Ingredients
- Chicken breast, boneless and skinless: 1.5 lbs
- Cornstarch: 1/4 cup
- Egg: 1 large
- Mayonnaise: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Sriracha: 1-2 tablespoons (adjust to taste)
- Rice vinegar: 1 tablespoon
- Green onions, thinly sliced: 2 tablespoons
Instructions
- Step 1: Cut the chicken breast into 1-inch cubes. In a bowl, whisk together the egg and cornstarch. Add the chicken to the mixture and toss to coat evenly.
- Step 2: Preheat your grill or a grill pan to medium-high heat. Thread the chicken onto skewers.
- Step 3: Grill the chicken skewers for about 6-8 minutes per side, or until fully cooked and golden brown. Ensure the internal temperature reaches 165°F (74°C).
- Step 4: While the chicken is grilling, prepare the Bang Bang sauce. In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
- Step 5: Once the chicken is cooked, remove it from the grill and place it in a bowl. Pour the Bang Bang sauce over the chicken skewers and toss to coat evenly.
- Step 6: Garnish with sliced green onions and serve immediately.
Notes
- Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the skewers gently in a skillet over medium-low heat to prevent the sauce from separating.
- Serve these vibrant skewers with a side of fluffy jasmine rice or crunchy slaw for a complete meal.
- Remember to pat the chicken dry before coating with cornstarch to ensure a crispy, even sear on the grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American