Description
Sizzling bang bang chicken skewers bring spicy Korean street food magic to your table. Crispy, tangy, and packed with bold flavors, you’ll fall in love with this easy-to-make dish that delivers restaurant-quality excitement straight from your kitchen.
Ingredients
Scale
Main Protein:
- 1.5 pounds boneless, skinless chicken breasts
- 1 pound chicken thighs
Seasoning and Marinade Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Garnish Ingredients:
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Craft a zesty marinade by combining soy sauce, lime juice, honey, garlic, ginger, smoked paprika, salt, and pepper in a mixing vessel. Immerse chicken cubes thoroughly, ensuring complete coverage.
- Refrigerate the marinated protein for 30-60 minutes, allowing flavors to penetrate deeply.
- Prepare the signature bang bang sauce by whisking mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until silky smooth. Calibrate heat and sweetness according to preference.
- Soak wooden skewers in water for 15 minutes to prevent burning during grilling.
- Heat grill or grill pan to medium-high temperature, approximately 400°F (204°C).
- Carefully thread marinated chicken onto prepared skewers, maintaining slight spacing between pieces for uniform cooking.
- Position skewers on hot grill, rotating periodically to achieve consistent caramelization and char marks.
- Grill for 10-12 minutes, monitoring internal temperature until chicken reaches 165°F (74°C) for safe consumption.
- Remove skewers from heat and either drizzle or completely coat with prepared bang bang sauce.
- Garnish with fresh cilantro, scallions, chopped peanuts, or toasted sesame seeds for enhanced texture and visual appeal.
Notes
- Marinate longer for deeper flavor infusion, up to 4 hours in the refrigerator for maximum taste absorption.
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Create a gluten-free version by using tamari instead of soy sauce and checking chili sauce ingredients.
- Adapt for spice lovers by adding extra sriracha or using a hotter chili sauce for more kick.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snacks
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg