Ingredients
Chicken and Marinade
- 1.5 lb skinless and boneless chicken thighs (or breasts)
- 1 tsp coarse sea salt
- ½ tsp garlic powder
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- ½ tsp turmeric powder
- ½ tsp smoked paprika (or sweet paprika)
- 1 tbsp olive oil
- 1 tbsp honey
- ¼ cup plain yogurt (or dairy-free yogurt)
Bang Bang Sauce
- ½ cup kewpie mayonnaise (or regular mayo)
- 3 tbsp rice vinegar
- ½-1 tsp hot sauce (or Sriracha, sweet chili sauce)
- 0.2 oz garlic (grated or crushed, about 1 large clove)
- 0.5 tbsp light soy sauce (or 1 tbsp coconut aminos)
- ¼ tsp sugar (or to taste)
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt
Garnish
- Chives (diced)
- Japanese chili flakes (or Japanese furikake)
Other
- 6 7-inch (18 cm) metal skewers
Instructions
- Slice: For chicken breasts, slice lengthwise into long, thin strips slightly thinner than tenders. For thighs, trim excess fat and cut into ~1.5-inch bite-sized chunks.
- Marinate: Combine chicken with salt, garlic powder, black pepper, turmeric, smoked paprika, olive oil, honey, and yogurt in a large bowl. Mix thoroughly to coat. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Thread Chicken Breasts: Place a piece of chicken on a skewer and fold/thread it 2-3 times carefully, leaving 1-1.5 inches free at the top. Avoid packing pieces too tightly or loosely.
- Thread Chicken Thighs: Thread bite-sized pieces onto skewers, folding larger pieces once to secure them.
- Cook – Air Fry Method: Preheat air fryer to 400°F (204°C). Air fry skewers for 6 minutes, then flip using tongs. Lower heat to 380°F (193°C) and cook for an additional 4 minutes until internal temperature reaches 165°F (73.9°C).
- Cook – Grill Method: Preheat grill to medium-high and grill skewers over indirect heat about 20 minutes, flipping occasionally with tongs, until the chicken reaches 165°F (73.9°C).
- Cook – Oven Broil Method: Preheat the broiler on High with a baking sheet or broiler pan inside. Position rack 4 inches from heating element. Broil skewers 5 minutes per side, watching to prevent burning. Ensure internal temperature reaches 165°F (74°C). If needed, finish with low broil or baking.
- Brush and Serve: Immediately after cooking, insert a digital thermometer to confirm 165°F internal temperature. While the skewers are hot, brush them evenly with bang bang sauce. Garnish with diced chives and a light sprinkle of Japanese chili flakes or furikake. Serve remaining sauce on the side and enjoy hot.
Notes
- Marinating overnight enhances flavor and tenderness.
- Use metal skewers for even cooking; soak wooden skewers if used instead.
- Adjust hot sauce quantity in bang bang sauce to your spice preference.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Can be served as appetizer or paired with rice or salad for a main meal.
- If air fryer size is small, cook skewers in batches to avoid overcrowding.
- Store leftover sauce separately in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (varies by method)
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
