How I Ended Up Loving Skillet Bang Bang Chicken Thighs

Okay, so let me tell you why this Skillet Bang Bang Chicken Thighs recipe is practically my little culinary life raft on busy weeknights. The first time I ever tried to make Bang Bang chicken at home, I actually wanted wings—couldn’t find any at my local grocer (typical!), so I snagged some boneless thighs instead. Not only did it work, but wow, it turned out better than the wings I was craving. My family basically cleans their plates in record time, and even the dog lurks nearby for crumbs. Honestly, it’s one of those “just one more piece” kind of dishes. Oh, and if you hear a banging sound, it’s probably me smacking the pan from sheer enthusiasm. Long story short: thighs > wings for this one.

Why You’ll Probably Go Back For Seconds

I make this skillet chicken when I’ve had a long day and can’t muster energy for anything fussy. It’s spicy, creamy, a bit sweet—my family goes wild for it, possibly because it’s the one sauce everyone actually agrees on (small miracle). That drizzle of homemade bang bang sauce, though, is dangerously addictive. Plus, thighs are forgiving; even if I’ve left them in the skillet too long—once or twice… okay, maybe more—it still tastes ace. And there’s barely any chopping! (A real win when the kitchen’s already a mess from life.)

The Ingredients You Need (Substitutions Totally Welcome)

6 boneless, skinless Chicken Thighs (Sometimes I use bone-in if that’s all I’ve got. You just need a little extra cook time.)
1/3 cup cornstarch (All-purpose flour works in a pinch. My neighbor swears by rice flour—haven’t tried it, yet.)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
3 tbsp vegetable oil or peanut oil (Honestly, whatever neutral oil is in the cupboard. Olive oil if I’m feeling fancy.)
1/3 cup mayonnaise (I’ve grabbed that vegan mayo more than once—surprisingly fine!)
2 tbsp sweet chili sauce (I usually just grab the cheapest bottle on the shelf. Homemade? Not happening over here!)
1–2 tbsp sriracha (We go wild with this, but use as much or as little heat as you like. Or skip it and use Frank’s RedHot if you have to.)
1 tbsp honey
1 tbsp rice vinegar (White vinegar also works—my aunt says apple cider is “just as grand.”)
2 green onions, sliced, for garnish (Honestly optional. I forget these a lot.)
Sesame seeds, for garnish (Again—if they’re in the pantry, toss ’em on. If not, move along!)

Here’s How You Actually Pull This Off

Pat the Chicken Thighs dry with a wad of paper towels. I used to skip this, but it actually helps the cornstarch stick. Dump the cornstarch, garlic powder, salt, and black pepper in a shallow bowl, whisk around with a fork.
Toss each chicken thigh in the mixture so they’re nicely coated. Don’t stress if some patches are bare. It all evens out.
Slap your largest skillet (nonstick or cast iron, but honestly, my old aluminum one works too) over medium-high heat. Splash in the oil. When it shimmers, add the thighs. They should sizzle! Don’t overcrowd—work in batches if your pan’s more shoebox than skillet.
Cook thighs for about 5–6 minutes per side till golden and crisp-ish. Sometimes I get impatient and flip early—don’t! Let the crust do its thing. Chicken’s ready at 165°F, but I usually just poke it with a knife to check for pinkness. Not very scientific, I know.
Meanwhile (or earlier—I always do this too late), stir up the bang bang sauce. Combine mayo, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Taste and adjust. This is where I absolutely lick the spoon. Who needs self-control.
Once chicken’s done, transfer to a plate and let it rest a few minutes. Drizzle a heap of sauce over the top. Shower with green onions and sesame seeds. Give it a minute for the flavors to mingle. Or, if you’re like me when hungry, just dive in.

Notes From My Not-So-Perfect Kitchen

If your sauce looks like it’s splitting, just stir harder—it’ll come together. Or add a dash more mayo, actually.
I once forgot to pat the thighs dry—ended up with goopy patches. Still edible, just weird texture!
Double the sauce if you’re a dipper. I always wish I had more for leftovers.

Tweaks (The Ones That Worked and Didn’t)

Tried swapping sriracha for chipotle hot sauce once. “Interesting,” according to my brother—not a hit.
Marinated the chicken in a splash of soy sauce before coating it—loved the extra umami kick.
Breaded with panko instead of cornstarch. Crunchier but, honestly, messier to eat!

Don’t Sweat the Skillet

A good, sturdy skillet is great here but honestly your trusty frying pan will do. Worst case, bake the coated thighs at 425°F for 20–25 minutes on a sheet pan. They’ll be different (less crispy), but totally fine.

How To Store (But It Probably Won’t Last)

Leftovers go in an airtight tub in the fridge; should be good for 2 days. But, if yours lasts longer than that without disappearing, let me know your secret! I actually think it tastes even better cold (don’t fight me on this… warm chicken is overrated sometimes). Sauce stays good about a week, so I always make extra.

My Favorite Ways To Serve This

We serve it over a heap of jasmine rice with some steamed broccoli on the side (my mom always adds extra sauce). Sometimes I slice the chicken and pile it into lettuce wraps for lunch. Oh! Occasionally, there’s a rogue pickle on the plate. My dad claims it “cleanses the palate.” Unclear if that’s true.

Lessons Learned (Please Don’t Repeat My Mistakes…)

Don’t rush the searing. I did once and ended up with pale chicken and sadness.
Make the sauce before you cook. Learned this after running around frantically with greasy hands.
Keep cornstarch off the counter unless you want clouds everywhere. Seems obvious but I forget every time.

Questions I Get Asked All the Time

Can I use chicken breasts instead? Yep. They cook a bit faster, so check early—don’t dry them out.
Is the sauce super spicy? Not unless you go heavy on the sriracha. Just a touch = mild. I like it hot, but my cousin’s a total spice wimp.
Do I have to coat the chicken? No, but honestly, that’s half the fun (and flavor). Sometimes, I get lazy and just season and sear the thighs, then douse them in sauce. Totally edible!
Can I freeze leftovers? I wouldn’t. The sauce gets weird when thawed, and the chicken loses its oomph. But some people do. So, follow your bliss?
Do I have to use green onions and sesame seeds? Not even a little bit. They’re just for show. Half the time, they stay in the fridge untouched.

And, side note: Has anyone else noticed how Chicken Thighs keep getting pricier at the store? Feels like yesterday they were the budget cut. Ah, times change. Anyway, let me know how yours turns out—unless you eat it all so fast you forget you made it. Hey, it happens!