Print

Sizzling Skillet Bang Bang Chicken Thighs Your New Favorite Weeknight Dinner

Sizzling Skillet Bang Bang Chicken Thighs Your New Favorite Weeknight Dinner - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Skillet Bang Bang Chicken Thighs. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 bone-in, skin-on chicken thighs (you can use boneless if preferred, just adjust cooking time)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or olive oil
  • 1/2 cup all-purpose flour (for a gluten-free option, almond flour works beautifully, just reduce the amount slightly)
  • 1/2 teaspoon paprika (adds a smoky depth)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (adjust based on heat preference)
  • 1 cup mayonnaise (for the sauce, I prefer full-fat for richness)
  • 1/4 cup sweet chili sauce (for that signature bang bang flavor—if you like it spicier, add more)
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon honey or maple syrup (to balance the spice)
  • Fresh cilantro or green onions, chopped (for garnish, optional but recommended)

When I first started experimenting with this recipe, I found that using good quality mayonnaise and a flavorful chili sauce made all the difference. I also love adding a squeeze of lime at the end for a bright finish—something I picked up from my travels and now incorporate into many of my dishes. Feel free to tweak the spice levels or add a splash of soy sauce if you’re looking for an extra umami punch.

Instructions

  1. Preheat your oven to 375°F. This helps finish cooking the chicken through if needed, especially if you’re using bone-in thighs. Pat the chicken dry with paper towels—this step is key for crispy skin.
  2. In a small bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well. Remember, I like to season my flour generously—my grandma always said, “season every layer,” and that advice has never failed me.
  3. Dredge each chicken thigh in the seasoned flour, pressing lightly so it sticks well. Shake off any excess flour. For extra crispy skin, I sometimes double-dredge—dip again after the first coating.
  4. Heat the oil in a large ovenproof skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Resist the urge to move them too much—patience is key for a perfect crust.
  5. Flip the chicken and cook for another 3-4 minutes. If the thighs are thicker, I like to transfer the skillet to the oven to finish cooking—about 15-20 minutes, or until the internal temperature reaches 165°F.
  6. While the chicken cooks, prepare the bang bang sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, vinegar, and honey. Taste and adjust the spice or sweetness as you like. I often add a splash of soy sauce for depth.
  7. Once the chicken is cooked through, remove from the oven and let it rest for a few minutes. Then, drizzle the sauce over the chicken or serve it on the side for dipping. Garnish with chopped cilantro or green onions if desired.
  8. Serve hot, with your choice of rice, noodles, or a simple green salad. I love pairing this with steamed broccoli or roasted sweet potatoes for a complete meal that’s both satisfying and bright.

Find it online: https://artofeasycooking.com/skillet-bang-bang-chicken-thighs/