This recipe for Air Fryer Bang Bang Chicken Skewers has been a go-to for busy weeknights and backyard gatherings alike. I first put these together on a humid summer evening when I wanted something handheld, bright, and bold without spending hours at the grill. The combination of a crunchy panko coating and a creamy, tangy bang bang sauce won over everyone at the table — even the kids who normally avoid anything spicy asked for seconds. Over time I’ve adapted the method to be air-fryer friendly so you get that golden crunch with less oil and a lot less fuss.

What makes these skewers special is the contrast: hot, crisp chicken meeting a cool, sweet-and-spicy sauce that clings to every bite. I prefer using boneless chicken thighs for a juicier result, though breasts work perfectly if trimmed and not overcooked. Threaded onto skewers and air-fried at high heat, the coating turns an irresistible golden brown while the interior stays tender. This version lives in my weekly rotation because it’s adaptable, quick, and ideal for serving with rice bowls, salads, or as party finger food.

Ingredients

• Chicken (1 lb): Use boneless, skinless chicken thighs for maximum juiciness, or chicken breasts for a leaner option. Cut into 1-inch pieces for even cooking; thighs tolerate higher heat without drying.
• Panko (1 cup): Provides a light, airy crunch. Look for Japanese-style panko for the best texture; if gluten-free is needed, choose a certified gluten-free panko or crushed nuts like almonds or pecans.
• Egg (1 large): Helps the coating adhere. Beat lightly so it spreads evenly over each piece; for a dairy-free binder, use an extra egg white or a slurry of water and a tablespoon of cornstarch.
• Seasonings: Salt, black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika build a simple but flavorful base that complements the sweet-spicy sauce.
• Bang Bang Sauce: 1/2 cup mayonnaise mixed with 1/4 cup sweet chili sauce and 1 to 2 tablespoons sriracha. For a lighter version, swap mayonnaise for plain Greek yogurt (yields tangier, less rich sauce).
• Optional garnishes: Fresh cilantro or chopped green onions, toasted sesame seeds, a squeeze of lime, extra cayenne for heat. Vegetables like bell peppers, zucchini, and red onion can be threaded between chicken pieces for a one-skillet feel when air-fried in batches.

Instructions

Prepare the chicken: Trim excess fat and cut the chicken into evenly sized 1-inch chunks so every piece cooks uniformly. Place the pieces in a bowl and season with salt, pepper, garlic powder, and paprika. Toss until each bite is lightly coated; this dry seasoning is the flavor foundation beneath the crust. Bread the pieces: Set up a simple station: beaten egg in one shallow bowl and panko in another. Dip each chicken chunk into the egg, letting excess drip away, then press into the panko so the crumbs adhere on all sides. For an extra-stable crust, double-dip: egg, panko, then a quick second egg wash and panko layer. Place breaded pieces on a baking sheet while you assemble skewers. Thread on skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the chicken pieces onto skewers, leaving small gaps between pieces to promote hot air circulation. If adding veggies, alternate chicken and vegetable pieces evenly. Air-fry until crisp: Preheat the air fryer to 400°F (200°C). Arrange skewers in a single layer without overcrowding; you may need to cook in batches. Cook for 10 to 12 minutes, flipping halfway through, until the coating is golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). For extra crispness, spray a light mist of neutral oil before cooking or during the flip. Mix the sauce: While the chicken cooks, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 1 to 2 tablespoons sriracha until smooth. Taste and adjust: add more sriracha for heat, or a squeeze of lime or teaspoon of honey to balance the sweet-sour profile. Toss and finish: When the skewers come out hot and crispy, brush or drizzle the bang bang sauce over each skewer, or serve sauce on the side for dipping. Garnish with chopped cilantro, green onions, and toasted sesame seeds. Serve immediately for the best contrast of hot crunch and cool sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. If you plan to reheat, remove any sauce first — tangy dressings can make the crust soggy when stored. Reheat in the air fryer at 350°F for 3 to 6 minutes, flipping once, until warmed through and crisp. For freezing, flash-freeze skewers in a single layer on a baking sheet, then transfer to a freezer bag; when reheating from frozen, air fry at 375°F for 8 to 12 minutes, checking temperature in the center.

Ingredient Substitutions

For a lighter sauce, substitute plain Greek yogurt for mayonnaise — you’ll lose some richness but gain tang and fewer calories. Swap panko for crushed pork rinds or almond flour to make the coating low-carb; reduce cooking time slightly and keep an eye on browning. To make it nut-free but gluten-free, look for certified gluten-free breadcrumbs. If you want a dairy-free binder, use an extra beaten egg or a small amount of aquafaba for a vegan binder (though this will alter texture and you’ll need a plant-based mayo).

Serving Suggestions

Serve skewers over jasmine or brown rice with a side of quick cucumber salad for brightness. They’re excellent on a bed of shredded cabbage for a crunchy bowl, or served with warm tortillas and pickled vegetables for DIY tacos. Garnish ideas include lime wedges, sliced scallions, a sprinkle of toasted sesame seeds, or a drizzle of extra sauce for guests who like it saucy.

Cultural Background

The bang bang sauce draws inspiration from Southeast Asian sweet-chili flavors and modern American adaptations that balance creamy and spicy elements. Though the name conjures bold heat, traditional bang bang preparations vary widely; this version is an Americanized, crowd-pleasing take that pairs perfectly with air-fried karage-style chicken or skewered bites served as casual fare at summer gatherings.

Seasonal Adaptations

In summer, thread colorful bell peppers and red onion between chicken pieces for a bright, grilled feel. In cooler months, swap the peppers for roasted butternut cubes and serve with steamed greens. For holiday parties, make bite-size pieces on smaller skewers and present them on a platter with dipping bowls of extra sauce and pickled vegetables for contrast.

Meal Prep Tips

For easy weekday meals, bread the chicken and arrange it on a baking sheet, covered, the night before. Keep the sauce separate and assemble skewers just before cooking. Cooked skewers can be portioned into meal-prep containers with rice and roasted vegetables; add sauce at serving to maintain crispness. Use shallow, airtight containers to keep textures intact and prevent steam buildup.

These Air Fryer Bang Bang Chicken Skewers are one of those recipes that make weeknight dinners feel special without demanding much time. Whether you’re feeding a family, hosting friends, or meal-prepping for the week, they deliver flavor, texture, and ease — give them a try and make small adjustments to match your heat tolerance and pantry staples.