Skillet Bang Bang Chicken Thighs Recipe hits every craving at once with crispy edges, juicy meat, and a creamy-sweet-spicy sauce that clings to every bite. It works for busy weeknights, meal prep fans, and anyone who wants takeout-style flavor in about 35 minutes. I first tested this on a Tuesday in sweatpants, and my family asked for it again on Wednesday, so I knew it needed a permanent spot on the blog.
Why Make This Skillet Bang Bang Chicken Thighs Recipe at Home
You control the heat level, the sweetness, and the quality of the chicken, so the flavor fits exactly what you like. The sauce tastes creamy, tangy, and a little spicy, and the skillet method gives the chicken golden, crispy bits that rival your favorite takeout.
You also cook everything in one pan, so cleanup stays easy and fast. The recipe uses simple pantry ingredients and a few shortcuts, so you get big flavor without a long grocery list or complicated steps.
“This Skillet Bang Bang Chicken Thighs Recipe tastes like restaurant takeout in a single pan, but with juicier chicken and way better sauce control. ★★★★★”
Ingredients You Need
Chicken
- 2 pounds boneless skinless chicken thighs
- Use thighs for juicy, forgiving texture.
- You can swap in chicken breast, but watch the cook time so it does not dry out.
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika
- 2 tablespoons cornstarch
- This helps the chicken brown and crisp in the skillet.
- 2 tablespoons all-purpose flour
- You can use gluten free all-purpose blend if needed.
Bang bang sauce
- 1/2 cup mayonnaise
- Use a brand you like the taste of, since it drives the sauce flavor. I usually use Duke’s or Hellmann’s.
- 1/4 cup sweet chili sauce
- Any Asian-style sweet chili sauce works. Look for it in the international aisle.
- 1 to 3 tablespoons sriracha or other hot chili sauce
- Use 1 tablespoon for mild heat, 2 for medium, 3 if you like a good kick.
- 1 tablespoon honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon soy sauce or tamari
- 1 clove garlic, very finely minced or grated
- Pinch of salt, to taste
Aromatics and garnish
- 1 tablespoon neutral oil, plus more as needed
- Use avocado, canola, or grapeseed oil for high heat cooking.
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger, optional but tasty
- 3 green onions, thinly sliced
- 1 to 2 tablespoons toasted sesame seeds
- Fresh cilantro or parsley, chopped, optional
Optional add-ins
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or green beans
- 1 small jalapeño, thinly sliced, for extra heat
Equipment
- Large heavy skillet
- Cast iron or stainless steel works best for browning.
- Small bowl for the sauce
- Tongs or a spatula
- Cutting board and sharp knife
- Measuring spoons and cups
Tips & Mistakes
- Pat the chicken thighs very dry so the coating sticks and the pieces brown instead of steam.
- Cut the chicken into similar sized chunks so they cook at the same rate and stay juicy.
- Toss the chicken in cornstarch and flour right before it hits the skillet so the coating does not turn gummy.
- Heat the skillet fully before adding chicken so the pieces sizzle on contact and form a crust.
- Cook the chicken in batches if needed so you avoid crowding the pan and soggy results.
- Keep the heat at medium to medium high so the outside browns while the inside cooks through.
- Mix the bang bang sauce in a bowl and taste it before you add it to the pan so you can adjust heat and sweetness.
- Add the sauce at the end over low heat so it coats the chicken without breaking or burning.
- Use less sriracha for kids or spice sensitive eaters, then serve extra sauce on the side for heat lovers.
- Stir gently once you add the sauce so the coating stays on the chicken and the pieces do not shred.
How to Make Skillet Bang Bang Chicken Thighs
Step 1: Mix the bang bang sauce
Add mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, and minced garlic to a small bowl. Whisk until the sauce turns smooth and creamy. Taste and adjust with more sriracha for heat, more honey for sweetness, or a pinch of salt if it needs a boost. Set the bowl near the stove so it waits for its big moment.
Step 2: Prep and season the chicken
Trim any large pieces of fat from the chicken thighs, then cut the meat into bite sized chunks. Add the pieces to a bowl and sprinkle with salt, pepper, garlic powder, onion powder, and paprika. Toss until every piece looks evenly coated with seasoning. Sprinkle the cornstarch and flour over the chicken and toss again until the pieces look lightly dusted.
