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–+ servings
Benjamin

Bang Bang Chicken Thighs Recipe is a must-try dish!

Crispy on the outside, juicy on the inside, these Skillet Bang Bang Chicken Thighs are coated in a bold, creamy, spicy-sweet Bang Bang sauce that packs a flavorful punch. Made entirely in one skillet, they’re quick, satisfying, and perfect for an easy weeknight dinner or crowd-pleasing appetizer!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American-Asian Fusion
Ingredients Method Notes

Ingredients
  

For the Chicken Thighs:
  • 4 boneless skinless chicken thighs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons vegetable oil for frying
For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha adjust to taste
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic powder
For Garnish:
  • Chopped green onions
  • Sesame seeds

Method
 

Prepare the Chicken:
  1. Pat chicken thighs dry and season both sides with salt, pepper, and paprika.
  2. Dredge the chicken thighs in flour until evenly coated.
Cook the Chicken:
  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add chicken thighs and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
Make the Bang Bang Sauce:
  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.
Coat the Chicken:
  1. Return the cooked chicken thighs to the skillet.
  2. Spoon the Bang Bang sauce generously over each thigh, letting it warm slightly in the pan for 1-2 minutes.
Serve:
  1. Garnish with chopped green onions and sesame seeds.
  2. Serve immediately with rice, noodles, or a side salad.

Notes

  • Heat Level: Adjust the amount of sriracha depending on how spicy you like it.
  • Crispier Option: For extra crispy chicken, double dredge in flour or add a cornstarch layer.
  • Protein Alternative: This recipe works great with chicken breasts or even shrimp.
  • Make-Ahead Tip: Prepare the sauce in advance and store in the fridge for up to 3 days.

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