This air fryer bang bang chicken is a quick and delicious weeknight dinner the whole family will love. Coated in a creamy, sweet and spicy sauce, the chicken is threaded onto skewers and cooked to juicy, sticky perfection in the air fryer. Serve them with some rice and quick pickled cucumber and dinner is ready in under 30 minutes!
This recipe really excites me and let me tell you why. You know the frozen sweet chilli chicken tenders? Well, I grew up eating them (and loving them), and I often still keep some stashed away in the freezer for when I don’t feel like cooking. This recipe feels like the adult, elevated version of sweet chilli chicken.
Let’s talk about it. Firstly, we have cubes of chicken thigh tossed in some spices. Then, we coat the chicken in a sweet chilli mayo situation that creates the most flavourful chicken pieces and locks in all the juices (no dry chicken here!).
And of course, this recipe makes a lot of the bang bang sauce/marinade because you’re going to want to serve the sauce on the side to dunk the chicken skewers in. It’s just so good.
I like to serve these up for an easy dinner, keeping things simple with rice and some quick pickled cucumber which is my current hyperfixation food (see these teriyaki chicken burgers, or these hot honey chicken bowls which both feature my fav cukes).
What is bang bang sauce?
Bang bang sauce is a creamy, sweet and spicy sauce made from mayonnaise, sweet chilli sauce, sriracha and a splash of rice wine vinegar. It’s the perfect balance of rich, sweet, tangy and just a little spicy, and in this recipe it works as both the marinade and the dipping sauce.
For more recipes featuring bang bang sauce, try my bang bang salmon or these bang bang tofu rice bowls.
Key Ingredients
These bang bang chicken skewers are a fantastic recipe for when you’re not sure what to make for dinner as you likely will already have the ingredients! It’s simple but packs a huge flavour hit.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken thigh – boneless skinless chicken thighs are the best for this recipe as they are super juicy and flavourful. You can use chicken breast if you prefer but they will cook in less time so check on them earlier.
- Spices – to flavour the chicken we are using what I believe is the holy trinity of the spice rack; garlic powder, onion powder, and smoked paprika.
- Mayonnaise – use a mayo you like to eat for the best results. I really only use the Heinz mayo as I think it’s the best in terms of flavour and consistency as it’s super creamy.
- Sweet chilli sauce – this is a staple sauce in my fridge! I find the supermarket brand sweet chilli sauce is fine for this recipe, otherwise you can use Thai sweet chilli sauce.
- Sriracha – this is optional if you want the sauce to be more sweet than spicy, but I like to add it to give the bang bang sauce a little more spice and flavour. Adjust the amount based on your tastes.
- Rice wine vinegar – adds a tangy element that balances out the sweet and spicy flavour of the sauce.
You’ll Also Love: Satay Chicken Skewers
Step-By-Step Instructions
Step 1: Make the bang bang sauce by stirring together the mayonnaise, sweet chilli sauce, sriracha and rice wine vinegar until smooth. Divide it between two bowls, one to brush onto the raw chicken and one to serve.
Step 2: Trim the chicken thighs and cut into bite-sized pieces. Toss with the olive oil, garlic powder, smoked paprika, onion powder, salt and pepper until evenly coated.
Step 3: Thread the chicken onto your skewers. This makes 8 to 10 depending on size, so check they fit your air fryer basket first.
Step 4: Using a pastry brush, generously coat the skewers with the brushing bowl of sauce, keeping the serving bowl aside.
Step 5: Air fry the skewers at 200°C/400°F for 12 to 15 minutes, cooking in batches if needed, until cooked through and starting to char. They’re done at an internal temperature of 74°C/165°F.
Step 6: Serve with the reserved bang bang sauce on the side for dipping, along with rice and quick pickled cucumber.
👉Tip! I like to use wooden skewers as I can easily trim them if needed to fit, but just make sure you soak them in water before using to prevent burning. Metal skewers will also work though so use what you have.
Storage Instructions
This air fryer bang bang chicken makes excellent meal prep as you can add them to bowls or even wraps throughout the week for easy lunch or dinners.
Store any leftover chicken skewers in an airtight container in the fridge for up to 3 days. Store the remaining bang bang sauce separately in a small sealed container in the fridge for up to 5 days.
To reheat, you can put the chicken pieces in the air fryer at 180°C (350°F) for 4-6 minutes, or reheat in the microwave in short bursts until hot. Add extra bang bang sauce after reheating.
Recipe FAQs
Yes of course! Preheat your oven to 200°C (400°F) and place the skewers on a lined baking tray. Bake for 20-25 minutes, turning halfway, until cooked through.
You can prep the chicken and thread it onto skewers up to a day in advance. Store them covered in the fridge, then brush with sauce and air fry when ready to cook. The bang bang sauce can also be made ahead and stored separately in the fridge for up to 5 days.
Yes it should be, but always double check the labels of your sauces to confirm.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More weeknight chicken recipes:
20 Minute Cashew Chicken and Broccoli
Chicken Teriyaki Bowls
Chipotle Chicken Bowls
One Pot Creamy Tomato Chicken Pasta (Dairy Free)
Air Fryer Bang Bang Chicken
Ingredients
For the bang bang sauce:
- ½ cup mayonnaise
- 4 tablespoons sweet chilli sauce
- 1-2 tablespoons sriracha adjust to taste
- 2 teaspoons rice wine vinegar
For the chicken:
- 600 grams chicken thigh fillets trimmed and cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
Instructions
- In a small bowl, stir together the ½ cup mayonnaise, 4 tablespoons sweet chilli sauce, 1-2 tablespoons sriracha, and 2 teaspoons rice wine vinegar until smooth. Divide in half between two bowls and set aside.
- In a large bowl, toss the 600 grams chicken thigh fillets with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon cracked black pepper until evenly coated.
- Preheat the air fryer to 200°C (400°F) for 3–5 minutes. Thread the chicken onto skewers and lightly brush each skewer with half of the bang bang sauce.
- Arrange skewers in a single layer in the air fryer basket (cook in batches if needed). Air fry for 12–15 minutes or until cooked through and starting to char on the outside.
- Transfer the skewers to a plate and serve with the remaining half of the bang bang sauce on the side for dipping.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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