These Bang Bang Chicken Skewers are spicy, saucy, and incredibly easy to make. Juicy marinated chicken is baked until tender, then served with a creamy, sweet-heat bang bang sauce that makes this dish perfect for weeknight dinners, meal prep, or even entertaining. Serve it with rice for a complete, satisfying meal that comes together with minimal effort. You can bake these in the oven, pan-fry them, or even air fry them, they’re versatile and always a hit.
Ingredients
For the Chicken Skewers
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500g chicken breast, cut into medium cubes
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1 tbsp soy sauce
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1 tsp dark soy sauce
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2 tsp oyster sauce
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1 tbsp sweet chilli sauce
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1 tsp garlic powder
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2 tsp paprika
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1 tsp black pepper
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1 tsp MSG
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Skewers (metal or wooden*)
Bang Bang Sauce
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4 tbsp mayonnaise
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2 tbsp sweet chilli sauce
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1 tsp lime juice
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Pinch of salt and pepper
For Serving
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Steamed rice
*If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
Instructions
1. Marinate the Chicken
- In a bowl, add the chicken cubes along with soy sauce, dark soy sauce, oyster sauce, sweet chilli sauce, garlic powder, paprika, black pepper, and MSG.
- Mix well until the chicken is evenly coated.
- Cover and marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
2. Prepare the Skewers
- Thread the marinated chicken pieces onto skewers, leaving a little space between each piece so they cook evenly.
3. Bake the Chicken
- Preheat the oven to 180°C (fan).
- Arrange the skewers on a baking tray or wire rack placed over a tray (this helps the chicken cook evenly).
- Bake for 10–15 minutes, flipping halfway, until the chicken is cooked through and lightly caramelized.
Alternative cooking methods:
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Air fryer: 180°C for 10–12 minutes, flipping once
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Pan-fry: Cook in a lightly oiled pan over medium heat until golden on all sides
4. Make the Bang Bang Sauce
- In a small bowl, whisk together mayonnaise, sweet chilli sauce, lime juice, salt, and pepper until smooth and creamy.
- Taste and adjust seasoning if needed.
5. Serve
- Serve the hot chicken skewers over steamed rice and drizzle generously with the bang bang sauce.
- You can also serve extra sauce on the side for dipping.
Tips for Best Results
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Cutting the chicken into even-sized cubes ensures uniform cooking.
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Using a wire rack helps prevent the chicken from steaming and keeps it juicy but lightly charred.
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If you prefer extra caramelization, broil the skewers for the last 1–2 minutes.
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This recipe works great for meal prep, store cooked skewers separately from the sauce and assemble when ready to eat.
Storage & Reheating
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Fridge: Store cooked chicken in an airtight container for up to 3 days.
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Reheat: Warm in a pan, oven, or air fryer until heated through.
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Keep the bang bang sauce refrigerated separately and add just before serving.
Bang Bang Chicken Skewers
Ingredients
For the Chicken Skewers
- 500 g chicken breast cut into medium cubes
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp oyster sauce
- 1 tbsp sweet chilli sauce
- 1 tsp garlic powder
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp MSG
- Skewers metal or wooden*
Bang Bang Sauce
- 4 tbsp mayonnaise
- 2 tbsp sweet chilli sauce
- 1 tsp lime juice
- Pinch of salt and pepper
For Serving
- Steamed rice
Instructions
- In a bowl, add the chicken cubes along with soy sauce, dark soy sauce, oyster sauce, sweet chilli sauce, garlic powder, paprika, black pepper, and MSG.
- Mix well until the chicken is evenly coated.
- Cover and marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
- Thread the marinated chicken pieces onto skewers, leaving a little space between each piece so they cook evenly.
- Preheat the oven to 180°C (fan).
- Arrange the skewers on a baking tray or wire rack placed over a tray (this helps the chicken cook evenly).
- Bake for 10–15 minutes, flipping halfway, until the chicken is cooked through and lightly caramelized.
- In a small bowl, whisk together mayonnaise, sweet chilli sauce, lime juice, salt, and pepper until smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve the hot chicken skewers over steamed rice and drizzle generously with the bang bang sauce.
- You can also serve extra sauce on the side for dipping.
