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Skillet Bang Bang Chicken Thighs

Skillet bang bang chicken thighs with crispy seared chicken and a creamy sweet-and-spicy sauce. Smothered in one pan and warmed briefly so the coating stays glossy for serving over rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 chicken thighs boneless, skinless
  • 1 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 2 green onions sliced, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken thighs with smoked paprika, salt, and black pepper. Rub all over until evenly coated, for a speckled surface that will crisp in the pan.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden, with the internal temperature reaching 165°F.
Make the bang bang sauce and finish
  1. Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce. Stir until smooth and thick, with a glossy pink-orange color.
  2. Remove the skillet from the heat and pour the sauce over the chicken, tossing to coat. Ensure each thigh is fully covered so the sauce clings to the browned surface.
  3. Return to low heat for 1–2 minutes to warm the sauce through. Watch for gentle bubbling at the edges and a loosened, shiny coating without drying out the chicken.
Serve
  1. Garnish with green onions and serve immediately over rice. The garnish should look fresh and bright against the creamy sauce.

Notes

Pro tip: if your thighs look pale after searing, give them an extra 1–2 minutes per side for deeper browning before adding sauce. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently in a skillet over low heat. Freezing is not recommended because the creamy sauce can separate when thawed. For a lighter option, use light mayonnaise to keep the sauce creamy with fewer calories.