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Skillet Bang Bang Chicken Thighs

Skillet Bang Bang Chicken Thighs deliver crispy golden chicken thighs with a juicy center, all coated in a creamy sweet-and-spicy bang bang sauce. You’ll sear in one pan and finish on low heat just until the sauce turns glossy, making this an easy 30-minute chicken dinner.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs Use evenly thick thighs for consistent browning.
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Bang Bang Sauce
  • 0.5 cup mayonnaise Full-fat helps keep the sauce creamy.
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha Adjust for heat if desired.
  • 1 tbsp honey
  • 1 tsp rice vinegar
Garnish
  • 2 green onions Slice for fresh, crisp garnish.
  • 1 tbsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the chicken
  1. Pat the chicken thighs dry with paper towels to help them crisp. This removes surface moisture so you get better browning.
  2. Season the thighs with garlic powder, paprika, onion powder, salt, and black pepper. Rub the spices evenly over all sides.
Sear in the skillet
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. This usually takes about 1 minute.
  2. Add the chicken thighs and cook for 5–6 minutes per side until golden brown and cooked through. Flip only once to keep a crisp crust.
Make and add the bang bang sauce
  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Make sure the honey blends in fully.
  2. Reduce the skillet heat to low and pour half the sauce over the chicken, then toss to coat. Add the sauce slowly so it clings to the crust.
  3. Cook for 1–2 minutes until glossy. Keep it on low so the sauce stays creamy and doesn’t break.
  4. Drizzle the remaining sauce over the chicken. Finish with extra coating for a saucier bite.
Garnish and serve
  1. Garnish with sliced green onions and sesame seeds. Serve immediately so the chicken stays crisp.

Notes

For maximum crispiness, dry the chicken thighs very well before seasoning and avoid overcrowding the skillet. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over medium-low until warmed through (the crust softens a bit). Freezing is not recommended for best texture. For a lighter option, use light mayonnaise for the bang bang sauce while keeping the same sweet-and-spicy balance.