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Skillet Bang Bang Chicken Thighs

Tender, juicy boneless chicken thighs seared to golden perfection and coated in a creamy, slightly spicy homemade bang bang sauce. Ready in 25 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika smoked paprika recommended for extra depth
  • 2 tbsp vegetable oil
  • green onions chopped, for garnish
  • 0.5 cup mayonnaise for bang bang sauce
  • 2-3 tbsp sweet chili sauce for bang bang sauce
  • 1-2 tsp sriracha sauce for bang bang sauce, adjust to taste
  • 1 tsp honey for bang bang sauce

Equipment

  • 12-inch nonstick skillet
  • Small mixing bowl
  • Whisk
  • Meat thermometer
  • Paper towels

Method
 

  1. In a small bowl, mix together the kosher salt, black pepper, and paprika. Pat the chicken thighs completely dry with paper towels, then season both sides evenly with the spice mixture.
  2. Whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until smooth. Set the bang bang sauce aside.
  3. Heat the vegetable oil in a 12-inch nonstick skillet over medium heat. Once the oil is shimmering, add the chicken thighs. Avoid crowding the pan. If needed, cook in batches and keep the first batch warm in a 200 degree F oven.
  4. Cook the chicken thighs for 5 minutes without moving them to develop a golden crust. Flip, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165 degrees F.
  5. Remove the cooked chicken from the skillet and set it on a plate.
  6. Pour the bang bang sauce into the hot skillet, scraping up all the browned bits from the bottom. Let it simmer for 1 to 2 minutes until slightly thickened.
  7. Return the chicken thighs to the skillet and coat each piece generously with the warm sauce. Garnish with chopped green onions and serve immediately.

Notes

For extra spicy sauce, increase sriracha to 2 to 4 teaspoons or add a pinch of cayenne. Greek yogurt can substitute for mayonnaise. Bang bang sauce can be made up to one week ahead and refrigerated. Always use a meat thermometer to confirm chicken reaches 165 degrees F. Allow chicken to cool 30 to 45 minutes before storing in an airtight container in the refrigerator for up to 3 to 4 days.