Ingredients:
For the Skewers:
- Wooden skewers (soaked in water for 30 minutes)
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Bang Bang Sauce:
- 1 ¼ cups (290 g) mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 teaspoons Sriracha (adjust to taste)
- 2 tablespoons honey
Directions:
- Prepare the Chicken:
- In a large bowl, toss chicken cubes with olive oil, paprika, garlic powder, salt, and pepper until well-coated.
- Thread Skewers:
- Thread 4-5 chicken cubes onto each soaked skewer, ensuring even spacing.
- Make the Sauce:
- In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth.
- Marinate and Cook:
- Brush half of the bang bang sauce over the chicken skewers.
- Air fry the skewers at 400°F for 11-12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
- Serve:
- Plate the skewers and serve with the reserved bang bang sauce for dipping.
Variations:
- Grilling: Cook the skewers on an outdoor grill or grill pan for a smoky flavor.
- Vegetarian Version: Replace chicken with tofu or vegetable chunks (e.g., zucchini, bell peppers, or mushrooms).
- Spicy Twist: Add extra Sriracha or sprinkle chili flakes for more heat.
- Low-Calorie Option: Substitute mayonnaise with Greek yogurt for a lighter sauce.
Tips:
- Soak Skewers: Always soak wooden skewers to prevent burning during cooking.
- Uniform Cuts: Cut chicken evenly for consistent cooking.
- Sauce Reserve: Save some sauce for dipping; avoid using sauce that touched raw chicken.
- Rest After Cooking: Allow skewers to rest for a couple of minutes before serving to lock in juices.
Enjoy these deliciously spicy and sweet skewers at your next gathering or weeknight dinner!