Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs, cut into 1-inch cubes
- Cornstarch: 2 tablespoons
- Vegetable oil: 2 tablespoons, plus more for grilling
- Mayonnaise: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Sriracha sauce: 1-2 tablespoons, depending on desired spice level
- Rice vinegar: 1 tablespoon
- Green onions: 2, thinly sliced, for garnish
Instructions
- Step 1: In a bowl, toss the chicken cubes with cornstarch until evenly coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- Step 3: While the chicken is cooking, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a bowl to create the Bang Bang sauce.
- Step 4: Add the cooked chicken to the bowl with the Bang Bang sauce and toss to coat evenly.
- Step 5: Thread the sauced chicken onto skewers. Grill the skewers over medium heat for 2-3 minutes per side, or until slightly charred. (Alternatively, you can skip the grilling step and serve immediately).
- Step 6: Garnish with sliced green onions and serve immediately.
Notes
- Store leftover Bang Bang Chicken Skewers in an airtight container in the refrigerator for up to 3 days.
- Reheat the skewers gently in a preheated oven at 350°F (175°C) for about 5-7 minutes to avoid drying out the chicken.
- Serve these flavorful skewers with a side of steamed rice or a refreshing Asian slaw for a complete meal.
- For extra flavor depth, marinate the chicken in a splash of soy sauce and ginger for 30 minutes before coating with cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American