To serve our customers the freshest, most authentic Mexican flavors by using daily-seasoned meats, hand-made corn tortillas, and freshly prepared garnishments.
Ingredients
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
Sliced green onions, for garnish
Seasoning
1 teaspoon paprika
Salt and pepper, to taste
1 teaspoon garlic powder
Sauce mix
⅔ cup sweet chili sauce
1 teaspoon Lee Kum Kee Minced Garlic
1 tablespoon Lee Kum Kee Chiu Chow Style Chili Crisp Oil
1¼ cups Lee Kum Kee Sriracha Mayo Dressing / Spread
2 teaspoons Lee Kum Kee Sriracha Chili Sauce
2 tablespoons honey
Preparation
In a large bowl, combine the chicken, paprika, salt, pepper, garlic powder, and olive oil. Toss to evenly coat. Working one skewer at a time, thread 4 to 5 chicken cubes onto each. In a small bowl, combine the sauce mix ingredients to make the bang bang sauce.
Pour half of the sauce into a separate bowl and set aside to use after the chicken has been cooked. Use the rest of the sauce to brush evenly over the chicken.
Add the skewers to the basket of your air fryer in a single layer. (Depending on the size of the air fryer, you may have to work in batches)
Air fry at 400 degrees Fahrenheit for 11 to 12 minutes, flipping halfway. Chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
Transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce. Garnish with green onions. Serve immediately. Enjoy!
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