Ingredients
Equipment
Method
- In a medium bowl, combine the cubed chicken thighs, cornstarch, salt, and pepper. Toss gently until each piece of chicken is evenly coated. This coating will help the chicken get wonderfully crispy when cooked.1.5 lbs boneless, skinless chicken thighs, 1/4 cup cornstarch, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- If you are using wooden or bamboo skewers, ensure they have been soaking in water for at least 30 minutes. This prevents them from burning during the cooking process.12-18 wooden skewers
- Once the chicken is coated and the skewers are ready, thread the chicken pieces onto the skewers. Don't overcrowd them; leave a little space between each piece for even cooking. Aim for about 3-4 pieces of chicken per skewer.12-18 wooden skewers
- While the chicken is being prepped, whisk together all the ingredients for the Bang Bang sauce in a small bowl: mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, minced garlic, and grated ginger. Taste and adjust the sriracha and honey to achieve your desired level of spice and sweetness.1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 clove garlic, 1/2 teaspoon grated fresh ginger
- Heat the vegetable oil in a large skillet or on a griddle over medium-high heat. Carefully place the chicken skewers in the hot skillet, working in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side, or until the chicken is cooked through and has a golden-brown, slightly crispy exterior.2 tablespoons vegetable oil
- Once the chicken is cooked, remove the skewers from the skillet. Generously brush or drizzle the prepared Bang Bang sauce all over the cooked chicken skewers. Ensure each piece is well coated.
- Arrange the sauced Bang Bang Chicken Skewers on a serving platter. Sprinkle with optional garnishes like sesame seeds, chopped cilantro, or sliced green onions for an extra burst of freshness and visual appeal. Serve immediately and watch them disappear!sesame seeds, chopped fresh cilantro or parsley, sliced green onions
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or skillet to avoid making the chicken rubbery.
