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Spicy & Creamy Bang Bang Chicken Skewers: The “Maillard-Glaze” Fusion
The Science of the “Sticky Emulsion”
Bang Bang sauce is a classic oil-in-water emulsion that balances fat, acidity, and heat. The challenge when applying it to skewers is the sugar content—sugars in the sweet chili sauce caramelize rapidly under high heat.
By using a two-stage glazing technique, we achieve the best of both worlds. The first layer of marinade (acid-heavy) tenderizes the chicken fibers through denaturation, while the final “bang bang” coating—applied during the last minutes of cooking—creates a thick, glossy lacquer via the Maillard reaction. The mayonnaise in the sauce provides a fat barrier that prevents the lean chicken breast from drying out under the intense heat of the grill or air fryer.
The Essential Ingredients List
Makes 8–10 skewers.
- The Protein:
- 1.5 lbs (700g) Chicken Thighs or Breast: Cut into 1-inch cubes. (Thighs stay juicier!).
- The “Bang Bang” Glaze:
- 1/2 cup Mayonnaise: (Kewpie mayo adds an extra umami kick).
- 1/4 cup Sweet Chili Sauce.
- 1-2 tbsp Sriracha: (Adjust based on your heat tolerance).
- 1 tbsp Honey: For extra stickiness and shine.
- 1 tsp Rice Vinegar: To cut through the richness.
- The Aromatic Marinade:
- 1 tbsp Soy Sauce.
- 1 tsp Garlic Powder & 1 tsp Smoked Paprika.
- A pinch of Salt and Pepper.
Timing: The “Char” Window
| Task | Duration | Context |
| Marinating | 20 Minutes | Letting the aromatics penetrate the meat. |
| Skewering | 10 Minutes | Threading tightly for even cooking. |
| Grilling/Air Frying | 12–15 Minutes | At 200°C (400°F). |
| Total Time | ~45 Minutes | Garnish and serve immediately. |
Step-by-Step Instructions
1. The Initial Infusion
In a large bowl, toss the chicken cubes with the soy sauce, garlic powder, paprika, salt, and pepper. Let this sit for 20 minutes. Actionable Tip: If using wooden skewers, soak them in water during this time to prevent them from burning!
2. The Signature Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Reserve half of this sauce in a separate clean bowl to use as a dipping sauce later.
3. The Assembly
Thread the chicken onto the skewers. Don’t pack them too tightly; a little breathing room ensures the heat circulates and browns the edges of every piece.
4. The Heat & Glaze
- Air Fryer: Cook at 200°C (400°F) for 8 minutes. Open, brush generously with the first half of the Bang Bang sauce, and cook for another 4–5 minutes until charred and bubbly.
- Grill/Pan-Sear: Cook over medium-high heat for 5 minutes per side. Brush with sauce during the last 3 minutes of cooking.
5. The Final Touch
Once the chicken reaches an internal temperature of 74°C (165°F), remove from heat. Drizzle with the reserved “clean” sauce and top with sliced green onions and sesame seeds.
Nutritional Information (Per 2 Skewers)
| Nutrient | Amount | Daily Value (%) |
| Calories | 340 kcal | 17% |
| Protein | 26g | 52% |
| Total Fat | 22g | 28% |
| Sugars | 9g | 10% |
Common Mistakes to Avoid
- Glazing Too Early: The sugar in the sweet chili sauce burns easily. If you coat the raw chicken in the thick sauce and then cook it, the outside will burn before the inside is safe to eat. Always wait until the final 5 minutes!
- Using All the Sauce for Brushing: Never dip your final cooked chicken into the same bowl of sauce you used to brush the raw meat. Cross-contamination is a real risk—always set aside a “dipping portion” first.
- Crowding the Pan: If the skewers are touching, they will steam instead of sear. This leads to grey, rubbery chicken instead of crispy, charred edges.
Conclusion
Bang Bang Chicken Skewers are the ultimate crowd-pleaser. They hit every taste bud: creamy, spicy, sweet, and salty. They are equally at home on a summer BBQ grill or in a quick weeknight air fryer rotation.
