Bang Bang Chicken Skewers: A Bold and Zesty Grilling Essential.

Bang Bang Chicken Skewers are a masterclass in the balance of the four essential pillars of flavor: sweet, salty, sour, and spicy. This dish is defined by its signature creamy chili-mayo sauce, which originated in Szechuan cuisine and was popularized as a street food characterized by “banging” the chicken with a stick to tenderize the fibers.¹

The technical success of this recipe lies in the “double-glaze” method. By marinating the chicken in a portion of the sauce and applying a fresh layer after grilling, you achieve a deeply infused interior and a glossy, vibrant exterior. It is a reliable, high-impact meal that works equally well on an outdoor grill or a stovetop griddle pan.

Ingredients

The Chicken and Marinade

700g Chicken Thighs: Skinless, boneless, and cut into 3cm cubes.
2 Tablespoons Greek Yogurt or Buttermilk: (To tenderize the meat).²
1 Tablespoon Soy Sauce.
1 Teaspoon Smoked Paprika.³
1/2 Teaspoon Garlic Powder.

The Bang Bang Sauce

120ml Mayonnaise: (Kewpie mayo is preferred for extra richness).
60ml Thai Sweet Chili Sauce.
1 Tablespoon Sriracha: (Adjust to your heat preference).
1 Tablespoon Honey.
1 Teaspoon Rice Vinegar.

The Garnish

2 Spring Onions: Thinly sliced.
1 Tablespoon Toasted Sesame Seeds.
Fresh Cilantro: (Optional).

Instructions

1. The Acid-Based Marinade

In a large bowl, whisk together the yogurt, soy sauce, paprika, and garlic powder. Add the chicken cubes and toss to coat. Let the chicken marinate for at least 30 minutes (or up to 4 hours). The lactic acid in the yogurt breaks down tough proteins, ensuring the chicken remains juicy even over high heat.

2. Construct the Bang Bang Sauce

In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Divide the sauce into two portions: use one-third for glazing during the final stage of cooking and reserve the remaining two-thirds for dipping and drizzling.

3. Skewer the Meat

If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers, packing them relatively tight to maintain moisture, but leaving enough space for the heat to circulate.

4. The High-Heat Sear

Preheat your grill or griddle pan to medium-high heat. Lightly oil the grates. Grill the skewers for 4 to 5 minutes per side. Total cooking time should be roughly 10 to 12 minutes, or until the internal temperature reaches 74°C.

5. The Final Glaze

During the last 2 minutes of grilling, use a pastry brush to coat the skewers with the smaller portion of Bang Bang sauce. The sugars in the honey and chili sauce will caramelize quickly, creating a sticky, charred finish.

6. Finish and Serve

Remove the skewers from the heat. Drizzle with a fresh layer of the reserved sauce and garnish with sesame seeds and spring onions.

Flavor & Texture Notes

The primary sensation is creamy heat. The mayonnaise provides a cooling fat that carries the sharp, fermented spice of the sriracha, while the honey offers a floral sweetness that lingers on the palate.

The texture is tender and charred. Because chicken thighs are used instead of breasts, the meat remains succulent and springy, with the caramelized sauce providing a tacky, savory coating.

Tips & Variations

The Air Fryer Method: If you don’t have a grill, cook the skewers in an air fryer at 200°C for 12 minutes, flipping halfway through.
Veggie Interleaving: Add chunks of red bell pepper or red onion between the chicken for a charred, vegetable crunch.
Keto Adjustment: Replace the honey and sweet chili sauce with sugar-free alternatives to make this a low-carb, high-protein meal.⁴

Storage & Maintenance

Refrigeration: Store any leftover chicken (off the skewers) in an airtight container for up to 3 days.⁵
Reheating: To prevent the mayo-based sauce from separating and becoming oily, reheat the chicken gently in a pan over medium-low heat rather than using a high-power microwave setting.
Meal Prep: You can skewer and marinate the chicken 24 hours in advance, keeping the sauce in a separate container until ready to grill.⁶

FAQ

Can I use chicken breast?

Yes, but be cautious. Chicken breast dries out much faster than thighs.7 If using breast meat, reduce the total grilling time by 2–3 minutes and ensure the pieces are cut into exactly uniform sizes.

Is this dish very spicy?

It has a moderate “kick.” The mayonnaise and honey significantly mellow out the sriracha.8 If you are sensitive to spice, omit the sriracha and use only the sweet chili sauce.

Why did my sauce break/get oily?

If you apply the sauce too early in the grilling process, the high heat will cause the mayonnaise to break down into oil. Always wait until the final 2 minutes of cooking to apply the glaze.

Conclusion

Bang Bang Chicken Skewers are a reliable choice for those seeking a balance of ease and bold flavor. By utilizing a yogurt-based marinade and a late-stage glaze, you ensure the chicken is both tender and packed with the signature spicy-sweet profile of Szechuan fusion.