Step 3: Sear the chicken
Heat 1 tablespoon of oil in a large skillet over medium high heat until it shimmers. Add about half the chicken in a single layer so the pieces do not crowd each other. Let the chicken cook without moving it for 3 to 4 minutes so a golden crust forms, then flip and cook another 3 to 4 minutes until the pieces cook through. Transfer the cooked chicken to a plate and repeat with the remaining batch, adding a little more oil if the pan looks dry.
Step 4: Sauté aromatics and optional veggies
Lower the heat to medium and add a small splash of oil if the skillet looks too dry. Add minced garlic and grated ginger and stir for about 30 seconds until they smell fragrant. If you use bell pepper, snap peas, or green beans, add them now and cook 3 to 4 minutes until they turn crisp tender. Season lightly with a pinch of salt so the veggies taste bright.
Step 5: Coat the chicken in sauce
Return all the cooked chicken and any juices from the plate to the skillet with the aromatics and veggies. Lower the heat to medium low. Pour the bang bang sauce over the chicken and toss gently until every piece looks coated and glossy. Let the mixture warm for 1 to 2 minutes so the sauce thickens slightly and clings to the chicken.
Step 6: Finish and garnish
Turn off the heat and sprinkle sliced green onions and sesame seeds over the top. Add chopped cilantro or parsley if you like a fresh, herby finish. Give everything one last gentle toss. Taste a piece and adjust with a squeeze of lime or a tiny drizzle of honey if you want more brightness or sweetness.
Variations I’ve Tried
I swap half the mayonnaise with plain Greek yogurt when I want a lighter sauce that still tastes creamy and tangy. I also use chicken breast strips sometimes and shorten the cook time by a couple of minutes so the meat stays tender. For a veggie loaded version, I add broccoli florets and thin carrot coins to the skillet and cook them until crisp tender before I add the sauce.
I also tried a low heat version for kids and served extra spicy sauce on the side for the adults, and that kept everyone happy at the same table. For a crunchy twist, I sprinkle crushed rice crackers or panko on top right before serving so every bite has a little texture contrast.
How to Serve Skillet Bang Bang Chicken Thighs
Serve these skillet bang bang chicken thighs over steamed jasmine rice, brown rice, or cauliflower rice so the sauce has something to soak into. You can spoon the chicken into lettuce cups with shredded cabbage and carrots for a fresh, crunchy dinner. It also tastes great over noodles with a side of cucumber salad or simple steamed broccoli. For kids, I often serve the chicken with plain white rice and sliced cucumbers on the side to balance the heat.
How to store
- Cool leftovers to room temperature within 1 hour, then transfer the chicken and sauce to an airtight container.
- Store in the fridge for up to 3 to 4 days.
- Freeze in a freezer safe container or bag for up to 2 months for best texture.
- Reheat gently in a skillet over medium low heat with a splash of water or chicken broth until hot and saucy again.
- You can also reheat in the microwave in short bursts, stirring between each round so the sauce heats evenly and the chicken does not overcook.
Skillet Bang Bang Chicken Thighs Recipe
Ingredients
Instructions
- Pat the chicken thighs dry with paper towels and place them in a large bowl.
- Season the chicken with salt, black pepper, garlic powder, and paprika. Sprinkle the cornstarch over the chicken and toss until the pieces are evenly coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken thighs in a single layer, smooth side down, and cook for 5–6 minutes without moving until well browned.
- Flip the chicken thighs and cook for another 6–8 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Reduce heat if the pan gets too dark.
- Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Slice or leave the chicken thighs whole, then return them to the warm skillet (off the heat).
- Pour most of the bang bang sauce over the chicken and toss or spoon the sauce so the chicken is well coated, reserving a little sauce for drizzling.
- Serve the chicken over cooked rice if desired. Drizzle with remaining sauce and garnish with chopped green onions and toasted sesame seeds.
Notes
Approximate per serving (1/4 of recipe, without rice): 420 calories; fat 28 g; saturated fat 5 g; carbohydrates 14 g; fiber 0 g; sugars 10 g; protein 30 g; sodium 920 mg. Values will vary based on specific ingredients, brands, and portion sizes.