Ingredients
Equipment
Method
- In a small bowl, combine kosher salt, black pepper, and paprika. Apply the seasoning mixture evenly to both sides of the chicken thighs.
- Heat vegetable oil in a large nonstick skillet over medium heat. Once hot, add chicken thighs (work in batches if needed to avoid overcrowding).
- Cook chicken for 5 minutes without moving. Flip, reduce heat to medium-low, and cook for an additional 5 minutes or until internal temperature reaches 165°F.
- While chicken cooks, prepare bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until smooth.
- Remove cooked chicken from skillet and place on a plate. Tent with foil to keep warm.
- Pour bang bang sauce into the same skillet. Stir and scrape up the brown bits from the bottom. Let simmer for 1-2 minutes until heated through.
- Return chicken thighs to the skillet, coating each piece thoroughly with the sauce. Garnish with chopped green onions and serve immediately.
Notes
For best results, use boneless skinless chicken thighs for the most tender, juicy chicken. Can substitute with bone-in thighs or chicken breasts, adjusting cooking time as needed. Bang bang sauce can be made up to a week ahead and stored in the refrigerator. Leftovers keep 3-4 days refrigerated. Serve over jasmine rice, with roasted vegetables, or alongside coleslaw.
