Bang Bang Chicken Thighs

Bang Bang Chicken Thighs deliver restaurant-quality flavor in your own kitchen, with tender chicken coated in a creamy, slightly spicy sauce that’s absolutely irresistible. I remember the first time Betty made this dish for a weeknight dinner – her grandkids couldn’t stop asking what made that sauce so good, and truth be told, I’m still making it the same way she taught me all those years ago.

There’s something special about watching chicken thighs sizzle in a hot skillet, their edges turning golden while the meat stays perfectly juicy inside. This recipe takes me back to those busy evenings when Betty needed dinner ready fast but still wanted something that made everyone gather around the table. The bang bang sauce, with its perfect balance of sweet chili and just enough heat, became one of her trusted weeknight solutions. The best part? From start to finish, you’re looking at less than 30 minutes. Time to get our hands floury!

What Makes This Bang Bang Chicken So Special

This skillet bang bang chicken thighs recipe solves that eternal question of what to make when time is tight but you still want real flavor on the table. Betty always believed the best recipes were the ones that delivered without drama, and this one checks every box.

Here’s why this recipe belongs in your weeknight rotation:

• Ready in less than 30 minutes from start to finish, making it ideal for busy families
• Uses affordable chicken thighs that stay incredibly moist and tender
• Pantry-friendly ingredients you likely already have on hand
• Minimal cleanup with just one skillet doing all the work
• Adjustable heat level so everyone at the table is happy
• Restaurant-quality flavor without the restaurant price tag

I’ve made this recipe countless times for family gatherings and rushed weeknight dinners alike, and it never disappoints. The combination of crispy-edged chicken with that creamy, tangy sauce creates something truly memorable.

Ingredient Spotlight

Boneless Skinless Chicken Thighs form the foundation of this recipe and remain my preferred choice over chicken breasts. I always choose thighs because they stay juicy and tender even if you cook them a minute too long – they’re much more forgiving than white meat.

Kosher Salt, Black Pepper, and Paprika create a simple but effective seasoning blend that enhances the chicken’s natural flavor without overwhelming the bang bang sauce. The paprika adds a subtle smokiness and beautiful color to the finished dish.

Vegetable Oil provides the high heat tolerance needed for getting those perfectly golden edges on your chicken thighs. In my kitchen, I prefer vegetable or canola oil for this recipe because they won’t burn during the searing process.

Mayonnaise forms the creamy base of the bang bang sauce and creates that silky coating everyone loves. If you’re looking for a lighter option, Greek yogurt works beautifully as a substitute without sacrificing texture.

Sweet Chili Sauce brings the signature sweetness and mild tang that makes bang bang sauce so addictive. I’ve found that Thai sweet chili sauce from the international aisle works perfectly for this recipe.

Sriracha Sauce adds just the right amount of heat – start with one teaspoon and work your way up if your family likes spicier food. Betty’s tip: you can always add more heat, but you can’t take it away!

Honey rounds out the sauce with a touch of natural sweetness that balances the sriracha’s heat. This small addition makes all the difference in creating that perfectly balanced flavor.

Green Onions provide a fresh, bright garnish that cuts through the richness of the sauce and adds a pop of color to your finished dish.

How to Make Bang Bang Chicken Thighs

Step 1. I always start by mixing my seasonings first – combine the kosher salt, black pepper, and paprika in a small bowl so you have an even blend ready to go.

Step 2. Pat your chicken thighs completely dry with paper towels, then apply the seasoning mixture evenly to both sides. Through trial and error, I learned that dry chicken surfaces create the best golden crust.

Step 3. Heat the vegetable oil in a large nonstick skillet over medium heat until it shimmers – this usually takes about 2 minutes. Betty always says a properly heated pan is the secret to avoiding sticking.

Step 4. Add the seasoned chicken thighs to the hot skillet, being careful not to overcrowd them. If needed, work in batches to maintain that perfect searing temperature.

