Description

There’s something incredibly satisfying about a dish that brings bold flavors to the table without requiring hours of preparation. Skillet Bang Bang Chicken Thighs do just that—an easy, flavorful meal that packs a punch of sweetness, creaminess, and just the right amount of heat. Whether you’re looking for a weeknight dinner or something special to serve at your next gathering, this recipe is a crowd-pleaser. With crispy chicken thighs cooked to perfection and generously coated in a creamy, spicy sauce, this dish is a twist on classic Asian-inspired Bang Bang shrimp, but with a heartier, more satisfying protein. It’s a flavorful, fuss-free recipe that brings together a few pantry staples and transforms them into something extraordinary.

This recipe is personal to me because it takes a classic comfort food—chicken—and elevates it in such a simple yet delicious way. The smoky paprika, the savory chicken, and the sweet-and-spicy sauce make it one of those meals you’ll crave time and time again. It’s versatile too! Serve it with a side of roasted veggies or even a bowl of jasmine rice, and you’ve got yourself a meal that’s perfect for any occasion.

Ingredients

Scale

6 boneless, skinless chicken thighs – Chicken thighs are perfect for this recipe because they stay moist during cooking and absorb the flavor of the sauce beautifully.
1 teaspoon kosher salt – Essential for seasoning the chicken.
½ teaspoon black pepper – A dash of black pepper adds depth of flavor.
½ teaspoon paprika – Paprika gives a smoky undertone and adds a lovely color to the dish.
2 tablespoons vegetable oil – For frying the chicken and helping it crisp up.
1 cup homemade or store-bought Bang Bang sauce – This is the star of the dish! The creamy sauce adds both heat and sweetness, making every bite more irresistible than the last.
Green onions, chopped for garnish – These add a fresh crunch and a pop of color to your plate.

Instructions

preparing your chicken thighs. Pat them dry with paper towels (this will help them crisp up nicely). In a small bowl, mix together the salt, pepper, and paprika. Season the chicken thighs generously with this spice mix, making sure each piece is well-coated. The seasoning is simple, but it’ll make a world of difference in bringing out the flavor of the chicken.
Heat the oil: Heat the vegetable oil in a large skillet over medium heat. The oil needs to be hot but not smoking—about 350°F is ideal. This temperature ensures that the chicken will crisp up nicely without burning.
Cook the chicken: Once the oil is hot, add the chicken thighs to the skillet. Don’t overcrowd the pan—if needed, cook the chicken in batches. Let them cook for 5 minutes on the first side, undisturbed, so that they develop a beautiful golden brown crust. Flip the chicken and reduce the heat to medium-low. Cook for another 5-7 minutes, or until the chicken’s internal temperature reaches 165°F. The chicken should be golden and crispy on the outside while remaining juicy on the inside.
Prepare the sauce: While the chicken is cooking, take a moment to prepare the Bang Bang sauce. If you’re using store-bought sauce, you’re already ahead of the game! However, if you’re making it from scratch, you can easily whisk together ½ cup mayonnaise, 2 tablespoons sriracha, and 1 tablespoon honey (or sugar) in a bowl. Taste and adjust to your preference by adding more heat with sriracha or sweetness with honey.
Coat the chicken: Once the chicken is fully cooked, remove it from the skillet and set it aside. Don’t throw away that delicious bit of fond left in the pan! Pour the Bang Bang sauce into the skillet and cook over low heat for 1-2 minutes, scraping up any brown bits from the bottom of the pan. This adds extra flavor to your sauce. Now, return the chicken to the skillet and toss it in the sauce, ensuring each piece is coated with the creamy, spicy goodness.
Garnish and serve: Sprinkle chopped green onions on top of the sauced-up chicken for a fresh, crunchy contrast. The green onions also add a nice pop of color to your dish, making it look as good as it tastes.

Notes

This recipe makes a great weeknight dinner when you’re craving something flavorful but don’t have time for hours of cooking.
If you have leftovers, they’ll keep in the fridge for up to 3-4 days. Just reheat them gently in a skillet or microwave to keep the chicken tender and juicy.
If you’re preparing this meal for a group or meal prepping, double or triple the recipe. The sauce holds up well, and the chicken reheats beautifully.