Bang Bang Chicken

Macros - 35P 6C 19F 0 fiber
Servings: 4 Serving size (in grams): 125 (115g chicken skewer and 10g bang bang sauce)
Prep Time in Minutes: 15 Cook Time: 10 Ingredients:

For the chicken:
Bamboo skewers soaked in water
1.5 pounds boneless skinless chicken thighs (you can use breasts for lower fat)
10g extra virgin olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
½ tsp cayenne pepper (omit if you don’t like it very spicy)
½ tsp sea salt

For the sauce:
95g kewpie mayonnaise
50g thai sweet chili sauce
20g lime juice
8g hot sauce (I love Truff!) Garnish - parsley or cilantro

Instructions:
1. Check the length of your skewers to ensure they will fit into your air fryer, trim if needed, and soak them in water to prevent burning. You can do this while you are working on your chicken.
2. Cut your chicken into bite-sized pieces and add them to a bowl.
3. Add the olive oil and seasonings to the chicken and use your hands to incorporate everything.
4. Place the chicken one piece at a time onto the skewers, filling them about ¾ of the way, or 6oz chicken per skewer if you want them identical.
5. Place the skewers into a preheated air fryer for 10 minutes at 400 degrees, flipping halfway. Check that the temperature of the chicken is 165 degrees before removing and add time if needed.*
6. While the chicken is cooking, work on the bang bang sauce. In a bowl add the ingredients listed for the sauce and stir well.**
7. When the chicken is finished cooking you can brush the bang bang sauce over the top and garnish with parsley or cilantro.

Notes:
To make these on a grill: Grill over medium-high heat for 15-20 minutes, turning often or until the chicken reaches an internal temperature of 165°F. Brush with half the sauce until it's gone and the chicken is caramelized. Brush the remaining sauce on before serving.

I like to keep the chicken and the sauce recipes separate for easy weighing and tracking, but you can also take half the bang bang sauce and brush it on the skewers before cooking and then brush more on after cooking to add more flavor. If you do this just make sure to divide the sauce into two bowls so you don’t cross contaminate the one you will brush on post cooking with the one you used on raw chicken.