This recipe for Air Fryer Bang Bang Chicken Skewers became a staple in my kitchen the moment I realized I could get a restaurant-style crunch without deep frying. I first developed the idea on a busy weeknight when I wanted something handheld, flavorful, and fast. The contrast between the golden, crunchy coating and the creamy, sweet-spicy sauce is what keeps my family coming back for more; even my youngest asks for extra sauce. I usually make a double batch because everyone hovers around the counter while I brush on the final glaze.

I discovered how forgiving these skewers are while experimenting with pantry swaps—panko gives the best crunch, but crushed nuts or gluten-free crumbs work beautifully for dietary needs. The air fryer keeps the chicken juicy inside while delivering a crisp exterior in about 10-12 minutes. What I love most is how flexible the recipe is: you can thread in bell peppers and zucchini for a complete meal, or keep things simple and serve the skewers over rice and a green salad. This dish delivers bold flavors with minimal fuss, and it has become my go-to when feeding a crowd or prepping tasty lunches for the week.

Ingredients

• Chicken (1 lb): Use boneless, skinless chicken breasts or thighs cut into bite-sized chunks. Breasts are leaner and hold together nicely; thighs stay juicier if you prefer richer flavor. Look for fresh, evenly cut pieces or ask your butcher to trim and cube them to save time.
• Panko (1 cup): Japanese-style breadcrumbs give the best crispiness. If you need a gluten-free version, use certified gluten-free panko or crushed almonds/pecans for a nutty crunch. Toasting the crumbs lightly in a dry pan deepens the flavor.
• Egg (1 large): Acts as the binder to hold panko to each piece. For an egg-free binder, try a mixture of 3 tablespoons mayonnaise and 1 tablespoon water to coat pieces.
• Seasonings: Salt, black pepper, 1 tsp garlic powder and 1 tsp paprika create a simple but flavorful base. Smoked paprika adds depth; cayenne adds heat if you like it spicy.
• Bang Bang Sauce: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce and 1–2 tbsp sriracha. Use full-fat mayo for the creamiest texture or Greek yogurt for a tangy, lighter alternative—adjust sriracha to taste.
• Garnishes & Veggies: Fresh cilantro or chopped green onions, toasted sesame seeds, lime wedges, and optional vegetables like bell peppers, onions or zucchini if you want skewered veg with the chicken.

Instructions

Prepare the Chicken: Trim and cut 1 lb of boneless chicken into evenly sized 1-inch chunks so they cook uniformly. Season generously with salt, black pepper, 1 tsp garlic powder and 1 tsp paprika. Let sit for 5-10 minutes to allow the salt to start seasoning the meat; this improves moisture retention and flavor penetration. Bread the Pieces: Beat 1 large egg in a shallow bowl. Place 1 cup panko in another shallow dish. Dip each seasoned piece into the egg, letting excess drip off, then press into the panko so each side is well coated. For an extra-stable crust, do a double-dip: egg, panko, then a second light egg wash and a final panko press. Thread the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread breaded chicken onto skewers, leaving about 1/4-inch gaps between pieces for hot air circulation. Add bell pepper or zucchini pieces between chicken chunks if using vegetables—this helps even cooking and presentation. Air Fry: Preheat the air fryer to 400°F. Arrange skewers in a single layer in the basket without overcrowding—you may need to cook in batches. Air fry for 10–12 minutes, flipping once halfway through, until exterior is golden and an instant-read thermometer inserted into the largest piece registers 165°F. Make the Sauce: While the skewers cook, 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 heat with more sriracha or balance sweetness with a squeeze of lime or 1 tsp honey if needed. Toss and Finish: Remove hot skewers from the air fryer and either brush the sauce over each skewer or place skewers in a shallow pan and drizzle the sauce, turning to coat. Garnish with chopped cilantro, green onions and toasted sesame seeds. Serve immediately while crust is crisp and sauce is creamy.

Storage Tips

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. To reheat while preserving crispness, return skewers to the air fryer at 350°F for 4–6 minutes, flipping once, until warmed through. For longer storage, freeze uncooked assembled skewers on a tray for an hour, then transfer to freezer bags for up to 3 months—cook from frozen, adding a few extra minutes in the air fryer. Keep sauce separate when storing to avoid sogginess; brush on freshly after reheating.

Ingredient Substitutions

If you need a lighter version, swap mayonnaise for plain Greek yogurt 1:1—expect a tangier sauce. For gluten-free needs, use certified gluten-free panko or pulse rolled oats/almonds in a food processor to mimic crumbs. Replace chicken with extra-firm tofu or shrimp (adjust cook time: shrimp 6–8 minutes at 400°F). For egg-free breading, use a slurry of 3 tbsp mayonnaise mixed with 1 tbsp water to coat pieces before dredging in crumbs.

Serving Suggestions

Serve over steamed jasmine rice or a bed of lightly dressed greens for a balanced plate. These skewers pair beautifully with quick pickled cucumbers, a crunchy slaw, or coconut rice for an Asian-inspired meal. For appetizers, cut each skewer into two and provide extra bang bang sauce for dipping. Garnish with lime wedges and toasted sesame seeds for freshness and visual appeal.

Cultural Background

Bang bang-style sauce is inspired by popular sweet-spicy condiments found in modern Asian-American cooking; it blends a creamy base with chili and sweet elements for an addictive balance. While not a traditional dish from a single region, the flavor profile nods to Southeast Asian sweet-chili sauces and American creamy dressings, resulting in a fusion that is approachable and familiar. The method of skewering meat and grilling or frying is common across many cuisines, and these skewers borrow that universal appeal.

Seasonal Adaptations

In summer, thread colorful bell peppers, red onion and zucchini between chicken pieces and grill them briefly after air frying for a smoky note. In winter, serve with a warm rice bowl, roasted carrots, and a spoonful of pickled jalapeños for brightness. During holidays, swap sriracha for harissa or gochujang for regional twists—adjust sweetness to maintain balance. A touch of honey brightens the sauce for autumn menus.

Meal Prep Tips

For easy weekday dinners, bread and skewer the chicken the night before and store covered in the refrigerator. When you’re ready to eat, preheat the air fryer and cook straight from chilled—add 1–2 minutes to the cook time. Portion cooked skewers into meal containers with rice and steamed vegetables, storing sauce in small jars to keep everything crisp until reheating.

This recipe strikes a balance between comfort and convenience. Whether you’re feeding kids, entertaining friends, or packing lunches, these bowls of crunchy, saucy chicken make every meal feel special. Try it once, and you’ll find small personal tweaks that make it yours—the hallmark of any great family recipe.