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Bang Bang Chicken Thighs: A Deliciously Spicy Recipe You Need to Try


  • Author: Maria
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

These Bang Bang Chicken Thighs are crispy, juicy, and tossed in a creamy, sweet-heat sauce that’s downright addictive. Pan-fried for golden perfection and drizzled (or drenched!) with spicy mayo-chili goodness, this dish delivers major flavor with minimal fuss. Perfect for weeknights, meal prep, or showing off at your next dinner party!

 


Ingredients

Scale
  • For the Chicken:

    • 6 boneless, skinless chicken thighs

    • 1/2 cup buttermilk

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • Salt and pepper, to taste

    • 3/4 cup cornstarch (or all-purpose flour)

    • 23 tbsp neutral oil (for frying)

    For the Bang Bang Sauce:

    • 1/2 cup mayonnaise (preferably Kewpie or full-fat)

    • 1/4 cup Thai sweet chili sauce

    • 12 tbsp sriracha (adjust to taste)

    • 1 tbsp honey or maple syrup (optional for added sweetness)

    • Juice of 1/2 lime


Instructions

  1. Marinate the Chicken
    In a medium bowl, mix chicken thighs with buttermilk, garlic powder, onion powder, salt, and pepper. Let sit for at least 15 minutes (or refrigerate up to 4 hours).

  2. Prepare the Sauce
    In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey (if using), and lime juice. Taste and adjust for sweetness or heat.

  3. Dredge the Chicken
    Remove chicken from marinade and let the excess drip off. Dredge each thigh in cornstarch or flour, pressing gently to coat.

  4. Pan-Fry the Chicken
    Heat oil in a large skillet over medium-high heat. Add chicken thighs and cook 4–5 minutes per side, or until golden and cooked through (internal temperature should be 165°F).

  5. Sauce It Up
    Drizzle the Bang Bang sauce over the hot chicken or toss the chicken in the sauce to fully coat. Serve immediately with your favorite side!

Notes

  • Baking Option: Bake at 425°F for 20–25 minutes, flipping halfway through. Lightly spray with oil for crispiness.

  • Spice Level: Increase or decrease sriracha to control heat.

  • Make Ahead: Sauce can be made 3 days in advance. Chicken can be marinated the night before.

  • Lighten It Up: Use Greek yogurt in place of mayo for a tangy, lighter version.

  • Serving Ideas: These are amazing in rice bowls, tacos, or chopped over a salad.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes