/3 cup (80g) sweet chili sauce

Look for it in the Asian aisle. If you only have apricot preserves, whisk in 1 teaspoon of rice vinegar and a pinch of red pepper flakes as a quick stand-in.

2 tbsp sriracha

Adjust to taste: 1 tablespoon for mild, 3 tablespoons if you like serious heat. Sambal oelek or gochujang are great swaps.

1 tbsp honey

Maple syrup or agave nectar work as one-to-one substitutes. The honey balances the heat and helps the sauce glaze the chicken.

2 tbsp fresh lime juice (about 1 lime)

Bottled lime juice is fine in a pinch, but fresh really brightens the sauce. Lemon juice can step in if that is what you have.

Tips & Tricks

Soak Your Skewers

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning in the oven.

Do Not Overcrowd

Leave a little space between chicken cubes on each skewer so the heat circulates and the edges get nicely browned instead of steaming.

Sauce at the Right Time

Brush the bang bang sauce on during the last 5 minutes of baking, then drizzle more after baking. This keeps the mayo from separating and the coating glossy.

Check Internal Temperature

Chicken is safely cooked at 165F (74C). An instant-read thermometer inserted into the thickest piece takes the guesswork out of doneness.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 425F (220C) and line a large rimmed baking sheet with parchment paper or foil. If using wooden skewers, submerge them in a shallow dish of water to soak while you work.

2. Season the Chicken

In a large bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until every piece is evenly coated. Let it sit for 10 minutes at room temperature so the seasoning penetrates.

3. Thread the Skewers

Thread 4-5 chicken cubes onto each soaked skewer, leaving a small gap between pieces. You should get about 10-12 skewers. Place them in a single layer on the prepared baking sheet with a little space between each one.

4. Bake Until Golden

Bake at 425F (220C) for 15 minutes. The chicken should be opaque on the outside and just beginning to brown at the edges. It will not be fully cooked yet, which is exactly what we want before glazing.

5. Mix the Bang Bang Sauce

While the chicken bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and creamy. Taste and adjust the heat or sweetness to your liking.

6. Glaze and Finish

Remove the baking sheet from the oven and brush each skewer generously with the bang bang sauce. Return to the oven and bake another 5-7 minutes, until the sauce is bubbling at the edges and the chicken reaches 165F (74C) internally. The glaze should look glossy and slightly caramelized.

7. Rest and Serve

Let the skewers rest for 3 minutes so the juices redistribute. Drizzle with extra sauce, sprinkle with sliced scallions and sesame seeds if you like, and serve warm with lime wedges.

Delicious Variations

Air Fryer Bang Bang Chicken

Cook skewers at 400F (200C) for 10 minutes, brush with sauce, then air fry 3-4 minutes more for a faster, crisper result.

Bang Bang Chicken Bites

Skip the skewers entirely and toss bite-sized chicken pieces in the sauce after baking for an easy popcorn-style appetizer.

Grilled Version

Thread chicken onto metal skewers and grill over medium-high heat (about 450F/230C) for 6-7 minutes per side, basting with sauce in the final minutes.

How to Store Bang Bang Chicken Skewers

Frequently Asked Questions

I cannot wait for you to try these Bang Bang Chicken Skewers at your next gathering or cozy weeknight dinner. Grab your ingredients, soak those skewers, and get ready for a platter that disappears fast. If you make them, snap a photo and let me know how yours turned out. Cook smart, eat happy.

Bang Bang Chicken Skewers

Bang Bang Chicken Skewers deliver juicy seasoned chicken in a creamy sweet chili sauce that bakes up golden in 20 minutes for an easy party appetizer.

★★★★½ 4.8 (247 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup (120g) mayonnaise
• 1/3 cup (80g) sweet chili sauce
• 2 tbsp sriracha
• 1 tbsp honey
• 2 tbsp fresh lime juice (about 1 lime)

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 425F (220C) and line a large rimmed baking sheet with parchment paper or foil. If using wooden skewers, submerge them in a shallow dish of water to soak while you work.
2. 2Season the Chicken — In a large bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until every piece is evenly coated. Let it sit for 10 minutes at room temperature so the seasoning penetrates.
3. 3Thread the Skewers — Thread 4-5 chicken cubes onto each soaked skewer, leaving a small gap between pieces. You should get about 10-12 skewers. Place them in a single layer on the prepared baking sheet with a little space between each one.
4. 4Bake Until Golden — Bake at 425F (220C) for 15 minutes. The chicken should be opaque on the outside and just beginning to brown at the edges. It will not be fully cooked yet, which is exactly what we want before glazing.
5. 5Mix the Bang Bang Sauce — While the chicken bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and creamy. Taste and adjust the heat or sweetness to your liking.
6. 6Glaze and Finish — Remove the baking sheet from the oven and brush each skewer generously with the bang bang sauce. Return to the oven and bake another 5-7 minutes, until the sauce is bubbling at the edges and the chicken reaches 165F (74C) internally. The glaze should look glossy and slightly caramelized.
7. 7Rest and Serve — Let the skewers rest for 3 minutes so the juices redistribute. Drizzle with extra sauce, sprinkle with sliced scallions and sesame seeds if you like, and serve warm with lime wedges.

👨‍🍳 Chef's Note: The sauce thickens as it sits, so if you make it ahead, thin it with a teaspoon of water or lime juice before brushing it on the chicken.

Servings: 6

Cuisine: Asian-American

Course: Appetizer

Nutrition (per serving): 285 kcal · 24g protein · 12g carbs · 16g fat

Written by Elena Vasquez

Elena focuses on healthy cooking and meal prep for people with limited time and budget. She shares flexible recipes and shortcuts that don’t sacrifice flavor.