Description

Looking for a quick, spicy, and ultra-flavorful chicken dish that doesn’t require a deep fryer or complicated prep? These Skillet Bang Bang Chicken Thighs are pan-seared to golden perfection, then coated in a creamy, tangy, sweet-and-spicy bang bang sauce that’s completely irresistible. Perfect for weeknight dinners, rice bowls, lettuce wraps, or meal prep lunches!

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Ingredients

Scale

For the Chicken:

6 boneless, skinless chicken thighs
1 tbsp cornstarch
1 tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil

For the Bang Bang Sauce:

¼ cup mayonnaise (or Greek yogurt for a lighter version)
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust for spice preference)
1 tbsp honey
1 tsp lime juice or rice vinegar
1 garlic clove, minced (optional for extra flavor)

For Garnish & Serving:

1 tbsp chopped green onions
1 tsp sesame seeds (optional)
Steamed jasmine rice or brown rice
Stir-fried or steamed veggies (like broccoli, snap peas, or bell peppers)

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Instructions

Step 1: Prepare the Chicken

Pat the chicken thighs dry with paper towels.
In a mixing bowl, toss the chicken with cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.
This coating helps create a slight crisp on the outside while locking in juices.

Step 2: Mix the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic.
Taste and adjust heat or sweetness as desired. Set aside.

Step 3: Cook the Chicken

Heat 2 tbsp oil in a large skillet over medium-high heat.
Add chicken thighs smooth-side down. Let them sear undisturbed for 5–6 minutes.
Flip and cook another 5–6 minutes, until the internal temperature reaches 165°F (74°C) and both sides are golden brown.
Remove from heat and let rest for a few minutes.

Step 4: Sauce It Up

Spoon the bang bang sauce over the warm chicken or return the chicken to the pan, reduce heat to low, and toss in the sauce for full coating.
Let the sauce warm through without boiling.

Step 5: Garnish and Serve

Sprinkle with chopped green onions and sesame seeds.
Serve hot over rice with steamed vegetables or wrap in lettuce cups for a lighter option.

Notes

Dry Chicken = Better Sear – Moisture prevents browning, so pat dry before seasoning.
Use Boneless Thighs – They cook evenly and stay juicy.
Adjust the Sauce – Add more sriracha for heat, or more honey for sweetness.
Make It Crispy – For extra texture, finish under a broiler for 1–2 minutes.
Make It a Bowl – Layer with rice, cucumbers, shredded carrots, and sliced avocado.