This Air Fryer Bang Bang Chicken Skewers dish has been my go-to when I want something crunchy, saucy, and endlessly shareable without spending hours in the kitchen. I first put this combination together on a hectic weeknight when I needed something to please the whole family — kids included. The sweet chili and sriracha come together with mayo to create a glossy, balanced glaze that clings to every crunchy bite. The contrast between the tender interior of the chicken and the panko crust is what keeps everyone reaching for one more skewer.

I learned early on that using evenly sized pieces of chicken and soaked wooden skewers makes a huge difference: they cook uniformly and are easier to flip in the air fryer. The first time I served these at a backyard potluck, the plate emptied within minutes and a friend insisted I write down the technique for her. Since then I’ve tweaked the seasoning, the amount of heat, and the dipping options — but the core of crispy breading and sticky bang bang sauce has stayed the same. It’s quick, crowd-pleasing, and adaptable enough to work for weeknight dinners or game-day snacks.

Ingredients

• Chicken: 1 lb boneless chicken breast or thighs, cut into bite-sized chunks. Choose chicken that is firm and fresh; thighs give more forgiving juiciness, breasts are leaner. Trim excess fat and pat pieces dry for better adhesion of the coating.
• Panko coating: 1 cup panko bread crumbs (or gluten-free panko/crushed nuts for a gluten-free option). Panko gives an airy, extra-crispy shell — use Japanese-style panko if you can find it for the best texture.
• Binder: 1 large egg, beaten. The egg helps panko stick and browns beautifully in the air fryer; for an egg-free alternative, use a thin batter of 2 tbsp water mixed with 2 tbsp cornstarch.
• Seasoning: Salt and black pepper to taste, plus 1 tsp garlic powder and 1 tsp paprika to build savory depth. I prefer smoked paprika for a subtle warmth, but regular paprika works well too.
• Bang bang glaze: 1/2 cup mayonnaise (or Greek yogurt for a lighter alternative), 1/4 cup sweet chili sauce, and 1–2 tbsp sriracha depending on desired heat level. Adjust with lime juice or honey if you want brighter or sweeter notes.
• Optional garnishes & veggies: Fresh cilantro or chopped green onions, toasted sesame seeds, additional cayenne for heat, and bell pepper/onion/zucchini pieces if you want mixed skewers.
• Skewers: Wooden skewers soaked in water for at least 30 minutes or reusable metal skewers for durability in the air fryer.

Instructions

Prepare the chicken: Cut the chicken into evenly sized 1–1.5 inch pieces so they cook uniformly. Pat dry with paper towels — dryness is key for the coating to stick. Season the pieces with salt, pepper, garlic powder, and paprika and toss to coat evenly. Let rest 5 minutes to absorb the seasoning. Bread the pieces: Beat 1 large egg in a shallow bowl. Place panko in another shallow dish. Dip each seasoned chicken piece into the egg, shaking off the excess, then press into panko until well coated. For extra-crispy results press the crumbs firmly onto each piece. Work in batches to avoid soggy crumbs. Thread the skewers: Thread 4–5 breaded chicken pieces onto each skewer leaving small gaps between pieces for air circulation. If using wooden skewers, ensure they were soaked at least 30 minutes to prevent burning. Arrange skewers on a tray so they don’t touch until ready to air fry. Air fry: Preheat the air fryer to 400°F (200°C). Spray the basket lightly with oil or brush a thin layer to prevent sticking. Place skewers in a single layer without overcrowding. Cook for 10–12 minutes, flipping halfway through, until the coating is golden and an instant-read thermometer inserted into the center reads 165°F (74°C). Make the bang bang glaze: While the chicken cooks, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 1–2 tbsp sriracha in a small bowl until smooth. Taste and adjust: add a squeeze of lime for brightness or 1 tsp honey if you want it sweeter. Toss and serve: Remove skewers from the air fryer and either brush generously with the sauce or toss the cooked chicken in a bowl with the sauce to coat every piece. Garnish with chopped cilantro, green onions, and toasted sesame seeds. Serve immediately while the coating is still crisp.

Storage Tips

Store cooled skewers in an airtight container in the refrigerator for up to 3 days. To freeze, flash-freeze the skewers on a tray for 1 hour, then transfer to a freezer bag or vacuum-sealed pack for up to 3 months. Reheat from frozen in the air fryer at 350°F for 8–10 minutes, turning once, until hot and crisp. Keep the sauce separate if possible; if already sauced, reheat carefully and refresh the crisp by giving a light spray of oil before air-frying.

Ingredient Substitutions

For gluten-free, swap panko for certified gluten-free panko or finely crushed almonds/pecans — expect a slightly nuttier flavor. To cut calories, use plain Greek yogurt in place of mayonnaise; the sauce will be tangier and you may want to add 1 tsp honey for balance. For an egg-free binder, whisk 2 tbsp cornstarch with 2 tbsp water to create a slurry that helps crumbs adhere. Chicken thighs stay juicier; breasts give a leaner option.

Serving Suggestions

Serve these skewers over steamed jasmine rice or a bed of simple greens for a light meal. For parties, arrange on a platter with extra bang bang sauce in a dipping bowl and lime wedges on the side. Add quick-pickled cucumbers for brightness or serve alongside a crunchy Asian slaw. Garnish with cilantro, sliced scallions, and toasted sesame seeds for an attractive finish.

Cultural Background

While the bang bang sauce is often associated with Americanized Asian flavors — a creamy-sweet-spicy blend inspired by sauces used in some Chinese-American and Southeast Asian dishes — this preparation is a fusion: crispy Western-style breading paired with sweet chili and hot sauce influences. The name evokes the lively, bold sauce character rather than a specific traditional dish, and the approach reflects modern home-cooking where global flavors meet convenient techniques like the air fryer.

Seasonal Adaptations

In summer, thread colorful bell peppers and zucchini between chicken chunks for mixed skewers and grill outdoors for extra char. In colder months, serve the skewers with a warm sesame-garlic noodle bowl and sautéed greens. During holidays, consider swapping sweet chili for cranberry-jalapeño jam mixed with mayo for a festive twist that keeps the sweet-spicy balance.

Meal Prep Tips

For make-ahead dinners, bread the chicken and store pieces in a single layer on a tray covered with plastic wrap in the fridge for up to 24 hours. Assemble skewers just before cooking to prevent soggy crumbs. Make a double batch of the sauce — it keeps for 4–5 days and is great on salads, wraps, and roasted vegetables. Portion cooked skewers into meal-prep containers with rice and slaw for grab-and-go lunches.

These skewers combine speed, texture, and bold flavor. Whether you’re feeding a crowd or preparing weeknight dinners, they make it easy to serve something impressive with minimal fuss. Try the variations and make the sauce your signature — I promise it will become a new favorite in your rotation.