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
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For the Chicken:
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6 boneless, skinless chicken thighs
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1/2 cup buttermilk
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper, to taste
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3/4 cup cornstarch (or all-purpose flour)
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2–3 tbsp neutral oil (for frying)
For the Bang Bang Sauce:
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1/2 cup mayonnaise (preferably Kewpie or full-fat)
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1/4 cup Thai sweet chili sauce
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1–2 tbsp sriracha (adjust to taste)
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1 tbsp honey or maple syrup (optional for added sweetness)
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Juice of 1/2 lime
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Instructions
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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). -
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. -
Dredge the Chicken
Remove chicken from marinade and let the excess drip off. Dredge each thigh in cornstarch or flour, pressing gently to coat. -
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). -
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
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Baking Option: Bake at 425°F for 20–25 minutes, flipping halfway through. Lightly spray with oil for crispiness.
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Spice Level: Increase or decrease sriracha to control heat.
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Make Ahead: Sauce can be made 3 days in advance. Chicken can be marinated the night before.
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Lighten It Up: Use Greek yogurt in place of mayo for a tangy, lighter version.
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Serving Ideas: These are amazing in rice bowls, tacos, or chopped over a salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes