Description
These Skillet Bang Bang Chicken Thighs deliver that perfect sweet-spicy kick in every bite – the 30-minute dinner that makes you look like a culinary genius without breaking a sweat.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 2 tbsp (30ml) vegetable oil
- 1 tsp (5g) salt
- ½ tsp (2g) black pepper
- 2 tbsp (16g) cornstarch
- ½ cup (120g) mayonnaise
- ¼ cup (60g) sweet chili sauce
- 2 tbsp (30ml) sriracha sauce
- 1 tbsp (15ml) honey
- 2 tbsp (30ml) rice vinegar
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tbsp (15ml) lime juice
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper, then lightly dust with cornstarch.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Place chicken thighs in the hot pan and cook undisturbed for 5-6 minutes until golden brown.
- Flip chicken and cook for another 4-5 minutes until internal temperature reaches 165°F.
- While chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, minced garlic, and lime juice in a bowl until smooth.
- Reduce heat to medium-low. Pour bang bang sauce over the chicken thighs, ensuring each piece is well-coated. Simmer for 2-3 minutes until sauce thickens slightly.
- Transfer to a serving plate, spooning extra sauce over the top. Sprinkle with sliced green onions and sesame seeds before serving.