Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs, cut into 1-inch cubes
- Cornstarch: 1/4 cup
- Peanut oil or vegetable oil: for frying
- Mayonnaise: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Sriracha sauce: 1-2 tablespoons (adjust to taste)
- Honey: 1 tablespoon
- Rice vinegar: 1 teaspoon
Instructions
- Step 1: In a bowl, toss the chicken cubes with cornstarch until evenly coated.
- Step 2: Heat peanut oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if needed) and fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Step 3: In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to create the Bang Bang sauce.
- Step 4: Add the fried chicken to the bowl with the Bang Bang sauce and toss to coat evenly.
- Step 5: Thread the coated chicken onto skewers.
- Step 6: Serve immediately, garnished with sesame seeds and chopped green onions if desired.
Notes
- Store leftover Bang Bang chicken skewers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the skewers in a skillet over medium-low heat, or briefly in the microwave, to prevent the chicken from drying out.
- Serve these flavorful skewers over a bed of steamed rice or noodles for a complete and satisfying meal.
- Don't overcrowd the pan when frying the chicken to ensure even cooking and maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American