Step 5. Cook the chicken for 5 minutes without moving it – I know it’s tempting to peek, but resist! This undisturbed time creates those beautiful golden-brown edges.

Step 6. Flip the chicken thighs over, reduce the heat to medium-low, and cook for an additional 5 minutes or until they reach an internal temperature of 165°F. The key I discovered is using a meat thermometer to guarantee perfect doneness every time.

Step 7. While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until smooth and well combined.

Step 8. Remove the cooked chicken from the skillet and tent it with foil to keep warm. Pour the bang bang sauce into the same skillet, scraping up those flavorful brown bits from the bottom – that’s where so much flavor hides!

Step 9. Let the sauce simmer for 1-2 minutes until it’s heated through and slightly thickened. My family prefers when I let it bubble gently to intensify the flavors.

Step 10. Return the chicken thighs to the skillet and coat each piece thoroughly with the warm sauce. I’ve found that spooning sauce over each thigh ensures every bite is perfectly coated.

Keeping This Bang Bang Chicken Fresh

I typically store leftover bang bang chicken thighs in an airtight container in the refrigerator where they’ll stay fresh for 3-4 days. The sauce helps keep the chicken moist, making leftovers almost as good as the fresh dish. Let the chicken cool to room temperature before transferring it to your container – this prevents condensation from making the coating soggy.

For the best texture, I reheat leftovers in a skillet over medium-low heat rather than the microwave. Add a tablespoon of water to the pan, cover it, and heat for about 5 minutes until warmed through. This method helps the chicken retain its tenderness. If you’re in a rush, the microwave works fine – just use 50% power and reheat in 30-second intervals to prevent the chicken from becoming rubbery.

Betty’s freezing method works well if you want to prep ahead, though I recommend freezing the cooked chicken and sauce separately. The chicken freezes beautifully for up to 3 months, and you can make fresh bang bang sauce when you’re ready to serve. Thaw overnight in the refrigerator and reheat using the skillet method for the closest-to-fresh results.

Perfect Partners for Bang Bang Chicken Thighs

Jasmine Rice or Steamed White Rice – The fluffy, slightly sticky texture of jasmine rice soaks up that incredible bang bang sauce perfectly. I always make extra rice because my grandkids love mixing every last drop of sauce into their portions. If you’re looking for more rice inspiration, try our easy honey BBQ chicken and rice for another quick weeknight winner.

Roasted Broccoli or Broccolini – The slight bitterness and crispy edges of roasted broccoli create a wonderful contrast to the sweet and creamy sauce. Roast it at 425°F with a drizzle of olive oil while your chicken cooks for perfect timing.

Wedge Salad – A crisp, cool wedge salad with its crunchy lettuce and tangy blue cheese dressing balances the richness of the bang bang chicken beautifully. This combination feels a bit fancy but comes together so easily.

Asian-Style Coleslaw – The crunchy, tangy slaw adds freshness and texture that complements the tender chicken. I like to dress mine with rice vinegar and a touch of sesame oil for an extra layer of flavor.

Air Fryer Sweet Potato Fries – These crispy-sweet fries add a fun element kids especially love, and their natural sweetness plays nicely with the sauce’s spicy kick.

Garlic Knots – Warm, buttery garlic knots are perfect for soaking up every bit of that addictive bang bang sauce left on your plate. They turn this simple chicken dinner into something that feels special.

FAQs

Can I use chicken breasts instead of thighs? I recommend sticking with thighs for the juiciest results, but boneless chicken breasts work if that’s what you have. Just reduce the cooking time by 1-2 minutes and watch your thermometer closely since breasts dry out faster.

How can I make the bang bang sauce spicier? To amp up the heat, double the sriracha from 1-2 teaspoons to 2-4 teaspoons. Many home cooks find success with adding a pinch of cayenne pepper as well for an extra kick.

Can I make the bang bang sauce ahead of time? Betty’s solution is to mix the sauce up to a week in advance and store it in an airtight container in the refrigerator. This actually allows the flavors to meld together beautifully.