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Grilled chicken satay skewers on a platter, drizzled with peanut sauce and garnished with fresh cilantro.

Crispy Air-Fried Bang Bang Chicken Skewers

These irresistible bang bang chicken skewers feature tender, marinated chicken pieces coated in a crispy panko crust, then air-fried or baked to golden perfection and drizzled with a creamy, spicy-sweet bang bang sauce. Perfect for a fun weeknight dinner or impressive appetizer!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Marinade
  • 1.5 lbs Chicken Breasts boneless, skinless, cut into 1-inch cubes
  • 2 tbsp Soy Sauce light or low-sodium
  • 1 tbsp Sesame Oil
  • 1 tsp Ginger grated fresh
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
For the Coating
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 2 large Eggs beaten
  • 1.5 cups Panko Breadcrumbs
  • 1/2 tsp Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic Powder
For the Bang Bang Sauce
  • 1/2 cup Mayonnaise full-fat
  • 1/4 cup Sweet Chili Sauce
  • 1-2 tbsp Sriracha adjust to taste
  • 1 tbsp Honey or agave nectar
  • 1 tsp Rice Vinegar
For Assembly & Garnish
  • 12-15 pieces Bamboo Skewers 6-inch, soaked in water for at least 30 minutes
  • as needed Cooking Spray for air fryer/baking
  • 2 tbsp Green Onions chopped, for garnish
  • 1 tsp Sesame Seeds toasted, for garnish

Equipment

  • Mixing bowls
  • Shallow Dishes
  • Whisk
  • Air Fryer (or Baking Sheet with Wire Rack)
  • Tongs
  • Bamboo Skewers (6-inch)

Method
 

Prepare the Chicken & Marinade
  1. In a medium bowl, combine the cubed chicken with soy sauce, sesame oil, grated ginger, 1/2 tsp garlic powder, and black pepper. Toss to coat evenly.
  2. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the chicken to marinate. While chicken marinates, soak bamboo skewers in water.
Prepare the Coating
  1. Set up a breading station with three shallow dishes.
  2. In the first dish, combine all-purpose flour and cornstarch.
  3. In the second dish, lightly beat the two large eggs.
  4. In the third dish, combine panko breadcrumbs, salt, paprika, and 1/4 tsp garlic powder. Mix well.
Coat the Chicken
  1. Working with a few pieces at a time, remove chicken from the marinade.
  2. First, dredge each chicken piece in the flour mixture, shaking off excess.
  3. Next, dip in the beaten egg, allowing excess to drip off.
  4. Finally, coat thoroughly in the seasoned panko breadcrumbs, pressing gently to ensure an even and firm coating. Place coated chicken on a clean plate or wire rack.
Skewer and Cook the Chicken (Air Fryer Method)
  1. Preheat your air fryer to 375°F (190°C).
  2. Thread 3-4 coated chicken pieces onto each soaked bamboo skewer. Do not overcrowd.
  3. Lightly spray the chicken skewers with cooking spray.
  4. Place skewers in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
  5. Air fry for 12-15 minutes, flipping halfway through, until chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
Skewer and Cook the Chicken (Oven Baked Method - Alternative)
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the wire rack lightly with cooking spray.
  2. Thread 3-4 coated chicken pieces onto each soaked bamboo skewer.
  3. Lightly spray the chicken skewers with cooking spray.
  4. Place skewers on the prepared wire rack.
  5. Bake for 20-25 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
Make the Bang Bang Sauce
  1. While chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha (start with 1 tbsp and add more if desired), honey, and rice vinegar in a small bowl until smooth. Taste and adjust sweetness or spice as needed.
Assemble and Serve
  1. Once chicken skewers are cooked, transfer them to a serving platter.
  2. Drizzle generously with the prepared bang bang sauce.
  3. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.

Notes

For extra crispiness, ensure chicken pieces are not too large and are well-coated with panko. Soaking bamboo skewers prevents them from burning during cooking. These skewers are best served hot and fresh. Leftovers can be stored in an airtight container for up to 2 days, but the crispiness may diminish. Reheat in an air fryer or oven for best results. To make it a complete meal, serve with a side of steamed rice or a light salad.