Bang Bang Chicken Skewers

The smell of charred honey and sesame hit me before I even opened the grill lid, and I knew right then these skewers were going to be a problem in the best way. A neighbor wandered over asking what was cooking, and I handed him one without thinking. He stood there chewing silently, then said nothing and just gave me a thumbs up.

I made a double batch for a backyard gathering last summer and watched people abandon their burgers mid bite to go back for seconds.

Ingredients

• 600 g boneless skinless chicken breast: Cut into 2.5 cm pieces so they cook evenly and hold onto the skewer without spinning.
• 2 tbsp soy sauce: This is the salty backbone of the marinade, and using a good quality one makes a real difference.
• 2 tbsp honey: It caramelizes on the grill and creates those gorgeous dark edges everyone fights over.
• 1 tbsp sesame oil: A little goes a long way and adds that unmistakable toasty Asian flavor.
• 1 clove garlic minced: Fresh is nonnegotiable here, jarred garlic will leave you wondering what went wrong.
• 1 tsp fresh ginger grated: Rub it on a microplane right over the bowl so none of the juice escapes.
• Half tsp black pepper: Just enough to warm things up without competing with the sauce.
• 8 wooden skewers: Soak them for at least thirty minutes or they will torch themselves before the chicken is done.
• 100 g mayonnaise: The creamy base of the Bang Bang sauce, and yes full fat is better here.
• 2 tbsp sweet chili sauce: Brings sweetness and a gentle warmth that balances the Sriracha beautifully.
• 1 tbsp Sriracha: Adjust up or down depending on your crowd and your courage.
• 1 tbsp honey: Rounds out the heat in the sauce and helps it cling to every piece of chicken.
• 1 tsp rice vinegar: A tiny splash of acidity that wakes the whole sauce up.
• Pinch of salt: Taste the sauce before adding, because the soy and chili sauce already bring salt.
• 1 tbsp sesame seeds: Toast them in a dry pan for two minutes and your garnish just became the best part.
• 2 spring onions sliced: The sharp fresh bite cuts through the richness in exactly the right place.
• Fresh coriander leaves: Optional technically, but they add a brightness that pulls everything together.

Instructions

Build the Marinade:

Whisk together the soy sauce, honey, sesame oil, garlic, ginger, and pepper in a bowl until the honey dissolves. Drop in the chicken pieces and toss with your hands so every chunk is coated, then cover and let it sit for at least fifteen minutes while you prep everything else.

Thread the Skewers:

Push the chicken pieces onto the soaked skewers, leaving a small gap between each one so the heat can reach all sides. Try to keep similar sized pieces on the same skewer so nothing overcooks while waiting for thicker pieces to catch up.

Get the Grill Ripping Hot:

Set your grill or grill pan over medium high heat and give it a light coat of oil so nothing sticks. You want it hot enough that the chicken sizzles the moment it touches the grate.

Grill to Charred Perfection:

Lay the skewers down and let them cook for six to eight minutes per side without fussing with them too much. You are looking for deep golden char marks and chicken that is cooked through but still juicy inside.

Whisk the Bang Bang Sauce:

While the skewers work their magic, stir together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until completely smooth. Give it a taste and adjust the heat if you want to live a little closer to the edge.

Bring It All Together:

Arrange the cooked skewers on a platter and drizzle the sauce generously over the top, or serve it on the side for dipping if you have sauce hoarders in your group. Scatter the sesame seeds, spring onions, and coriander over everything and serve immediately while the edges are still crisp.

Save

The sauce recipe doubles easily and keeps in the fridge for a week, which is great because you will absolutely want it on sandwiches by Wednesday.

Serving Suggestions That Actually Work

Steamed jasmine rice is the obvious move, but I once piled these skewers over cold sesame noodles at a picnic and people lost their minds over it. A crisp cucumber salad with rice vinegar dressing cuts through the richness if you want to keep things light.

Swaps and Variations

Shrimp cooks even faster, about three minutes per side, and the sauce clings to it beautifully. Extra firm tofu pressed dry and cubed works shockingly well if you want a plant based version that still feels like a treat.

Leftovers and Storage

Leftover chicken keeps well in an airtight container in the fridge for up to three days and makes an incredible lunch over greens the next day.

• Reheat gently in a skillet so the edges crisp back up rather than steaming in the microwave.
• Store the sauce separately or it will make everything soggy overnight.
• The chicken also freezes well without the sauce for up to a month if you want to prep ahead for busy weeks.

Save

Hand someone a skewer, stand back, and watch them go quiet after the first bite. That silence is the best compliment your cooking will ever get.

Recipe FAQs

→ Can I make Bang Bang chicken skewers ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance and prepare the Bang Bang sauce separately. Store both in the refrigerator, then grill the skewers when ready to serve for the best texture and flavor.

→ What can I substitute for mayonnaise in the Bang Bang sauce?

Greek yogurt works well as a lighter alternative to mayonnaise. For a dairy-free or vegan version, use a plant-based mayo alternative. The sauce will still achieve that signature creamy consistency with a tangy twist.

→ How do I prevent chicken skewers from sticking to the grill?

Soak wooden skewers in water for at least 30 minutes before threading the chicken. Lightly oil the grill grate before heating, and ensure the grill is properly preheated to medium-high before placing the skewers on it.

→ Can I use an oven instead of a grill for these skewers?

Absolutely. Bake the skewers at 200°C (400°F) for about 15-18 minutes, turning once halfway through. Broil for the last 2-3 minutes to achieve a slightly charred finish similar to grilling.

→ How spicy are Bang Bang chicken skewers?

The spice level is adjustable based on the amount of Sriracha used. The standard 1 tablespoon provides a moderate, pleasant heat balanced by the sweetness of honey and chili sauce. Add more Sriracha for extra intensity or reduce it for milder palates.

→ What sides pair well with these chicken skewers?

Steamed jasmine rice, stir-fried noodles, or a crisp Asian slaw complement the skewers beautifully. A simple cucumber salad or grilled vegetables also work well as refreshing accompaniments to balance the bold, spicy flavors.