Skillet Bang Bang Chicken Thighs: Crispy, Spicy, and Flavor-Packed
If you love easy weeknight dinners that deliver bold flavors without complicated steps, these Skillet Bang Bang Chicken Thighs are about to become your new favorite. Crispy on the outside, tender on the inside, and coated in a creamy, spicy sauce that’s just the right balance of sweet heat, this recipe is comfort food with a kick. Perfect for serving over rice, noodles, or with roasted veggies, it’s a dish that the whole family will rave about.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes.
- Flavor-packed: Sweet, spicy, and savory all in one sauce.
- Crispy and tender: Chicken thighs get a golden crust while staying juicy inside.
- Minimal cleanup: Made in a single skillet.
- Customizable heat: Adjust the spice level to your taste.
Skillet Bang Bang Chicken Thighs
Ingredients
Equipment
Method
- Season chicken thighs with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
- Reduce heat to medium-low and pour sauce into the skillet, warming for 1-2 minutes. Return chicken to skillet and coat with sauce thoroughly.
- Serve immediately, garnished with green onions or sesame seeds if desired. Perfect with rice or noodles.
Notes
Ingredients
- 4–6 boneless, skinless chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1–2 tablespoons sriracha (adjust for heat preference)
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon rice vinegar (optional, for tang)
- 2 green onions, sliced for garnish
- Sesame seeds, for garnish
Step-by-Step Instructions
1. Prepare the Chicken
Pat the chicken thighs dry and season both sides generously with salt and black pepper. Dry chicken helps achieve a crispy crust.
2. Heat the Skillet
Add olive oil to a large skillet over medium-high heat. Once hot, add the chicken thighs. Cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken from the skillet and set aside.
3. Make the Bang Bang Sauce
In the same skillet, lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Stir in mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Cook for 2–3 minutes, stirring until the sauce is smooth and slightly thickened.
4. Coat the Chicken
Return the chicken thighs to the skillet and toss to coat evenly in the sauce. Let simmer for 1–2 minutes to absorb flavors.
5. Garnish and Serve
Top with sliced green onions and sesame seeds. Serve immediately over rice, noodles, or alongside roasted vegetables.
Tips for Success
- Dry the chicken first: This is key for a crispy crust.
- Don’t overcook: Chicken thighs are forgiving, but overcooking can dry them out.
- Adjust the heat: Start with 1 tablespoon sriracha and increase to taste.
- Sauce consistency: If too thick, add a teaspoon of water; if too thin, simmer a bit longer.
- Skillet size: Use a large enough skillet to avoid crowding the chicken, which can steam instead of crisp.
Serving Suggestions
- Serve over steamed jasmine or basmati rice to soak up all the sauce.
- Pair with stir-fried vegetables for a balanced meal.
- Serve over rice noodles for a fun Asian-inspired twist.
- Add a side of fresh cucumber salad for a cooling contrast to the spicy sauce.
- Garnish with extra sesame seeds and green onions for presentation.
Make-Ahead and Storage Tips
- Make-ahead: Cook chicken and prepare sauce separately; store in the fridge for up to 2 days. Combine and reheat before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to prevent the sauce from breaking.
- Freezing: Cooked chicken with sauce can be frozen for up to 2 months. Thaw overnight in the fridge and reheat on low heat.
Why This Recipe Works
This Skillet Bang Bang Chicken Thighs recipe works because it combines crispy, juicy chicken with a creamy, spicy, and sweet sauce that sticks perfectly to every bite. Chicken thighs are ideal because they stay moist while providing a crispy exterior when seared properly. The sauce is simple to make but packs layers of flavor — sweet from honey, heat from sriracha, tang from rice vinegar, and creaminess from mayonnaise.
Cooking everything in a single skillet not only makes cleanup easy but also allows the chicken to absorb the sauce’s flavors more effectively. This recipe is perfect for busy weeknights, meal prep, or impressing guests with minimal effort.
Variations to Try
- Crispy baked version: Coat chicken with panko breadcrumbs and bake instead of skillet-searing.
- Spicy garlic variation: Add extra garlic and chili flakes for more heat.
- Creamy coconut: Replace mayonnaise with coconut milk for a tropical twist.
- Vegetable addition: Toss in bell peppers or broccoli while simmering in sauce.
- Low-carb option: Serve with cauliflower rice instead of regular rice.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but they can dry out faster. Cook on medium heat and monitor closely.
How spicy is this recipe?
Adjust sriracha to your taste; 1–2 tablespoons creates a mild-to-moderate heat.
Can I make this ahead for meal prep?
Yes! Cook chicken and prepare sauce separately. Combine and reheat when ready to eat.
Is this gluten-free?
Yes, as long as your chili sauce is gluten-free.
Can I double the recipe?
Absolutely! Just use a larger skillet or cook in batches to avoid overcrowding.
