This recipe for Air Fryer Bang Bang Chicken Skewers immediately became a weeknight hero the first time I made it. I discovered the combination during a summer backyard get-together when I wanted the crunch of fried chicken without the mess of deep frying, and the lively sweet-spicy bang bang sauce added a playful contrast that had everyone reaching for more. The texture is what keeps me coming back: a crisp, golden exterior from panko coating and tender, moist chicken inside. It’s an easy-to-share dish that feels elevated, but it really comes together quickly with pantry staples.

I usually make a double batch for gatherings and have learned a few small tricks along the way — soaking wooden skewers to avoid burning, using a light hand with the sriracha for a crowd-friendly heat level, and brushing sauce at the last moment so the crunch stays intact. Kids and grown-ups alike fall for the sticky-sweet sauce; sometimes I swap in Greek yogurt for mayo to cut richness when hosting a lighter lunch. This version emphasizes convenience and balance: you get the crispness of fried chicken and the tangy-sweet thrill of bang bang sauce, ready in under 40 minutes from start to finish.

Ingredients

• Chicken (1 lb): Use boneless skinless chicken breasts or thighs cut into bite-sized chunks. Thighs stay juicier if you’re worried about dryness; breasts are leaner and great if you trim any fat. Buy fresh or thawed chicken, and aim for roughly 1-inch pieces so they cook evenly.
• Panko breadcrumbs (1 cup): Japanese-style panko provides a light, flaky crust — brands like Kikkoman-style or any large-flake panko work well. For a gluten-free option, swap gluten-free panko or finely crushed nuts such as almonds or pecans for a nutty crunch.
• Egg (1 large): Beaten to bind the breadcrumbs to the chicken; you can add a tablespoon of water or milk if the egg seems too thick.
• Seasonings: Salt and black pepper to taste, plus 1 teaspoon garlic powder and 1 teaspoon paprika to build aromatic depth in the coating.
• Bang Bang Sauce: 1/2 cup mayonnaise (or Greek yogurt for a lighter twist), 1/4 cup sweet chili sauce, and 1–2 tablespoons sriracha depending on desired heat. Tweak with a squeeze of lime or a teaspoon of honey to balance heat and acidity.
• Garnishes (optional): Fresh cilantro or chopped green onions, toasted sesame seeds, and a pinch of cayenne for extra kick. Vegetables like bell pepper, onion, or zucchini can be threaded between chicken pieces for colorful skewers.
• Skewers: Wooden skewers soaked for at least 30 minutes to prevent burning, or reusable metal skewers for convenience and sustainability.

Instructions

Prepare the Chicken: Trim and cut 1 lb of boneless chicken into even, bite-sized chunks (about 1 inch). Season generously with salt, black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Even seasoning at this stage is important because the coating is light; the spices penetrate the meat surface during resting. Bread the Pieces: Beat 1 large egg in a shallow bowl and place 1 cup panko breadcrumbs in a second shallow dish. Dip each seasoned chicken piece into the egg, letting excess drip off, then press into the panko to coat thoroughly. Work in batches so the crumbs stay dry and adherent — press the coating to set it. Thread the Skewers: Slide the breaded chicken onto soaked wooden skewers or metal skewers, leaving slight gaps between pieces for air circulation. If adding vegetables, alternate chicken with bell pepper or onion pieces. Spacing allows hot air to crisp each side evenly. Air Fry: Preheat the air fryer to 400°F. Arrange skewers in a single layer without overcrowding — work in two batches if needed. Cook for 10–12 minutes, flipping halfway through, until coating is golden and an instant-read thermometer registers 165°F in the thickest part. Visual cues: golden brown exterior and the juices running clear. Make the Sauce: Whisk 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 1–2 tablespoons sriracha in a bowl until smooth. Taste and adjust: add a squeeze of lime to brighten or a teaspoon of honey to round out heat. Keep sauce chilled until ready to use. Toss and Serve: When skewers are out of the air fryer, brush or drizzle the bang bang sauce generously over the chicken while still hot. Garnish with chopped cilantro, green onions, and toasted sesame seeds if using. Serve immediately for the best contrast of crisp crust and creamy sauce.

Storage Tips

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Keep the bang bang sauce separate to preserve the crunch of the coating; sauce can be refrigerated for up to 4 days. For freezing, remove sauce and flash-freeze the cooked, cooled skewers on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Reheat frozen skewers in the air fryer at 350°F for 6–10 minutes, flipping once, until warmed through and the exterior is re-crisped. Avoid microwaving if you want to retain crunch — the air fryer restores texture far better.

Ingredient Substitutions

If you need a lighter sauce, substitute Greek yogurt for half or all of the mayonnaise for tang and reduced fat — the result is slightly less rich but still creamy. For gluten-free needs, use certified gluten-free panko or pulse rolled oats or cornflakes in a food processor until coarse; almond or pecan crumbs add a pleasant nutty flavor but will brown faster, so watch the cook time. To reduce spice, use 1 teaspoon sriracha or swap in a milder chili sauce. For a dairy-free sauce option, use vegan mayonnaise. Note: substitutions will affect texture and flavor, so adjust seasoning and cook times accordingly.

Serving Suggestions

Serve the skewers over a bed of steamed jasmine rice or coconut rice for a comforting meal, or arrange on a platter for appetizers alongside cucumber slices, carrot ribbons, and a small bowl of extra bang bang sauce for dipping. Garnish with chopped cilantro, sliced green onions, a squeeze of lime, and toasted sesame seeds to add freshness and a toasty note. Pair with a crisp green salad or quick slaw to cut through the richness. For party service, provide toothpicks and small bowls of sauce so guests can eat easily while mingling.

Cultural Background

The bang bang flavor profile mixes elements of Asian-inspired sweet-chili glazes and American creamy sauces to create a crowd-pleasing fusion. Sweet chili sauce is rooted in Southeast Asian condiments, while the creamy mayo base reflects Western preferences for rich coatings and dips. Over the past decade, "bang bang" sauces — sweet, spicy, and creamy — have cropped up in many casual dining spots, becoming a versatile finishing sauce for seafood, chicken, and vegetables. This skewered version borrows the balance of sweet and hot while using the air fryer to modernize traditional frying techniques.

Seasonal Adaptations

In summer, thread colorful bell peppers and zucchini between the chicken pieces for bright flavors and presentation; use a milder sriracha to keep it kid-friendly. In cooler months, swap to chicken thighs for juicier results and serve with warm coconut rice and roasted seasonal vegetables. For holiday gatherings, dress up the skewers with pomegranate arils and chopped pistachios for a festive look and a crunchy contrast. Small tweaks like a splash of orange juice in the sauce can add seasonal brightness for winter citrus.

Meal Prep Tips

For meal prep, cut and season chicken up to 24 hours in advance and keep it refrigerated, then bread and skewer right before cooking to maintain crispness. Prepare the sauce ahead and store it in a squeeze bottle for quick finishing. If making multiple servings, cook in batches in the air fryer and keep warm on a baking sheet in a 200°F oven while finishing the rest. Portion into meal containers with rice and a small sauce cup for grab-and-go lunches; reheat in the air fryer to revive the crunch before eating.

These skewers are a delightful combination of textures and flavors: crunchy, creamy, sweet, and spicy. They’ve become a favorite for casual dinners and celebrations alike — I hope you enjoy making them as much as I do. Try the variations, and then put your own spin on the bang bang glaze to make this dish truly yours.